Effect of extrusion treatment on enzymatic hydrolysis of wheat bran |
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| Institution: | 1. VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland;2. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey;3. Department of Food Engineering, Hitit University, Corum, Turkey;1. Center for Microbial Ecology and Technology (CMET), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Faculty of Bioscience Engineering, KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium;1. School of Public Health, Curtin University, Perth, Western Australia, 6102, Australia;2. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3010, Australia;3. Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China;4. Monash Asia Institute, Monash University, Melbourne, Victoria, 3800, Australia;5. School of Medical and Health Sciences, Edith Cowan University, Joondalup, Western Australia, 6027, Australia;6. Medical School, Royal Perth Hospital Unit, The University of Western Australia, Perth, Western Australia, 6000, Australia;7. School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin Health, Australia |
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| Abstract: | Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and enzymatic hydrolysis of wheat bran was investigated. Extrusion treatment increased fibre solubility at all process conditions and the screw speed was found to be the most effective parameter. Physicochemical properties of bran were affected from extrusion treatments. While the water-binding capacities of extruded brans were lower than that of non-extruded wheat bran, their water solubilities were higher. Enzymatic hydrolysis increased the soluble DF content of the bran samples as compared to those of respective samples at the beginning of incubation. The results showed that extrusion treatment can be used to disrupt the wheat bran microstructure and thus to increase the soluble fibre content. Enzymatic hydrolysis can also be used for increasing solubility further. The outcomes of this study can be utilized for improving the technological functionality of cereal fibres to develop high fibre ingredients for food applications. |
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| Keywords: | Wheat bran Dietary fibre Extrusion Enzymatic hydrolysis |
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