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 language | English |
|---|---|
| Article number | 125436 |
| Journal | Food Chemistry |
| Volume | 305 |
| Early online date | 30 Aug 2019 |
| DOIs | |
| Publication status | E-pub ahead of print - 30 Aug 2019 |
| MoE publication type | A1 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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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran. / De Bondt, Yamina; Rosa-Sibakov, Natalia; Liberloo, Inge; Roye, Chiara; Van de Walle, Davy; Dewettinck, Koen; Goos, Peter; Nordlund, Emilia; Courtin, Christophe M.
In: Food Chemistry, Vol. 305, 125436, 01.02.2020.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran
AU - De Bondt, Yamina
AU - Rosa-Sibakov, Natalia
AU - Liberloo, Inge
AU - Roye, Chiara
AU - Van de Walle, Davy
AU - Dewettinck, Koen
AU - Goos, Peter
AU - Nordlund, Emilia
AU - Courtin, Christophe M.
PY - 2019/8/30
Y1 - 2019/8/30
N2 - 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.
AB - 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.
KW - Microfluidisation
KW - Particle size
KW - Sedimentation rate
KW - Viscosity
KW - Water extractability
KW - Water retention capacity
KW - WE-AX
KW - Wheat bran
UR - http://www.scopus.com/inward/record.url?scp=85071868679&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.125436
DO - 10.1016/j.foodchem.2019.125436
M3 - Article
C2 - 31514047
AN - SCOPUS:85071868679
VL - 305
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 125436
ER -