Yv. Wu et al., PROTEIN-GLUCAN AND BETA-GLUCAN ENRICHED FRACTIONS FROM HIGH-PROTEIN, HIGH BETA-GLUCAN BARLEYS BY SIEVING AND AIR CLASSIFICATION, Cereal chemistry, 71(3), 1994, pp. 220-223
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.