Bioscience Methods 2025, Vol.16, No.2, 70-82 http://bioscipublisher.com/index.php/bm 79 8.2 Function-oriented separation concepts Future research should focus on developing separation technologies that preserve the functional properties of gluten and starch based on their intended applications. For example, the use of aqueous ozone has been shown to enhance the yield and purity of gluten while maintaining its viscoelastic properties, suggesting that targeted modifications can improve both the quality and functionality of separated components (Fan et al., 2024). This approach ensures that the separated products meet specific functional requirements for various industrial applications. Reverse engineering of separation processes, where the desired functional properties of the end product dictate the separation method, is an emerging trend. This concept involves designing separation processes that are tailored to produce components with specific functional attributes, such as enhanced viscoelasticity or improved foaming capacity. For instance, the modification of gluten using planetary ball milling has been shown to improve its functional properties, indicating the potential for reverse design in separation processes. By focusing on the end-use requirements, researchers can develop more efficient and application-specific separation technologies. 8.3 Integration of green separation and carbon reduction technologies The development of low-energy, low-pollution, and water-saving separation processes is a critical area of focus in the separation of wheat starch and gluten. Innovative methods such as shear flow separation have shown promise in reducing water usage while maintaining gluten quality, offering a more sustainable alternative to traditional methods (Peighambardoust et al., 2008). Additionally, the use of aqueous ozone (AO) in wheat flour processing has been highlighted for its potential to enhance product quality while being eco-friendly, suggesting a pathway towards more sustainable processing techniques. These advancements align with the broader goal of establishing sustainable separation technology standards that minimize the carbon footprint of industrial processes. 8.4 Functional complementarity and synergistic utilization of starch and gluten Research into the synergistic enhancement mechanisms in composite materials and functional foods is gaining traction. The modification of wheat gluten using techniques such as planetary ball milling has been shown to improve its functional properties, expanding its application potential in various food products. Furthermore, the continuous enzymatic membrane reactor (EMR) has been effective in producing bioactive peptides from modified wheat gluten, demonstrating the potential for synergistic utilization of gluten in functional foods. These studies underscore the importance of understanding and leveraging the functional complementarity of starch and gluten to develop innovative food products with enhanced nutritional and functional benefits. Acknowledgments Thanks to the review experts who proposed their amendments to this study. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Abdillah A., and Charles A., 2021, Characterization of a natural biodegradable edible film obtained from arrowroot starch and iota-carrageenan and application in food packaging, International Journal of Biological Macromolecules, 191: 618-626. https://doi.org/10.1016/j.ijbiomac.2021.09.141 Al-Hakkak J., and Al-Hakkak F., 2007, New non-destructive method using gluten to isolate starch from plant materials other than wheat, Starch‐Stärke, 59(3-4): 117-124. https://doi.org/10.1002/STAR.200600564 Alibekov R., Urazbayeva K., Azimov A., Rozman A., Hashim N., and Maringgal B., 2024, Advances in biodegradable food packaging using wheat-based materials: fabrications and innovations, applications, potentials, and challenges, Foods, 13(18): 2964. https://doi.org/10.3390/foods13182964 Assatory A., Vitelli M., Rajabzadeh A., and Legge R., 2019, Dry fractionation methods for plant protein, starch and fiber enrichment: a review, Trends in Food Science & Technology, 86: 340-351. https://doi.org/10.1016/J.TIFS.2019.02.006
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