Isolation and Chemical Characterization of Hemicelluloses from Rye Bran

Z. Sárossy, H. Egsgaard & D. Plackett
Several methods have been suggested for hemicellulose isolation from cereals and cereal brans and extraction processes for water soluble hemicelluloses have been developed for soluble dietary fibers in the food industry. Using these methods, water soluble hemicelluloses can be readily extracted as high molecular weight polymers and the relevance of these materials can be evaluated in non-food applications. Water-soluble hemicelluloses of rye bran were extracted with a high-temperature treatment combined with enzymatic starch removal. After...