Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Yamina De Bondt, Natalia Rosa-Sibakov, Inge Liberloo, Chiara Roye, Davy Van de Walle, Koen Dewettinck, Peter Goos, Emilia Nordlund, Christophe M. Courtin

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Abstract

The physicochemical properties of wheat bran have an effect on its technofunctional and nutritional profile. The possibility to induce physicochemical modifications in wheat bran using microfluidisation was investigated. An I-optimal experimental design was used to investigate the effect of microfluidisation processing parameters (pressure, number of passes, bran concentration and initial particle size) on important properties of wheat bran (particle size, microstructure, chemical composition, water retention capacity (WRC), extractability, viscosity and sedimentation). With the parameters used in this study, microfluidisation reduced wheat bran median particle size to 14.8 μm and disintegrated starch granules from the attached endosperm. This coincided with an increased extractability of starch and arabinoxylan. While the initial particle size was of minor importance, a higher pressure, larger number of passes and lower bran concentration during microfluidisation resulted in a smaller particle size, higher WRC and extractability, and an increased viscosity and stability in a 2% wheat bran suspension.

Original languageEnglish
Article number125436
JournalFood Chemistry
Volume305
Early online date30 Aug 2019
DOIs
Publication statusPublished - 1 Feb 2020
MoE publication typeA1 Journal article-refereed

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Keywords

  • Microfluidisation
  • Particle size
  • Sedimentation rate
  • Viscosity
  • Water extractability
  • Water retention capacity
  • WE-AX
  • Wheat bran

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