Nutritech - Rethinking the Food Chain

NEW ARTICLE: The impacts of wheat bran treatment with xylanase at high and low water content

17.12.2012 10:49

 

Technological and nutritional properties of wheat bran can be modified by the use of hydrolytic enzymes, such as xylanases that solubilize and depolymerize arabinoxylan, the main dietary fibre polymer of wheat. The aim of the work of Santala and her colleagues was to elucidate the impacts of treatment with xylanase at high (90 %) and low (40 %) water contents on the structural and physicochemical properties of wheat bran.

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