Bioscience Methods 2025, Vol.16, No.2, 70-82 http://bioscipublisher.com/index.php/bm 77 aqueous ozone (AO) treatment has been found to increase cross-linking in glutenin macropolymer (GMP), stabilizing the secondary and tertiary structures of gluten, which enhances its viscoelastic properties (Fan et al., 2024). Adjusting the hydrophilic and hydrophobic balance of gluten can significantly improve its emulsification properties. For instance, the use of corn syrup in hydrothermal treatment has been shown to affect the emulsifying properties of gluten. Although higher temperatures can adversely affect emulsification, the addition of corn syrup helps restore emulsion stability, particularly at lower pH levels (Singh et al., 2006). This adjustment is crucial for enhancing the functional properties of gluten in various food applications. Enzymatic hydrolysis is a key method for developing bioactive peptides from gluten. Continuous hydrolysis in an enzymatic membrane reactor (EMR) allows for the efficient production of low-molecular-weight peptides with antioxidant activities. This method overcomes the limitations of batch reactions, such as inconsistent product quality and low productivity, by providing a stable and homogeneous permeate fraction (Cui et al., 2011). The peptides produced through this process have potential applications in health-promoting food products. 6.3 In-situ functional modification during separation Innovative approaches that integrate separation and modification processes can enhance the functional properties of gluten. For example, the use of aqueous ozone not only improves the yield and purity of separated gluten but also induces specific molecular modifications that enhance its functional properties (Fan et al., 2024). Such integrated strategies are crucial for developing more efficient and sustainable wheat processing technologies. Additionally, the combination of heat-moisture treatment and enzymatic hydrolysis has been shown to improve the structural and physicochemical properties of wheat starch, suggesting potential applications for similar strategies in gluten modification (Xie et al., 2019). 7 Diversified Applications of Wheat Starch and Gluten 7.1 Applications in the food industry Wheat starch is widely utilized in the food industry due to its functional properties such as thickening, gelling, and anti-aging. These properties are enhanced through various modification techniques, including physical and non-thermal methods, which improve the thermal stability and reduce retrogradation of starch, making it more suitable for diverse food applications (Han et al., 2020). The use of modified starches is crucial in developing food products with desired textures and shelf-life stability (Raghunathan et al., 2020). Wheat gluten is a key ingredient in noodle products, plant-based meats, and baked goods due to its viscoelastic properties, which are essential for dough formation and texture. The cohesiveness and elasticity provided by gluten are primarily due to the presence of gliadin and glutenin, which form a strong network through covalent and non-covalent bonds (Zhang et al., 2022). Innovative processing techniques, such as the use of aqueous ozone, have been shown to enhance the yield and quality of gluten, further expanding its application potential in the food industry (Fan et al., 2024). 7.2 Functional foods and health products The development of low-glycemic index (GI) foods is a growing area of interest, with modified starches playing a significant role. Techniques such as enzymatic and physical modifications are employed to alter the digestibility of starch, thereby reducing its GI and making it suitable for functional foods aimed at health-conscious consumers (Han et al., 2020; Raghunathan et al., 2020). These modifications help in creating food products that can aid in better blood sugar management. Wheat gluten can be enzymatically hydrolyzed to produce bioactive peptides with antioxidant and antihypertensive properties. These peptides are increasingly being incorporated into functional foods to enhance their health benefits. The use of continuous enzymatic membrane reactors has been shown to efficiently produce these peptides, which exhibit strong antioxidant activities, making them valuable for health-oriented food products (Cui et al., 2011).
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