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Isolation and Cationization of Barley Starches at Laboratory and Pilot Scale

¹Dept. of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, Canada, T6G 2P5. ²Corresponding author. E-mail: tvasanthan@afns.ualberta.ca ³Crop Development Centre, University of Saskatchewan, SK, Canada, S7N 5A8. ⁴Dept. of Applied Microbiology and Food Science, University of Saskatchewan, SK, Canada, S7N 5A8. ⁵POS Pilot Plant Corp., 118 Veterinary Road, Saskatoon, Canada, S7N 2R4.

Prime barley starches were isolated in the laboratory by a conventional extraction procedure from regular (Condor), waxy (SB89528), and high amylose (Glacier) barleys; cationized; and evaluated as wet-end additives in papermaking. The cationized barley starches showed functionality (contribution to paper strength) comparable that of to a commercial grade cationic corn starch. The laboratory evaluation was followed by a pilot plant study in which an air-classified starch-rich fraction from Condor barley was purified by a short wet-extraction procedure. The starch obtained was then cationized, using a slightly different procedure than that used in the laboratory. Mass balances for starch extraction and cationization were obtained for the pilot plant study. The cationized barley starch needs evaluation in a Canadian paper mill.