Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan

Published Date
15 April 2016, Vol.197:427–435, doi:10.1016/j.foodchem.2015.10.112

Author 

• Ya Liu
• Perry K.W. Ng ^,

• Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA

Received 19 May 2015. Revised 1 September 2015. Accepted 24 October 2015. Available online 10 November 2015. 

Highlights

• Bran starch quantity, particle size, and thickness differed in wheat varieties.
• •
  Bound ferulic acid to xylose ratio in bran differed in studied wheat varieties.
• •
  Distribution of neutral sugars differed among studied wheat varieties.
• •
  Bran starch content and % large bran particles could explain bran physical properties.
• •
  Bound ferulic acid to xylose ratio and bran thickness may affect bran physical properties.

Abstract

The aims of this study were to investigate differences among chosen wheat varieties in their bran starch (the starch adherent to bran particles after a dry milling process) quantity, bran particle size, and milled bran thickness, and to investigate the relationship between bran characteristics and bran starch content. The neutral saccharide profile of the wheat bran was dominated by arabinose, xylose, and glucose, whereas mannose and galactose were present in small amounts. Bran thickness was found to have a positive correlation with bran starch content. Bound ferulic acid to xylose ratio showed positive correlations with percent large bran particles, and negative correlations with bran starch content. Bran characteristics can explain the variation seen in bran starch content and percent large bran particles of various wheat varieties. Bound ferulic acid to xylose ratio and bran thickness could both play roles in the mechanical properties of bran, and therefore change the percent of large bran particles produced during milling.

Abbreviations

AX, arabinoxylans

Ara/Xyl, arabinose to xylose ratio

BFA, bound ferulic acid

GC–MS, gas chromatography–mass spectrometry

LBP, large bran particles

SEM, scanning electron microscope

Keywords

• Bran characteristics
• Bran starch
• Soft wheat

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  Corresponding author.
  
  

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