Establishment and evaluation of a Barley starch isolation method with focus on representability
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 samp...
| Autor principal: | |
|---|---|
| Formato: | H1 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Dept. of Food Science
2012
|
| Materias: |
| _version_ | 1855570995464634368 |
|---|---|
| author | Martén, Åsa |
| author_browse | Martén, Åsa |
| author_facet | Martén, Åsa |
| author_sort | Martén, Åsa |
| collection | Epsilon Archive for Student Projects |
| description | 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. |
| format | H1 |
| id | RepoSLU6353 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2012 |
| publishDateSort | 2012 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU63532014-03-18T13:42:38Z Establishment and evaluation of a Barley starch isolation method with focus on representability Martén, Åsa Cereal starch isolation Barley starch Starch recovery Starch purity Amylose-Amylopectin ratio B granules Chemical deproteinisation Toluene shaking Proteinase K 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. Hög viskositet i kornmaterial gör tillämpning av befintliga stärkelseisoleringsmetoder för spannmål problematiskt. En isoleringsmetod, baserad på fraktionering och rening, har etablerats för korn med fokus på att uppnå högt representativa stärkelseisolat. En förstudie genomfördes för att utvärdera tillgänglig utrustning för våtmixning, experimentella betingelser och generellt tillvägagångssätt. Stärkelse isolerades från sex mjölprover utvalda för sina vitt skilda egenskaper inom forskningsprogrammet BarleyFunFood (BFF). Utöver etablering av metoden, strävar detta examensarbete till att tjäna BFF med isolerat material med tillräckligt högt utbyte för vidare analys. BFF-isolatens utbyte och renhet bestämdes till 55,7-72,2% respektive 61,0-76,4%. De låga resultaten berodde delvis på ett inställningsfel under isoleringsproceduren. Ett av proverna (0120) isolerades därför på nytt under korrekta betingelser. Utbytet ökade då från 59,7 till 96,2%. Dessutom bestämdes amylos-amylopektin ratiot till ungefär 2/98 i en vaxig sort, 41/59 i en högamylossort och cirka 30/70 i övriga sorter. För att uppnå högre representativitet på resterande prover föreslås nya isoleringsförsök för vidare analys av stärkelsen i BFF-materialet. SLU/Dept. of Food Science 2012 H1 eng swe https://stud.epsilon.slu.se/6353/ |
| spellingShingle | Cereal starch isolation Barley starch Starch recovery Starch purity Amylose-Amylopectin ratio B granules Chemical deproteinisation Toluene shaking Proteinase K Martén, Åsa Establishment and evaluation of a Barley starch isolation method with focus on representability |
| title | Establishment and evaluation of a Barley starch isolation method with focus on representability |
| title_full | Establishment and evaluation of a Barley starch isolation method with focus on representability |
| title_fullStr | Establishment and evaluation of a Barley starch isolation method with focus on representability |
| title_full_unstemmed | Establishment and evaluation of a Barley starch isolation method with focus on representability |
| title_short | Establishment and evaluation of a Barley starch isolation method with focus on representability |
| title_sort | establishment and evaluation of a barley starch isolation method with focus on representability |
| topic | Cereal starch isolation Barley starch Starch recovery Starch purity Amylose-Amylopectin ratio B granules Chemical deproteinisation Toluene shaking Proteinase K |