Starch-Gluten Separation
Improve your key separation processes with AB Enzymes’ range of grain-processing enzymes.
The best enzyme for the best purpose
Our portfolio of enzyme products allows you to choose between different types of xylanase and beta-glucanase options, enabling you to optimize separation.
ROHALASE® in the media
Separation with xylanase and endoglucanase in 'Getreide, Mehl und Brot', 2018 (abstract)
Xylanases (GH 10 and GH 11) and endoglucanase used in industrial wheat starch processing improve the separation of starch and gluten. Wheat separation trials showed a modified gluten network with the use of enzymes during wheat separation processing.
In order to gain a better understanding of the action of the enzymes in this process, laboratory models based on the industrial processes were set up to evaluate the enzyme activity and its effects on gluten. It was possible to develop adapted laboratory methods to determine the quality and properties of the gluten.
Characteristic gluten properties such as its extensibility or strength can be modified and predicted depending on the specificity of the applied enzyme. This enables the production of desired gluten types for special baking applications according to market demand.