Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres
Ran Hu 1,   Zhang Min 1,   Benu Adhikari 2,   Yaping Liu 3
 
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1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
2
School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia
3
Guangdong Galore Food Co. Ltd, Zhongshan 528447, China
 
Int. Agrophys. 2015, 29(4): 423–432
 
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ABSTRACT
Wheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homo-genization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.
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