Disintegration of the agricultural by-product wheat bran under subcritical conditions

verfasst von

Michael Reisinger, Özge Tirpanalan, Suwattana Pruksasri, Wolfgang Kneifel, Senad Novalin

Abstract

BACKGROUND: The disintegration of destarched wheat bran in water and sulfuric acid (pH 3) under subcritical conditions (275-300 °C) and at short reaction times (1-4 min) was investigated. A cascade process comprising a stepwise separation of the liquid was applied to reduce the formation of undesired degradation products.

RESULTS: The highest degree of biomass disintegration (67% dry mass solubilization) was achieved by application of a cascade process at 275 °C (pH 3). Regarding the dissolution of carbohydrates (monomeric and oligomeric form), the total glucose yields remained below 60%, while the total xylose and arabinose yields were about 76% and 67%. Approximately 74% of the protein and 95% of the mineral fraction could be extracted. The application of the cascade process enabled a substantially reduced formation of degradation products.

CONCLUSION: When operating hydrothermally and subcritically in order to avoid some problematic aspects of a biorefinery, an extensive disintegration and monomerization of wheat bran and its constituents remains difficult even under the tested conditions (300 °C, pH 3). However, the applied cascade process proved to be useful to increase the yields and to substantially reduce the formation of undesired degradation products. Despite this fact, increased water consumption has to be conceded. © 2018 Society of Chemical Industry.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Arbeitsbereich Lebensmitteltechnologie

Externe Organisation(en)

University of Natural Resources and Applied Life Sciences
Silpakorn University

Typ

Artikel

Journal

Journal of the Science of Food and Agriculture

Band

Seiten

4296-4303

Anzahl der Seiten

ISSN

0022-5142

Publikationsdatum

08.2018

Publikationsstatus

Veröffentlicht

Peer-reviewed

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Ernährung und Diätetik, Agronomie und Nutzpflanzenwissenschaften, Biotechnologie

Elektronische Version(en)

https://doi.org/10.1002/jsfa.8952 (Zugang: Geschlossen)