{"id":234517,"date":"2026-03-02T09:39:59","date_gmt":"2026-03-02T08:39:59","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/crusca-un-protocolo-enzimatico-per-valorizzarla-come-ingrediente\/"},"modified":"2026-03-02T09:51:24","modified_gmt":"2026-03-02T08:51:24","slug":"crusca-un-protocolo-enzimatico-per-valorizzarla-come-ingrediente","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/macchine-alimentari-en\/additives-ingredients\/crusca-un-protocolo-enzimatico-per-valorizzarla-come-ingrediente\/","title":{"rendered":"Bran, an enzymatic protocol to enhance its value as an ingredient"},"content":{"rendered":"\n<p><strong>Bran<\/strong>, the main by-product of wheat milling, is used, to a minimal extent, as animal feed, but is mainly disposed of, resulting in the loss of high added-value compounds. Furthermore, to date, the recovery of biomolecules through disassembly involves chemical treatments that have a significant impact.<br>Therefore, the aim of the <strong>work by A. Ferraioli et al.<\/strong> (National Conference on Food Science and Technology, Bari, 12-13 June 2024, 87) was to develop a <strong>green method<\/strong> based on the use of <strong>enzymatic hydrolysis<\/strong>.<br>According to the authors, in order to standardise the process, it is essential to know the substrate and define the <strong>kinetic parameters of the enzyme<\/strong>. Therefore, during the experiment, the following were carried out:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>the <strong>chemical-physical characterisation of bran<\/strong> and<\/li>\n\n\n\n<li>(ii) the <strong>optimisation of the test conditions<\/strong> (in terms of time, temperature, buffer, pH and enzyme:substrate ratio) <strong>of the alkaline protease<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A study has developed a green methodology for recovering the biomolecules of this high added-value ingredient<\/p>\n","protected":false},"author":3836,"featured_media":234518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,21116,20657,20580],"tags":[21013,21011,21014,21012,20617],"tipologia":[],"coauthors":[20589],"class_list":["post-234517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-featured","category-macchine-alimentari-en","category-scientific-studies","tag-bran","tag-crusca","tag-ingredient","tag-ingredienti","tag-macchine-alimentari"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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