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Food Science and Technology International
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Note. Xylose Production from Durum Wheat Bran: Enzymic versus Chemical Methods

E. Sanjust

Cattedra di Chimica Biologica, Universita` di Cagliarisanjust{at}unica.it

A. Salis

Dipartimento di Scienze Chimiche, Universita` di Cagliari – CSGI, Complesso Universitario, 09042 Monserrato, Italy

A. Rescigno

N. Curreli

A. Rinaldi

Cattedra di Chimica Biologica, Universita` di Cagliari

Both acidic and enzymic hydrolytic processes of durum wheat bran to obtain high xylose syrups are discussed in terms of yields and operative conditions. Mild sulphuric hydrolysis gave the best results (400mg of aldopentoses per gram of pre-extracted wheat bran within 4–6 h) whereas hydrochloric and especially phosphoric acids led to low yields. Preliminary work with a highly active recombinant xylanase (endoxylanase) led to deep solubilisation of arabinoxylans, mainly leading to oligosaccharides and their acyl (essentially feruloyl) derivatives. Mild sulphuric hydrolysis still seems to be the treatment of choice for xylose recovery from durum wheat bran.

Key Words: bran • hydrolysis • xylose

Food Science and Technology International, Vol. 10, No. 1, 11-14 (2004)
DOI: 10.1177/1082013204041186
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