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A CRITICAL EXAMINATION OF PROCEDURES FOR THE ISOLATION OF BARLEY STARCH
Author(s) -
McDonald A. M. L.,
Stark J. R.
Publication year - 1988
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1988.tb04568.x
Subject(s) - starch , granule (geology) , chromatography , coulter counter , chemistry , wheat starch , scanning electron microscope , food science , biology , materials science , microbiology and biotechnology , composite material
A study has been made of the methods available for isolating and purifying barley starch granules. A detailed examination involving light and scanning electron microscopy and Coulter counter analysis has indicated that discarding the brown protein layer, which appears on top of centrifuged suspensions of crude starch, results in severe loss of small granules. A protocol is suggested whereby this brown layer is purified separately and then added back to the white layer to give representative starch granule preparations without loss of small granules.