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Mina Minkova Dzhivoderova-Zarcheva Georgi Dobrev Vesela Shopska Pavel Merdzhanov Georgi Kostov Albena Stoyanova Rositsa Denkova-Kostova

Abstract

In today's dynamic world, it is necessary to explore morealternative options for starch isolation and develop technologies to obtain better quality products. The presence of impurities in the composition of starch is an indicator that affects its properties. Starch was isolated from whole emmer seeds. The present study aims to compare the protein content of isolated emmer starch obtained by a standard alkaline method and a combined alkaline with an enzymatic method. The conducted method for the isolation of starch from emmer was with a duration of the alkaline treatment of 24 and 48 h. The results were compared with the results obtained from the combination of alkaline (24 h) and enzyme (with an amount of enzyme 0.05-2.2% for 1-8 h) treatment. The results showed that the long alkaline treatment could be replaced by a shorter one with 0.05% enzyme for 1 h. The lowest values of protein in the composition of starch were reported after treatment with 1.1% multienzyme preparation for 8 h.

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How to Cite
DZHIVODEROVA-ZARCHEVA, Mina Minkova et al. Emmer starch isolation by alkaline protease digestion of wet-milled seeds. Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 241-249, oct. 2023. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/268>. Date accessed: 17 june 2024. doi: https://doi.org/10.30721/fsab2023.v6.i2.268.