Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Characterization
2.3.1. Fourier Transform Infrared Spectroscopy
2.3.2. Chemical Composition Analysis of Wheat Bran
2.3.3. Examination of Extrusion Ratio and Grinding Performance of Extruded Wheat Bran
2.3.4. Total Phenolic Content and Total Flavonoid Content of Extruded Wheat Bran
2.3.5. Expansion Capacity and Cation Exchange Capacity Detection of Extruded Wheat Bran
2.3.6. Statistical Analysis
3. Results and Discussion
3.1. Functional Groups and Chemical Composition of Wheat Bran before and after Steam Explosion
3.2. Extrusion Performance and Grindability of Samples
3.3. Functional Properties of Samples
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Band (cm−1) | Assignment | Relative Intensity | |
---|---|---|---|
RWB | SWB | ||
1041 | COC stretching typical of glucan and xylan | 2.3993 | 1.3404 |
1242 | CO stretching vibration of acetyl group in the lignin | 1.2049 | 1.0844 |
1519 | Aromatic skeletal stretching | 1.0000 | 1.0000 |
1650 | CO stretching of amide I | 1.6237 | 1.1483 |
2923 | CH in cellulose and hemicellulose | 1.2385 | 1.0782 |
3348 | OH stretching and hydrogen bonds | 1.8799 | 1.1769 |
Samples | D10 (μm) | D50 (μm) | D90 (μm) | Cell Wall Breakage Ratio (%) |
---|---|---|---|---|
EWB | 26.97 ± 0.60 | 109.15 ± 3.00 | 239.07 ± 4.33 | 25.05 ± 0.62 |
ESWB | 17.07 ± 1.27 | 52.48 ± 2.40 | 126.79 ± 4.48 | 47.00 ± 1.71 |
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Wang, L.; Pang, T.; Kong, F.; Chen, H. Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity. Foods 2022, 11, 2850. https://doi.org/10.3390/foods11182850
Wang L, Pang T, Kong F, Chen H. Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity. Foods. 2022; 11(18):2850. https://doi.org/10.3390/foods11182850
Chicago/Turabian StyleWang, Lan, Tairan Pang, Feng Kong, and Hongzhang Chen. 2022. "Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity" Foods 11, no. 18: 2850. https://doi.org/10.3390/foods11182850