Bioscience Methods 2025, Vol.16, No.2, 70-82 http://bioscipublisher.com/index.php/bm 80 Bangar S., Purewal S., Trif M., Maqsood S., Kumar M., Manjunatha V., and Rusu A., 2021, Functionality and applicability of starch-based films: an eco-friendly approach, Foods, 10(9): 2181. https://doi.org/10.3390/foods10092181 Cao X., Tong J., Ding M., Wang K., Wang L., Cheng D., Li H., Liu A., Liu J., Zhao Z., Wang Z., and Gao X., 2019, Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivumL.), Food Chemistry, 297: 125000. https://doi.org/10.1016/j.foodchem.2019.125000 Ceresino E., Kuktaite R., Sato H., Hedenqvist M., and Johansson E., 2019, Impact of gluten separation process and transglutaminase source on gluten based dough properties, Food Hydrocolloids, 87: 661-669. https://doi.org/10.1016/J.FOODHYD.2018.08.035 Chen B., Zhang B., Li M., Xie Y., and Chen H., 2018, Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch, Food Chemistry, 253: 148-155. https://doi.org/10.1016/j.foodchem.2018.01.155 Cheng H., Chen L., Mcclements D., Yang T., Zhang Z., Ren F., Miao M., Tian Y., and Jin Z., 2021, Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry, Trends in Food Science and Technology, 114: 70-82. https://doi.org/10.1016/J.TIFS.2021.05.017 Cui J., Kong X., Hua Y., Zhou H., and Liu Q., 2011, Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor, Journal of the Science of Food and Agriculture, 91(15): 2799-2805. https://doi.org/10.1002/jsfa.4524 Day L., Augustin M., Batey I., and Wrigley C., 2006, Wheat-gluten uses and industry needs, Trends in Food Science & Technology, 17(2): 82-90. https://doi.org/10.1016/J.TIFS.2005.10.003 Fan X., Jiang J., Wang J., Liu C., Shang J., and Zheng X., 2024, Aqueous ozone effects on wheat gluten: yield, structure, and rheology, Journal of Food Science, 89(10): 6283-6295. https://doi.org/10.1111/1750-3841.17324 Gao X., Tong J., Guo L., Yu L., Li S., Yang B., Wang L., Liu Y., Li F., Guo J., Zhai S., Liu C., Rehman A., Farahnaky A., Wang P., Wang Z., and Cao X., 2020, Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivumL.), Food Hydrocolloids, 106: 105885. https://doi.org/10.1016/j.foodhyd.2020.105885 Grassi S., Cardone G., Bigagnoli D., and Marti A., 2018, Monitoring the sprouting process of wheat by non-conventional approaches, Journal of Cereal Science, 83: 180-187. https://doi.org/10.1016/J.JCS.2018.08.007 Han Z., Shi R., and Sun D., 2020, Effects of novel physical processing techniques on the multi-structures of starch, Trends in Food Science & Technology, 97: 126-135. https://doi.org/10.1016/j.tifs.2020.01.006 Inglis D., 2009, Efficient microfluidic particle separation arrays, Applied Physics Letters, 94(1): 013510. https://doi.org/10.1063/1.3068750 Karwasra B., Kaur M., and Gill B., 2020, Impact of ultrasonication on functional and structural properties of Indian wheat (Triticum aestivum L.) cultivar starches, International Journal of Biological Macromolecules, 164: 1858-1866. https://doi.org/10.1016/j.ijbiomac.2020.08.013 Kurdziel M., Łabanowska M., Pietrzyk S., Sobolewska-Zielińska J., and Michalec M., 2019, Changes in the physicochemical properties of barley and oat starches upon the use of environmentally friendly oxidation methods, Carbohydrate Polymers, 210: 339-349. https://doi.org/10.1016/j.carbpol.2019.01.088 Lagrain B., Goderis B., Brijs K., and Delcour J., 2010, Molecular basis of processing wheat gluten toward biobased materials, Biomacromolecules, 11(3): 533-541. https://doi.org/10.1021/bm100008p Lauer M., and Smith R., 2020, Recent advances in starch-based films toward food packaging applications: Physicochemical, mechanical, and functional properties, Comprehensive Reviews in Food Science and Food Safety, 19(6): 3031-3083. https://doi.org/10.1111/1541-4337.12627 Li C., Dhital S., Gilbert R., and Gidley M., 2020a, High-amylose wheat starch: Structural basis for water absorption and pasting properties, Carbohydrate Polymers, 245: 116557. https://doi.org/10.1016/j.carbpol.2020.116557 Li L., Liu Z., Li X., Chu X., Yang W., Wang B., Xie Y., and Li X., 2023, Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties, Frontiers in Nutrition, 10: 1195505. https://doi.org/10.3389/fnut.2023.1195505 Li M., Liu C., Zheng X., Hong J., Bian K., and Li L., 2021, Interaction between A-type/B-type starch granules and gluten in dough during mixing, Food Chemistry, 358: 129870. https://doi.org/10.1016/j.foodchem.2021.129870 Li M., Yue Q., Liu C., Zheng X., Hong J., Li L., and Bian K., 2020b, Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch, Journal of Cereal Science, 93: 102973. https://doi.org/10.1016/j.jcs.2020.102973
RkJQdWJsaXNoZXIy MjQ4ODYzNA==