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Starch and protein were extracted from the flour of two Australian lentils, Lens culinaris; Matilda (Green Lentil) and Digger (Red Lentil), with water at four temperatures (ambient 22°C, 30°C, 35°C and 40°C) and under five pH conditions (distilled water and pH adjusted with NaOH to 8, 8.5, 9.0 and 9.5). Upon evaluation of all extraction conditions, pH 9.0 at 30°C was chosen as an optimum extraction...
The Australian lentils, Lens culinaris: Matilda (Green Lentil) and Digger (Red Lentil) contain 44–45% starch (HPLC method) and 30–33% protein (LECO Analyser). This paper describes, first, the identification of optimum starch extraction conditions where yield is high and starch and protein damage is acceptable and, second, the properties of the starch and protein recovered. Starch was extracted from...
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