140 Enzymic determination of the bran content of cereals

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Methods Type: Generic Methods
Key data
Number: 140
Analyte: Bran Content (Enzymic determination)
Matrix: Cereal
Year of Approval: 1984
Scope: The method is suitable for determining the bran content of cereals.
Principle: Fat is extracted with acetone/ether from the ground material, which is then reduced to paste and hydrolysed in separate stages with temperature-stable bacterial alpha-amylase and bacterial alkaline protease. The fat is again extracted from the residue which is determined gravimetrically.

Definition

Bran content is taken to be the residue left after particle singe reduction and the combined effect of fatty solvents, heat, amylolytic and proteolytic enzymes.

 

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