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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Aura, Anna-Marja
in Cooperation with on an Cooperation-Score of 37%
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Publications (3/3 displayed)
- 2007Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye brancitations
- 2007Analysis of human gut model metabolites by GCxGC-TOF
- 2003The effect of xylanase treatment of rye bran on fermentation of dietary fibre and lignan conversion in vitro
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article
Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran
Abstract
Rye and wheat bran are excellent natural sources of plant sterols in thediet. Their content, however, may vary according to processing. Thermal(roasting and heating in a microwave oven), mechanical (milling and cryogenicgrinding), and enzymatic treatments (hydrolysis with xylanase orbeta-glucanase or a mixture of these two enzymes) were performed, and theireffect on sterol content, extractability of sterols and the characteristicsteryl conjugates of cereals (steryl ferulates, steryl glycosides, andacylated steryl glycosides) were studied. Mechanical and enzymatic treatmentsincreased the apparent sterol content, whereas aqueous processing withoutenzymes hindered the availability of total sterols, especially from rye bran.Changes were also seen in the amounts of steryl conjugates caused by theenzymatic treatments. On the basis of the results of this study, it can bespeculated that a combination of fine particle size and enzymatic processingresults in optimal sterol availability in cereal processing.