Fractionation of Hairless Canary Seed (Phalaris canariensis) into Starch, Protein, and Oil

Abstract

Canary seed is an important specialty crop in Canada. The current market for this true cereal (i.e., belonging to the family Poaceae as wheat) is limited to feed for caged birds. However, canary seed holds a promise for many food and industrial applications based on its composition. Three wet milling procedures based on ethanol (E), water (W), and alkaline (A) extractions used in different order were investigated to determine extraction efficiency and purity of starch, protein, oil, and fiber separated from hairless canary seed, a variety developed for human consumption. Highest extraction efficiencies were obtained when canary seed was defatted with ethanol and then extracted with alkali and water (EAW process). Using this process, approximately 92% pure starch, 75% pure protein, and oil were recovered from canary seed groats. The highest purity of protein, however, was obtained when canary seed was fractionated by the EWA process, that is, defatted and then extracted with water followed by alkali. Fiber component separated prior to alkaline extraction contained high amounts of nonfiber components as indicated by its yield. The EAW extraction process seems to be more promising in canary seed fractionation based on recovery and purity of components.

Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono‐ and Divalent Cations

“…Canary seed starch (CSS) samples were extracted according to the procedure described by Abdel‐Aal et al using dehulled grains. The yield of starch extraction was in the range of 57–64% and the purity of isolated starches were 94.6 and 94.1% (db) for CDC Maria and C05041 varieties, respectively . Starch solutions (0.…”

“…The samples were then stirred with a magnetic stirrer at 450 rpm for 2 h at ambient temperature (about 25 °C) until full dissolution, and then put on a roller mixer (Hematology Cell Mixer; Pars, Iran) for 24 h for complete hydration and dissolution. After hydration period, in order to discard any likely insoluble residues, the prepared starch solutions were centrifuged at 2500 g for 5 min followed by filtration of supernatant through 0.45 μm syringe filter with cellulose acetate membrane (MachereyeNagel, Germany) …”

“…Basically, Starch provides considerably to the textural properties of many foods and is vastly employed as water absorption agent, bulking agent, thickener, and stabilizer in food and industrial applications. Among the various starch sources, canary seed starch offer significant benefits, and can be used in several products and systems, including bakery and beverage industry, food additives, because of its unique attributes . In the industrial field, one of the most important attributes of these starches is their ability to ameliorate textural and rheological characteristic of food systems, with published reports confirming the efficacy of canary seed starch as a thickener and improver agent in different applications .…”

Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use

“…This was an essential step in the development of canary seed as a product for human consumption. Recently, a wet milling alkaline extraction process was developed for the fractionation of hairless canary seed into its main chemical components, starch, protein and oil (Abdel-Aal, Hucl, Patterson, & Gray, 2010). Due to the potential of canary seed as a fractionation crop and food ingredient, it was necessary to assess phytochemicals and their distribution in the kernel.…”

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

“…Canary seed contains approximately 60% starch, 20% protein, 7% total dietary fiber, and 8% crude fat (Abdel-Aal et al 1997b). Because of efficient extraction of canary seed starch (CSS) and high purification of this extraction, approximately 92% starch extraction yield was achieved by using traditional wet milling extraction with ethanol, alkaline, and water (Abdel-Aal et al 2010). The hairless canary seed varieties were developed for human consumption and have been evaluated for regulatory approvals as a wholegrain cereal food.…”