|
|
Article: New agricultural and food chemistry data have been reported by researchers at University of Leuven.(Report)
- Article from:
- Agriculture Week
- Article date:
- October 15, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
According to recent research published in the Journal of Agricultural and Food Chemistry, "This study investigated the potential of ball milling as a dry process for in situ production of (AXOS) in arabinoxylan (AX)-rich wheat and rye bran. An extensive (120 h, 50% jar volume capacity) increased the wheat bran water(WE-AX) level from 4% (untreated bran) to 61% of the wheat bran AX. (M of 15 kDa."
"Ball milling of rye bran gave rise to similar results, with the A/X ratio of the (0.51). Optimization of the ball mill treatment by varying the (>70%) in wheat (24 h, 16% jar Volume yielded wheat bran AXOS, with an A/X ratio of 0.65 and a MM of 6 kDa. Ball milling (24 ...