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Kaisa Poutanen - One of the best experts on this subject based on the ideXlab platform.
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wet grinding and microfluidization of wheat Bran preparations improvement of dispersion stability by structural disintegration
Journal of Cereal Science, 2015Co-Authors: Natalia Rosasibakov, Juhani Sibakov, Panu Lahtinen, Kaisa PoutanenAbstract:Abstract The enrichment of liquid food matrix with wheat Bran has not yet been explored. This study investigated the impact of disintegrating wheat Bran preparations on their stability at high moisture content. Three wheat Bran preparations – standard Bran, peeled Bran and aleurone rich fraction – were modified by dry grinding, enzymatic degradation, wet grinding and microfluidization. The sedimentation of processed preparations was evaluated in water solution and related to their physical structure, solubilized compounds and suspension viscosity. In dry ground preparations mixed in water (5% w/w), most of the particles sedimented already in 5 min. Wet grinding disintegrated the physical structure of Bran preparations (d50 = 10–16 μm), causing improvement of particle stability due to reduction of gravitational sedimentation. Enzymatic treatment with xylanase efficiently increased the total solubility of the Bran preparations (from 18–24% to 40–50%), but the higher solubility was not related to the better stability of particles. Microfluidization of peeled Bran and aleurone increased the viscosity and stability of dispersions. The higher viscosity of the microfluidized dispersions was likely correlated with the better homogenisation of the particles, and also with the modified microstructure of treated Bran preparations. Disintegrated wheat Bran preparations showed high potential for beverage applications.
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effect of wheat Bran addition on in vitro starch digestibility physico mechanical and sensory properties of biscuits
Journal of Cereal Science, 2014Co-Authors: Nesli Sozer, Lucio Cicerelli, Raijaliisa Heinio, Kaisa PoutanenAbstract:Abstract Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat Bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of Bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5–15% DF were produced. Two different particle sized wheat Brans were used: coarse (450 μm) and fine (68 μm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine Bran had visually more compact structure without any surface or internal defects than those with coarse Bran. Fine Bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse Bran with highest level of Bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15% increased hydrolysis index by 16%, from 32 to 37.
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changes in Bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of Bran protein and dietary fibre complex
Journal of Cereal Science, 2013Co-Authors: Emilia Nordlund, Kati Katina, Annamarja Aura, Kaisa PoutanenAbstract:Abstract Bran is a good source of dietary fibre, phytochemicals, and also protein, but highly insoluble and recalcitrant structure of Bran hinders accessibility of these components for gastrointestinal digestion. In the present work, influence of bioprocessing on the microstructure and chemical properties of rye Bran and wheat bread fortified with the rye Bran were studied. In vitro protein digestibility, and release of short chain fatty acids (SCFA) and ferulic acid in a gut model were studied. Bioprocessing of rye Bran was performed with subsequent treatments with cell-wall hydrolysing enzymes (40 °C, 4 h) and yeast fermentation (20 °C, 20 h). Bioprocessing of rye Bran resulted in reduced total dietary fibre content, caused mainly by degradation of fructan and β-glucan, and increased soluble fibre content, caused mainly by solubilisation of arabinoxylans. Microscopic analysis revealed degradation of aleurone cell wall structure of the bioprocessed rye Bran. Bioprocessing caused release of protein from aleurone cells, assessed as a larger content of soluble protein in Bran and a higher hydrolysis rate in vitro. Bioprocessed Bran had also faster SCFA formation and ferulic acid release in the colon fermentation in vitro as compared to native Bran.
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extensive dry ball milling of wheat and rye Bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Valerie Van Craeyveld, Kaisa Poutanen, Ulla Holopainen, Emilia Selinheimo, Jan A Delcour, Christophe M CourtinAbstract:This study investigated the potential of ball milling as a dry process for in situ production of arabinoxylan oligosaccharides (AXOS) in arabinoxylan (AX)-rich wheat and rye Bran. An extensive lab-scale ball mill treatment (120 h, 50% jar volume capacity) increased the wheat Bran water-extractable arabinoxylan (WE-AX) level from 4% (untreated Bran) to 61% of the wheat Bran AX. Extractable AX fragments had an arabinose/xylose ratio (A/X ratio) of 0.72 and a molecular mass (MM) of 15 kDa. Ball milling of rye Bran gave rise to similar results, with the A/X ratio of the extractable AX being considerably lower (0.51). Optimization of the ball mill treatment by varying the degree of filling of the milling jar permitted us to obtain equally high WE-AX levels (>70%) in wheat and rye Bran within a 24 h ball-milling period. Ball milling at optimal conditions (24 h, 16% jar volume capacity) yielded wheat Bran AXOS, with an A/X ratio of 0.65 and a MM of 6 kDa. Ball milling (24 h, 50% jar volume capacity) of pericarp-...
Yihsu Ju - One of the best experts on this subject based on the ideXlab platform.
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a review on rice Bran protein its properties and extraction methods
Critical Reviews in Food Science and Nutrition, 2011Co-Authors: Cynthia Fabian, Yihsu JuAbstract:Rice Bran protein has been found to be of high quality and of importance for food and pharmaceutical applications. It is a plant protein that can be derived from rice Bran, an abundant and cheap agricultural byproduct. The protein content in rice Bran is about 10-15% and it consists of 37% water-soluble, 31% salt-soluble, 2% alcohol-soluble, and 27% alkali-soluble storage proteins. Its unique property as being hypoallergenic and having anti-cancer activity makes it a superior cereal protein that may find a wide range of applications. There were already reports on the extraction of rice Bran protein several decades ago. However, as of now, commercial rice Bran protein is still unavailable in the market. This review is aimed at providing valuable discussions on rice Bran protein, that is, storage protein, its various properties, and extraction methods for the development of an effective processing scheme. Also, an update on the current processing methods is also included.
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biodiesel production from rice Bran by a two step in situ process
Bioresource Technology, 2010Co-Authors: Peijing Shiu, Wenhao Hsieh, Novy S. Kasim, Setiyo Gunawan, Yihsu JuAbstract:Abstract The production of fatty acid methyl esters (FAMEs) by a two-step in-situ transesterification from two kinds of rice Bran was investigated in this study. The method included an in-situ acid-catalyzed esterification followed by an in-situ base-catalyzed transesterification. Free fatty acids (FFAs) level was reduced to less than 1% for both rice Bran A (initial FFAs content = 3%) and rice Bran B (initial FFAs content = 30%) in the first step under the following conditions: 10 g rice Bran, methanol to rice Bran ratio 15 mL/g, H 2 SO 4 to rice Bran mass ratio 0.18, 60 °C reaction temperature, 600 rpm stirring rate, 15 min reaction time. The organic phase of the first step product was collected and subjected to a second step reaction by adding 8 mL of 5 N NaOH solution and allowing to react for 60 and 30 min for rice Bran A and rice Bran B, respectively. FAMEs yields of 96.8% and 97.4% were obtained for rice Bran A and rice Bran B, respectively, after this two-step in-situ reaction.
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lipase catalyzed production of biodiesel from rice Bran oil
Journal of Chemical Technology & Biotechnology, 2005Co-Authors: Siti Zullaikah, Shaik Ramjan Vali, Yihsu JuAbstract:Biodiesel has attracted considerable attention as an alternative fuel during the past decades. The main hurdle to the commercialization of biodiesel is the cost of the raw material. Use of an inexpensive raw material such as rice Bran oil is an attractive option to lower the cost of biodiesel. Two commercially available immobilized lipases, Novozym 435 and IM 60, were employed as catalyst for the reaction of rice Bran oil and methanol. Novozym 435 was found to be more effective in catalyzing the methanolysis of rice Bran oil. Methanolysis of refined rice Bran oil and fatty acids (derived from rice Bran oil) catalyzed by Novozym 435 (5% based on oil weight) can reach a conversion of over 98% in 6 h and 1 h, respectively. Methanolysis of rice Bran oil with a free fatty acid content higher than 18% resulted in lower conversions (<68%). A two-step lipase-catalyzed methanolysis of rice Bran oil was developed for the efficient conversion of both free fatty acid and acylglycerides into fatty acid methyl ester. More than 98% conversion can be obtained in 4–6 h depending on the relative proportion of free fatty acid and acylglycerides in the rice Bran oil. Inactivation of lipase by phospholipids and other minor components was observed during the methanolysis of crude rice Bran oil. Simultaneous dewaxing/degumming proved to be efficient in removing phospholipids and other minor components that inhibit lipase activity from crude rice Bran oil. Copyright © 2005 Society of Chemical Industry
Novy S. Kasim - One of the best experts on this subject based on the ideXlab platform.
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biodiesel production from rice Bran by a two step in situ process
Bioresource Technology, 2010Co-Authors: Peijing Shiu, Wenhao Hsieh, Novy S. Kasim, Setiyo Gunawan, Yihsu JuAbstract:Abstract The production of fatty acid methyl esters (FAMEs) by a two-step in-situ transesterification from two kinds of rice Bran was investigated in this study. The method included an in-situ acid-catalyzed esterification followed by an in-situ base-catalyzed transesterification. Free fatty acids (FFAs) level was reduced to less than 1% for both rice Bran A (initial FFAs content = 3%) and rice Bran B (initial FFAs content = 30%) in the first step under the following conditions: 10 g rice Bran, methanol to rice Bran ratio 15 mL/g, H 2 SO 4 to rice Bran mass ratio 0.18, 60 °C reaction temperature, 600 rpm stirring rate, 15 min reaction time. The organic phase of the first step product was collected and subjected to a second step reaction by adding 8 mL of 5 N NaOH solution and allowing to react for 60 and 30 min for rice Bran A and rice Bran B, respectively. FAMEs yields of 96.8% and 97.4% were obtained for rice Bran A and rice Bran B, respectively, after this two-step in-situ reaction.
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biodiesel production from rice Bran by a two step in situ process
Bioresource Technology, 2010Co-Authors: Peijing Shiu, Wenhao Hsieh, Setiyo Gunawa, Novy S. KasimAbstract:The production of fatty acid methyl esters (FAMEs) by a two-step in-situ transesterification from two kinds of rice Bran was investigated in this study. The method included an in-situ acid-catalyzed esterification followed by an in-situ base-catalyzed transesterification. Free fatty acids (FFAs) level was reduced to less than 1% for both rice Bran A (initial FFAs content=3%) and rice Bran B (initial FFAs content=30%) in the first step under the following conditions: 10 g rice Bran, methanol to rice Bran ratio 15 mL/g, H(2)SO(4) to rice Bran mass ratio 0.18, 60 degrees C reaction temperature, 600 rpm stirring rate, 15 min reaction time. The organic phase of the first step product was collected and subjected to a second step reaction by adding 8 mL of 5N NaOH solution and allowing to react for 60 and 30 min for rice Bran A and rice Bran B, respectively. FAMEs yields of 96.8% and 97.4% were obtained for rice Bran A and rice Bran B, respectively, after this two-step in-situ reaction.
B Srinivasulu - One of the best experts on this subject based on the ideXlab platform.
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optimization of process parameters for glucoamylase production under solid state fermentation by a newly isolated aspergillus species
Process Biochemistry, 2002Co-Authors: P Ellaiah, K Adinarayana, Y Bhavani, P Padmaja, B SrinivasuluAbstract:Abstract Production of glucoamylase employing our laboratory isolate, Aspergillus sp. A3 under solid state fermentation was optimized. Different substrates like wheat Bran, green gram Bran, black gram Bran, corn flour, barley flour, jowar flour, maize Bran, rice Bran and wheat rawa were studied to optimize the best substrate. Wheat Bran showed the highest enzyme activity. The physical and chemical parameters were optimized. The maximum enzyme activity under optimum conditions was 247 U/g of wheat Bran. The optimum conditions are fructose as additive 1% w/w, urea as additive 1% w/w, incubation time of 120 h, incubation temperature at 30 °C, 2:10 (v/w) ratio of salt solution to weight of wheat Bran, inoculum level 10% v/v, moisture content of solid substrate 80%, 1:50 ratio of substrate weight to flask volume and pH 5.0.
Peijing Shiu - One of the best experts on this subject based on the ideXlab platform.
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biodiesel production from rice Bran by a two step in situ process
Bioresource Technology, 2010Co-Authors: Peijing Shiu, Wenhao Hsieh, Novy S. Kasim, Setiyo Gunawan, Yihsu JuAbstract:Abstract The production of fatty acid methyl esters (FAMEs) by a two-step in-situ transesterification from two kinds of rice Bran was investigated in this study. The method included an in-situ acid-catalyzed esterification followed by an in-situ base-catalyzed transesterification. Free fatty acids (FFAs) level was reduced to less than 1% for both rice Bran A (initial FFAs content = 3%) and rice Bran B (initial FFAs content = 30%) in the first step under the following conditions: 10 g rice Bran, methanol to rice Bran ratio 15 mL/g, H 2 SO 4 to rice Bran mass ratio 0.18, 60 °C reaction temperature, 600 rpm stirring rate, 15 min reaction time. The organic phase of the first step product was collected and subjected to a second step reaction by adding 8 mL of 5 N NaOH solution and allowing to react for 60 and 30 min for rice Bran A and rice Bran B, respectively. FAMEs yields of 96.8% and 97.4% were obtained for rice Bran A and rice Bran B, respectively, after this two-step in-situ reaction.
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biodiesel production from rice Bran by a two step in situ process
Bioresource Technology, 2010Co-Authors: Peijing Shiu, Wenhao Hsieh, Setiyo Gunawa, Novy S. KasimAbstract:The production of fatty acid methyl esters (FAMEs) by a two-step in-situ transesterification from two kinds of rice Bran was investigated in this study. The method included an in-situ acid-catalyzed esterification followed by an in-situ base-catalyzed transesterification. Free fatty acids (FFAs) level was reduced to less than 1% for both rice Bran A (initial FFAs content=3%) and rice Bran B (initial FFAs content=30%) in the first step under the following conditions: 10 g rice Bran, methanol to rice Bran ratio 15 mL/g, H(2)SO(4) to rice Bran mass ratio 0.18, 60 degrees C reaction temperature, 600 rpm stirring rate, 15 min reaction time. The organic phase of the first step product was collected and subjected to a second step reaction by adding 8 mL of 5N NaOH solution and allowing to react for 60 and 30 min for rice Bran A and rice Bran B, respectively. FAMEs yields of 96.8% and 97.4% were obtained for rice Bran A and rice Bran B, respectively, after this two-step in-situ reaction.
