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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