Premium
Improving the functionality and bioactivity in wheat bran
Author(s) -
Guo Mufan,
Petrofsky Keith,
Zhang Lingyan,
Chen Paul,
Hohn Allison,
Youn Moonyeon,
Gallaher Daniel,
Liu Ruihai,
Faubion Jon,
Bunzel Mirko,
Marquart Len,
Ruan Roger
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.581.5
Subject(s) - bran , ferulic acid , chemistry , food science , xylanase , swelling capacity , biochemistry , enzyme , chemical engineering , raw material , organic chemistry , swelling , engineering
The objectives for this work are to develop processes for production of improved bioactive whole grain ingredients with improved functionality. Chemical, physical, and enzymatic processes to modify wheat bran were evaluated individually and in combination to create an optimized process. Processes were optimized to maximize release of bound phenolics while enhancing bran water hydration capacity and viscosity. Visual confirmations of the modifications are seen in SEM micrographs of processed wheat bran. High pressure homogenization (HPH) dramatically reduced particle size regardless of pretreatment conditions used. Optimizing the pretreatment temperature, time, and chemical concentration prior to HPH processing yielded a 47% increase in water hydration capacity (WHC). Preprocessing with alkali followed by HPH doubled the water extractable bran fraction, increased soluble dietary fiber by more than four folds, and increased solution viscosity by more than six folds. Free ferulic acid levels in untreated bran are extremely low. Alkali pre‐treatment increased free ferulic acid in bran by more than 300 folds to up to 0.45g/100g. Xylanase enzymes were effective in increasing the free and soluble conjugate phenolics content in bran samples. HPH followed by enzyme treatments improved the efficiency of the enzyme reaction. The animal feeding study showed significantly positive effects on obesed rats with the optimally processed wheat bran vs. control bran. Grant Funding Source: USDA