Effect of Extrusion, Steam Explosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran

Wu, Tao; Zhi, Li; Liu, Rui; Sui, Wenjie; Zhang, Min

doi:10.3136/fstr.24.591

Cited by 13 publications

(18 citation statements)

References 33 publications

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“…The increasing WAI of RPC blends can be attributed to the solubilization of insoluble dietary fiber by thermomechanical treatment. A high water binding capacity for extruded fiber-rich biopolymers was also reported in previous studies of lupin fiber [ 45 ], wheat bran [ 59 ], orange pomace [ 60 ], carrot residues [ 61 ] and barley meal [ 62 ]. Fetzer et al [ 63 ] reported cellulose, hemicellulose and lignin contents of 6.8 ± 0.6, 3.9 ± 0.6 and 11.4 ± 0.1 g/100 g d.m., respectively, for cold-pressed RPC.…”

Section: Discussionsupporting

confidence: 74%

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Martin

Osen

Karbstein

et al. 2021

Foods

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Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. With increasing RPC content, the elasticity of the starch-based extruded samples significantly increased. Our study shows that comprehensive control and understanding of expansion mechanisms can be achieved only by investigating all stages of extrudate growth and shrinkage. We also found that the closed cavity rheometer is a powerful tool to correlate the rheological properties and expansion mechanisms of biopolymers.

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Section: Discussionsupporting

confidence: 74%

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Martin

Osen

Karbstein

et al. 2021

Foods

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“…Wu et al. (2018) reported lightness, redness, blueness in wheat bran is 66.60, 7.17, and 2.20, respectively, supporting the present study. Laukova et al.…”

Section: Resultssupporting

confidence: 90%

Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars

Saroj

Singh

Kushwaha

et al. 2021

Food Processing Preservation

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In this research paper, the proximate, antioxidant, functional, color, and scanning electron microscopy properties bran were screened in six different cultivars of wheat viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343. The results showed that carbohydrates ranged from 66.74% to 83.94%, proteins 3.45%-17.73%, fats 0.16%-3.16% among the wheat bran of different cultivars, and dietary fiber content ranged from 39.38% to 44.70%. The DPPH content of wheat bran ranged from 5.74% to 9.14% and the decreasing order for a radical scavenging activity was WH-1105 > PBW-502 > HUW-234 > HD-2967 > PBW-373 > PBW-343 between cultivars. The imperative of water absorption capacity was high in PBW-373 and minimum in HUW-234. Swelling capacity was found to increase with increasing temperature (50-90°C). The whiteness and yellowness Index values were found higher in cultivar HD-2967. The bran is being used for the production of functional food products which able to prevent various degenerative diseases. Novelty impact statementBran from different wheat cultivars was found rich in protein, dietary fiber, total phenolic content, antioxidant activity, and also showed good functional properties which represent that bran has great potential toward new food formulation along with different flour, refers to a valuable application in food systems.

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“…The WSI of W was the best, reaching 19.55 g/100 g. After extrusion, the WHC of the different particle sizes of bran significantly decreased, whereas the WSI significantly increased (p < .05). WJ had the highest WSI, reaching 23.08 g/100 g. This result was similar to that reported by Zhong et al (2018) but in contrast to that by Wu et al (2018).…”

Section: Physical Property Analysissupporting

confidence: 88%

“…(2018) but in contrast to that by Wu et al. (2018). Several reasons may be proposed to account for this discrepancy.…”

Section: Resultscontrasting

confidence: 56%

Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran

Guo

Zhang

Huo

et al. 2022

Food Processing Preservation

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The utilization rate of oat bran was improved and wastage of resources was reduced using the micro‐pulverization technology combined with extrusion in processing oat bran. The effects of micro‐pulverization and extrusion treatment on the structure, color, physical and chemical properties, functional properties, and pasting properties of oat bran were evaluated via Fourier transform infrared spectroscopy, scanning electron microscopy, colorimeter, and rapid viscosity analyzer. Results showed that the pulverization and extrusion did not produce new functional groups in the bran. However, both treatment methods could increase the content of soluble dietary fiber and degree of starch gelatinization, reduce oil‐holding capacity, and increase water solubility index. Micro‐pulverization increased the brightness and slowly digestible starch of the bran, reduced rapidly digestible starch (RDS), and enhanced the antioxidant capacity of oat bran. Conversely, extrusion reduced the brightness and antioxidant capacity of oat bran, increased RDS. And extrusion made the surface of the bran relatively flat and denatured the protein. This study provides a theoretical basis that enterprises involved in oat processing can refer to. According to different market needs, adopt appropriate processing methods to process oat bran in order to gain more oat bran products. Novelty impact statement Micro‐pulverization and extrusion had a great influence on the physical and chemical properties of oat bran. Some indicators (such as anti‐oxidation, color) had completely opposite results with two treatments. micro‐pulverization did not change the functional groups of bran, did not affect its β‐glucan content, but reduced its IDF content.

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Effect of Extrusion, Steam Explosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran

Cited by 13 publications

References 33 publications

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars

Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran

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