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KMID : 0380620140460040404
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.404 ~ p.409
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Physicochemical Properties of Wheat Bran in Different Areas Prepared by a High-pressure Homogenizer Process
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An Eun-Mi
Lee Jae-Kang
Choi Yong-Seok
Kim Young-Wha
Shin Han-Seung
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Abstract
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In this study, the effects of high-pressure homogenizer treatment on the physicochemical properties of wheat bran from different areas were evaluated. The results showed that the high-pressure homogenizer process could effectively decrease particle size and loosen the microstructure of the wheat bran matrix. As the particle size decreased, the bulk density of wheat bran was significantly decreased (p<0.05) and the water-holding capacity, swelling capacity, oil-holding capacity, and cation-exchange capacity were substantially increased. In addition, microscopic analysis revealed the gradual disintegration of the original cell wall structure and the dissociation of bran tissues over the course of high-pressure homogenization treatment. Scanning electron micrographs showed that the process could also effectively separate out the structural components of wheat bran. These results suggest that the high-pressure homogenizer process is an effective method to modify the physicochemical properties of wheat bran and likely other cereal brans, which might provide potential fiber-rich ingredients for use in functional foods.
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KEYWORD
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wheat bran, high pressure homogenizer, physicochemical properties, dietary fiber
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