Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-12 DOI:10.1016/j.foodchem.2025.144318

Limin Li, Qingfa Wang, Ruibin Che, Chong Liu, Xueling Zheng

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Abstract

This study developed an innovative approach for wheat starch-gluten separation (i.e. ultrasound-assisted xylanase treatment, U-Xyl), aiming at enhancing separation efficiency and improving products' quality. Image analysis revealed that U-Xyl facilitated release of starch granules from gluten network as a result of arabinoxylan degradation. Higher amount of xylanase addition induced greater polymerization of gluten and better viscoelasticity. Also, it promoted the formation of β-sheet and α-helix. When the xylanase amount increased to 0.15 % (U-Xyl15), starch and gluten yields reached their summit (53.66 % and 10.85 %, respectively). Up to 2.44 mg/g water-extractable arabinoxylan (WEAX) remained on isolated starch after U-Xyl15. This alleviated damage to the crystalline structure, amylose leaching, swelling power loss, and peak viscosity decrease. Owing to WEAX-starch interactions, U-Xyl15 enhanced the anti-retrogradation capacity of starch. Moreover, U-Xyl15 resulted in the highest gel strength (195.34 g). This paper could provide theoretical basis for industrial production of starch with desirable quality.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.