Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.

The impact of pyranose oxidase (P₂O), glucose oxidase (GO) and H₂O₂ on gluten agglomeration during wheat flour gluten-starch separation was studied. Analysis of gluten aggregate sizes in batter formed from wheat flour dough revealed that increasing levels of oxidising agents gradually decreased the tendency of gluten proteins to form large gluten aggregates. Low enzyme levels increased arabinoxylan (AX) and starch retention on the sieves, due to physical incorporation of AX and starch in the gluten aggregates.