Effect of adding pentosanase on separation of wheat starch and gluten

Used the first unique wheat flour of Jinyuan as raw material,the subject added 0%、0.2%、0.4%、0.6%、0.8% pentosanase to prepare samples. With a series of wheat flour above,A–starch and gluten were separated and extracted. By measuring the yield and purity of A–starch and gluten,and determining the physicochemical index of A–starch,the effects of pentosanase on separation of starch and gluten were explored. The experimental results showed that wheat flour whiteness had significant negative correlation(ρ0.01,r = –0.744) with pentosanase content. Wet gluten content,yield of wheat gluten and water-soluble content had no correlation(ρ0.05) with pentosanase content. Rate of A–starch had significant positive correlation(ρ0.05,r =0.720) with pentosanase content.