Process for isolating starch from rye

The invention relates to a process for the preparation of rye starch from dry rye flour products, preferably from impact-ground rye flour. In order to separate the starch, the ground rye product, water, process water and/or aqueous recirculated medium are combined to give a ground product suspension...

Full description

Saved in:
Bibliographic Details
Main Authors KUNZ,BENNO,DR.SC.TECHN, SCHMIDT,REINHARD,.OEC, KRAETZ,HERBERT, SCHULZ,PETER, BERNHARDT,THOMAS, SCHIRNER,ROLF,.OEC.DR
Format Patent
LanguageEnglish
German
Published 19.06.1986
Edition4
Subjects
CHEMISTRY
COMPOSITIONS BASED THEREON
DERIVATIVES THEREOF
METALLURGY
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
THEIR PREPARATION OR CHEMICAL WORKING-UP
Online AccessGet full text

Cover

More Information
Summary:The invention relates to a process for the preparation of rye starch from dry rye flour products, preferably from impact-ground rye flour. In order to separate the starch, the ground rye product, water, process water and/or aqueous recirculated medium are combined to give a ground product suspension having a hydraulic modulus of 4.0-0.8, preferably 2.0-0.8. The aqueous ground product suspension is subjected to vigorous mechanical agitation, and at the same time 0.05-0.15 of SO2 are metered in. The acidified suspension is subsequently warmed to a temperature of 25-50 DEG C, preferably 30-48 DEG C, incubated with Lactobacilli, Streptococci, sour dough extract or sour dough pure cultures for viscosity treatment and subjected to long-term treatment for a period of 5-24 hours. The crude starch is separated off from the viscosity-reduced ground product suspension by classification in a centrifuge field and then resuspended, sieved and refined. Mild alkali treatment allows the protein content of the refined starch to be reduced from 0.3-0.4% to 0.12-0.15%.
Bibliography:Application Number: DE19853541292