Sample Dietary fiber (%)a Before trea tment After treatment Soluble Insoluble Total Soluble Insoluble Total Bran 1 3.3 ± 0.4 27.6 ± 0.2 30.9 ± 0.3 1.5 ± 0.1 24.3 ± 0.5 25.8 ± 0.3 Bran 2 1.9 ± 0.0 38.7 ± 0.9 40.6 ± 0.5 1.7 ± 0.1 40.6 ± 0.1 42.2 ± 0.1 Bran 3 3.1 ± 0.0 49.3 ± 0.5 52.3 ± 0.3 n.d.b n.d.b n.d.b aMean value of duplicate determinations ± standard deviation bNot determined; bran 3 was not analyzed for its protein content after treatment as gluten was not degraded below 20 mg/kg

Table 4: Content of soluble, insoluble, and total dietary fiber in bran samples before and after treatment with AN-PEP. 5 g bran was incubated with 50 μL AN-PEP solution (bran 1, 100 mg/mL, 1.2 • 10-1 U, 48 h; bran 2, 400 mg/mL, 4.6 • 10-1 U, 24 h; bran 3, 400 mg/mL, 4.6 • 10-1 U, 48 h) at 50°C and pH 4.0. Values for insoluble and total dietary fiber were significantly higher for bran 2 compared to bran 1 (same raw material; two-sided t-test, p>0.05).