Cargill Inc.

X-Flow B.v.

Friesland Brands B.v.

Remko Marcel Boom

Johannes Teunis Zuilhof

Catharina Gerarda Petronella Henrica Schroën

Atze Jan Van Der Goot

Maurice Charles René Franssen

Norhan Nady Ibrahim Mohamed

Seyed Hadi Peighambardoust

Robert Jan Hamer

Marcel Paques

Elizabeth Egberdina Johanna Van Der Zalm

Julita Maria Manski

The invention relates to a poly(arylsulfone), the poly(arylsulfone) having an aryl group grafted with a covalently attached substituent of the Formula (I): The invention also relates to a process for grafting a poly(arylsulfone), in the presence of an enzyme, for the preparation of said grafted poly(arylsulfone). The poly(arylsulfone) according to the invention shows beneficial properties for application in a membrane. The invention therefore further relates to a membrane comprising a poly(arylsulfone) according to the invention, and to the use of a poly(arylsulfone) according to the invention in a separation process. In addition, the invention relates to a polymer blend and a copolymer comprising a grafted poly(arylsulfone) according to the invention, and to a membrane comprising such polymer blend or copolymer. 

Grafted poly(arylsulfone) and a process for grafting a poly(arylsulfone)

The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step includes a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Process for the separation of gluten and starch and products prepared from said process

Growing community of inventors

Ede, Netherlands

Remko Marcel Boom