Wheat bran fractionation: Effect of steam explosion and hydrotropic extraction conditions on the recovery of sugars and lignin

Wheat bran, a major by-product of wheat processing, contains several valuable components that can serve as a potential feedstock for chemical production. This study presents a multiple-stage fractionation method, involving steam explosion and hydrotropic extraction, which were investigated with the goal of separating the main structural bran components: starch, protein, hemicelluloses, lignin, and cellulose. With prior de-starching and de-proteination, acid-catalysed steam explosion (STEX1: 218 degrees C, 8 min, 0.05 wt% H2SO4) solubilised up to 97% of the arabinoxylans. Higher monosaccharide yields arising from hemicelluloses were observed in the de-starched and de-proteinated bran than in untreated bran prior to steam treatment. Subsequent treatment using the 40% w/w hydrotrope solution, sodium xylene sulfonate (SXS), at 170 degrees C for 1 h (HEX1) showed lignin recovery of up to 42.6% from the steam-exploded bran, which was higher than 25.1% lignin recovery from the de-starched, de-proteinated and steam exploded bran. The lignin recovery values were slightly underestimated as some lignin ends up in the wash, which proved difficult to quantify. Finally, glucose monomer release during cellulose hydrolysis occurred most rapidly in the bran material that had undergone prior treatments of de-starching, de-proteination, steam explosion and hydrotropic treatment, with complete hydrolysis in less than 24 h for the de-starched, de-proteinated, steam exploded for both STEX1 and STEX3 (219 degrees C, 0.10 wt%, 14 min) and hydrotropically treated (HEX1). The selective release of wheat bran components in separate stages of the wheat-bran fractionating scheme provides a platform for further valorisation of each component into commercially relevant products. Structural elucidation of the recovered wheat bran lignin using 2D HSQC NMR revealed that oxidised syringyl (S ') units increased from 13.2 units per 100 C2 aromatic group (Ar) in bran without prior treatment, to 16.9 units/100 Ar in steam exploded bran and 18.2 units/100 Ar in de-starched, de-proteinated and steam exploded bran. The change in guaicyl (G) unit frequencies as well as the oxidised G units (G ') remained low across samples. As less oxidation is desired for further lignin valorisation, the results herein offer insights on future work for utilising wheat bran lignin.