PROTEIN-GLUCAN AND BETA-GLUCAN ENRICHED FRACTIONS FROM HIGH-PROTEIN, HIGH BETA-GLUCAN BARLEYS BY SIEVING AND AIR CLASSIFICATION

A commercial, dehulled barley (Portage), a high-protein hulless barley (CI 4362), and a high-protein, high beta-glucan hulless barley (Prowa shonupana) were ground, sieved, and air-classified to yield fractions with enriched protein and beta-glucan contents. Sieving of Prowashonup ana flour gave low protein shift but good beta-glucan shift values. Ai r classification of Portage flour resulted in good protein shift and g ood beta-glucan shift values, whereas air classification of CI 4362 an d Prowashonupana flours yielded low protein shift but high beta-glucan shift values, The combined high beta-glucan air-classified fractions (3, 4, and 5) had a yield of 62% of the defatted Prowashonupana flour and a beta-glucan content of 31%. The combined high-protein air-classi fied fractions (1 and exhaust bag) had a yield of 28% of the defatted Prowashonupana flour and a protein content of 31%. Grinding and air cl assification of barley flour can result in fractions with enriched bet a-glucan and protein contents in good yields.