Extraction and in vitro fermentation of rye bran fractions

Sirpa Karppinen, K. Kiiliäinen, Kirsi Liukkonen, Pirkko Forssell, Kaisa Poutanen

    Research output: Contribution to journalArticleScientificpeer-review

    31 Citations (Scopus)

    Abstract

    Rye bran was fractionated on a pilot scale into water-extractable, alkali-extractable and unextractable fractions. The fractions were enzymatically digested to partially remove starch and protein. The enzyme treated substrates were fermented in vitro using a human faecal inoculum. The water- and alkali-extractable fractions were fermented faster than the unextractable fraction and rye bran itself. However, the extent of fermentation after 24 h was similar in each case. The production of gases and short-chain fatty acids correlated well with the consumption of neutral sugars. All the rye substrates enhanced the molar proportion of propionic and butyric acids, among the short chain fatty acids.
    Original languageEnglish
    Pages (from-to)269-278
    Number of pages10
    JournalJournal of Cereal Science
    Volume34
    Issue number3
    DOIs
    Publication statusPublished - 2001
    MoE publication typeA1 Journal article-refereed

    Keywords

    • rye bran
    • extraction
    • fractionation
    • in vitro fermentation

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