140 Enzymic determination of the bran content of cereals Print 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. Download the complete Standard Method immediately after purchase! Linked Products: 140 Enzymatic Determination of the Bran Content of Cereals [PDF]140 Enzymatic Determination of the Bran Content of Cereals [Print]140 Enzymatische Bestimmung des Schalengehaltes von Getreide [PDF]140 Enzymatische Bestimmung des Schalengehaltes von Getreide [Print]