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Improving storage property of wheat bran by steam explosion
Author(s) -
Kong Feng,
Wang Lan,
Chen Hongzhang,
Zhao Xuan
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14630
Subject(s) - bran , food science , chemistry , sterilization (economics) , steam explosion , dpph , hydrolysis , peroxide value , lipase , acid value , nutrient , antioxidant , biochemistry , enzyme , organic chemistry , raw material , pulp and paper industry , monetary economics , economics , foreign exchange market , engineering , foreign exchange
Steam explosion (SE) was exploited for stabilizing wheat bran (WB), and its effects on nutrients retention of WB were investigated. Result showed that SE could effectively inactivate lipase and peroxidase of WB at 0.8 MPa (170 °C) for 5 min while lipid and protein were not loss. Total flavonoids, phenolics contents, soluble dietary fibre content and DPPH radical scavenging activity in WB after SE increased by 198%, 83%, 27% and 21% respectively compared with those after conventional thermal sterilization (0.1 MPa (121 °C) for 20 min), while fatty acid value and peroxide value and insoluble dietary fibre content deceased by 21%, 75% and 24%, respectively. SE inhibited hydrolysis rancidity of wheat bran and reconstituted whole wheat flour (wholemeal) in the accelerated storage test. Therefore, SE may be a new efficient technology that could stabilize cereal bran and further promote its products development.