ArticleFoods (Basel, Switzerland)2024
Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as a
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Triboelectric separation, a solvent-free method, was investigated as a tool for protein enrichment in wheat flour. Gluten-starch model mixtures, flour, and reground flour fractions were evaluated for their separation characteristics (selectivity and efficiency). Mass yield, protein content, particle size distribution, and SEM analysis were used to assess performance. Selectivity and efficiency increased with gluten concentration, peaking at 63% for the 50% gluten mixture, but declined at higher concentrations. The 15% gluten
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