Use of air classification technology to produce protein-enriched barley ingredients

Pia Silventoinen (Corresponding Author), Mika Henrikki Sipponen, Ulla Holopainen-Mantila, Kaisa Poutanen, Nesli Sozer

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

Air classification of an industrial barley endosperm fraction with initial protein content of 8.3% mixed with Aerosil 200F flow aid resulted in protein enrichment up to 28.3% with 21.7% protein separation efficiency. By reducing the classifier wheel speed from 21500 rpm to 8000 rpm, the protein separation efficiency increased to 59.4%, whereas the protein content only decreased to 22.3%. Microstructural analysis showed that small starch granules separated together with protein in the fine fraction and had more continuous protein matrix around them. The protein-enriched fraction obtained at 8000 rpm classifier wheel speed had limited protein solubility of 9.3% at native pH 5.1. Solubility increased in acidic (pH 3, 19.6%) and especially in alkaline (pH 11, 91.9%) conditions. Protein fraction had water and oil binding capacities of 1.2 and 1.1 g/g, respectively. Foaming properties tested at different pH-values revealed best capacity at pH 3. Thermograms showed two melting temperatures, varying from 60.0 to 64.2 °C and from 90.5 to 95.5 °C for all the studied fractions. Cereal side-streams such as the industrial barley endosperm fraction can be utilised as potential plant protein ingredient for various food/feed applications. However, further studies are needed to evaluate the technological, nutritional, and sensory characteristics of this protein enriched fraction.

Original languageEnglish
Pages (from-to)169-177
Number of pages9
JournalJournal of Food Engineering
Volume222
DOIs
Publication statusPublished - 1 Apr 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

Hordeum
ingredients
barley
Air
Technology
air
Proteins
proteins
wheels
endosperm
Endosperm
protein content
Solubility
foaming properties
protein solubility
melting point
binding capacity
plant proteins
starch granules
Plant Proteins

Keywords

  • Air classification
  • Barley
  • Flow aid
  • Functional properties
  • Protein

Cite this

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title = "Use of air classification technology to produce protein-enriched barley ingredients",
abstract = "Air classification of an industrial barley endosperm fraction with initial protein content of 8.3{\%} mixed with Aerosil 200F flow aid resulted in protein enrichment up to 28.3{\%} with 21.7{\%} protein separation efficiency. By reducing the classifier wheel speed from 21500 rpm to 8000 rpm, the protein separation efficiency increased to 59.4{\%}, whereas the protein content only decreased to 22.3{\%}. Microstructural analysis showed that small starch granules separated together with protein in the fine fraction and had more continuous protein matrix around them. The protein-enriched fraction obtained at 8000 rpm classifier wheel speed had limited protein solubility of 9.3{\%} at native pH 5.1. Solubility increased in acidic (pH 3, 19.6{\%}) and especially in alkaline (pH 11, 91.9{\%}) conditions. Protein fraction had water and oil binding capacities of 1.2 and 1.1 g/g, respectively. Foaming properties tested at different pH-values revealed best capacity at pH 3. Thermograms showed two melting temperatures, varying from 60.0 to 64.2 °C and from 90.5 to 95.5 °C for all the studied fractions. Cereal side-streams such as the industrial barley endosperm fraction can be utilised as potential plant protein ingredient for various food/feed applications. However, further studies are needed to evaluate the technological, nutritional, and sensory characteristics of this protein enriched fraction.",
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author = "Pia Silventoinen and Sipponen, {Mika Henrikki} and Ulla Holopainen-Mantila and Kaisa Poutanen and Nesli Sozer",
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Use of air classification technology to produce protein-enriched barley ingredients. / Silventoinen, Pia (Corresponding Author); Sipponen, Mika Henrikki; Holopainen-Mantila, Ulla; Poutanen, Kaisa; Sozer, Nesli.

In: Journal of Food Engineering, Vol. 222, 01.04.2018, p. 169-177.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Use of air classification technology to produce protein-enriched barley ingredients

AU - Silventoinen, Pia

AU - Sipponen, Mika Henrikki

AU - Holopainen-Mantila, Ulla

AU - Poutanen, Kaisa

AU - Sozer, Nesli

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PY - 2018/4/1

Y1 - 2018/4/1

N2 - Air classification of an industrial barley endosperm fraction with initial protein content of 8.3% mixed with Aerosil 200F flow aid resulted in protein enrichment up to 28.3% with 21.7% protein separation efficiency. By reducing the classifier wheel speed from 21500 rpm to 8000 rpm, the protein separation efficiency increased to 59.4%, whereas the protein content only decreased to 22.3%. Microstructural analysis showed that small starch granules separated together with protein in the fine fraction and had more continuous protein matrix around them. The protein-enriched fraction obtained at 8000 rpm classifier wheel speed had limited protein solubility of 9.3% at native pH 5.1. Solubility increased in acidic (pH 3, 19.6%) and especially in alkaline (pH 11, 91.9%) conditions. Protein fraction had water and oil binding capacities of 1.2 and 1.1 g/g, respectively. Foaming properties tested at different pH-values revealed best capacity at pH 3. Thermograms showed two melting temperatures, varying from 60.0 to 64.2 °C and from 90.5 to 95.5 °C for all the studied fractions. Cereal side-streams such as the industrial barley endosperm fraction can be utilised as potential plant protein ingredient for various food/feed applications. However, further studies are needed to evaluate the technological, nutritional, and sensory characteristics of this protein enriched fraction.

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