Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran - PubMed (original) (raw)
. 2003 Mar 26;51(7):2026-33.
doi: 10.1021/jf0261598.
Affiliations
- PMID: 12643669
- DOI: 10.1021/jf0261598
Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran
Carole Antoine et al. J Agric Food Chem. 2003.
Abstract
The mechanical properties of wheat bran and the contribution of each constitutive tissue on overall bran properties were determined on a hard wheat (cv. Baroudeur) and a soft wheat (cv. Scipion). Manual dissection allowed three different layers to be separated from wheat bran, according to radial and longitudinal grain orientations, which were identified by confocal laser scanning microscopy as outer pericarp, an intermediate strip (comprising inner pericarp, testa, and nucellar tissue), and aleurone layer, respectively. Tissue microstructure and cell wall composition were determined. Submitted to traction tests, whole bran, intermediate, and aleurone layers demonstrated elastoplastic behavior, whereas pericarp exhibited elastic behavior. By longitudinal orientation, pericarp governed 50% bran elasticity (elastic strength and rigidity), whereas, in the opposite orientation, bran elastic properties were mostly influenced by the other tissues. Regardless of test orientation, the linear force required to bran rupture corresponded to the sum of intermediate and aleurone layer strengths. According to radial orientation, the intermediate strip governed bran extensibility, but according to longitudinal orientation, all tissues contributed until bran disruption. Tissues from both wheat cultivars behaved similarly. A structural model of wheat bran layers illustrated the detachment of pericarp from intermediate layer within radial bran strips.
Similar articles
- Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.
Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM. Van Craeyveld V, et al. J Agric Food Chem. 2009 Sep 23;57(18):8467-73. doi: 10.1021/jf901870r. J Agric Food Chem. 2009. PMID: 19754173 - Production and characterisation of two wheat-bran fractions: an aleurone-rich and a pericarp-rich fraction.
Harris PJ, Chavan RR, Ferguson LR. Harris PJ, et al. Mol Nutr Food Res. 2005 Jun;49(6):536-45. doi: 10.1002/mnfr.200500016. Mol Nutr Food Res. 2005. PMID: 15864791 - Analysis of betaine and choline contents of aleurone, bran, and flour fractions of wheat (Triticum aestivum L.) Using (1)H nuclear magnetic resonance (NMR) spectroscopy.
Graham SF, Hollis JH, Migaud M, Browne RA. Graham SF, et al. J Agric Food Chem. 2009 Mar 11;57(5):1948-51. doi: 10.1021/jf802885m. J Agric Food Chem. 2009. PMID: 19199513 - Wheat bran layers: composition, structure, fractionation, and potential uses in foods.
Chen Z, Mense AL, Brewer LR, Shi YC. Chen Z, et al. Crit Rev Food Sci Nutr. 2024;64(19):6636-6659. doi: 10.1080/10408398.2023.2171962. Epub 2023 Feb 2. Crit Rev Food Sci Nutr. 2024. PMID: 36728922 Review. - Effects of cell wall components on the functionality of wheat gluten.
Autio K. Autio K. Biotechnol Adv. 2006 Nov-Dec;24(6):633-5. doi: 10.1016/j.biotechadv.2006.07.002. Epub 2006 Jul 7. Biotechnol Adv. 2006. PMID: 16914283 Review.
Cited by
- Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.
Li C, Chen G, Tilley M, Chen R, Perez-Fajardo M, Wu X, Li Y. Li C, et al. Foods. 2024 May 10;13(10):1479. doi: 10.3390/foods13101479. Foods. 2024. PMID: 38790779 Free PMC article. - Effect of Particle Size of Wheat and Barley Grain on the Digestibility and Fermentation of Carbohydrates in the Small and Large Intestines of Growing Pigs.
Lee GI, Bach Knudsen KE, Hedemann MS. Lee GI, et al. Animals (Basel). 2023 Jun 14;13(12):1986. doi: 10.3390/ani13121986. Animals (Basel). 2023. PMID: 37370496 Free PMC article. - The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat.
Takač V, Tóth V, Rakszegi M, Mikó P, Mikić S, Mirosavljević M. Takač V, et al. Foods. 2022 Dec 13;11(24):4028. doi: 10.3390/foods11244028. Foods. 2022. PMID: 36553770 Free PMC article. - The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products.
Lebert L, Buche F, Sorin A, Aussenac T. Lebert L, et al. Foods. 2022 Nov 8;11(22):3552. doi: 10.3390/foods11223552. Foods. 2022. PMID: 36429143 Free PMC article. Review. - Effect of Steam Explosion on Structural Characteristics of β-Conglycinin and Morphology, Chemical Compositions of Soybean Meal.
Kong F, Zeng Q, Li Y, Guo X. Kong F, et al. Front Nutr. 2022 Jun 2;9:896664. doi: 10.3389/fnut.2022.896664. eCollection 2022. Front Nutr. 2022. PMID: 35719153 Free PMC article.
MeSH terms
LinkOut - more resources
Full Text Sources
Other Literature Sources
Medical