AACC International Annual Meeting location:Orlando, Florida, USA date:11-14 September 2005
Wheat bran, a by-product of the cereal industry, is a rich source of non-starch polysaccharides and is widely used as dietary fibre source. Arabinoxylans (AX) represent the largest part of these non-starch polysaccharides and are frequently used in different biotechnological processes for their exceptional properties. Preliminary studies have, however, shown that wheat bran arabinoxylo-oligosaccharides (AXOS), which are obtained after enzymic degradation of wheat bran AX, also have interesting properties. These components, which are not degraded nor absorbed in the first part of the gastro-intestinal tract, specifically stimulate health promoting bacteria, in particular bifido-bacteria, and therefore act as prebioticum. To further prove the potential prebiotic effectiveness of these wheat bran AXOS, larger amounts of them are needed. Our objective was therefore to develop a method to produce wheat bran AXOS on large scale. In first instance AX were isolated from wheat bran through the use well-characterised enzymes. Consecutively, the obtained AX were incubated with a Bacillus subtilis endoxylanase to yield wheat bran AXOS with a degree of polymerization of 12 and a degree of substitution of 0.27.