Procedure for the separation of starch from a residual flow...

Details Procedure for the separation of starch from a residual flow... Procedure for the separation of starch from a residual flow...

C - Chemistry, Metallurgy

12

P

195/140, 260/220

C12P 19/04 (2006.01) C08B 30/04 (2006.01) C08B 30/12 (2006.01)

Patent

CA 2005388

- 1 - EXCERPT "Procedure for the separation of starch from a residual flow of the starch preparation and starch thus obtained". The residual flow of the starch preparation from wheat, rye, oats or barley is thickened to a dry material content of 17 to 25 weight % after which an enzyme preparation with pentosanase activity, originating from fungi or yeasts, is added. The enzyme preparation is allowed to react for 0.5 to 4 hours with a pH of 2.6 to 3.7 and at a temperature between 30 and 50°C and the starch fraction is separated afterward with an increased yield. The starch thus obtained is a calibrated, fine grained starch of which at least 90 weight % of the grains have a diameter of 3 to 12 micrometer.

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