Examination of changes in cell wall structure in bran after enzymatic treat-ment

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dc.contributor.authorkajsa, malmberg
dc.contributor.departmentChalmers tekniska högskola / Institutionen för biologi och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Biology and Biological Engineeringen
dc.date.accessioned2019-07-03T14:36:11Z
dc.date.available2019-07-03T14:36:11Z
dc.date.issued2017
dc.description.abstractThe aleurone layer within wheat bran consists of protein that could be used as a plant-based sources of protein with low environmental impact. Due to restricted digestibility of wheat bran, it is commonly used as a bulk product in animal feed. This project aimed to investigate micro structure of cell walls in wheat bran after enzymatic treatment, in order to develop techniques for bioprocessing of wheat bran that can expand its application. Two samples of wheat bran of different particle size were incubated with water at a ratio of 30:70 (w/v) for 4h, 8h and 24h at varying temperatures (30°C, 35°C, 45°C and 55°C) with and without a commercially produced enzyme, referred to as enzyme 1 (E1) due to confidentiality agreement. The visible effects of bioprocessing of wheat bran at acidic conditions was investigated using light microscopy (LM). LM analysis showed that a higher temperature with a long incubation time was favorable for the enzyme to degrade the cell walls of the aleurone layer. However, proteins were not fully degraded and appeared to remain in enclosed packages. No visible differences between a neutral pH and acidic pH could be observed using LM. Immunolabelling of arabinoxylan (AX) and -glucan (BG) was performed to investigate the microstructure of the cell walls, analyzed with confocal laser scanning microscopy (CLSM). Results showed that BG is located in regions of the cell wall close to the cell lumen and AX further out. CLSM analysis showed that AX was degraded by addition of the enzyme. The project confirms previous studies about micro structure in wheat bran but further studies are required to fully understand the micro structure of cell walls in wheat bran after enzymatic degradation.
dc.identifier.urihttps://hdl.handle.net/20.500.12380/251707
dc.language.isoeng
dc.setspec.uppsokLifeEarthScience
dc.subjectBiologiska vetenskaper
dc.subjectBioinformatik och systembiologi
dc.subjectLivsvetenskaper
dc.subjectBiological Sciences
dc.subjectBioinformatics and Systems Biology
dc.subjectLife Science
dc.titleExamination of changes in cell wall structure in bran after enzymatic treat-ment
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
local.programmeBiotechnology (MPBIO), MSc
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