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Enzyme‐Assisted Wet Separation of Starch from Other Seed Components of Hull‐less Barley
Author(s) -
Zheng G.H.,
Bhatty R. S.
Publication year - 1998
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.1998.75.2.247
Subject(s) - chemistry , amylose , bran , starch , cellulase , extraction (chemistry) , food science , glucan , chromatography , amylase , xylanase , enzyme , biochemistry , organic chemistry , raw material
A multiple enzyme cocktail containing cellulase, endo ‐(1→3), (1→4)‐β‐ d ‐glucanase and xylanase was used in wet separation of starch, protein, β‐glucan, bran, and tailings from four hull‐less barleys (HB): SB94794 (0% amylose), CDC Candle (5% amylose), CDC Dawn (24% amylose), and SB550831 (40% amylose). Compared to a conventional procedure, the enzyme‐assisted wet extraction reduced slurry viscosity by 50–99%, the amount of water and ethanol used in screening and β‐glucan precipitation by 30–60%, and screening time by 20–80%. The enzyme‐assisted extraction reduced starch contents and yields of tailings and bran fractions, resulting in a 10% increase in average starch extraction efficiency. However, β‐glucan yield was reduced in the enzyme‐assisted extraction, particularly in high‐viscosity HB. The physicochemical properties of isolated starches were not affected by the enzyme‐assisted extraction.