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In order to evaluate the potential utility of self-supporting films from amylose, the linear starch fraction, techniques were devised for the laboratory preparation and testing of such films.The physical characteristics, chemical resistance, and mechanical properties of the films were studied, including the relation of properties to film thickness, varying amounts of added amylopectin, molecular size of the amylose, heat treatment, and amounts of glycerol added as plasticizer. The general mechanical behavior of the films is good, most values of their properties lying within the range of common plastic films. Industrial applications can be expected if economical means are found for obtaining amylose either by starch fractionation or from starches of high amylose content. Amylose film should find unique applications in the food and pharmaceutical fields based on its digestibility' and breakdown to sugars absorbable in the animal body. AMYLOSE,the linear fraction of starch, would appear, by virtue of its structure, molecular size, and similarity to cellulose, to be a raw material useful for the preparation of selfsupporting films. Although films have previously been pre-,

An alkaline extraction process was developed to produce protein isolates and starch from defatted flour or defatted groats of high-protein oats. Optimum extraction was at pH 9.2 in 0.02N sodium hydroxide with a solid:solvent ratio of 1:6. The defatted flour was extracted with sodium hydroxide solution, and bran was removed by screening the alkaline dispersion. After centrifuging the slurry that passed through the screen, the alkaline supernatant was adjusted to pH 5.0 to yield a precipitate (protein isolate) and supernatant. The defatted groats were first extracted with water followed by two sodium hydroxide extractions. Bran was removed by screening the second alkaline dispersion, and protein isolate was precipitated from the first alkaline extract at pH 5.7. Protein content (nitrogen x 6.25) of the isolate varied between 94 and 103% and accounted for 53-67% of total protein from defatted flour or groats. The isolate contained from 3.4-4.Og lysine and 2.2-4.2g total sulfur amino acids per 16g nitrogen. Minimum nitrogen solubility of the isolates was 3-4% near pH 5.5, and solubility was 78-83% near pH 2.2. All protein isolates had good hydration capacity (2.9-3.9) and two of the isolates had good emulsifying activity (around 50%) and good emulsion stability (near 50%).

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Oat, sorghum, and triticale protein products offer considerable potential as food supplements. Each has special characteritics applicable to improved food product development. High protein or high lysine lines of these grains have been developed in recent years. Oat, sorghum, and triticale protein fractions have been separated from their grains by wet and dry milling procedures and also by air classification. Recent research is reviewed here concerning production and applications of the protein products.