New non-destructive method using gluten to isolate starch from plant materials other than wheat

Starch/Staerke

Volumn 59, Issue 3-4, 2007, Pages 117-124

  Al Hakkak, Jafar ^a   Al Hakkak, Fadia ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Gluten; Oat; Protein; Starch isolation

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); NONDESTRUCTIVE EXAMINATION; PLANTS (BOTANY); PROTEINS;

CHICKPEAS; STARCH ISOLATION; WHEAT PROTEIN AGGREGATES;

STARCH;

BARLEY; GLUTEN; NONDESTRUCTIVE TESTS; OATS; PLANTS; PROTEINS; STARCH; WHEAT;

AMARANTHUS CAUDATUS; AVENA; CICER ARIETINUM; HORDEUM; LENS CULINARIS; PISUM SATIVUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 34247362786     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200600564     Document Type: Article

References (21)

1. R. A. Anderson: Manufacture of Wheat Starch, Academic Press, New York, 1967.
2. D. A. Fellers: Fractionatíon of Wheat into Major Components, AACC, St. Paul, MN, 1973.
3. R. J. Hamer, P. L. Weegels, J. P. Marseille, M. Kelfkens: A Study of the Factors Affecting the Separation of Wheat Flour into Starch and Gluten, AACC, St. Paul, MN, 1989.
4. D. R. Lineback, V. F. Rasper: Wheat Carbohydrates, AACC, St. Paul, MN, 1988.
5. W. Kempf, A. C. Röhrmann: Process for the Industrial Production of Wheat Starch from Whole Wheat, AACC, St. Paul, MN, 1989.
6. A. Van Der Borght, H. Goesaert, W. S. Veraverbeke, J. A. Delcour: Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved. J. Cereal Sci. 2005, 41(3), 221-237.
7. W. J. Lim, P. Liang: Isolation of oat starch from oat flour. Cereal Chem. 1992, 69(3), 233-236.
8. Y. Song, J. Jane: Characterization of barley starches of waxy, normal, and high amylose varieties. Carbohydr. Polym. 2000, 41(4), 365-377.
9. A. M. L. McDonald, J. R. Stark: A critical examination of procedures for the isolation of barley starch. J. Inst. Brewing 1988, 94(3), 125-132.
10. W. Banks, W. J. Greenwood: Studies on the starches of barley genotypes: The waxy starch. Stärke 1970, 22(5), 149-152.
11. M. Zhou, S. H. K. Robards: Structure and pasting properties of oat starch. Cereal Chem. 1998, 75(3), 273-281.
12. J. Al-Hakkak, Procedure for separating starch from comminutates of plant materials, US Pat. 7,001,469, 2006.
13. S. G. Douglas: A rapid method for the determination of pentosans in wheat flour. Food Chem. 1981, 7(2), 139-145.
14. R. L. Clements: Effect of prior salt treatment on gluten dispersibility. Cereal Chem. 1973, 50, 87-100.
15. K. R. Preston: Effect of neutral salts upon wheat gluten protein properties. I. Relationship between the hydrophobic properties of gluten proteins and their extractability and turbidity in neutral salts. Cereal Chem. 1981, 58, 317-324.
16. D. Every, L. Simmons, K. H. Sutton, M. Ross: Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution methods. J. Cereal Sci. 1999, 30(2), 147-158.
17. K. F. Finney, M. A. Barmore: Loaf volume and protein content of hard winter and spring wheat. Cereal Chem. 1948, 21, 291-311.
18. W. Bushuk: Flour proteins: Structure and functionality in dough and bread. Cereal Foods World 1985, 30, 447-451.
19. F. MacRitchie: Wheat proteins: Characterization and role in flour functionality. Cereal Foods World 1999, 44(4), 188-193.
20. T. R. Aitken, W. F. Geddes: The effect on flour strength of increasing the protein content by addition of dried gluten. Cereal Chem. 1938, 15, 181-196.
21. S. Uthyayakumaran, P. W. Gras, F. L. Stoddard, F. Bekes: Effects of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. 1999, 76, 389-394.