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Martén, Åsa, 2012. Establishment and evaluation of a Barley starch isolation method with focus on representability . Second cycle, A1E. Uppsala: SLU, Dept. of Food Science

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The high viscosity of barley material makes starch isolation problematical using regular methods established for cereals. An adjusted starch isolation method has been set up for barley, based on fractionation and purification. The focus is on attaining truly representative isolates of six flour samples selected for widely differing characteristics within the research program BarleyFunFood (BFF). Beside establishment of the method, this diploma work aspires to serve the BFF with isolated material of sufficient yield valid for further starch characterisation. A pre study was conducted evaluating available wet mixing equipment, experimental conditions and mode of procedure. The yield and purity of isolates of the BFF flours were determined to 55.7-72.2% and 61.0-76.4% respectively. Due to an error in the procedure, that partly explains the poor results, one of the samples was isolated de novo resulting in an increase of the yield from 59.7 to 96.2%. Additionally, the amylose-amylopectin ratios were determined to approximately 2/99 in a waxy type, 41/59 in one high-amylose type and 30/70 in remaining varieties. New isolations are suggested to be carried out prior to further analysis of the remaining flours to achieve higher representability.

Main title:Establishment and evaluation of a Barley starch isolation method with focus on representability
Authors:Martén, Åsa
Supervisor:Källman, Anna
Examiner:Koch, Kristine
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:388
Year of Publication:2012
Level and depth descriptor:Second cycle, A1E
Student's programme affiliation:1010A Agriculture Programme (admitted before July 1, 2007) 270 HEC
Supervising department:(NL, NJ) > Dept. of Food Science
Keywords:Cereal starch isolation , Barley starch, Starch recovery, Starch purity, Amylose-Amylopectin ratio, B granules, Chemical deproteinisation, Toluene shaking, Proteinase K
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Subjects:Food science and technology
Deposited On:14 Jan 2014 12:53
Metadata Last Modified:14 Jan 2014 12:56

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