Xylanase and protease increase solubilization of non-starch polysaccharides and nutrient release of corn- and wheat distillers dried grains with solubles

Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility

“…Corolase 7089 has been shown to be effective in whole-grain rye-flour suspension as well to increase the soluble protein content from 18.2 to 41% (Heiniö et al 2012). These results are comparable with those of Pedersen et al (2015), whereby added xylanases in combination with proteases were effective in solubilizing protein from the insoluble part of wheat distillers' dried grains. The authors speculated that the added xylanase would open the cell wall structure by degrading arabinoxylan, thus enabling the protease to act on the cell wall-encapsulated protein.…”

Improving the nutritional value of rapeseed cake and wheat dried distillers grains with solubles by addition of enzymes during liquid fermentation

“…A fraction of the valuable protein present in DDGS is closely associated with NSP in the cell wall (McDonnell et al, 2010;Pedersen et al, 2015), and the addition of carbohydrases therefore has the potential to increase the accessibility of the protein to the animal. Reported results indicate that the inclusion of wDDGS on the expense of wheat in a diet for pigs results in reduced protein and AA digestibility Nortey et al, 2007).…”

Changes in the arabinoxylan fraction of wheat grain during alcohol production

“…Arabinoxylan (AX) is the major fibre present in DDGS of maize and wheat, the total content being similar despite maize DDGS containing more insoluble AX than wheat (Pedersen et al, 2015). The AX content of maize DDGS, calculated as the sum of its constituent arabinose and xylose, is around four times higher than in the starting grains; in the case of soluble AX this increase is even more significant, six times higher when compared to the starting material.…”