Wheat bran extract as a source of amino compounds and sugar for biotech processes

Wheat bran is an abundant source of starch fragments, peptides and amino acids which represent a valuable nutrient source for bacterial production of natural products. The commercial protease Corolase® 7089 efficiently improves extraction of N‐compounds from wheat bran. Here we show the effect of combined applications with the commercial α‐amylase Termamyl® 120. Wheat bran was extracted with at a liquid/solid ratio of 12.3. The same product yield of 24% was obtained after simultaneous enzyme application for 1 h and after serial application (first amylase) with a total treatment time of 7.75 h. Crude protein concentration in the product was 23% and 22%, respectively. Measurements of the sugar concentration in the extraction liquid indicate that the degree of starch hydrolysis was decreased in the presence of protease. In a stirred pilot‐scale reactor a product yield of 32% was achieved. By‐products of food processing are underutilized. For wheat bran a simple, efficient extraction method with two industrial enzymes is described, which can be integrated into the production sites of nutrient additives, enzymes and natural products.