Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide

Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2....
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Sharma, Priyanka [verfasserIn] Tejinder, S.

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2013

Schlagwörter:	Barley Starch Enzyme-assisted extraction Alkaline extraction

Anmerkung:	© Association of Food Scientists & Technologists (India) 2013

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Mysore, India : Springer, 2010, 51(2013), 12 vom: 23. Jan., Seite 3870-3877
Übergeordnetes Werk:	volume:51 ; year:2013 ; number:12 ; day:23 ; month:01 ; pages:3870-3877

Links:	Volltext

DOI / URN:	10.1007/s13197-013-0924-z

Katalog-ID:	SPR030873916

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520			\|a Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities
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publishDate	2013
allfields	10.1007/s13197-013-0924-z doi (DE-627)SPR030873916 (SPR)s13197-013-0924-z-e DE-627 ger DE-627 rakwb eng Sharma, Priyanka verfasserin aut Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2013 Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities Barley (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Enzyme-assisted extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Tejinder, S. aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 51(2013), 12 vom: 23. Jan., Seite 3870-3877 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877 https://dx.doi.org/10.1007/s13197-013-0924-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 51 2013 12 23 01 3870-3877
spelling	10.1007/s13197-013-0924-z doi (DE-627)SPR030873916 (SPR)s13197-013-0924-z-e DE-627 ger DE-627 rakwb eng Sharma, Priyanka verfasserin aut Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2013 Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities Barley (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Enzyme-assisted extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Tejinder, S. aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 51(2013), 12 vom: 23. Jan., Seite 3870-3877 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877 https://dx.doi.org/10.1007/s13197-013-0924-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 51 2013 12 23 01 3870-3877
allfields_unstemmed	10.1007/s13197-013-0924-z doi (DE-627)SPR030873916 (SPR)s13197-013-0924-z-e DE-627 ger DE-627 rakwb eng Sharma, Priyanka verfasserin aut Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2013 Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities Barley (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Enzyme-assisted extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Tejinder, S. aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 51(2013), 12 vom: 23. Jan., Seite 3870-3877 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877 https://dx.doi.org/10.1007/s13197-013-0924-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 51 2013 12 23 01 3870-3877
allfieldsGer	10.1007/s13197-013-0924-z doi (DE-627)SPR030873916 (SPR)s13197-013-0924-z-e DE-627 ger DE-627 rakwb eng Sharma, Priyanka verfasserin aut Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2013 Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities Barley (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Enzyme-assisted extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Tejinder, S. aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 51(2013), 12 vom: 23. Jan., Seite 3870-3877 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877 https://dx.doi.org/10.1007/s13197-013-0924-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 51 2013 12 23 01 3870-3877
allfieldsSound	10.1007/s13197-013-0924-z doi (DE-627)SPR030873916 (SPR)s13197-013-0924-z-e DE-627 ger DE-627 rakwb eng Sharma, Priyanka verfasserin aut Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Association of Food Scientists & Technologists (India) 2013 Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities Barley (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Enzyme-assisted extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Tejinder, S. aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 51(2013), 12 vom: 23. Jan., Seite 3870-3877 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877 https://dx.doi.org/10.1007/s13197-013-0924-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 51 2013 12 23 01 3870-3877
language	English
source	Enthalten in Journal of food science and technology 51(2013), 12 vom: 23. Jan., Seite 3870-3877 volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877
sourceStr	Enthalten in Journal of food science and technology 51(2013), 12 vom: 23. Jan., Seite 3870-3877 volume:51 year:2013 number:12 day:23 month:01 pages:3870-3877
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Barley Starch Enzyme-assisted extraction Alkaline extraction
isfreeaccess_bool	false
container_title	Journal of food science and technology
authorswithroles_txt_mv	Sharma, Priyanka @@aut@@ Tejinder, S. @@aut@@
publishDateDaySort_date	2013-01-23T00:00:00Z
hierarchy_top_id	618327800
id	SPR030873916
language_de	englisch
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author	Sharma, Priyanka
spellingShingle	Sharma, Priyanka misc Barley misc Starch misc Enzyme-assisted extraction misc Alkaline extraction Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide
authorStr	Sharma, Priyanka
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topic_title	Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide Barley (dpeaa)DE-He213 Starch (dpeaa)DE-He213 Enzyme-assisted extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213
topic	misc Barley misc Starch misc Enzyme-assisted extraction misc Alkaline extraction
topic_unstemmed	misc Barley misc Starch misc Enzyme-assisted extraction misc Alkaline extraction
topic_browse	misc Barley misc Starch misc Enzyme-assisted extraction misc Alkaline extraction
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title	Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide
ctrlnum	(DE-627)SPR030873916 (SPR)s13197-013-0924-z-e
title_full	Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide
author_sort	Sharma, Priyanka
journal	Journal of food science and technology
journalStr	Journal of food science and technology
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author_browse	Sharma, Priyanka Tejinder, S.
container_volume	51
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author-letter	Sharma, Priyanka
doi_str_mv	10.1007/s13197-013-0924-z
title_sort	extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide
title_auth	Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide
abstract	Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities © Association of Food Scientists & Technologists (India) 2013
abstractGer	Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities © Association of Food Scientists & Technologists (India) 2013
abstract_unstemmed	Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. The alkaline extracted hull-less barley starch showed exceptionally high peak and hold viscosities © Association of Food Scientists & Technologists (India) 2013
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container_issue	12
title_short	Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide
url	https://dx.doi.org/10.1007/s13197-013-0924-z
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author2	Tejinder, S.
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doi_str	10.1007/s13197-013-0924-z
up_date	2024-07-03T20:38:25.302Z
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fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR030873916</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519121904.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201007s2013 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s13197-013-0924-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR030873916</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s13197-013-0924-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Sharma, Priyanka</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2013</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Association of Food Scientists & Technologists (India) 2013</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Starch was isolated from hulled (VJM 201) and hull-less (BL 134) barley with papain and aqueous sodium hydroxide treatments. For enzyme-assisted extraction, barley was steeped in water containing 0.2 % $ SO_{2} $ + 0.55 % lactic acid at 50° ± 2 °C for 4–5 h. The slurry was mixed with 0.4–2.0 g papain/kg barley and incubated at 50° ± 2 °C for 1–5 h. Aqueous sodium hydroxide (0.01–0.05 M) was added to the finely ground barley meal. The alkaline slurry was incubated at ambient temperature (25° ± 2 °C) for 15–60 min. The starch and grain fractions were isolated by screening and centrifugation. Increases in the time of treatment significantly affected the fiber, centrifugation and non-starch residue losses. Concentration of papain and sodium hydroxide had negligible effect on extraction losses. The enzyme-assisted extraction efficiency of starch was higher (80.7–84.6 %) than the alkaline method (70.9–83.7 %). The hulled barley showed higher extraction efficiency than the hull-less barley. The slurry treated with 0.4 g papain/kg barley for 5 h and 0.03 M sodium hydroxide for 60 min produced maximal yield of starch. Barley starch showed desirably high pasting temperature, water binding capacity and hold viscosity; and low final and setback viscosity compared with the commercial corn starch. 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Jan., Seite 3870-3877</subfield><subfield code="w">(DE-627)618327800</subfield><subfield code="w">(DE-600)2537738-3</subfield><subfield code="x">0975-8402</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:51</subfield><subfield code="g">year:2013</subfield><subfield code="g">number:12</subfield><subfield code="g">day:23</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:3870-3877</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s13197-013-0924-z</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield 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Extraction of starch from hulled and hull-less barley with papain and aqueous sodium hydroxide

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