Wet grinding and microfluidization of wheat bran preparations

Improvement of dispersion stability by structural disintegration

Research output: Contribution to journalArticleScientificpeer-review

10 Citations (Scopus)

Abstract

The enrichment of liquid food matrix with wheat bran has not yet been explored. This study investigated the impact of disintegrating wheat bran preparations on their stability at high moisture content. Three wheat bran preparations - standard bran, peeled bran and aleurone rich fraction - were modified by dry grinding, enzymatic degradation, wet grinding and microfluidization. The sedimentation of processed preparations was evaluated in water solution and related to their physical structure, solubilized compounds and suspension viscosity. In dry ground preparations mixed in water (5% w/w), most of the particles sedimented already in 5 min. Wet grinding disintegrated the physical structure of bran preparations (d50 = 10-16 µm), causing improvement of particle stability due to reduction of gravitational sedimentation. Enzymatic treatment with xylanase efficiently increased the total solubility of the bran preparations (from 18-24% to 40-50%), but the higher solubility was not related to the better stability of particles. Microfluidization of peeled bran and aleurone increased the viscosity and stability of dispersions. The higher viscosity of the microfluidized dispersions was likely correlated with the better homogenisation of the particles, and also with the modified microstructure of treated bran preparations. Disintegrated wheat bran preparations showed high potential for beverage applications.
Original languageEnglish
Pages (from-to)1-10
JournalJournal of Cereal Science
Volume64
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Disintegration
Dietary Fiber
bran
grinding
wheat bran
Viscosity
Dispersions
Sedimentation
Solubility
viscosity
Beverages
Water
solubility
Suspensions
Moisture
food matrix
enzymatic treatment
xylanases
homogenization
Food

Keywords

  • dispersion stability
  • microfluidization
  • sedimentation
  • wet grinding

Cite this

@article{65ef0860443749a383f3d49d4aece054,
title = "Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration",
abstract = "The enrichment of liquid food matrix with wheat bran has not yet been explored. This study investigated the impact of disintegrating wheat bran preparations on their stability at high moisture content. Three wheat bran preparations - standard bran, peeled bran and aleurone rich fraction - were modified by dry grinding, enzymatic degradation, wet grinding and microfluidization. The sedimentation of processed preparations was evaluated in water solution and related to their physical structure, solubilized compounds and suspension viscosity. In dry ground preparations mixed in water (5{\%} w/w), most of the particles sedimented already in 5 min. Wet grinding disintegrated the physical structure of bran preparations (d50 = 10-16 µm), causing improvement of particle stability due to reduction of gravitational sedimentation. Enzymatic treatment with xylanase efficiently increased the total solubility of the bran preparations (from 18-24{\%} to 40-50{\%}), but the higher solubility was not related to the better stability of particles. Microfluidization of peeled bran and aleurone increased the viscosity and stability of dispersions. The higher viscosity of the microfluidized dispersions was likely correlated with the better homogenisation of the particles, and also with the modified microstructure of treated bran preparations. Disintegrated wheat bran preparations showed high potential for beverage applications.",
keywords = "dispersion stability, microfluidization, sedimentation, wet grinding",
author = "Natalia Rosa-Sibakov and Sibakov, {Juhani K.} and Panu Lahtinen and Poutanen, {Kaisa S.}",
year = "2015",
doi = "10.1016/j.jcs.2015.04.002",
language = "English",
volume = "64",
pages = "1--10",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",

}

TY - JOUR

T1 - Wet grinding and microfluidization of wheat bran preparations

T2 - Improvement of dispersion stability by structural disintegration

AU - Rosa-Sibakov, Natalia

AU - Sibakov, Juhani K.

AU - Lahtinen, Panu

AU - Poutanen, Kaisa S.

PY - 2015

Y1 - 2015

N2 - The enrichment of liquid food matrix with wheat bran has not yet been explored. This study investigated the impact of disintegrating wheat bran preparations on their stability at high moisture content. Three wheat bran preparations - standard bran, peeled bran and aleurone rich fraction - were modified by dry grinding, enzymatic degradation, wet grinding and microfluidization. The sedimentation of processed preparations was evaluated in water solution and related to their physical structure, solubilized compounds and suspension viscosity. In dry ground preparations mixed in water (5% w/w), most of the particles sedimented already in 5 min. Wet grinding disintegrated the physical structure of bran preparations (d50 = 10-16 µm), causing improvement of particle stability due to reduction of gravitational sedimentation. Enzymatic treatment with xylanase efficiently increased the total solubility of the bran preparations (from 18-24% to 40-50%), but the higher solubility was not related to the better stability of particles. Microfluidization of peeled bran and aleurone increased the viscosity and stability of dispersions. The higher viscosity of the microfluidized dispersions was likely correlated with the better homogenisation of the particles, and also with the modified microstructure of treated bran preparations. Disintegrated wheat bran preparations showed high potential for beverage applications.

AB - The enrichment of liquid food matrix with wheat bran has not yet been explored. This study investigated the impact of disintegrating wheat bran preparations on their stability at high moisture content. Three wheat bran preparations - standard bran, peeled bran and aleurone rich fraction - were modified by dry grinding, enzymatic degradation, wet grinding and microfluidization. The sedimentation of processed preparations was evaluated in water solution and related to their physical structure, solubilized compounds and suspension viscosity. In dry ground preparations mixed in water (5% w/w), most of the particles sedimented already in 5 min. Wet grinding disintegrated the physical structure of bran preparations (d50 = 10-16 µm), causing improvement of particle stability due to reduction of gravitational sedimentation. Enzymatic treatment with xylanase efficiently increased the total solubility of the bran preparations (from 18-24% to 40-50%), but the higher solubility was not related to the better stability of particles. Microfluidization of peeled bran and aleurone increased the viscosity and stability of dispersions. The higher viscosity of the microfluidized dispersions was likely correlated with the better homogenisation of the particles, and also with the modified microstructure of treated bran preparations. Disintegrated wheat bran preparations showed high potential for beverage applications.

KW - dispersion stability

KW - microfluidization

KW - sedimentation

KW - wet grinding

U2 - 10.1016/j.jcs.2015.04.002

DO - 10.1016/j.jcs.2015.04.002

M3 - Article

VL - 64

SP - 1

EP - 10

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -