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Author:Suutarinen, Elena
Title:Optimized bioprocessing for improved nutritional and technological quality of wheat fractions
Bioprosessoinnin optimointi vehnäjakeiden ravitsemuksellisten ja teknologisten ominaisuuksien parantamiseksi
Publication type:Master's thesis
Publication year:2014
Pages:ix + 105 s. + liitt. 30      Language:   eng
Department/School:Biotekniikan ja kemian tekniikan laitos
Main subject:Biotekniikka ja elintarviketekniikka   (KE3002)
Supervisor:Laakso, Simo
Instructor:Katina, Kati
Electronic version URL: http://urn.fi/URN:NBN:fi:aalto-201405221869
OEVS:
Electronic archive copy is available via Aalto Thesis Database.
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Location:P1 Ark Aalto  1887   | Archive
Keywords:wheat bran
bioprocessing
ferulic acid
phytic acid
vehnälese
biprosessointi
ferulahappo
fytiinihappo
Abstract (eng):Wheat bran contains a majority of the beneficial bioactive compounds present in the wheat kernel, such as vitamins, minerals and phenolic compounds, including ferulic acid.
The bran matrix and chelating agents, such as phytic acid, reduce the bioavailability of the bioactive compounds.
Bioprocessing, meaning the fermentation and enzymatic processing of wheat bran, is a method for reducing negative technological qualities while liberating and thus increasing the availability of bioactive compounds for absorption in the human digestive system.
The aim of this master's thesis was to determine the optimal bioprocessing conditions for wheat bran in order to reach increased ferulic acid and decreased phytic acid content in bread dough while maintaining suitable technological properties.
A high content of soluble arabinoxylan, a pentosan, is associated with good dough properties, but excessive levels cause increased stickiness, an undesirable property.

The effect of bioprocessing conditions on the content of free ferulic acid, phytic acid, soluble pentosans and total dietary fibre as well as on acidity and microbiota in wheat bran as well as on the stickiness of bran fortified doughs were studied by using experimental design and response surface modelling.
Two wheat bran fractions, native wheat bran and wheat concentrate, were treated with two enzyme mixes with an endoxylanase main activity (Depol 740L or Dyadic) at varying levels (8, 40 or 200 nkat xylanase / g dry matter) in combination with different levels of fresh baker's yeast (0%, 0.63% or 1.27%).
The bioprocessing time was 6, 13 or 20 hours.
The experimental design and the use of response surface modelling allowed detailed studying of the effect of different processing conditions and their respective levels on wheat bran properties.

Bioprocessing had a significant effect on the free ferulic acid content, as the target increase of +200% was achieved already with relatively mild processing conditions with both wheat fractions.
The target phytic acid reduction of -50% was partly achieved with wheat bran with a maximum reduction of -46%.
The phytic acid content of heat-treated wheat concentrate, however, could not be decreased with the bioprocessing treatment.
A high solubilization of pentosans was also attained through bioprocessing (up to +380%) while maintaining tolerable stickiness values in fortified dough (50-65 g).
The results of this study indicate that the technological quality of fortified bread dough can be improved through bioprocessing.
The results also imply that bioprocessing is a functional tool in improving the bioavailability of ferulic acid through increased solubility, and that of minerals though the degradation of phytic acid.
Abstract (fin):Vehnälese, tarkoittaen vehnäjyvän kuorikerroksia, sisältää valtaosan jyvän terveydelle hyödyllisistä bioaktiivisista yhdisteistä.
Tällaisia yhdisteitä ovat useat vitamiinit, mineraalit ja fenoliset yhdisteet kuten ferulahappo.
Leseen rakenne ja mineraaleja sitovat yhdisteet, kuten fytiinihappo, rajoittavat kuitenkin yhdisteiden biosaatavuutta.
Leseen bioprosessointi fermentoimalla ja entsyymikäsittelyllä parantaa sen teknologisia ominaisuuksia sekä vapauttaa bioaktiivisia yhdisteitä ja siten saattaa lisätä niiden biosaatavuutta ruuansulatuksessa.
Työn tavoite oli määrittää optimaaliset bioprosessointiolosuhteet liukoisen ferulahapon pitoisuuden lisäämiseksi sekä fytiinihappopitoisuuden vähentämiseksi menettämättä.

Bioprosessointiolosuhteiden vaikutusta ferulahappo- ja fytiinihappopitoisuuteen, pentosaanien ja ravintokuidun määrään, happamuuteen, mikrobistoon sekä raskista tehdyn taikinan tarttuvuuteen tutkittiin koesuunnittelun ja tilastollisen vastepintamallinnuksen keinoin.
Kahta lesejaetta, käsittelemätöntä vehnälesettä ja vehnäkonsentraattia, käsiteltiin kahden ksylanaasipääaktiivisuuden omaavan entsyymin (Depol 740L tai Dyadic) eri lisäyksillä (8, 40 tai 200 nkat ksylanaasia / g kuiva-ainetta) yhdessä leivinhiivan kanssa (0 %, 0,63 % tai 1,27 % lisäys).
Prosessoinnin kesto oli 6, 13 tai 20 tuntia.
Koetuloksista rakennetut mallit kuvasivat eri prosessointiolosuhteiden yhdistelmien vaikutusta leseen ominaisuuksiin.

Bioprosessointi lisäsi merkittävästi vapaan ferulahapon määrää, ja tavoitteena ollut +200 %:n lisäys saavutettiin jo miedola bioprosessoinnilla molempien lesejakeiden kohdalla.
Fytiinihapon vähentämistavoite oli -50 %.
Vehnäleseessä bioprosessoinnilla saatiin aikaan merkittävä fytiinihappopitoisuuden väheneminen, enimmillään -46 %.
Lämpökäsitellyn vehnäkonsentraatin fytiinihappopitoisuus ei laskenut käsittelyn seurauksena.
Bioprosessointiolosuhteilla saatiin aikaan myös merkittävä pentosaanien liukoisuuden lisääntyminen molemmissa lesejakeissa (jopa +380 %) ilman liiallista taikinan tarttuvuuden nousua (tarttuvuus 50-65 g).
Tulokset osoittavat, että sopivilla bioprosesossointiolosuhteilla voidaan lisätä ferulahapon vapautumista ja vähentää fytiinihapon määrää ja siten parantaa mineraalien saatavuutta.
ED:2014-06-01
INSSI record number: 49166
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