Effect of hydrolyzing enzymes on wheat bran cell wall integrity and protein solubility

Elisa Arte, Kati Katina, Ulla Holopainen-Mantila, Emilia Nordlund

    Research output: Contribution to journalArticleScientificpeer-review

    20 Citations (Scopus)


    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 languageEnglish
    Pages (from-to)162-171
    JournalCereal Chemistry
    Issue number2
    Publication statusPublished - 2016
    MoE publication typeA1 Journal article-refereed


    Dive into the research topics of 'Effect of hydrolyzing enzymes on wheat bran cell wall integrity and protein solubility'. Together they form a unique fingerprint.

    Cite this