From native malt to pure starch – Development and characterization of a purification procedure for modified starch

Rittenauer, Michael; Kolesnik, L. V.; Gastl, Martina; Becker, Thomas

doi:10.1016/j.foodhyd.2015.11.025

Cited by 16 publications

(11 citation statements)

References 43 publications

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“…Rittenauer et al . developed a method to isolate starch from malted barley based on dry milling, microsieving, and density gradient centrifugation.…”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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The versatility of starch products is such that they are used as ingredients and functional supplements in a variety of food, nonfood, and feed applications. As starch is the largest constituent of cereal grains, there is an increasing interest in the isolation of the product from starch sources. Besides that, cereals are the main raw material used for the isolation and extraction of starch. The method of cereal starch isolation is influenced mainly by protein solubility, the level of protein-starch interaction, and characteristics of the starch granules. This review discusses traditional methods as well as recent advances in the extraction of cereal starches. The present review is important for understanding the effects of the particular characteristics of each cereal source in the starch extraction, including the size and morphology of starch granules, the composition of proteins with different solubilities, and protein-starch interactions. This information may avoid waste of reagents and unnecessary steps and facilitate the starch extraction process

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“…Rittenauer et al . developed a method to isolate starch from malted barley based on dry milling, microsieving, and density gradient centrifugation.…”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The major difficulty associated with barley starch isolation is the presence of β‐glucans that give a high viscosity of the slurry during extraction. There have been a few improvements in starch isolation methods with improved yield and/or starch purity (Al‐Hakkak and Al‐Hakkak ; Gao and others ; Rittenauer and others ). An aqueous alcohol‐based enzymatic method was developed to mask the impact of high viscosity due to the endogenous β‐glucans (Gao and others ).…”

Section: Starch Isolationmentioning

confidence: 99%

“…The starch yield from barley flour was 77.6%, though the purity was not given (Al‐Hakkak and Al‐Hakkak ). A method to isolate starch from malted barley has been developed on the basis of dry milling, microsieving, and density gradient centrifugation (Rittenauer and others ). Briefly, the kernels are crushed before dispersing in water (20 °C).…”

Section: Starch Isolationmentioning

confidence: 99%

“…The suspension is microsieved (pore size at 80 μm) and centrifuged to obtain the crude starch (3500 × g , 5 min). The crude starch is dispersed and washed in 80% CsCl solution before washing with water to further purify the starch (Rittenauer and others ). The CsCl solution is for the removal of storage proteins, starch granule surface proteins, and cellular material (Vasanthan and Hoover ).…”

Section: Starch Isolationmentioning

confidence: 99%

“…The CsCl solution is for the removal of storage proteins, starch granule surface proteins, and cellular material (Vasanthan and Hoover ). The resulting starch has no α‐ or β‐amylase residues and retains the normal ratio of large‐to‐small granules with a starch content of >90% (Rittenauer and others ).…”

Section: Starch Isolationmentioning

confidence: 99%

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Barley Starch: Composition, Structure, Properties, and Modifications

Zhu

2017

Comp Rev Food Sci Food Safe

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Barley (Hordeum vulgare L.) is mainly used as animal feed and in malting. In recent years, there has been growing interest in using barley for food production. Starch is the major component of the kernel and may amount up to over 70% of the dry weight. The quality of barley products is much determined by its starch properties such as gelatinization and retrogradation. Starch is also a by-product of the barley fractionation industry and can be utilized for value-added products. This review summarizes the recent developments in our understanding of the isolation, chemical composition, granular structure, chemical structure of starch components, physicochemical properties, and various modifications of barley starch. The structure-function relationships of starch are discussed. This review provides a basis for better utilizing barley starch, as well as the further development of barley as a sustainable crop.

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Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley

Hör,

Beer,

Hoheneder

et al. 2024

Cereal Chem

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Background and ObjectivesStarch is the main component of malting barley (Hordeum vulgare L.), and its physical and chemical characteristics are particularly important in further processing in the beverage industry. This study investigates how the parameters (i) growing temperature (high/low) and (ii) water deficit (drought stress) during grain filling affect starch characteristics by cultivating nine different commonly used malting barley varieties in greenhouses under defined conditions. Particle size distribution of the starch granules, their phase transition characteristics (DSC), the pasting temperature (RVA), and the amylose/amylopectin (AM/AP) ratio were examined to assess starch characteristics.FindingsTwo‐way ANOVA analyses revealed that drought stress during the grain‐filling phase resulted in significantly smaller starch granules, lower onset, peak, and endset temperatures (DSC), and increased pasting temperature (PT) while not affecting the AM/AP ratio. High growth temperature during grain filling resulted in significantly higher onset, peak, and endset temperatures (DSC), lower phase transition enthalpies, significantly higher PTs, and lower AM/AP ratios.ConclusionsGrowth temperature during kernel development affected starch phase transition characteristics the most, while water availability was significantly associated with starch granule sizes.Significance and NoveltyClimate change is increasing the events and severity of heat and drought in Europe. Agricultural practices and modern barley varieties must be adapted to these requirements to maintain processability for food production.

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From native malt to pure starch – Development and characterization of a purification procedure for modified starch

Cited by 16 publications

References 43 publications

Methods for Extracting Cereal Starches from Different Sources: A Review

Methods for Extracting Cereal Starches from Different Sources: A Review

Barley Starch: Composition, Structure, Properties, and Modifications

Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley

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