Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction
With increasing amounts of food waste and diet related diseases, the need to utilize our by-products of food for its health benefits and to limit the food waste has never been more prevalent. Wheat bran is a by-product from the wheat flour industry and contains a lot of dietary fibres which has a be...
| Autor principal: | |
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2022
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/17589/ |
| _version_ | 1855572921125175296 |
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| author | Lundquist, Louise |
| author_browse | Lundquist, Louise |
| author_facet | Lundquist, Louise |
| author_sort | Lundquist, Louise |
| collection | Epsilon Archive for Student Projects |
| description | With increasing amounts of food waste and diet related diseases, the need to utilize our by-products of food for its health benefits and to limit the food waste has never been more prevalent. Wheat bran is a by-product from the wheat flour industry and contains a lot of dietary fibres which has a beneficial effect on human health. One of these dietary fibres is arabinoxylan (AX).
The aim of this thesis is to evaluate the effect ultrasonic pre-treatment has on arabinoxylan alkaline extraction from wheat bran. In parallel also evaluate the alkaline extraction process. Ultrasound can be applied in multiple ways with different power inputs, frequencies, and time durations. In this thesis, the studied parameter was time with 0.5-, 1-, 5-, and 10-minute-long treatments at 400 W power input. With the hypothesis that a longer treatment will give higher yields.
The extraction process, including the destarching, delignification and the alkaline extraction of the wheat bran, worked successfully. The destarching removed high amounts of starch while the delignification could have been more efficient. The alkaline extraction isolated both water extractable AX and water unextractable AX, which was determined by the high arabinose to xylose (A/X) ratio. Ultrasound showed potential to increase the total solid yield and total carbohydrate content, but was not statistically significant. Ultrasound did not seem to affect the monosaccharide composition or the A/X ratio to any greater extent. |
| format | Second cycle, A2E |
| id | RepoSLU17589 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2022 |
| publishDateSort | 2022 |
| record_format | eprints |
| spelling | RepoSLU175892022-03-05T02:00:51Z https://stud.epsilon.slu.se/17589/ Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction Lundquist, Louise Food science and technology Food processing and preservation With increasing amounts of food waste and diet related diseases, the need to utilize our by-products of food for its health benefits and to limit the food waste has never been more prevalent. Wheat bran is a by-product from the wheat flour industry and contains a lot of dietary fibres which has a beneficial effect on human health. One of these dietary fibres is arabinoxylan (AX). The aim of this thesis is to evaluate the effect ultrasonic pre-treatment has on arabinoxylan alkaline extraction from wheat bran. In parallel also evaluate the alkaline extraction process. Ultrasound can be applied in multiple ways with different power inputs, frequencies, and time durations. In this thesis, the studied parameter was time with 0.5-, 1-, 5-, and 10-minute-long treatments at 400 W power input. With the hypothesis that a longer treatment will give higher yields. The extraction process, including the destarching, delignification and the alkaline extraction of the wheat bran, worked successfully. The destarching removed high amounts of starch while the delignification could have been more efficient. The alkaline extraction isolated both water extractable AX and water unextractable AX, which was determined by the high arabinose to xylose (A/X) ratio. Ultrasound showed potential to increase the total solid yield and total carbohydrate content, but was not statistically significant. Ultrasound did not seem to affect the monosaccharide composition or the A/X ratio to any greater extent. Det blir allt mer vanligt med hälsoproblem kopplade till fettma och dibetes och mängden matsvinn ökar i världen. För att både minska på matsvinnet och öka folkhälsan kan vi använda oss utav bi-produkter som annars hade gått till spillo för deras hälsosamma egenskaper. Kruskakli är en biprodukt från vetemjölsproduktionen och innehåller stora mängder kostfibrer, som har en positiv inverkan på människors hälsa. En av dessa kostfibrer är arabinoxyan (AX). Syftet med den här uppsatsen är att undersöka effekterna ultraljudsförbehandling har på en alkalisk extraktion av arabinoxylan från kruskakli. Parallellt evaluerades också den alkaliska extraktionen. Ultraljud kan appliceras på flera sätt med olika styrkor, frekvenser och tidsperioder. De studerade parametrarna var 0.5, 1, 5 och 10 minuters behandling med 400 W styrka, med hypotesen att en längre ultraljudsbehandlig ger en högre extraktionsavkastning. Extraktionsprocessen, inklusive en stärkelseextraktion, delignifiering och alkalisk extraktion av AX var framgångsrikt. Stärkelseextraktionen utvann mycket av stärkelsen från kruskakliet medan delignifieringen kunde varit mer effektiv. Den alkaliska extraktionen extraherade både lösliga och olösliga AX, vilket man kunde uttyda i det höga arabinos till xylos (A/X) förhållandet. Ultraljudsförbehandlingen visade potential att öka extraktionsavkastningen och den totala kolhydrats mängden, dock så backades detta inte upp av den statistiska analysen. Ultraljud påverkade inte det kemiska förhållandet av sockerarter eller A/X förhållandet något märkbart. 2022-03-01 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17589/1/lundquist-l-220301.pdf Lundquist, Louise, 2022. Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17589 eng |
| spellingShingle | Food science and technology Food processing and preservation Lundquist, Louise Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| title | Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| title_full | Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| title_fullStr | Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| title_full_unstemmed | Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| title_short | Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| title_sort | ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction |
| topic | Food science and technology Food processing and preservation |
| url | https://stud.epsilon.slu.se/17589/ https://stud.epsilon.slu.se/17589/ |