Ensuring Purity in Hydrolysed Wheat Protein Production
Maintaining high purity standards is crucial in the production of hydrolysed wheat protein, particularly for applications in food, pharmaceuticals, and cosmetics. Several measures are implemented throughout the production process to ensure product purity:
1. Raw Material Selection
The quality of the final product begins with the selection of high-quality wheat gluten. Suppliers like Le-Nutra are carefully vetted to ensure they meet stringent quality standards. The wheat gluten is tested for contaminants, protein content, and other relevant parameters before being accepted for hydrolysis.
2. Process Control
Strict control measures are implemented throughout the production process. This includes:
Monitoring and adjusting pH, temperature, and other reaction conditions
Controlling enzyme concentrations and reaction times
Implementing clean-in-place (CIP) systems to maintain equipment cleanliness
Using food-grade or pharmaceutical-grade materials and equipment
3. Filtration and Purification Techniques
Advanced filtration and purification techniques are employed to remove impurities and achieve high purity levels:
Ultrafiltration: This membrane-based technique separates the hydrolysed peptides from larger molecular weight components and residual enzymes.
Diafiltration: This process further purifies the peptide solution by removing salts and other low molecular weight impurities.
Activated carbon treatment: This may be used to remove color and odor compounds, improving the sensory properties of the final product.
4. Quality Control and Testing
Rigorous quality control measures are implemented at various stages of production:
In-process testing to monitor hydrolysis progress and product characteristics
Final product testing for protein content, peptide profile, microbial contamination, and allergen presence
Analytical techniques such as HPLC, mass spectrometry, and electrophoresis to characterize the peptide composition
5. Allergen Management
As wheat is a common allergen, special attention is given to allergen management. This includes:
Dedicated production lines for wheat-based products
Thorough cleaning and validation procedures to prevent cross-contamination
Clear labeling of products containing wheat-derived ingredients
Hydrolysed Wheat Protein Suppliers
Le-Nutra, with a decade of experience in the natural ingredients industry, is dedicated to providing high-quality natural products for our clients. Our latest offering, wheat oligopeptide powder, is crafted from non-GMO wheat gluten through a sophisticated process.
If you are interested in wheat oligopeptide or have any questions regarding product applications, customization needs, or other inquiries, please feel free to contact us at info@lenutra.com. Our professional team is here to serve you, providing detailed product information, application solutions, and excellent after-sales service to support your business growth!
References
Day, L., et al. (2006). Wheat-gluten uses and industry needs. Trends in Food Science & Technology, 17(2), 82-90.
Woychik, J. H., et al. (1961). The preparation and properties of wheat gluten hydrolysates. Cereal Chemistry, 38(4), 331-341.
Kong, X., et al. (2007). Preparation and characterization of wheat gluten hydrolysates with high degree of hydrolysis. Journal of Food Biochemistry, 31(2), 189-203.
Woychik, J. H., et al. (1961). The preparation and properties of wheat gluten hydrolysates. Cereal Chemistry, 38(4), 331-341.
Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers.
Rao, M. B., et al. (1998). Molecular and biotechnological aspects of microbial proteases. Microbiology and Molecular Biology Reviews, 62(3), 597-635.