Abstract
Wheat bran contains good quality protein, but given its
location inside aleurone cells, this protein has
restricted digestibility. The aim of this work was to
liberate and solubilize wheat bran proteins via cell wall
degradation by using carbohydrate-hydrolyzing and
proteolytic enzymes without causing extensive protein
hydrolysis. Bran incubated with water (without added
enzymes) for 16 h increased the solubilized organic
nitrogen content from 14.0 to 42.8%. Enzymes with solely
carbohydrate-hydrolyzing activity increased the
water-soluble pentosan and reducing sugar contents but
did not significantly increase protein solubilization or
protein release from the aleurone cells. Enzymes with
proteolytic activity significantly increased the
solubilization of protein to 58.2% already at 4 h.
Significant protein hydrolysis was detected with a high
dosage of protease. However, based on light microscopy,
the enzymatic treatment mainly modified the proteins in
the subaleurone layer, and it was less effective on
proteins inside the aleurone cells. With optimized
protease treatment (3 h, 35°C, and 550 nkat/g), effective
protein solubilization (>48%) without extensive protein
hydrolysis (free amino nitrogen content
Original language | English |
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Pages (from-to) | 162-171 |
Journal | Cereal Chemistry |
Volume | 93 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2016 |
MoE publication type | A1 Journal article-refereed |