Journal
BIORESOURCE TECHNOLOGY
Volume 124, Issue -, Pages 446-454Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2012.08.052
Keywords
Wheat bran; Heat treatment; Reactive lysine; Animal nutrition; Saccharification
Funding
- Royal Nedalco
- Wageningen University
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The effects of hydrothermal conditions for pretreating wheat bran on the quality of residual protein for animal feeding, and on monosaccharide release for ethanol production were studied according to a 4 x 2 x 2 design with the factors, temperature (120, 140, 160, and 180 degrees C), acidity (pH 2.3 and 3.9), and retention time (5 and 10 min). Temperature affected the quality of residual protein for animal feeding. Pretreatment at 120 and 140 degrees C did not affect O-methylisourea-reactive lysine in protein-rich wheat bran residue, although total lysine decreased with increasing temperature at pH 2.3. At temperatures higher than 140 degrees C, reactive lysine decreased and melanoidins, furfural and 5-HMF increased. Lower acidity during pretreatment at 120 and 140 degrees C increased the digestibility of the residual wheat protein in vitro by 36%. Pretreatment conditions did not substantially affect the release of monomeric xylose and arabinose by hemicellulases, which suggests that arabinoxylans in wheat bran are well accessible for enzymes. (C) 2012 Elsevier Ltd. All rights reserved.
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