Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran

2021 ◽  
Vol 27 (1) ◽  
pp. 35-42
Author(s):  
Jianhui Ma ◽  
Meng Yuan ◽  
Ying Liu ◽  
Yingxing Duan ◽  
Daijing Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Steam Explosion ◽  
Soluble Dietary Fiber

scholarly journals Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

2017 ◽  
Vol 16 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Xinhong Liang ◽  
Junjian Ran ◽  
Junliang Sun ◽  
Tianlin Wang ◽  
Zhonggao Jiao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dietary Fiber ◽  
Steam Explosion ◽  
Apple Pomace ◽  
Soluble Dietary Fiber ◽  
Fiber Extraction

Study on Modification of Dietary Fiber from Wheat Bran

2011 ◽  
Vol 183-185 ◽  
pp. 1268-1272 ◽  
Author(s):  
Hong Wei Zhang ◽  
Ming Duo Yang ◽  
Xiang Fu Fan
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Enzymatic Modification ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Hydrolysis Time ◽  
Soluble Dietary Fiber ◽  
Enzyme Method ◽  
Feeding Speed ◽  
Extrusion Technology

The modification of the pretreated wheat bran by extrusion technology and cellulose enzyme method was studied to improve the content of soluble dietary fiber and enhance product functionality. First ,the pretreated dietary fiber (DF1) was modified by extrusion technology to get DF2,then DF2 were modified by enzymolysis of cellulose enzyme . The results showed as fowllow: the optimum conditions for extrusion modification was 45% material moisture content, 25 r•min-1 feeding speed, 200 r•min-1screw speed, 70-90-110-130-150°Cextrusion temperature, and the SDF content of DF2 is 33.95%. the optimal enzymatic modification conditions for DF2 was 1:0solid-liquid ratio, 30U/g enzyme adding, 4h enzymatic hydrolysis time.

Alterations in gut microflora populations and brush border functionality following intra-amniotic administration (Gallus gallus) of wheat bran prebiotic extracts

2019 ◽  
Vol 10 (8) ◽  
pp. 4834-4843 ◽  
Author(s):  
Xuan Wang ◽  
Nikolai Kolba ◽  
Jianfen Liang ◽  
Elad Tako
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Brush Border ◽  
Gallus Gallus ◽  
Gut Microflora ◽  
Soluble Dietary Fiber

Wheat bran is the by-product of milling wheat flour which is one of the richest sources of dietary fiber, and cellulase that can be used for increasing the soluble dietary fiber.

scholarly journals Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Meng Shen ◽  
Yunfei Ge ◽  
Ziyue Kang ◽  
Zhigang Quan ◽  
Juan Wang ◽  
...  
Keyword(s):  
Surface Structure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Steam Explosion ◽  
Treatment Time ◽  
Soluble Dietary Fiber ◽  
Black Soybean ◽  
Soybean Hull ◽  
Structural And Functional Properties ◽  
Yolk Cholesterol

Black soybean hull was subjected to steam explosion (SE) treatment under different conditions to improve the yield and properties of soluble dietary fiber (SDF) extract. Optimal conditions for SE treatment were found to be moisture content of 15%, pressure level of 1.0 MPa, and treatment time of 80 s. Under these conditions, the yield of SDF increased from 10.20% to 17.49%. In addition, structural and functional properties of SDF from untreated and SE-treated black soybean hull were investigated. Soluble dietary fiber extracted from SE-treated hull exhibited lower molecular weight and improved functional properties, such as cholesterol-binding capacity, when compared to SDF extracted from untreated soybean hull. In addition, SDF extracted from SE-treated black soybean hull showed a rough surface structure, while a smooth surface structure was found for SDF extracted from the untreated hull. The obtained results indicate that SE treatment can be successfully used to enhance the yield and the property of yolk cholesterol absorption of SDF adsorption of yolk cholesterol functional properties of SDF from black soybean hull.

scholarly journals Study on the Optimization of the Soluble Dietary Fiber Content of Soybean Residue by Steam Explosion Pretreatment

2021 ◽  
pp. 36-39
Author(s):  
TongSop Ri ◽  
SongRok Uh ◽  
ChonBong Song ◽  
HyonDok Pak ◽  
YongChol Ju ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Steam Explosion ◽  
Water Solubility ◽  
Physical Method ◽  
The Body ◽  
Blood Cholesterol ◽  
Soluble Fiber ◽  
Soluble Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Soybean Residue

Because a large amount of soybean residue(SR) what is the byproduct of tofu and soymilk industries is produced annually in the world and is a byproduct with a rich nutritional profile, particularly in proteins, fibers, lipids, and bioactive components, a lot of researchers intensify the study on the SR and the processing and utilization of its have attracted more and more attention due to the increased consumption of SR in recent years. Especially the soluble fiber of SR lowers blood cholesterol and triglyceride levels by binding to cholesterol and helping to pass it out of the body, therefore, the composition proportion of soluble components in dietary fiber is an important factor affecting its physiological function. Steam explosion (SE) is a kind of physical method recently used in food pretreatment. In this study, the insoluble dietary fiber of SR converted to soluble dietary fiber by SE treatment and increased the content of soluble dietary fiber, and optimized the condition of SE treatment processing by response surface methodology(RSM). The results showed that the optimum conditions was: moisture content of 76.3%, steam explosion time of 88S?steam explosion pressure of 1.7MPa; on the conditions?the content of SDF was 36.5%. Through the analysis on the physicochemical properties of SE treated SR in the optimum condition, determined that water solubility of SR increased significantly, while swelling capacity, oil and water holding capacities decreased after SE treatment.

Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111031
Author(s):  
Xiaojing Du ◽  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Extraction Methods ◽  
Structure And Properties ◽  
Soluble Dietary Fiber
Sign in / Sign up

Export Citation Format

Share Document