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Enzyme-Assisted Wet Separation of Starch from Other Seed Components of Hull-less Barley

¹Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada. Phone: 306-966-5008. Fax: 306-966-8898. E-mail: zhengg@skyfox.usask.ca ²Crop Development Center, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada.

A multiple enzyme cocktail containing cellulase, endo-(1→3), (1→4)-β-D-glucanase and xylanase was used in wet separation of starch, protein, β-glucan, bran, and tailings from four hull-less barleys (HB): SB94794 (0% amylose), CDC Candle (5% amylose), CDC Dawn (24% amylose), and SB550831 (40% amylose). Compared to a conventional procedure, the enzyme-assisted wet extraction reduced slurry viscosity by 50–99%, the amount of water and ethanol used in screening and β-glucan precipitation by 30–60%, and screening time by 20–80%. The enzyme-assisted extraction reduced starch contents and yields of tailings and bran fractions, resulting in a 10% increase in average starch extraction efficiency. However, β-glucan yield was reduced in the enzyme-assisted extraction, particularly in high-viscosity HB. The physicochemical properties of isolated starches were not affected by the enzyme-assisted extraction.