Abstract:
Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Description:
RELATED APPLICATION 
     This application is a divisional application of U.S. patent application Ser. No. 11/059,166, filed Feb. 16, 2005, now issued U.S. Pat. No. 8,309,152, which claims benefit of priority to U.S. patent application Ser. No. 60/583,051, filed Jun. 25, 2004, the disclosures of which are incorporated in their entirety herein by reference. 
    
    
     BACKGROUND 
     1. Field of the Invention 
     The invention pertains to isolation of protein and starch constituents from wheat flour. More particularly, a methodology of isolation enhances the properties and protein content of isolated protein constituents. 
     2. Description of the Related Art 
     Wheat gluten is the natural water-insoluble protein portion of wheat endosperm which, during wet processing of wheat flour, is separated in the form of a protein-lipid-starch complex. Commercial wheat gluten has a mean composition of 72.5% protein (77.5% on dry basis), 5.7% total fat, 6.4% moisture and 0.7% ash; carbohydrates, mainly starches, are the other major component. The major protein fractions of wheat gluten consist of gliadin and glutenin which differ in their solubility properties and molecular weight. 
     Wheat gliadins consist of about 50 different single-chained proteins with molecular weights of 30,000-100,000 daltons. When isolated, gliadins are very sticky, which apparently is responsible for the cohesion property of wheat gluten. By contrast, glutenin proteins are multi-chained, polymerized by disulfide bonds, and larger in size with molecular weight of about 3,000,000 daltons. Upon isolation, glutenins exhibit resiliency but neither cohesion nor extensibility and, therefore, appear to give wheat gluten its elastic properties. 
     Wheat gluten is unique among cereal and other plant proteins because of its capacity to form a cohesive and viscoelastic mass suitable for breadmaking. The viscoelasticity appears to be because the gluten proteins are water compatible and, thus, will swell and interact. As water is taken up by wheat gluten, it goes through a glass transition where it changes from a hard glassy material to one that is rubbery and elastic. Wheat gluten is also unique in its ability to impart to wheat flour doughs the property to retain leavening gases. Other unique properties of wheat gluten are: appropriate balance in the content of gliadin and glutenin, unusually high content of the amino acid glutamine, and extreme polydispersity of its molecular weight. These unique properties define gluten&#39;s superior performance in a variety of products. 
     The uses of wheat gluten are wide-ranging and, during the last decade, its utilization has intensified. Although the uses of wheat gluten can vary from country to country, baking represents the predominant usage of wheat gluten, accounting for 63% of total usage worldwide. In the European Union, flour fortification ranks a close second to baking usage with pet food applications ranking third. The second leading use of wheat gluten worldwide and in North America and Australia is in pet foods. Baking, imitation meats/fish, and processed foods are the major uses of wheat gluten in Japan. In Japan, wheat gluten is also used for the preparation of bread known as “Fu” bread, for the production of monosodium glutamate as a seasoning agent, and for the preparation of gluten hydrolyzate for use as an extender for soy sauce called “Sho-yu”. Wheat gluten also plays an important role in the creation of vegetarian food for the 309 million Buddhists worldwide and the 100 million Chinese Buddhists in which Chinese-style meat analogs have been made from wheat gluten by hand or simple extrusion. 
     As reported by Maningat and Bassi, Wheat Starch Production, Program Proceedings of the International Starch Technology Conference, pp. 26-40 (University of Illinois, 1999), which is incorporated by reference to the same extent as though fully disclosed herein, there are several processes for industrial production of wheat gluten, and they typically are named after the company or the person who developed or patented the process. These processes include: Martin, Batter, Hydrocyclone, Pillsbury Hydromilling, Modified “Fesca”, Alkali, Far-Mar-Co. and Tricanter (also variously referred to as Wesffalia Centrifuge HD, Flottweg Tricanter, Barr &amp; Murphy, or Decanter-Based Weipro). 
     Differences exist among these processes in terms of type of raw material (whole wheat vs. flour, hard wheat vs. soft wheat, etc.), dispersion procedure (water vs. chemical), consistency of wheat flour/water mixture (dough vs. batter), and equipment for starch and gluten separation (centrifuge vs. shaker screen vs. hydrocyclone vs. agitator/ribbon blender). 
     The Martin, Batter, Hydrocyclone, Raisio/Alfa-Laval and Tricanter processes are regarded as among the most popular manufacturing methods for wheat gluten production. The choice of a process to produce wheat gluten is dependent on a number of different factors. In order to produce wheat gluten, it is necessary to have three things: (a) a good source of raw material flour, (b) a way to process wheat starch that is a co-product in a ratio of up to 6 (starch) to 1 (gluten), and (c) a method of handling the effluent water from the gluten and starch manufacturing process. In cases where sub-quality flour is used, the use of the enzymes pentosanases and cellulases is recommended to improve gluten yield and starch recovery. Other important factors involved in the production of wheat gluten are the yield of wheat gluten, water balance, pH of flour slurry, the cost of a system from a capital standpoint, and the operating costs of the system. 
     Water consumption is a historical problem in the art. The Martin and Batter processes have historically used as much as 15 pounds of fresh water for every pound of flour that is processed, i.e., a ratio of 15:1. Disposing of this water volume in an ecologically effective way is difficult. Recycling of process water may reduce the ratio down to 6:1. Ratios for other processes include Hydrocyclone (4.5:1), Decanter (4:1), and High Pressure Disintegration (from 2:1 to 3:1). 
     Historically, the Martin process, developed in Paris in 1835, was among the earliest and most successful process for the recovery of wheat gluten. A flow diagram of the generalized Martin process is shown in  FIG. 1  (discussed in detail below), but variations of this process are widely practiced. The Martin process utilized wheat flour as the starting raw material and water was added in a mixer to form a dough. The dough was allowed to develop so that it was thoroughly hydrated. It then would undergo an extraction step where more water was added to begin the separation process between the gluten and the starch. The dough washing step is designed to release the starch without dispersing or breaking up the gluten into small pieces. Sufficient water is used to wash the starch from the dough while it is kneaded or rolled; devices such as ribbon blenders, rotating drums, twin screw troughs, and agitator vessels have been designed for this purpose. The wet gluten would then be mechanically separated from the starch in rotating or vibratory screens to achieve a gluten with a protein content of 75% (dry basis). The major drawback to this system was the excessive use of water, as much as 10 to 1, which complicates starch recovery and presents a significant effluent problem which has to be addressed. Modifications of the process have been utilized in the industry for years. 
     The Batter process was invented in 1944. In this process, the batter is prepared by mixing flour and water to yield suspended curds of gluten from which the starch has been washed out. The curds are recovered on a gyrating screen and the starch milk passes through. The starch is refined through a series of screens, sieves and centrifuges, and dried as in the Martin process. 
     In the Hydrocyclone process, a batter formed with recycled wash water and flour is introduced directly into a series of hydrocyclones. The “A” starch is washed out directly with counter-current fresh water. Because of the intense fluid shear in the hydrocyclones, the gluten agglomerates into small curds rather than large lumps. The gluten curds can be washed and separated on a rotating washer screen. The main advantage of this process is its low usage of water. Older plants, based on the Martin or the Batter process, are being retrofitted with hydrocyclones to lower operating costs and almost eliminate effluent waste. 
       FIGS. 1-4  relate to various commercial processes that are used to separate wheat gluten form starch. It will be appreciated that the processes and process equipment have various commercial embodiments that may differ slightly as implemented in different commercial plants. The process goals are to provide wet processing of wheat flour in a manner that facilitates physical separation of gluten from starch materials on a density or sieve basis. 
       FIG. 1  is a block schematic diagram showing flow stream linkage of commercially available components combined in a manner that implements, generally, the Martin process  100 . Process input feeds include milled wheat flour  102  and water  104 , which a dough mixer  106 , such as a pin mixer, combines in a ratio of 10 parts flour to 8 parts water by weight. A typical temperature for water  104  submitted to mixer  106  is 90.degree. F. Mixer  106  discharges into a residence or maturation tank  108  where the dough rests while hydrating to completeness. With discharge from the maturation tank  108 , an additional volume of water  110 , for example, five parts by weight per unit of wheat flour  102 , is introduced to the flow stream, and the combination is vigorously mixed in an agglomerator  112 , which is for example a turbulator. The action of agglomerator  112  works on the flow stream to provide gluten as elastic curds bathed in a milky starch suspension. Agglomerator  112  discharges into a separating screen  114 , such as a reel—an elongated and slanted hollow rotating cylinder typically equipped with 40 mesh screen. The portion of the flow stream that is the milky starch suspension passes through the separating screen  114 , as isolated A starch  116  subject to downstream purification processes  118 . The downstream processes may include conventional sieving to remove successively smaller gluten particles  120 , centrifugation and/or hydrocyclone processing to concentrate the starch  122 . 
     Separating screen  114  retains the gluten as a doughy mass. Optional water jets  124  positioned on the separating screen  114  may facilitate washing and discharge of the gluten from separating screen  114 . Separating screen  114  discharges into a kneader  126 , such as a conventional mixer. The action of kneader  126  releases starch from the gluten matrix. The starch is suspended in water, as so it is appropriate to dewater the gluten by suitable agents, such as a dewatering screen  128 , which may be a second reel, followed by a dewatering press  130 . By way of example, the dewatering press  130  may be a screw press. 
     The dewatered gluten flow stream may be submitted to a flash dryer  132  to yield wheat gluten  134 . Alternatively, output from the dewatering press  130  may be processed without drying in flash dryer  132  to form wheat protein isolate, hydrolyzed wheat protein, deamidated wheat gluten, or other modified wheat gluten. 
     It will be appreciated that filtrate from the dewatering screen  128  may be submitted to B starch processes  136  for the isolation of B starch. Purified B starch is somewhat inferior to A starch and may in some instances be used for animal feed or as a feedstock for chemically modified starches. 
       FIG. 2  is a block schematic diagram showing flow stream linkage of commercially available components combined in a manner that implements, generally, the Hydrocyclone process  200 . This is the dominant commercial process at the present time. Equipment advantages include compactness, less expense to install, lower water usage, and fewer moving parts. In  FIG. 2 , as in the drawings that follow, like numbering is retained with respect to identical conceptual system components shared with the Martin process equipment of  FIG. 1  and other figures. 
     Residence time of dough in the maturation tank  108  persists for about 10 to 20 minutes. Maturation tank  108  discharges into a dispersion tank  202  The action of dispersion tank  202  differs from that of agglomerator  112  (shown in  FIG. 1 ) because dispersion tank  202  uses less turbulence to mix the dough from maturation tank  202  with water  110  and form a uniform suspension, as opposed to the formation of gluten curds in agglomerator  112 . Dispersion tank  202  discharges into a multistage hydrocyclone system  204  that may be equipped with a rotary strainer to remove larger agglomerates which can plug the cyclones. By way of example, the hydrocyclone system  204  may be a fifteen-stage hydrocyclone. 
     Wheat gluten has a density of 1.1 g/cc, whereas starch has a density of 1.4 g/cc. The hydrocyclone system  204  operates on this density difference to separate the gluten from the starch suspension  206 . Gluten is collected as overflow and starch is collected as underflow. The starch suspension  206  may be purified by downstream processes  208 , such as sieving, further hydrocyclone processing to concentrate the starch suspension  206 , and drying to yield wheat starch. 
     Spontaneous agglomeration of gluten occurs in the hydrocyclone system  204  due to the shear forces that inherently affect the flow stream in hydrocyclone system  204 . Hydrocyclone system  204  discharges into a washing screen  210 . The washing screen  210  may be an inclined static screen, which is used to separate the gluten from B starch, bran, and cell wall materials. Further refinement of gluten proceeds through dewatering screen  128 , dewatering press  130 , and flash dryer  132  as discussed in context of  FIG. 1 . 
       FIG. 3  is a block schematic diagram showing flow stream linkage of commercially available components combined in a manner that implements, generally, the Alfa-Laval/Raisio process  300 . Flour  102  and water  104  are mixed in ratios that form a thick batter, which is thinner than a dough. A batter mixer  302 , such as a pin mixer, which discharges into a disc disintegrator  304 . The disc disintegrator operates on the batter to form a substantially homogenous suspension of starch, protein and other components. A decanter centrifuge  306  separates the protein or gluten fraction  308  from the starch fraction  310 . The gluten fraction  308  typically has about 40% protein and the starch fraction  310  about 1% protein at this point. The gluten fraction is discharged into a maturation tank  312 , which is equipped with a slow speed agitator that builds clots or threads of gluten. A disc disintegrator  314  completes the gluten agglomeration by forming lumps that can be separated from the flow stream and discharges into a vibrating screen  316 . The vibrating screen  316  separates the gluten from bran and starch  318 . A dewatering press  130 , such as a screw press, removes water from the gluten, which may then be optionally flash dried in a flash drier  132  to yield wheat gluten. 
     The prime starch fraction  310  is processed by rotating conical screens  324  to remove fibers. A first decanter  326  washes the flow stream in countercurrent mode, and a second decanter  328  concentrates the starch, which usually has a protein concentration of about 0.3% when submitted to drier  330 . 
     B starch  318  is rich in starch and solubles, which are recovered using a decanter  332 . A nozzle or solids-ejecting centrifuge  334  concentrates the B starch to about 25% solids. A dewatering device  336 , such as a decanter centrifuge, further dewaters the B starch  318  prior to discharge into a drier  338 . Solubles  340  discharged from centrifuge  334  may be dried using a drier  342 . 
       FIG. 4  is a block schematic diagram showing flow stream linkage of commercially available components combined in a manner that implements, generally, Tricanter process  400 , which is alternatively known in the art as the Wesffalia Centrifuge HD process, Flottweg Tricanter process, Barr &amp; Murphy process, or Decanter-Based Weipro process. Mixer  106  combines flour  102  and water  104  in ratios that form a dough. The dough is pumped into a high intensity homogenizer  402  that imposes sufficient shear forces on the dough to disintegrate the gluten-starch matrix, forming an emulsion. A three-phase decanter  404  separates this emulsion into an A starch stream  406 , a gluten plus B starch stream  408 , and a pentosans and solubles stream  410 . The three-phase decanter may be, for example, a horizontal, conical bowl centrifuge equipped with a screw conveyor, as is known in the art. 
     The A starch stream  406  typically contains less than 1% protein. An eight stage hydrocyclone  412 , washes and concentrates the A starch stream  406 . Fiber removal is accomplished using a combination of rotary and static screens  414 , followed by further concentration using a three stage hydrocyclone  416 . A dewatering device  418  provides further concentration, followed by submission to a drier  420 . The gluten and B starch stream  408  is processed through a rotary screen  422  to remove the gluten, which is transferred to a rotary washer  424 . A dewatering screw press  130  removes water from the recovered gluten, which is then submitted to flash drier  132 . 
     Filtrate from the rotary screen  422  contains A starch and B starch. The filtrate travels to a disc bowl separator  430 , which separates the A starch from the B starch. The A starch is submitted to the eight stage hydrocyclone  412  to obtain a nearly complete A starch recovery. The rotary cone screens  432  sift the bran/starch stream to remove fiber  434 . A nozzle separator  436  preconcentrates the B starch, which is followed by further dewatering in decanter  438  to provide concentrated B starch  440 . 
     The early separation of pentosan and solubles stream  410  beneficially concentrates the A starch stream  406  and the gluten and B starch stream  408 , while also reducing the viscosity of these other streams. Total effluent wastes from process  400  are, consequently, reduced. Fine gluten remaining in the pentosan and solubles stream  410  is removed by gluten screen  442  and provided to the rotary gluten washer  424 . Filtrate from gluten screen  442  travels to rotary cone screens  444  for clarification and subjected to drying in an evaporator  446 . 
     The process equipment schematics of  FIGS. 1-4  produce, generally, a wheat gluten  134  having a protein content of 75% minimum (dry basis). As previously indicated, wheat gluten that contains 77.5% protein (dry basis), 5.7% total fat, 6.4% moisture, and 0.7% ash, has contaminants of 9.7% by weight. These contaminants may include, typically, B starch, bran and/or fibers. Contaminants of this magnitude may affect organoleptic qualities of the wheat gluten, particularly when the wheat gluten is processed to make vegetarian snacks and/or treats. Shelf life may also be affected when the contaminants include starch, which tends to adsorb atmospheric water. 
     SUMMARY 
     The claims at the close of this specification set forth a full and accurate description of applicant&#39;s successful solution to the problems discussed above. To the extent consistent with those claims, applicant states that he has developed at least the following: 
     The instrumentalities described herein overcome the problems outlined above and advance the art by providing process improvements that facilitate improved protein content of recovered gluten (wheat protein isolate) and recover increased quantities of gluten protein, as compared to prior art processes. These improvements may be accomplished on an industrial or commercial scale. Furthermore, any one of various commercial processes in use today may be adapted to incorporate these improvements. The recovered wheat protein isolate typically has protein content greater than 90% (Nx6.25, dry basis). Process equipment for the separation of gluten from starch, as described above, includes gluten process equipment that is hereby defined to be equipment downstream of a point where a gluten flow stream is initially separated from a starch flow stream. A typical component of gluten processing equipment is a dewatering press or station. The gluten process equipment may be improved by the addition of components including a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a centrifuge located downstream of the dewatering press, and combinations thereof. 
     The aforementioned process modifications or improvements may be made to a number of systems for producing gluten. They may, for example, be made to accommodate any of the Martin process, the Batter process, the Hydrocyclone process, the Alfa Laval/Raisio process or the Tricanter process, among others. 
     Processes that fall within the scope of this application, in summary, include these:
         1. A process for producing wheat protein isolate comprising the following steps: mixing flour with water; separating the gluten from the mixture; dewatering the gluten; pressing the gluten; creating a dispersion of the gluten; and spray drying the dispersed gluten.   2. A process for producing wheat protein isolate comprising the following steps: mixing flour with water; separating the gluten from the mixture; dewatering the gluten; kneading the gluten; dewatering the gluten; pressing the gluten; and flash drying the gluten.   3. A process for producing wheat protein isolate comprising the following steps: mixing flour with water; separating the gluten from the mixture; dewatering the gluten; homogenizing the gluten; dewatering the gluten; pressing the gluten; and flash drying the gluten.   4. A process for producing wheat protein isolate comprising the following steps: mixing flour with water; separating the gluten from the mixture; dewatering the gluten; pressing the gluten; creating a dispersion of the gluten; separating the gluten from the dispersion in a centrifuge; and spray drying the gluten.   5. A process for producing wheat protein isolate comprising the following steps: mixing flour with water; separating the gluten from the mixture; dewatering the gluten; pressing the gluten; creating a dispersion of the gluten; dewatering the gluten; pressing the gluten; and flash drying the gluten.       

     Applicable process equipment for the separation of gluten from wheat starch includes gluten process equipment having a dewatering press configured to dewater gluten and modification of the gluten process equipment to include at least one component selected from the group consisting of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a centrifuge located downstream of the dewatering press, and combinations thereof. 
    
    
     
       DESCRIPTION OF DRAWINGS 
         FIG. 1  is a schematic diagram illustrating system components for the modified Martin process of separating wheat gluten from starch. 
         FIG. 2  is a schematic diagram illustrating system components for the Hydrocyclone process of separating wheat gluten from starch. 
         FIG. 3  is a schematic diagram illustrating system components for the Alfa-Laval/Raisio process of separating wheat gluten from starch. 
         FIG. 4  is a schematic diagram illustrating system components for the Tricanter process of separating wheat gluten from starch. 
         FIG. 5  is a schematic diagram illustrating process enhancements that may be used to yield wheat protein isolate in the process equipment shown in any one of  FIGS. 1-4  by high pressure water washing and/or additional kneading. 
         FIG. 6  demonstrates the process enhancements shown in  FIG. 5  as an embodiment installed on the process equipment of  FIG. 1 . 
         FIG. 7  demonstrates the process enhancements shown in  FIG. 5  as an embodiment installed on the process equipment of  FIG. 2 . 
         FIG. 8  demonstrates an alternative to the process enhancements of  FIG. 5  wherein a homogenizing mixer is substituted for a kneader. 
         FIG. 9  shows additional process enhancements including a process recycle or repeat that may be used in place of or as a supplement to the process enhancements of  FIGS. 5 and 8 . 
         FIG. 10  demonstrates the process enhancements of  FIG. 9  as they may be implemented on the process equipment of  FIG. 1 . 
         FIG. 11  illustrates further process enhancements that may be implemented on the process equipment shown in any one of  FIGS. 1-10  to include chemical precipitation of gluten fines. 
         FIG. 12  illustrates alternative modifications that may be made to the enhancements shown in  FIG. 11 . 
         FIG. 13  depicts schematically further process improvements using a recirculating tank and a spray dryer. 
         FIG. 14  depicts schematically further process improvements using a homogenizing mixer. 
         FIG. 15  depicts schematically further process improvements using a homogenizing mixer, a hydroheater and a spray dryer. 
         FIG. 16  depicts schematically further process improvements using a homogenizing mixer, a centrifuge and a spray dryer. 
         FIG. 17  depicts schematically further process improvements using a homogenizing mixer, a rotary screen, a dewatering press and a spray dryer. 
         FIG. 18  depicts schematically further process improvements using a glass-lined reactor, a centrifuge(s) and a spray dryer. 
     
    
    
     DETAILED DESCRIPTION OF EMBODIMENTS 
     The following discussion teaches by way of example, not by limitation, and so should not be unduly construed to narrow the scope of invention as defined by the claims that follow. 
     It has been discovered that modifications to the gluten flow stream process equipment can significantly improve the purity of processed wheat gluten. The modifications generally include the installation of additional process equipment to perform additional washing and kneading. High pressure washing of gluten is currently not practiced and is hereby defined as a stream of water exiting a nozzle under a pressure of at least 80-100 psi discharged within 12-18 inches of the screen. This pressure range is only a general guide and is intended to accomplish the function of dislodging additional B starch material and other contaminants advantageously without having sufficient force to disassociate gluten curds that are being collected on the screen. Conventional washes, by way of comparison, either do not exist in the positions shown below or operate at lower pressures ranging from 5-15 psi. 
     A review of  FIGS. 1-4  reveals that each figure shares the commonality of gluten process equipment tailored for a gluten flow stream. By way of example, gluten process equipment  138  includes separating screen  114 , kneader  126 , dewatering screen  128 , dewatering press  130 , and flash drier  132 . In  FIG. 2 , gluten process equipment  212  includes hydrocyclone  204 , washing screen  210 , dewatering screen  128 , dewatering press  130 , and flash drier  132 . In  FIG. 3 , gluten process equipment  344  includes maturation tank  312 , disc disintegrator  314 , separating screen  316 , dewatering press  130 , and flash drier  132 . In  FIG. 4 , gluten process equipment  448  includes rotary gluten screen  422 , rotary gluten washer  424 , dewatering press  130 , and flash drier  132 . 
       FIG. 5  is a generic diagram applicable to modification of any of the gluten process equipment  138 ,  212 ,  344 , or  448  that is illustrated in  FIGS. 1-4 . More particularly, modified gluten process equipment  500  is installed downstream of upstream components  502  and entails the first conventional screen separator in the gluten process equipment  138 ,  212 ,  344 ,  448  that separates gluten from A or B starch. In some conventional processes there is no such separating screen and so the equipment may be modified to add a separating screen that discharges into B starch flow processes  136 . By way of example, component A  504  is labeled with a circle-A in each of  FIGS. 1-4  where applicable and includes separating screen  114  ( FIGS. 1 and 3 ), washing screen  210  ( FIG. 2 ), or rotary gluten screen  422  ( FIG. 4 ). A break  506  indicates that additional process equipment may be installed in a conventional manner between component A  504  and component B  508 . Component B  508  includes the last dewatering station (including separating or wash stations) just prior to dewatering press  130  (in conventional process equipment) and is located suitably with a circle-B in each of  FIGS. 1-4 . For example, component B  508  includes dewatering stations in the form of dewatering screen  128  ( FIG. 1 ) and rotary gluten washer  424  ( FIG. 4 ). Conventional process equipment in  FIG. 3  does not have an identifiable, separable component B, but a dewatering screen  114  may be suitably added as indicated by the circle-B between the separating screen  114  and the dewatering press  130  thereof to effect process modifications. 
     According to system modifications illustrated in  FIG. 5 , a first high pressure water wash discharges into component A to dislodge contaminants from the gluten flow stream. A second high pressure water wash  512  similarly discharges into component B to further dislodge contaminants. Component B discharges into an additional kneader  514 . Kneader  514  discharges into a dewatering screen  516 , which separates gluten from water and other contaminants. A third high pressure water stream  518  is provided to further dissociate contaminants at dewatering screen  516 . Whether one, two or all of the high-pressure water streams are utilized is a matter of choice depending on the process conditions. From dewatering screen  516 , the gluten transfers to dewatering press  130  and the water may be submitted to recycle or B starch processes  136  (generally the B starch flow stream). The foregoing modifications provide a purified gluten or wheat protein isolate  520  of higher quality than gluten  134 . Dashed line  522  indicates an optional process bypass avoiding kneader  514  and sequential processing in the event that high purity gluten or wheat protein isolate  520  is not required and regular gluten  134  will suffice. 
       FIGS. 6 and 7  illustrate the instrumentalities of  FIG. 5  as actual modifications to the Martin process (FIG.  6 —compare to  FIG. 1 ) and the Hydrocyclone process (FIG.  7 —compare to  FIG. 2 ). The Alfa-Laval/Raisio process and the Tricanter process may be modified in an identical manner at component A  504  and component B  508 , as described in connection with  FIG. 5 . 
       FIG. 8  illustrates a second embodiment of modified gluten process equipment  600 . Modified gluten process equipment  600  is identical to modified gluten process equipment  500 , except that a homogenizing mixer  602  is installed in place of kneader  514 . A typical homogenizing mixer cuts, chops, and shears the gluten into tiny particles, and promotes complete dispersion. Other types of homogenizing mixer chops the gluten into small pieces and forces the particles into a set of screen that releases the starch from the protein matrix, and aligns the protein into fiber-like structures. Finally, the “cold extruded” mass is dewatered to re-agglomerate the protein. 
       FIG. 9  illustrates yet another embodiment, namely, process recycle or repeat  900 . The gluten  134  may be recycled through any one of gluten process equipment  138 ,  212 ,  344 , or  448 , which are generally denoted as gluten process equipment  902  in  FIG. 9 . This recycle may be used periodically to upgrade overall purity of the gluten. A dashed line  904  is closed after a first run yielding gluten  134 . Gluten  134  travels on conveyance  906  for the recycle to yield purified gluten or wheat protein isolate  908  having improved quality and elevated protein content as compared to gluten  134 . 
     A number of variations may occur as to positioning of recycle loop  906 . By way of example, loop  906  need not discharge downstream of upstream components  502  at locus  910  and may, instead, discharge gluten  134  sequentially through all of the process equipment  100 ,  200 ,  300  or  400  commencing at locus  910 ′ via loop option  906 A. Line  906 B is not a recycle loop because repeat  912  indicates the absence of loop  906  in a case where upstream components and/or gluten process equipment  902  is duplicated downstream of gluten  908 . Line  906 B and repeat  912  avoid the necessity of occupying process equipment  902  for gluten purification processes to the exclusion of other processing. 
       FIG. 10  illustrates one embodiment of the instrumentalities shown in  FIG. 9  in the form of modified Martin process equipment  100 MR. Gluten  134  from any one of process equipment  100 ,  200 ,  300  or  400  may be submitted to modified Martin process equipment  100 MR, resulting in purified gluten or wheat protein isolate  908 . 
     It will be appreciated that each variety of process equipment  100 ,  200 ,  300 ,  400 , share a dewatering press  130 .  FIG. 11  illustrates modified process equipment  1100  wherein upstream process  1102  represents any components of process equipment  100 ,  200 ,  300 ,  400  upstream of dewatering press  130 . Wet gluten coming out of the dewatering press is transferred to a dispersion tank  1106  equipped with a homogenizing mixer. The dispersion process is facilitated by adding water (10-16% gluten solids) and adjusting the pH to 3.8-4.2 using mineral or organic acids, or adjusting to pH 10.0-11.5 using ammonia solution. Other chemical additives such as reducing compounds, oxidizing compounds, emulsifiers, surfactants, sucrose esters, or enzymes may be added. The above acids, ammonia solution, and other chemical additives represent the chemical agent  1108 . A solids-ejecting centrifuge  1110  may separate gluten and other solids from liquid effluent. The gluten and other solids may be dried using a spray drier  1112  to yield solids  1114 . Where the solids  1114  contain gluten of sufficient purity (&gt;90% protein, Nx6.25, dry basis), these may be recombined with gluten  134 . It will be appreciated that gluten  134 , as shown in  FIG. 11 , may also be gluten of higher purity including purified  520  or  908  where the modified process equipment  1100  is installed on modified process equipment  500 ,  900  shown in  FIGS. 5 and 9 . 
       FIG. 12  illustrates modified process equipment  1200  that may be used to provide a similar recovery of wheat protein isolate in like manner with respect to process equipment  1100  shown in  FIG. 11 . The gluten dispersion prepared according to  FIG. 11  by addition of chemical agents was further treated with a chemical precipitating agent, which may be a pH adjuster such as mineral or organic acids, or ammonia solution. pH adjustment to 6.0-7.0 precipitates or agglomerates the gluten into a doughy mass releasing the starch and other non-protein components into the aqueous phase. In modified process equipment  1200 , a dewatering screen  1202  replaces the solids-ejecting centrifuge  1110 . An optional high pressure water wash facilitates removal of chemical agents and non-gluten contaminants. A dewatering press  120  provides gluten of improved quality (&gt;90% protein, Nx6.25, dry basis) as described in the context of  FIG. 11 . 
     EXAMPLES 
     Example 1 
     A manufacturing plant was equipped with industrial scale equipment set up in the manner shown schematically in  FIG. 6 . Components included commercially available equipment. Water and wheat flour feeds were respectively processed at 19,200 lbs per hour and 24,000 lbs per hour. High pressure water washes  510 ,  512 , and  518  were each applied using water at 80-100 psi discharging through a spray nozzle positioned 12-18 inches from the screen. Gluten yield was 2,880 lbs per hour. Assay of the gluten product showed that the purified gluten (wheat protein isolate) had a protein content of greater than 90% by weight (Nx6.25, dry basis). Process water consumption was 4-5 lbs of water per pound of flour feed. 
     Example 2 
     A manufacturing plant was equipped with industrial scale equipment set up in the manner shown schematically in  FIG. 7 . Components included commercially available equipment. Water and wheat flour feeds were respectively processed at 14,400 lbs per hour and 18,000 lbs per hour. High pressure water washes  510 ,  512 , and  518  were each applied using water at 80-100 psi discharging through a spray nozzle positioned 12-18 inches from the screen. Gluten yield was 2,160 lbs per hour. Assay of the gluten product showed that the purified gluten (wheat protein isolate) had a protein content greater than 90% by weight (Nx6.25, dry basis). Process water consumption was 5-6 lbs of water per pound of flour feed. 
     Example 3 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 13 . 
     2. 2,500 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was transferred to a tank with a recirculating pump. 
     3. Lactic acid (5 lbs.) and acetic acid (5 lbs.) were added to the tank. 
     4. The mixture was recirculated for 1 hour, or until the doughy mass of protein is liquefied. 
     5. Sodium metabisulfite (0.2-1.0 lbs.), sodium ascorbate (0.2-1.0 lbs.), and sugar ester (5-9 lbs.) were added. 
     6. The recirculation process was continued for 90 minutes. 
     7. The slurry was then flash-dried into a wheat protein isolate powder with greater than 90% protein content (Nx6.25, dry basis), and pH of 4.0-4.5. 
     Example 4 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 13 . 
     2. 2,800 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was transferred to a tank with a recirculating pump. 
     3. Lactic acid (36.5 lbs.) was added to the tank. 
     4. The mixture was recirculated for 1 hour, or until the doughy mass of protein is liquefied. 
     5. Sodium metabisulfite (1-3 lbs.) was then added. 
     6. The recirculation process was continued for 90 minutes. 
     7. The slurry was then flash-dried into a wheat protein isolate powder with greater than 90% protein content (Nx6.25, dry basis), and pH of 4.0-4.5. 
     8. The wheat protein isolate power was mixed with 1-5% of alkaline powder, which can be from sodium hydroxide, sodium carbonate, sodium bicarbonate or phosphate salts. 
     9. Blend the mixture thoroughly. This wheat protein isolate powder has a neutral pH (6.0-7.0), and a protein content greater than 85% (Nx6.25, dry basis). 
     Example 5 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 13 . 
     2. 2,800 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was transferred to a tank with a recirculating pump. 
     3. Lactic acid (36.5 lbs.) was added to the tank. 
     4. The mixture was recirculated for 1 hour, or until the doughy mass of protein is liquefied. 
     5. Sodium metabisulfite (1-3 lbs.) was then added. 
     6. The recirculation process was continued for 90 minutes. 
     7. The slurry was then flash-dried into a wheat protein isolate powder with greater than 90% protein content (Nx6.25, dry basis), and pH of 4.0-4.5. 
     Example 6 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 14 . 
     2. 350 gallons of water (95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. 5 lbs. of lactic acid and 5 lbs. of acetic acid were added (pH 3.8-4.2). 
     4. The homogenizing mixer was turned on. 
     5. 2,500 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added to the lactic acid solution. 
     6. Around 20-45 minutes was allowed for complete dispersion of gluten. 
     7. Sodium metabisulfite (0.2-1.0 lbs.), sodium ascorbate (0.2-1.0 lbs.), and sugar ester (5-9 lbs.) were added. 
     8. The dispersion was mixed for 1 hour. 
     9. The homogeneous suspension was spray dried into a wheat protein isolate powder with greater than 90% protein content (Nx6.25, dry basis), and pH of 4.0-4.5. 
     Example 7 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 14 . 
     2. Water (300 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,600 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed for complete dispersion of protein. 
     7. Sodium metabisulfite (0.2-1.0 lbs.) and sodium ascorbate (1-3 lbs.) were added to the homogeneous suspension. 
     8. The mixture was mixed for 1 hour. 
     9. The dispersion was then spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dry basis), and pH of 5.0-7.0. 
     Example 8 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 14 . 
     2. Water (422 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     1. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     2. 2,500 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added to the ammonium hydroxide (ammonia water) solution. 
     3. The homogenizing mixer was turned on. 
     4. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     5. Sodium metabisulfite (0.2-1.0 lbs.) was added to the homogeneous suspension. 
     6. The mixture was mixed for 1 hour. 
     7. The dispersion was spray-dried into a wheat protein isolate powder with greater than 90% protein content (Nx6.25, dry basis), and neutral pH (5.0-7.0). 
     Example 9 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 14 . 
     2. Water (422 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,500 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added to the ammonium hydroxide (ammonia water) solution. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. The homogeneous dispersion was spray-dried into a wheat protein isolate powder with protein content greater than 90% protein (Nx6.25, dry basis), and neutral pH (5.0-7.0). 
     Example 10 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 14 . 
     2. 275 gallons of water (95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. 36.5 lbs. of lactic acid (88%) was added (pH 3.8-4.2). 
     4. The homogenizing mixer was turned on. 
     5. 2,800 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added to the lactic acid solution. 
     6. Around 20-45 minutes was allowed for complete dispersion of gluten. 
     7. Sodium metabisulfite (1-3 lbs.) was added, and the dispersion was mixed for 60 minutes. 
     8. The dispersion was spray-dried into a wheat protein isolate powder with greater than 90% protein (Nx6.25, dry basis), and pH ranging from 4.0-4.5. 
     9. To the wheat protein isolate powder, add 1-5% of alkaline powder, which can be from sodium hydroxide, sodium carbonate, sodium bicarbonate or phosphate salts. 
     10. Blend the mixture thoroughly. This wheat protein isolate powder has a neutral pH (6.0-7.0), and a protein content greater than 85% (Nx6.25, dry basis). 
     Example 11 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 14 . 
     2. 240 gallons of water (95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. 36.5 lbs. of lactic acid (88%) was added (pH 3.8-4.2). 
     4. The homogenizing mixer was turned on. 
     5. 2,800 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added to the lactic acid solution. 
     6. Around 20-45 minutes was allowed for complete dispersion of gluten. 
     7. Sodium metabisulfite (1-3 lbs.) was added, and the dispersion was mixed for 60 minutes. 
     8. The dispersion was spray-dried into a wheat protein isolate powder with greater than 90% protein (Nx6.25, dry basis), and pH ranging from 4.0-4.5. 
     Example 12 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 15 . 
     2. Hot water (420 gallons, 120-130.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Lactic acid (11.5 lbs) was added. 
     4. The homogenizing mixer was turned on. 
     5. 2,100 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. 1.5 lbs. of Liquipanol enzyme (papain) was added. 
     8. The mixture was stirred for 1 hour. 
     9. The dispersion was passed through a hydroheater (200-210.degree. F., 20-minute retention time) to deactivate the enzyme 
     10. The dispersion was then spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dry basis), and pH of 4.0-4.5. 
     Example 13 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 15 . 
     2. Hot water (280 gallons, 120-130.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3.50% sodium hydroxide solution (11 lbs.) was added. 
     4. The homogenizing mixer was turned on. 
     5. 3,500 lbs of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. 4.5 lbs. of Alcalase enzyme and 7.0 lbs. of Protamex enzyme were added to the slurry. 
     8. The mixture was stirred for 1 hour. 
     9. The dispersion was passed through a hydroheater (200-210.degree. F., 20-minute retention time) to deactivate the enzymes. 
     10. The dispersion was then spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dry basis), and pH of 4.5-6.5). 
     Example 14 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 15 . 
     2. Hot water (210 gallons, 120-130.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. The homogenizing mixer was turned on. 
     5. 3,500 lbs. of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. Alcalase enzyme (10 lbs.) was added. 
     8. The dispersion was mixed for 1 hour. 
     9. The dispersion was passed through a hydroheater (200-210.degree. F., 20-minute retention time) to deactivate the enzyme. 
     10. The slurry was then spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dry basis), and pH of 4.5-6.5. 
     Example 15 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. 240 gallons of water (950 F) was transferred to a tank equipped with a homogenizing mixer. 
     3. 36.5 lbs. of lactic acid (88%) was added (pH 3.8-4.2). 
     4. The homogenizing mixer was turned on. 
     5. 2,800 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. The homogenizing mixer cuts, chops, and shears the gluten into tiny particles. 
     6. Around 20-45 minutes was allowed for complete dispersion of gluten. 
     7. Sodium metabisulfite (1-3 lbs.) was added, and the dispersion was mixed for 60 minutes. 
     8. The dispersion was then pumped into a solids-ejecting centrifuge to separate the high-protein centrate from the dense residue rich in starch and other non-protein components. 
     9. The centrate was spray-dried into a wheat protein isolate powder with greater than 90% protein (Nx6.25, dry basis) and pH ranging from 4.0-4.5. 
     Example 16 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. 275 gallons of water (95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. 36.5 lbs. of lactic acid (88%) was added (pH 3.8-4.2). 
     4. The homogenizing mixer was turned on. 
     5. 2,800 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. The homogenizing mixer cuts, chops, and shears the gluten into tiny particles. 
     6. Around 20-45 minutes was allowed for complete dispersion of gluten. 
     7. Sodium metabisulfite (1-3 lbs.) was added, and the dispersion was mixed for 60 minutes. 
     8. The dispersion was then pumped into a solids-ejecting centrifuge to separate the high-protein centrate from the dense residue rich in starch and other non-protein components. 
     9. The centrate was spray-dried into a wheat protein isolate powder with greater than 90% protein (Nx6.25, dry basis) and pH ranging from 4.0-4.5. 
     10. To the wheat protein isolate powder, add 1-5% of alkaline powder, which can be from sodium hydroxide, sodium carbonate, sodium bicarbonate or phosphate salts. 
     11. Blend the mixture thoroughly. This wheat protein isolate powder has a neutral pH (6.0-7.0), and a protein content greater than 85% (Nx6.25, dry basis). 
     Example 17 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. Water (422 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,500 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. The homogenous suspension was pumped into a solids-ejecting centrifuge where the high-protein centrate was separated from the dense residue containing starch and other non-protein components. 
     8. The centrate was spray-dried into a wheat protein isolate powder with protein content greater than 90% protein (Nx6.25, dry basis), and neutral pH (5.0-7.0). 
     Example 18 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. Water (422 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,500 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. Sodium metabisulfite (0.2-1.0 lbs.) was added to the homogenous suspension. 
     8. The mixture was mixed for 1 hour. 
     9. The dispersion was pumped to the solids-ejecting centrifuge yielding a high-protein centrate and a dense residue rich in starch and other non-protein components. 
     10. The centrate was spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dry basis), and neutral pH (5.0-7.0). 
     Example 19 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. Water (300 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,600 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. Sodium metabisulfite (0.2-1.0 lbs.) and sodium ascorbate (1-3 lbs.) were added to the homogeneous suspension. 
     8. The mixture was mixed for 1 hour. 
     9. The homogeneous suspension was pumped into a solids-ejecting centrifuge where the high-protein centrate was separated from the dense residue containing starch and other non-protein components. 
     10. The centrate was spray-dried into a wheat protein isolate powder with a protein content greater than 90% protein (Nx6.25, dry basis), and neutral pH (5.0-7.0). 
     Example 20 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. Hot water (420 gallons, 120-130.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Lactic acid (11.5 lbs) was added. 
     4. The homogenizing mixer was turned on. 
     5. 2,100 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. 1.5 lbs. of Liquipanol enzyme (papain) was added. 
     8. The mixture was stirred for 1 hour. 
     9. The dispersion was then pumped into a solids-ejecting centrifuge to separate the high-protein centrate from the dense residue rich in starch and other non-protein components. 
     10. The centrate was passed through a hydroheater (200-210.degree. F., 20-minute retention time) to deactivate the enzyme. 
     11. The dispersion was then spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dray basis), and pH of 4.0-4.5. 
     Example 21 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. Hot water (280 gallons, 120-130.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3.50% sodium hydroxide solution (11 lbs.) was added. 
     4. The homogenizing mixer was turned on. 
     5. 3,500 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. 4.5 lbs. of Alcalase enzyme and 7.0 lbs. of Protamex enzyme were added to the slurry. 
     8. The mixture was stirred for 1 hour. 
     9. The dispersion was then pumped into a solids-ejecting centrifuge to separate the high-protein centrate from the dense residue rich in starch and other non-protein components. 
     10. The centrate was passed through a hydroheater (200-210.degree. F., 20-minute retention time) to deactivate the enzymes. 
     11. The dispersion was then spray-dried into a wheat protein isolate powder with protein content greater than 90% (Nx6.25, dry basis), and pH of 4.5-6.5. 
     Example 22 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 16 . 
     2. Hot water (210 gallons, 120-130.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. The homogenizing mixer was turned on. 
     5. 3,500 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. Alcalase enzyme (10 lbs.) was added. 
     8. The dispersion was mixed for 1 hour. 
     9. The dispersion was then pumped into a solids-ejecting centrifuge to separate the high-protein centrate from the dense residue rich in starch and other non-protein components. 
     10. The centrate was passed through a hydroheater (200-210.degree. F., 20-minute retention time) to deactivate the enzyme. 
     11. The slurry was then spray-dried into a wheat protein isolate powder with greater than 90% protein (Nx6.25, dry basis) and pH of 4.5-6.5. 
     Example 23 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 17 . 
     2. Water (300 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,600 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. Sodium metabisulfite (0.2-1.0 lbs.) and sodium ascorbate (1-3 lbs.) were added to the homogeneous suspension. 
     8. The mixture was mixed for 1 hour. 
     9. The alkaline suspension was treated with lactic acid or other organic acids to adjust the pH to 6.0-7.0. 
     10. The coagulated protein was recovered using a rotary screen, then dewatered in a press, and subsequently flash-dried. 
     11. The resulting powder is a wheat protein isolate with greater than 90% protein content (Nx6.25, dry basis), and pH of 5.0-7.0. 
     Example 24 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 17 . 
     2. Water (422 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,500 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. Sodium metabisulfite (0.2-1.0 lbs.) was added to the homogenous suspension. 
     8. The mixture was mixed for 1 hour. 
     9. The metabisulfite-treated dispersion was treated with lactic acid or other organic acids until the pH drops to 6.0-7.0. 
     10. The coagulated protein was collected using a rotary screen, dewatered in a press, and then flash-dried. 
     11. The resulting powder is a wheat protein isolate with greater than 90% protein (Nx6.25, dry basis), and a pH of 5.0-7.0. 
     Example 25 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 17 . 
     2. Water (422 gallons, 95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. Ammonium hydroxide or ammonia water (0.2% based on wet gluten) was added to adjust the pH to 10-11. 
     4. 2,500 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. 
     5. The homogenizing mixer was turned on. 
     6. Approximately 20-45 minutes was allowed to completely disperse the gluten. 
     7. The alkaline suspension was treated with lactic acid or other organic acids to adjust the pH to 6.0-7.0. 
     8. The coagulated protein was recovered using a rotary screen, then dewatered in a press, and subsequently flash-dried. 
     9. The resulting powder is a wheat protein isolate with greater than 90% protein content (Nx6.25, dry basis), and pH of 5.0-7.0. 
     Example 26 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 17 . 
     2. 240 gallons of water (95.degree. F.) was transferred to a tank equipped with a homogenizing mixer. 
     3. 36.5 lbs. of lactic acid (88%) was added (pH 3.8-4.2). 
     4. The homogenizing mixer was turned on. 
     5. 2,800 lbs. of wet gluten (30-33% solids) from the dewatering press ( 130 ) of  FIGS. 1-4  was added. The homogenizing mixer cuts, chops, and shears the gluten into tiny particles. 
     6. Around 20-45 minutes was allowed for complete dispersion of gluten. 
     7. Sodium metabisulfite (1-3 lbs.) was added, and the dispersion was mixed for 60 minutes. 
     8. Sodium hydroxide solution (50%) was added to the dispersion to adjust the pH to 6.0-7.0 resulting in protein coagulation. 
     9. The coagulated protein was recovered using a rotary screen, then dewatered in a press, and subsequently flash-dried. 
     10. The resulting powder is a wheat protein isolate with a neutral pH (6.0-7.0), and greater than 90% protein (Nx6.25, dry basis). 
     Example 27 
     1. The process configuration used in this Example is illustrated schematically in  FIG. 18 . 
     2. 2,400 lbs of re-agglomerated protein (30-33% solids) from Step 3 of Example 28, wet gluten from the dewatering press ( 130 ) of  FIGS. 5-10 , or wet gluten from the dewatering press ( 120 ) of  FIG. 12  was added to the glass-lined reactor containing 290 gallons of water. 
     3. 36 lbs. of concentrated hydrochloric acid was added. 
     4. The mixture was mixed to form a slurry. 
     5. The slurry was heated to 203.degree. F., and kept at that temperature for 3.5 hours. 
     6. After 3.5 hours, the slurry was cooled to 115.degree. F. 
     7. The pH was adjusted to 3.5-3.6 using 50% caustic solution. 
     8. The slurry was processed in a solids-ejecting centrifuge to collect the cake. 
     9. The cake was re-suspended in fresh water, and re-centrifuged. 
     10. The washed cake is re-suspended again in fresh water. 
     11. The pH was adjusted to 6.8-7.0 using 50% caustic solution. 
     12. The slurry was spray dried to yield a wheat protein isolate with greater than 90% protein (Nx6.25, dry basis). 
     Example 28 
     1. Wet gluten from the dewatering press ( 130 ) of  FIGS. 1-4  was continuously pumped into a homogenizing mixer together with water. 
     2. In the homogenizing mixer, the gluten was chopped into small pieces and forced into a set of screen that releases the starch from the protein matrix and aligns the protein into fiber-like structures. 
     3. The “cold extruded” mass was pumped into a dewatering press that re-agglomerates the protein and squeezes out the starch. 
     4. The highly purified protein (30-33% solids) was flash-dried into a wheat protein isolate powder with greater than 90% protein content (Nx6.25, dry basis), and neutral pH (5.0-7.0). 
     Example 29 
     1. Wheat protein isolate powder from  FIGS. 5-12  or from Examples 1-11, 15-10, 22-26 and 28 was heated in an oven, autoclave, or heated blender for 0.5-1.5 hours at 100-1300 C. 
     2. The product was cooled to room temperature. 
     3. The wheat protein isolate powder exhibits no vitality (devitalized) and has a protein content greater than 90% (Nx6.25, dry basis). 
     Example 30 
     1. Wheat protein isolate powder from  FIGS. 5-12  or from Examples 1-21 was processed in a Wenger TX-85 twin-screw extruder to texturize the protein into a meat-like, fibrous product. 
     2. The extrudate was converted into a chunk, flake, chip, cube, granular, or powder form. 
     The dry extrudate has a meat-like texture, and possesses no vitality. 
     The detailed description of the drawings set forth above and the various process configurations described in that detailed description do not, cannot, and are not intended to limit the scope of this application or any patent that issues from this application. The sole measure of the scope of this application is the claims that follow, as expanded by the Doctrine of Equivalents to the extent permitted by law.