Wheat flour contains a high amount of gluten and starch.Theeparatioofwheat flourinto it's component parts,tarchandgluten,is an important industrial process. Wheat flour is high in gluterotein, with about 12%rotein. Theroteiof wheat may be divided intotwo major groups that differ in their solubility. The gluten and non-gluten proteins. Non-gluten proteins consist of albumin (soluble in water) and globulin (soluble in dilute salt solution). Gluten proteins can be divided into glutenin and gliadin, that are insoluble in water. Upon hydration and mixing , gluten proteins associate with covalent and non-covalent bond and form a strong and viscoelastic network. Today dilute salt (Sodium Chloride) solution is used to separate starch and gluten, that has negative effects on equipment’s corrosion and factoriy'waste pollution. Present work seeks to peer study of the effects of Xylanase, Transglutaminase, Glucose Oxidase and Ascorbic Acid on gluten agglomeration in gluten- starch separation, gluten index, water absorption, thiol group. Moreover, the electrophoretic patterns of variety samples were compared. Ascorbic Acid treatment improved gluten agglomeration and decrease free sulphydryl groups through disulphyd bond forming. We observed that different concentration of Transglutaminase and Glucose Oxidase had different results on gluten properties. The use of Xylanase resulted in a higher gluten yield and a larger extensibility through degradation of Arabinoxylan, in addition Xylanase increases thiol groups, gluten index and decreases water absorption. Key Words : Agglomeration, Glucose Oxidase, Gluten Index, Transglutaminase, Xylanase
