Title: Fractionation of barley into value-added ingredients enriched with protein, beta-glucan or starch Author
Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: June 14, 2013
Publication Date: September 29, 2013
Citation: Liu, K. 2013. Fractionation of barley into value-added ingredients enriched with protein, beta-glucan or starch. American Association of Cereal Chemists Meetings. Sept.29-Oct.2, Cereal Food World, 58:A56. Technical Abstract: Barley contains several valuable nutrients, including protein, beta-glucan (BG) and starch. Each has additional value when concentrated. Among reported studies on barley fractionation (dry or wet), most focused enriching one or two components in term of concentrations in resulting fractions but neglected recovery rates. In this study, a modified wet method was developed to simultaneously fractionate a hulless barley variety into three fractions, each enriched with protein, BG or starch, respectively. Using the method, the effects of alkaline concentration and solvent to flour ratio on compositions of resulting fractions and recovery rates were also determined. Results showed that both factors had significant effects on not only the chemical composition of the fractions enriched with protein, BG and starch, respectively, but also the recovery rates of the three components. With increasing solvent concentrations, the protein content and recovery rate increased in both protein and BG fractions; the BG content decreased but its recovery increased in the BG fraction; and the starch content and recovery increased in the starch fraction. With increasing solvent to flour ratio, more BG was extracted into the BG fraction; more starch was enriched into the starch fraction; and the protein content unchanged but its recovery rate increased in the protein fraction. Overall, the method was effective in enriching the three major nutrients from barley. With an optimal combination of the two factors, the contents of protein, BG and starch could reach 72, 74, and 92% in their respective fractions. These fractions can potentially serve as value-added ingredients for food and feed.