Cereal Chem 49:436 - 442.  |  VIEW ARTICLE
Enzymatic Processing of Wheat Bran: Effects on Nutrient Availability.

R. M. Saunders, M. A. Connor, R. H. Edwards, and G. O. Kohler. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Different commercial cellulolytic enzymes have been used to process bran. Protein availability measured with an in vitro system increased by a factor as high as 35% and large amounts of glucose were produced. After wheat bran was processed with one of the enzymes, its nutritive value increased for the rat. Microscopic studies showed that the aleurone cell wall was the primary substrate for these enzymes.