Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten--Starch Mixtures as a Benchmark

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 benchmark demonstrated effective protein separation, with protein enrichment occurring in the ground electrode fraction and a corresponding depletion in the positive electrode fraction. In contrast, flour and reground flour fractions exhibited reduced separation efficiency, showing protein depletion in both electrode fractions due to agglomeration. The benchmark achieved the highest separation efficiency (47%), followed by reground flour (41%) and flour (7%). Finer particles in reground flour enhanced chargeability and GE deposition, while larger agglomerates in flour reduced efficiency, leading to material accumulation in the cups. Pre-milling helped detach protein and starch to some extent but also triggered re-agglomeration. Larger particles were influenced more by gravitational forces. These findings highlight the complexity of wheat flour fractionation and the need to optimize particle size and charge distribution to improve protein enrichment through triboelectric separation.     «

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...     »