Bran composition

SAUNDERS R M (1986) Rice bran composition and potential food uses. Food Rev Int, 8 415-98. 

TABLE 6. Variation in Rice Bran Composition as a Function of the Degree of Milling (27). ... 

The Effects of Wheat Bran Composition on the Production of Biomass-Hydrolyzing Enzymes by Penicillium decumbens... 

Fiber complexes of ten tobacco cultlvars as byproducts of the leaf protein extraction process contain levels of neutral and acid detergent fiber comparable to that of alfalfa fiber and in excess of that in wheat bran. Compositional analyses revealed lesser concentrations of cellulose, lignin, and lipid but a greater amount of hemlcellulose in tobacco than in alfalfa. In reference to wheat bran, tobacco fiber has comparable amounts of Na, P, S,... 

Seven diets were constructed from purified natural ingredients obtained from either C3 (beet sugar, rice starch, cottonseed oil, wood cellulose, Australian Cohuna brand casein, soy protein or wheat gluten for protein) or C4 foodwebs (cane sugar, corn starch, com oil, processed corn bran for fiber, Kenya casein for protein) supplemented with appropriate amounts of vitamins and minerals (Ambrose and Norr 1993 Table 3a). The amino acid compositions of wheat gluten and soy protein differ significantly from that of casein (Ambrose and Norr 1993). 

Table 17.1 Nutrient composition of rice bran products...

Different ratios of the solid substrates, wheat bran, rice bran and rice husk, were done and the activity of the pectinases was compared in Figure 5. The mixture of wheat bran, rice bran and rice husk in the ratios of 9 9 2 or 6 12 2 appeared to be two of the best composition ratios for growth of the fungus and the pectinase production.The ratio of 6 12 2 was selected for the enzyme production since rice bran was cheaper than wheat bran and locally obtained. 

The diet treatments were level of phytate intake, either 0.2 or 2.0 g/day. Each level was consumed for 15 days, three consecutive repeats of the 5-day menu cycle. To provide 2.0 g/day of phytic acid, 36 g of wheat bran was baked into 6 muffins and two muffins were eaten each meal. Dephytinized bran was prepared by incubating the bran in water and allowing the endogenous phytase to hydrolyze the phytate, then the entire incubation mixture was freeze-dried (4) and 36 g baked into 6 muffins. Thus, the intake of all nutrients and neutral detergent fiber was the same for both phytate intakes. Five subjects consumed the whole bran muffins for 15 days followed by the dephytinized bran muffins for 15 days and the other 5 subjects in the reverse order. Brilliant blue dye was given at breakfast on the first day of each collection period to aid in demarcation of stools. Stool composites were made for days 1-5, 6-15, 16-20 and 21-30 and urine composites for days 6-15, and 21-30. Daily food composites were made, homogenized, freeze-dried and then analyzed to determine mineral nutrient intakes. 

Clark, C. A., Gardiner, J., McBurney, M. 1., Anderson, S., Weatherspoon, L. J., Henry, D. N., and Hord, N. G. (2006). Effects of breakfast meal composition on second meal metabolic responses in adults with type 2 diabetes mellitus. Eur. J. Clin. Nutr. 60,1122-1129. Cohen, L. A., Zhao, Z., Zang, E. A., Wyrm, T. T., Simi, B., and Rivenson, A. (1996). Wheat bran and psyllium diets Effects on N-methylnitrosourea-induced mammary tumorigenesis in F344 rats. /. Natl. Cancer Inst. 88, 899-907. 

Table IV. Composition of Cellulase Systems of Trlchoderma reesel QMY-1 produced on Wheat Straw and Wheat Bran Under Liquid and Solid-State Fermentation...

While the hemicelluloses obtained from the germ, aleuron, and caryopsis coat cell walls all showed a similar monosaccharide composition, this was not the case for the endosperm tissue. Thus, a major difference in the structure of hemicellulosic polysaccharides exists between the preparations obtained from the endosperm cell walls and those from the cell walls of the other parts of the grain, i.e., rice bran. (Rice bran consists of the caryopsis coat, aleuron layer and germ.) Comparison of the detailed structural features of the hemicellulosic polysaccharides of endosperm and bran cell walls will be discussed in the following sections. 

As pentoses are readily accessible from wheat straw and bran [26, 27], the telomerization of 1 with a bran syrup having the composition given in Table 15 led to a crude mixture containing 1% bran symp, 67% monooctadienylethers (18, 23), 31% dioctadienylethers (24—26), and 1% trioctadienylethers (Fig. 21). The physical evaluation of this mixture is given in Fig. 22 and revealed satisfactory surface-active behavior of this crude mixture although no sharp value of CMC could be determined, as can happen with complex mixtures. Continuous decrease of... 

Porter, and J. S. Fordtran. Effect of psyllium, calcium polycarbophil, and wheat bran on secretory diarrhea induced by phenolphthalein. Gastroenterology 1993 104(4) 1007-1012. Colliopoulos, J. Psyllium-based laxative compositions. Patent-US-5,232, 699 1993 6 p. 

Variations in the quality of bread depend essentially on the quality of the flour used, the method of preparation and the degree to which the baking is carried. Wheaten flour, which is that most commonly used for making bread, varies in composition according as the separation of the offals (bran, etc.) is more or less complete. Flour usually constitutes about 80% of the whole of the wheat, but bread may be made of wholemeal or even of meal containing an excess of bran. Other flours are also sometimes used for making bread, either alone or in admixture with wheaten flour. 

In conventional feed manufacturing this by-product is regarded as a combination of bran and shorts and tends to be intermediate between the two in composition. It also may contain some wheat screenings (weed seeds or other foreign matter that is removed prior to milling). It is commonly included in commercial feeds as a source of nutrients and because of its beneficial influence on pellet quality. When middlings (or whole wheat) are included in pelleted feeds, the pellets are more cohesive and there is less breakage and fewer fines. 

Table 4 Composition of the bran syrup used for the butadiene telomerization...

Pentoses contained in hemicellulose are used to produce furfural, a useful industrial chemical, used as a solvent for resins and waxes and in petrochemical refining. It is also used as a feedstock for a range of aromatic substances (it has an almond odour) including preservatives, disinfectants and herbicides. Furfural can be converted to furfuryl alcohol and used to make resins for composite applications with fibreglass and other fibres. These are of interest in the aircraft component and automotive brake sectors. Furfural is commercially derived from acid hydrolysis of waste agricultural by-products, such as sugarcane bagasse, com cobs and cereal brans. Around 450 000 tonnes is produced by this method per year. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

There are a number of minor oils, all of high value, most of which are marketed mainly either for medical purposes or for their flavour. Olive, evening primrose, borage, fish oils and cocoa butter are described elsewhere. Others include hazelnut, walnut, macadamia, almond, apricot, pumpkin, poppy-seed and rice bran oils. The process of testing for authenticity of these oils should be approached in the same way as for the bulk oils above, i.e. fatty acid profile, sterols, tocopherols and triglyceride composition. However, there is little generally available published material on the ranges of values to be expected... 

Zhou, K. Yin, J. Yu, L. 2005. Phenolic acid, tocopherol and carotenoid compositions, and antioxidant functions of hard red winter wheat bran. J. Agric. Food Chem. 53 3916-3922. 

Lerma-Garcia, M.J. Hemero-Martinez, J.M. Simo-Alfonso, E.F. Mendonca, C.R.B. Ramis-Ramos, G. 2009. Composition, industrial processing and applications of rice bran y-oryzanol. Food Chem. 115 389 04. 

The above list does not include cocoa butter nor minor oils such as rice bran oil or safflower oil. Nor does it distinguish between oils from a common botanical source with a modified fatty acid composition, such as canola oil and high-erucic rape seed oil, linseed oil and linola, or the various types of sunflower oil. 

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