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Isolation and Cationization of Barley Starches at Laboratory and Pilot Scale
Author(s) -
Vasanthan T.,
Bhatty R. S.,
Tyler R. T.,
Chang P.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.1.25
Subject(s) - chemistry , starch , extraction (chemistry) , amylose , chromatography , papermaking , pilot plant , food science , agronomy , botany , pulp and paper industry , organic chemistry , biology , engineering
Prime barley starches were isolated in the laboratory by a conventional extraction procedure from regular (Condor), waxy (SB89528), and high amylose (Glacier) barleys; cationized; and evaluated as wet‐end additives in papermaking. The cationized barley starches showed functionality (contribution to paper strength) comparable that of to a commercial grade cationic corn starch. The laboratory evaluation was followed by a pilot plant study in which an air‐classified starch‐rich fraction from Condor barley was purified by a short wet‐extraction procedure. The starch obtained was then cationized, using a slightly different procedure than that used in the laboratory. Mass balances for starch extraction and cationization were obtained for the pilot plant study. The cationized barley starch needs evaluation in a Canadian paper mill.