Optimization of the de-starching step in fractionation of wheat bran
With continuous growth of the human population and limited resources for food pro-duction, there is a need to optimize the utilization of already produced food. Wheat bran is the outer layer of the wheat kernel and a side stream product from flour mill-ing, containing multiple potential functional i...
| Autor principal: | |
|---|---|
| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2019
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/14333/ |
| _version_ | 1855572391490486272 |
|---|---|
| author | Nybogård, Louise |
| author_browse | Nybogård, Louise |
| author_facet | Nybogård, Louise |
| author_sort | Nybogård, Louise |
| collection | Epsilon Archive for Student Projects |
| description | With continuous growth of the human population and limited resources for food pro-duction, there is a need to optimize the utilization of already produced food. Wheat bran is the outer layer of the wheat kernel and a side stream product from flour mill-ing, containing multiple potential functional ingredients. A fractionation process for wheat bran with mild and non-destructive extraction methods is needed to keep all compounds intact. The initial process step is generally to de-starch the wheat bran through one swell part with a 1:10 (bran:water) ratio and several washing steps with a 1:6 (bran:water) ratio.
The aim of this project was to decrease the water usage of the de-starching in wheat fractionation, as well as investigate if and to what extent that any functional ingredi-ents are lost into the water used, called slurry, during the process. De-starching was made with three different water ratios (1:6, 1:8, 1:10; bran:water) for the swelling step and three different water ratios (1:4, 1:5, 1:6; bran:water) for five washing steps.
For all bran:water treatments the starch content decreased from 9,00 % to below 1,00 % in the bran after three washing steps. The amount water needed have been narrowed down to 1:6-1:8 (bran:water) for swell water ratio and to 1:5 or below (bran:water) for the wash water ratio, without any impact on the process efficiency. The total water use was thereby decreased with at least 20 %. Small concentrations of arabinoxylans (< 0,4 mg/g slurry) and proteins (<0,3 mg/g slurry) were found in the water extractable part of the slurries. At least 40 % of the water unextractable part was non-starch and have potential to be valuable chemical compounds. Future studies need to focus on the water unextractable part of the slurries from the de-starching process of wheat bran. This project could bring useful information for the industry when planning to de-starch wheat bran and extract its nutrients, leading to a decrease of the environmental impact and targeting the most economically efficient nutrients to extract. Thus, being a part of optimizing the utilization of already produced food. |
| format | Second cycle, A2E |
| id | RepoSLU14333 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2019 |
| publishDateSort | 2019 |
| record_format | eprints |
| spelling | RepoSLU143332020-06-04T11:28:39Z https://stud.epsilon.slu.se/14333/ Optimization of the de-starching step in fractionation of wheat bran Nybogård, Louise Food science and technology With continuous growth of the human population and limited resources for food pro-duction, there is a need to optimize the utilization of already produced food. Wheat bran is the outer layer of the wheat kernel and a side stream product from flour mill-ing, containing multiple potential functional ingredients. A fractionation process for wheat bran with mild and non-destructive extraction methods is needed to keep all compounds intact. The initial process step is generally to de-starch the wheat bran through one swell part with a 1:10 (bran:water) ratio and several washing steps with a 1:6 (bran:water) ratio. The aim of this project was to decrease the water usage of the de-starching in wheat fractionation, as well as investigate if and to what extent that any functional ingredi-ents are lost into the water used, called slurry, during the process. De-starching was made with three different water ratios (1:6, 1:8, 1:10; bran:water) for the swelling step and three different water ratios (1:4, 1:5, 1:6; bran:water) for five washing steps. For all bran:water treatments the starch content decreased from 9,00 % to below 1,00 % in the bran after three washing steps. The amount water needed have been narrowed down to 1:6-1:8 (bran:water) for swell water ratio and to 1:5 or below (bran:water) for the wash water ratio, without any impact on the process efficiency. The total water use was thereby decreased with at least 20 %. Small concentrations of arabinoxylans (< 0,4 mg/g slurry) and proteins (<0,3 mg/g slurry) were found in the water extractable part of the slurries. At least 40 % of the water unextractable part was non-starch and have potential to be valuable chemical compounds. Future studies need to focus on the water unextractable part of the slurries from the de-starching process of wheat bran. This project could bring useful information for the industry when planning to de-starch wheat bran and extract its nutrients, leading to a decrease of the environmental impact and targeting the most economically efficient nutrients to extract. Thus, being a part of optimizing the utilization of already produced food. Med en ständigt ökande befolkning och begränsade resurser för livsmedelsprodukt-ion så finns det ett behov av att optimera utnyttjandet av redan producerad mat. Ve-tekli är det yttre lagret av vetekärnan, en biprodukt från malning av mjöl, som inne-håller flera potentiella funktionella ingredienser. En fraktioneringsprocess med milda och icke-destruktiva extraktionsmetoder behövs för att hålla alla komponenter in-takta. Det första steget är generellt att ta bort stärkelse med hjälp av ett sväll-steg där vattenförhållandet är 1:10 (kli:vatten) och flera tvätt-steg med vattenförhållandet 1:6 (kli:vatten). Syftet med detta projekt var att minska vattenanvändningen i stärkelsetvätten, samt att undersöka om och i vilken utsträckning de potentiella funktionella ingredienserna åker ut i vattnet, slurryn, under denna process. Experiment utfördes med tre olika vattenförhållanden (1:6, 1:8, 1:10; kli:vatten) för svällningssteget och tre olika vat-tenförhållanden (1:4, 1:5, 1:6; kli:vatten) för de följande fem tvättarna. För alla experiment minskade stärkelseinnehållet på kliet från 9,00 % till under 1,00 % stärkelse efter tre tvättsteg. Vattenmängden som behövs har begränsats från 1:10 till 1:6-1:8 (kli:vatten) för svällvatten och från 1:6 till 1:5 eller mindre (kli:vat-ten) för tvättvattnet, utan att påverka processens effektivitet. Den totala vattenan-vändningen sänks därmed med minst 20 %. Små mängder arabinoxylaner (<0,4 mg/g slurry) och proteiner (<0,3 mg/g slurry) hittades i den vattenlösliga delen av slurryn. Minst 40% av den vattenolösliga delen av slurryn var inte stärkelse och har potential att innehålla värdefulla funktionella ingredienser. Framtida studier behöver fokusera på att undersöka vad som finns i den vattenolösliga delen av slurryn från stärkelse-tvätten. Detta projekt kan leda till en minskning av miljöpåverkan och hjälpa livsme-delsindustrin att fokusera på rätt näringsämne när de planerar att avlägsna stärkelse från vetekli samt extrahera dess näringsämnen. Projektet är därmed en del av optime-ringen för ett bättre utnyttjande av redan producerad mat. 2019-03-22 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/14333/11/nybogard_l_190321.pdf Nybogård, Louise, 2018. Optimization of the de-starching step in fractionation of wheat bran. Second cycle, A2E. 2018: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-10319 eng |
| spellingShingle | Food science and technology Nybogård, Louise Optimization of the de-starching step in fractionation of wheat bran |
| title | Optimization of the de-starching step in fractionation of wheat bran |
| title_full | Optimization of the de-starching step in fractionation of wheat bran |
| title_fullStr | Optimization of the de-starching step in fractionation of wheat bran |
| title_full_unstemmed | Optimization of the de-starching step in fractionation of wheat bran |
| title_short | Optimization of the de-starching step in fractionation of wheat bran |
| title_sort | optimization of the de-starching step in fractionation of wheat bran |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/14333/ https://stud.epsilon.slu.se/14333/ |