[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-292778-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-292778-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","isolation-of-oat-starch-from-oat-flour-article-abstract","Isolation of Oat Starch from Oat Flour - Article - ABSTRACT","","Investigation compared low-shear and high-shear isolation of oat starch from oat flour, and assessed the effects of alkali, protease, and cellulase on starch yield and purity. Oat flour digestion with Aspergillus oryzae protease at pH 7.5 and 37°C for 6 hr produced 78% starch with 1.1% protein. Sodium hydroxide isolation produced delayed pasting temperature and increased amylograph paste consistency versus high-shear water or calcium hydroxide, with a similar effect in wheat but not in corn or rice.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & 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starch?","Question",{"text":63,"@type":64},"The study compared oat starch isolation using low shear with alkali, protease, and/or cellulase treatments, and high shear with water.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How did protease digestion affect oat starch yield and purity?",{"text":68,"@type":64},"Digestion with Aspergillus oryzae protease at pH 7.5 and 37°C for 6 hr gave 78% starch with 1.1% protein.",{"name":70,"@type":61,"acceptedAnswer":71},"How did sodium hydroxide influence starch pasting properties?",{"text":72,"@type":64},"Starch isolated with sodium hydroxide showed a delayed pasting temperature and increased paste consistency in the amylograph compared with high-shear water or calcium hydroxide.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},292778,1789655382,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,111,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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digestion with protease,and 3)low shearat alkaline pH.Oat flour was soaked in water(25%solids)at 20°C for6 hr and subjected to high shear using a tissue homogenizer.After 1min of shearing followed by centrifugation,the yield of starch (1.3%protein)was 70%,based on oat flour.Two bases were used to isolateoat starch at different concentrations and stirring times.Stirring for 60min at pH 10.5with 0.01M sodium hydroxide(pH10.5)or 0.03M calcium  \nDry milling of oat groats yields approximately 35%oat branand 65%oat flour.When the demand for oat bran is high,asurplus of oat flour results.  \nSeparating oat flour into starch and protein is complicatedby strong binding between the two components and by thepresence of β-glucan.Oat starch has been isolated with sodiumcarbonate(Paton 1977)or sodium hydroxide(Wu et al 1973)at low shear and with water at high shear(Meuser et al 1985).No reports have appeared on the use of protease or cellulaseto release oat starch,nor has a comparison been made of theuse of sodium and calcium hydroxides.  \nThe objectives of this investigation were to compare 1)theyield and purity of oat starch isolated from oat flour using lowshear with alkali,protease,and/or cellulase treatment and highshear with water and 2)the pasting properties of oat,wheat,corn,and rice starches isolated with sodium and calcium hy-droxides.  \nMATERIALS AND METHODS  \nGeneral  \nOat flour was obtained from the ConAgra Flour Milling Co.,Omaha,NE.The flour contained 10.3%moisture,6.8%protein,  \n80.0%starch,3.1%lipid,0.6%ash,and 0.5%β-glucan.Hardred winter wheat,dent corn,and long-grain rice were commercialsamples.Moisture,protein,ash,lipid,and starch were deter-mined by AACC methods(1983)44-18,46-13,08-01,30-26,and76-11,respectively.The β-glucan content was determined usinga β-glucan test kit (Biocon,Inc.,Rockville,MD).  \nStarch lipids were determined gravimetrically after extractionwith propanol/water(3:1,v/v)at 100°C(Morrison and Coventry1985).Ail chemicals were reagent grade.  \nProtease(from Aspergillus oryzae,Bacillus subtilis,Strepto-myces griseus,and Rhizopus sp.)and cellulase(from Penicilliumfuniculosum)were purchased from Sigma Chemical Co.(St.Louis,MO).Cellulase from Trichoderma reesei(Celluclast)wasfrom Novo(Danbury,CT).One unit of protease activity wasdefined as the amount of enzyme that liberated 1.0 μmol oftyrosine per minute from casein at pH 7.5 and 37°℃.One unitof cellulase activity was defined as the amount of enzyme thatreleased 1.0 μmol of glucose from cellulose in 1 hr at pH 5.0and 40°℃.  \n'Contribution 91-542-J from the Kansas Agricultural Experiment Station,Man-hattan,KS 66506.  \n²Research associate,research associate,and professor,respectively,Department ofGrain Science and Industry,Kansas State University,Manhattan,KS 66506³Vice president,Research and Techncal Science,ConAgra Flour Mlling Co.,Omaha,NE68110.  \n# Isolation of Oat Starch from Oat Flour¹\n\nW.J.LIM,²Y.T.LIANG,²P.A.SEIB,²and C.S.RAO³  \nCereal Chem.69(3):233-236  \n## ABSTRACT\n\nhydroxide(pH 11.0)led to 72-75%isolated starch with 0.3%proteinDigestion of oat flour(25%solids)with Aspergillus oryzae protease atpH 7.5 and 37°C for 6 hr gave 78%starch with 1.1%protein.Oat starchisolated with sodium hydroxide showed a delayed pasting temperatureand increased paste consistency in the amylograph compared to starchisolated by high shear or calcium hydroxide.The same phenomena wasobserved in wheat starch isolated with 0.01M sodium hydroxide but notin corn or rice starch.  \n## Isolation of Starch Using Low Shear at Alkaline pH\n\nOat flour(100 g)was mixed with 500 ml of 0.005-0.025Msodium hydroxide or 0.003-0.068M calcium hydroxide,stirredfor 30 min at 25C,and then centrifuged(1,400×g).The super-natant was discarded,the sediment was slurried with water (500ml),and the mixture was filtered through a nylon bolting cloth(50 μm).The filtrate was neutralized with 1M hydrochloric acid","cbCaibzg6xRamBR2","https://ap.wps.com/l/cbCaibzg6xRamBR2","pdf",774031,"English","# ABSTRACT\n## Isolation of Starch Using Low Shear at Alkaline pH\n## Isolation of Starch Using High Shear in Water\n## Isolation of Starch Using Low Shear in Water\n## Isolation of Starch Using Protease and Cellulase at Low Shear","[{\"question\":\"What isolation methods were compared for oat starch?\",\"answer\":\"The study compared oat starch isolation using low shear with alkali, protease, and/or cellulase treatments, and high shear with water.\"},{\"question\":\"How did protease digestion affect oat starch yield and purity?\",\"answer\":\"Digestion with Aspergillus oryzae protease at pH 7.5 and 37°C for 6 hr gave 78% starch with 1.1% protein.\"},{\"question\":\"How did sodium hydroxide influence starch pasting properties?\",\"answer\":\"Starch isolated with sodium hydroxide showed a delayed pasting temperature and increased paste consistency in the amylograph compared with high-shear water or calcium hydroxide.\"}]","Isolation of Oat Starch from Oat Flour - Article - ABSTRACT | PDF"]