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

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

“…Industrial barley endosperm fraction was obtained from Altia Corporation (Koskenkorva, Finland) and dry-processed to obtain barley grits with 27% mass yield as described in Silventoinen et al [ 7 ]. The grits were pin disc-milled and sieved with 150 µm sieve resulting in fractions <150 µm (40% mass yield) and >150 µm (60% mass yield).…”

“…The air classifier was operated with speed of 4800 rpm using central and tangential air flows of 500 and 450 m 3 /h, respectively, and an average feed rate/throughput of 189 kg/h. Air classification resulted in a fine protein-enriched fraction with mass yield of 14% from the raw material, calculated as described in Silventoinen et al [ 7 ].…”

“…The main class of barley proteins is prolamins (35–55%), which are soluble in aqueous alcohol and the second most abundant protein class is glutelin being soluble in acid/base [ 4 , 5 ]. Food use of barley proteins is restricted by their low solubility in water (9–29%) at food relevant pH ranging from 3 to 9 [ 5 , 6 , 7 , 8 ]. However, there is limited literature available on improving solubility or other techno-functional properties of barley proteins [ 9 , 10 ].…”

“…We have previously reported an air classification-based production of a protein-enriched barley fraction [ 7 ]. The fraction had limited functional properties, such as low protein solubility.…”

Plant protein ingredients with food functionality potential

“…Alternative protein purification technologies such as dry fractionation (Schutyser & van der Goot 2011; Silventoinen et al . 2018), mild aqueous fractionation (Peng et al . 2020), enzyme‐assisted extraction (Sari et al .…”