Processing and structure-property relationships of natural rubber/wheat bran biocomposites

In this work, wheat bran was used as cellulosic filler in biocomposites based on natural rubber. The impact of wheat bran content [ranging from 10 to 50 parts per hundred rubber (phr)] on processing, structure, dynamic mechanical properties, thermal properties, physico-mechanical properties and morphology of resulting biocomposites was investigated. For better characterization of interfacial interactions between natural rubber and wheat bran, achieved results were compared with properties of biocomposites filled with commercially available cellulosic fillers—wood flour and microcellulose. It was observed that wheat bran, unlike commercial cellulosic fillers, contains high amount of proteins, which act like plasticizers having profitable impact on processing, physical, thermo-mechanical and morphological properties of biocomposites. This is due to better dispersion and distribution of wheat bran particles in natural rubber, which results in reduction of stiffness and porosity of the biocomposites. Regardless of cellulosic filler type, Wolff activity coefficient was positive for all studied biocomposites implying reinforcing effect of the applied fillers, while tensile strength and elongation at break decreased with increasing filler content. This phenomenon is related to restricted strain-induced crystallization of NR matrix due to limited mobility of polymer chains in the biocomposites. Furthermore, this explains negligible impact of particle size distribution, chemical composition and crystallinity degree of applied cellulosic filler on static mechanical properties of highly-filled NR biocomposites. The conducted investigations show that wheat bran presents interesting alternative for commercially available cellulosic fillers and could be successfully applied as a low-cost filler in polymer compositesPostprint (author's final draft

Utilisation of wheat bran as a substrate for bioethanol production using recombinant cellulases and amylolytic yeast

Wheat bran, generated from the milling of wheat, represents a promising feedstock for the production of bioethanol. This substrate consists of three main components: starch, hemicellulose and cellulose. The optimal conditions for wheat bran hydrolysis have been determined using a recombinant cellulase cocktail (RCC), which contains two cellobiohydrolases, an endoglucanase and a beta-glucosidase. The 10% (w/v, expressed in terms of dry matter) substrate loading yielded the most glucose, while the 2% loading gave the best hydrolysis efficiency (degree of saccharification) using unmilled wheat bran. The ethanol production of two industrial amylolytic Saccharomyces cerevisiae strains, MEL2[TLG1-SFA1] and M2n [TLG1-SFA1], were compared in a simultaneous saccharification and fermentation (SSF) for 10% wheat bran loading with or without the supplementation of optimised RCC. The recombinant yeasts. cerevisiae MEL2[TLG1-SFA1] and M2n[TLG1-SFA1] completely hydrolysed wheat bran's starch producing similar amounts of ethanol (5.3 +/- 0.14 g/L and 5.0 +/- 0.09 g/L, respectively). Supplementing SSF with RCC resulted in additional ethanol production of about 2.0 g/L. Scanning electron microscopy confirmed the effectiveness of both RCC and engineered amylolytic strains in terms of cellulose and starch depolymerisatio

INDUCTION OF CELLULASE IN HIGH SOLIDS CULTIVATION OF \u3cem\u3eTRICHODERMA REESEI\u3c/em\u3e FOR ENHANCED ENZYMATIC HYDROLYSIS OF LIGNOCELLULOSE

This project aimed investigated cellulase in-situ production for large-scale on-farm production of lignocellulosic biofuel. Cellulase activity and glucose released by T. reesei with corn stover and wheat bran as co-substrates for solid state cultivation (SSC) were examined. Co-cultivation has previously increased T. reesei cellulase, but corn stover and wheat bran have not been co-cultivated (Dhillon, Oberoi et al. 2011). This work compared cellulase activity and glucose concentration of corn stover co-cultivated with 0-40% wheat bran in high solids. Samples with at least 20% wheat bran exhibited increased cellulase activity. However, the average glucose concentration without wheat bran was 3.29 g/L compared to 16.7 g/L with wheat bran. Glucose released by T. reesei on pretreated corn stover with 0-40% wheat bran was compared at the optimal temperatures for fungal growth and for cellulase activity after SSC. Previous research has rarely used cellulase from SSC to hydrolyze lignocellulose. Following SSC of T. reesei at 30°C for seven days, samples were warmed to 50°C for five days. Glucose concentration increased to 12.1 and 32.7 g/L for samples with and without wheat bran. This strategy could reduce lignocellulosic fuel production costs by eliminating need for commercial cellulase and is promising for efficient cellulose hydrolysis

Impact of Added Colored Wheat Bran on Bread Quality

The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mainly by the addition of 10 % bran. Moreover, top-quality bread contained bran separated from wheat variety Konini.O

Suitability of Various Substrates for Cultivation of Pleurotus Pulmonarius in Konkan Region of Maharashtra

Mild tropical humid climate persists in Konkan region throughout the year within a range of 23 - 35 0 C. This climate is conducive for the commercial cultivation of oyster mushroom. Locally available substrates such as paddy straw, arecanut husk, coconut husk, banana pseudostem, groundnut shells, sugarcane bagasse and wheat straw alone and in combination with rice bran and wheat bran were used. Maximum biological efficiency of P. pulmonarius was recorded on paddy straw (76.30%) followed by wheat straw (74. 53 %). In case of supplemented substrates, the maximum biological efficiency of the mushroom was recorded on paddy straw supplemented with wheat bran (85.40%). This was followed by paddy straw supplemented with rice bran (82.63%) and wheat straw supplemented with wheat bran (82.26)

Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran

AbstractTwo wheat varieties grown in Upper and Delta Egypt were compared for their total phenolic content and antioxidant activities. Three solvent systems have been used to prepare the antioxidant extracts from whole wheat and its bran fraction. The three solvent systems included 50% acetone (v/v), 70% methanol (v/v) and 70% ethanol (v/v). Antioxidant activities were tested using DPPH radical scavenging activity and total flavonoid content. The results showed that the extraction solvents and wheat varieties significantly altered the total phenolics and antioxidant activity of whole wheat and bran, and 50% acetone is a recommended solvent for extracting phenolic compounds from the tested wheat and bran. Also data indicated that the bran fraction was rich in total phenolic content and high power for radical scavenging activity than whole wheat. These results showed that wheat bran could be considered as a potential source of antioxidant agent. Therefore, durum wheat variety (Beni-suef-3) showed high level of total phenol contact and antioxidant properties in bran fraction than common wheat variety (Gemiza-9). So, whole meal wheat products maximize health benefits and strongly recommended for use in food processing

Physical and Sensory Properties of High-Fiber, Reduced-Fat Biscuits

Rolled biscuits were prepared with 0, 14, 28, and 42% wheat bran substituted for flour and 0, 20, 40, and 60% polydextrose substituted for hydrogenated shortening. Effects on physical and sensory characteristics of biscuits containing 16 combinations were determined with response surface methodology. Wheat bran decreased volume and produced harder, gummier, and chewier biscuits. Panelists indicated crumblier, drier, and chewier biscuits as bran level increased. Unlike wheat bran, polydextrose increased volume and decreased hardness. Panelists scored biscuits made with polydextrose as more moist, but no more chewy than biscuits made without polydextrose. Polydextrose appeared to impede some of the negative effects wheat bran produced on biscuits. Thus, in some combinations, wheat bran and polydextrose increased the fiber content and limited the fat and calories of biscuits without negatively affecting biscuit characteristics

EXPLORATION OF THE POSSIBILITIES FOR THE PRODUCTION OF TABLEWARE FROM THE BRAN OF VARIOUS CEREALS

Biodegradable and compostable tableware is significantly more environment and nature friendly than disposable tableware and drinkware made of plastic. Tableware made of wheat bran, but also corn and rice bran is already commercially available. It is reasonable to use the by-products of the milling of also other cereals, like rye bran, barley bran and oat bran, for the production of tableware. The aim of this research was to explore the possibilities for the production of tableware and drinkware from the by-products of the milling of wheat and also other cereals like rye and oat bran. In order to achieve the aim, compacts were moulded from rye bran and oat bran and mixtures of bran (wheat bran and rye bran) using various work modes. The moulding of the compacts included different temperatures of the mould, moulding durations and compressive forces. The mechanical properties like density and flexural strength of the compacts were determined and the compostability of the compacts was studied. The test bodies were placed inside a compost bin to check their compostability and to determine the duration of composting.Biodegradable and compostable tableware is significantly more environment and nature friendly than disposable tableware and drinkware made of plastic. Tableware made of wheat bran, but also corn and rice bran is already commercially available. It is reasonable to use the by-products of the milling of also other cereals, like rye bran, barley bran and oat bran, for the production of tableware. The aim of this research was to explore the possibilities for the production of tableware and drinkware from the by-products of the milling of wheat and also other cereals like rye and oat bran. In order to achieve the aim, compacts were moulded from rye bran and oat bran and mixtures of bran (wheat bran and rye bran) using various work modes. The moulding of the compacts included different temperatures of the mould, moulding durations and compressive forces. The mechanical properties like density and flexural strength of the compacts were determined and the compostability of the compacts was studied. The test bodies were placed inside a compost bin to check their compostability and to determine the duration of composting