Bioscience Methods 2025, Vol.16, No.2, 70-82 http://bioscipublisher.com/index.php/bm 75 4.4 Joint separation of electric and magnetic fields The combined use of electric and magnetic fields provides an innovative method for separating wheat starch and gluten powder. Electric field separation utilizes the difference in surface charge between starch and gluten particles. This method can selectively separate them based on their charge characteristics and can be finely adjusted to optimize separation efficiency. In addition, magnetic field separation involves the use of adaptive magnetic separation agents that can selectively bind to a certain component, thereby promoting its removal from the mixture. This dual method not only improves the accuracy of the separation process, but also reduces the need for mechanical processing, which may lower the quality of gluten powder (Peigabardoust et al., 2008; Zalm et al., 2009). By combining these two fields, the separation process becomes more efficient and causes less damage to the functional properties of gluten powder, making it suitable for the production of high-quality gluten powder. 5 Effects of Separation Processes on Functional Properties of Starch and Gluten 5.1 Changes in starch functional properties The integrity and crystallinity of starch granules are significantly influenced by various separation processes. For instance, defatting treatments on wheat starch result in more pores on the granule surface, particularly in A-type starch, while B-type granules remain largely unchanged. This treatment does not alter the X-ray diffraction pattern but decreases the crystallinity degree, affecting the starch's structural properties (Li et al., 2016). Similarly, the presence of damaged starch (DS) from mechanical milling impacts the granular integrity, reducing gelatinization enthalpy and altering the viscosity profile, which is solvent-dependent (Teobaldi et al., 2022). Furthermore, the interaction between A-type and B-type starch granules with gluten during dough mixing shows that B starch granules enhance gluten network formation, while A starch granules tend to separate, affecting the overall dough structure (Li et al., 2021). The gelation properties and pasting behavior of starch are also affected by separation processes. The addition of protein-glutaminase-treated glutenin and gliadin to starch decreases viscosity parameters and alters the gelation properties, resulting in a more compact starch granule morphology (Chen et al., 2018). The removal of surface lipids from starch granules through defatting changes the peak, trough, final, and setback viscosities, as well as gelatinization transition temperatures and enthalpy, indicating significant alterations in pasting behavior (Li et al., 2016). Additionally, the presence of oligosaccharides like fructooligosaccharides (FOS) and xylooligosaccharides (XOS) can inhibit starch retrogradation and modify pasting properties by reducing crystallinity and increasing pasting temperature (Su et al., 2020b). The interaction of starch with gluten and sucrose also modifies pasting profiles, with sucrose increasing the onset temperature of gelatinization and altering the viscoelastic properties of starch gels (Teobaldi et al., 2021). 5.2 Changes in gluten functional properties The separation processes significantly impact the reformation of disulfide bonds and the reconstruction of protein networks in gluten. During the separation, disulfide-sulfhydryl exchange reactions are promoted, which are crucial for the reformation of gluten's protein network. However, the establishment of new bonds can be restricted due to prior cross-links in the material, particularly in harshly separated gluten (Ceresino et al., 2019). The presence of pentosans and enzymes like xylanase can further influence the re-agglomeration of gluten proteins, affecting the size and aggregation of glutenin macropolymer particles, which are essential for the protein network's integrity (Wang et al., 2004b). The solubility and water-holding capacity of gluten are affected by the separation process. For instance, the use of water unextractable solids (WUS) can negatively impact gluten yield and its rheological properties, although these effects can be mitigated by increasing mixing time and water content (Wang et al., 2003). Additionally, the emulsifying properties of gluten are influenced by the separation process, as the interaction between gluten and other components like pentosans can alter its functional characteristics (Wang et al., 2004a). 5.3 Functional advantages of environmentally friendly separation processes Environmentally friendly separation processes, such as those involving mild conditions or the use of enzymes, have shown positive effects on the retention of gluten's functional properties. For example, mildly separated
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