BM_2025v16n2

Bioscience Methods 2025, Vol.16, No.2, 70-82 http://bioscipublisher.com/index.php/bm 81 Li W., Gao J., Wu G., Zheng J., Ouyang S., Luo Q., and Zhang G., 2016, Physicochemical and structural properties of A-and B-starch isolated from normal and waxy wheat: effects of lipids removal, Food Hydrocolloids, 60: 364-373. https://doi.org/10.1016/J.FOODHYD.2016.04.011 Li X., Fei T., Wang Y., Zhao Y., Pan Y., and Li D., 2018, Wheat starch with low retrogradation properties produced by modification of the GtfB enzyme 4,6-α-glucanotransferase fromStreptococcus thermophilus, Journal of Agricultural and Food Chemistry, 66(15): 3891-3898. https://doi.org/10.1021/acs.jafc.8b00550 Liu D., Zhao P., Chen J., Yan Y., and Wu Z., 2022, Recent advances and applications in starch for intelligent active food packaging: a review, Foods, 11(18): 2879. https://doi.org/10.3390/foods11182879 Liu Z., Zheng Z., Zhu G., Luo S., Zhang D., Liu F., and Shen Y., 2021, Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill, Food Chemistry, 363: 130251. https://doi.org/10.1016/j.foodchem.2021.130251 Masina N., Choonara Y., Kumar P., Du Toit L., Govender M., Indermun S., and Pillay V., 2017, A review of the chemical modification techniques of starch, Carbohydrate Polymers, 157: 1226-1236. https://doi.org/10.1016/j.carbpol.2016.09.094 Onyeaka H., Obileke K., Makaka G., and Nwokolo N., 2022, Current research and applications of starch-based biodegradable films for food packaging, Polymers, 14(6): 1126. https://doi.org/10.3390/polym14061126 Peighambardoust S., Hamer R., Boom R., and Goot A., 2008, Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch, Journal of Cereal Science, 48(2): 327-338. https://doi.org/10.1016/J.JCS.2007.10.005 Peng P., Wang X., Liao M., Zou X., Ma Q., Zhang X., and Hu X., 2022, Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough, Journal of the Science of Food and Agriculture, 103(4): 2134-2145. https://doi.org/10.1002/jsfa.12340 Raghunathan R., Pandiselvam R., Kothakota A., and Khaneghah A., 2020, The application of emerging non-thermal technologies for the modification of cereal starches, Lwt, 138: 110795. https://doi.org/10.1016/j.lwt.2020.110795 Remadnia M., Kachi M., Messal S., Oprean A., Rouau X., and Dascalescu L., 2014, Electrostatic separation of peeling and gluten from finely ground wheat grains, Particulate Science and Technology, 32(6): 608-615. https://doi.org/10.1080/02726351.2014.943379 Sayaslan A., 2004, Wet-milling of wheat flour: industrial processes and small-scale test methods, LWT - Food Science and Technology, 37(5): 499-515. https://doi.org/10.1016/J.LWT.2004.01.009 Shewry P., Halford N., Belton P., and Tatham A., 2002, The structure and properties of gluten: an elastic protein from wheat grain, Philosophical Transactions of the Royal Society of London. 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