Enzymes as a Processing Aid in the Separation of Wheat Flour into Starch and Gluten

Abstract

A pilot system for the separation of wheat flour into starch and gluten was used to study the effect of four enzyme preparations as processing aids. Technical enzyme preparations with hemicellulase, cellulase or protease activities appear to improve gluten yield, protein recovery in gluten and gluten coagulation in a flour with intermediate processing properties. With these enzymes similar results were obtained compared to a flour with good processing properties without the use of enzymes. The use of enzymes did not adversely affect protein content, baking quality and rheological properties of the gluten. The proportion of soluble proteins, however, increased when the protease was used. The yield of starch was slightly increased by the action of the cellulase and hemicellulase, but was significantly decreased with the protease. Starch purity as determined by its protein content was not affected. Based on these results it is concluded that some cellulases and hemicellulases can act as important processing aids for gluten/ starch separation. Enzyme als Hilfsmittel zur Trennung von Weizenmehl inStarke und Gluten. Ein Pilotsystem zur Trennung von Weizenmehl in Starke und Kleber wurde verwendet, um die Wirkung von Enzymen als ProzeRhilfsmittel zu untersuchen. Technische Enzympraparate, die Hemicellulase-, Cellulase-und Proteaseaktivitat enthalten, erhohen in einem Mehl mit durchschnittlicher Verarbeitungsqualit3t die Ausbeute an Kleber, den im Kleber zuruckgefundenen EiweiRgehalt sowie die Kleberkoagulation. Ahnliche Ergebnisse wurden mit einem Mehl mit guten Verarbeitungseigenschaften ohne Enzyme erzielt. Eiweagehalt, Backqualitat und die rheologischen Eigenschaften des Klebers wurden nicht beeintrachtigt. Der Anteil der loslichen EiweiRe erhohte sich jedoch, wenn Protease venvendet wurde. Die Ausbeute an Starke nahm unter Wirkung von Cellulase und Hemicellulase etwas zu, unter Wirkung von Protease jedoch signifikant ab. Bezuglich des EiweiBgehaltes hatte sich die Reinheit der Starke nicht geandert. Diese Ergebnisse fiihren zu der SchluSfolgerung, daR einige Cellulasen und Hemicellulasen wichtige Hilfsmittel fur die Weizenstarkegewinnung sein konnen. ~~ starchlstarke 44 Nr. 2, S. 44-48 0 VCH Verlagsgesellschaft mbH, D-6940 Weinheim, 1992 0038-9056/92/0202-0044$03,50+.25/0

Industrial Enzyme Applications in Biorefineries for Starchy Materials

“…Similar results have been reported in pilot plant experiments with hemicellulases (Weegels et al 1992 ).…”

Wet-milling properties of waxy wheat flours by two laboratory methods

“…This in turn caused a reduction in the sedimentation rate of small B-starch granules in a centrifugal field, translating to a reduced starch yield (Witt, 1997). Pentosans also interfered with gluten formation and aggregation during dough mixing through viscosity-related interference of pentosans on gluten aggregation (McCleary, 1986;Wang, Hamer, Vliet, & Oudgenoeg, 2002), steric hindrance of gluten aggregation due to formation of a pentosan network during dough mixing (Rouau, El-Hayek, & Moreau, 1994;Labat, Rouau, & Morel, 2002;Weegels, Marseille, & Voorpostel, 1991), and through direct interaction of pentosans with glutenin particles during dough mixing (Wang et al, 2002;Wang, 2003;Wang, Hamer, et al, 2003a;Wang, Oudgenoeg, Vliet, & Hamer, 2003b), all of which are expected to affect the wet-milling properties of flours. In waxy wheats, genetic backgrounds, not the waxy trait per se, are more likely the cause of weak glutens.…”

Wet-milling of wheat flour: industrial processes and small-scale test methods

“…When necessary, sodium chloride and hemicellulases (pentosanases or xylanases) may be used in wet-milling, respectively, to adjust water hardness and to break down pentosans to reduce the viscosity of the separation medium (Hamer, Weegels, Marseille, & Kelfkens, 1989;Weegels, Marseille, & Hamer, 1992;Christophersen, Andersen, Jacobsen, & Wagner, 1997).…”