Effects of peroxidase and xylanase treatments on gluten separation efficiency from wheat tailings flour: Insights into batter properties and gluten characteristics.

This study investigated the effect of peroxidase, xylanase and their sequential treatments on gluten separation from wheat tailings flour, aiming to enhance separation efficiency and modify gluten characteristics. The best-performing treatment was 6 U/g peroxidase followed by 10 U/g xylanase, which significantly enhanced separation efficiency, achieving 13.40% yield and 89.34% purity, outperforming the reverse enzyme sequence and single enzyme treatments. Peroxidase followed by xylanase treatment reduced the batter viscosity and weakened arabinoxylan-protein association. This treatment increased glutenin macropolymer to 28.05%, increased the β-sheet proportion, and reduced free sulfhydryl content, resulting in a more ordered gluten network with changed viscoelasticity and tensile strength. In contrast, the xylanase followed by peroxidase sequence may have led to premature arabinoxylan degradation, which impaired gluten aggregation. This study elucidates the mechanism by which peroxidase followed by xylanase sequence enhances gluten separation efficiency, providing a promising approach for improving gluten separation from wheat tailings flour.