Effects of microfluidization on microstructure and physicochemical properties of corn bran

Journal of Cereal Science

Volumn 58, Issue 2, 2013, Pages 355-361

  Wang, Tao ^a,b   Sun, Xiuhua ^c   Raddatz, Julia ^a   Chen, Guibing ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

^c UNIVERSITY OF NORTH CAROLINA AT GREENSBORO   (United States)

Author keywords

Corn bran; Microfluidization; Microstructure; Physicochemical properties

Indexed keywords

ZEA MAYS;

EID: 84883759546     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.07.003     Document Type: Article

References (30)

1. Antoine C., Peyron S., Mabille F., Lapierre C., Bouchet B., Abecassis J., Rouau X. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran. Journal of Agricultural and Food Chemistry 2003, 51:2026-2033.
2. Brookman J.S.G. Further studies on the mechanism of cell disruption by extreme pressure extrusion. Biotechnology and Bioengineering 1975, 17:465-479.
3. Chau C.F., Huang Y.L. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng. Journal of Agricultural and Food Chemistry 2003, 51:2615-2618.
4. Chau C.F., Wang Y.T., Wen Y.L. Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chemistry 2007, 100:1402-1408.
5. Chau C.F., Wen Y.L., Wang Y.T. Effects of micronization on the characteristics and physicochemical properties of insoluble fibres. Journal of the Science of Food and Agriculture 2006, 86:2380-2386.
6. Chou S.Y., Chien P.L., Chau C.F. Particle size reduction effectively enhances the cholesterol-lowering activities of carrot insoluble fiber and cellulose. Journal of Agricultural and Food Chemistry 2008, 56:10994-10998.
7. Ebihara K., Nakamoto Y. Effect of the particle size of corn bran on the plasma cholesterol concentration, fecal output and cecal fermentation in rats. Nutrition Research 2001, 21:1509-1518.
8. Furda I. Interaction of dietary fiber with lipids - mechanistic theories and their limitations. New Developments in Dietary Fibre 1990, 67-82. Plenum Press, New York. I. Furda, C.J. Brine (Eds.).
9. Gupta P., Premavalli K.S. Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres. International Journal of Food Sciences and Nutrition 2010, 61:18-28.
10. Hemery Y., Mateo Anson N., Havenaar R., Haenen G.R.M.M., Noort M.W.J., Rouau X. Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. Food Research International 2010, 43:1429-1438.
11. Huang C.C., Chen Y.F., Wang C.C.R. Effects of micronization on the physico- chemical properties of peels of three root and tuber crops. Journal of the Science of Food and Agriculture 2010, 90:759-763.
12. Inglett G.E., Chen D.J. Antioxidant activity and phenolic content of air-classified corn bran. Cereal Chemistry 2011, 88:36-40.
13. Kasemwong K., Ruktanonchai U.R., Srinuanchai W., Itthisoponkul T., Sriroth K. Effect of high-pressure microfluidization on the structure of cassava starch granule. Starch 2011, 63:160-170.
14. Laszlo J.A. Effect of gastrointestinal conditions on the mineral-binding properties of dietary fibers. Mineral Absorption in the Monogastric GI Tract 1989, 133-145. Plenum Press, New York. F.R. Dintzis, J.A. Laszlo (Eds.).
15. Laszlo J.A. Modeling the cation-exchange properties of corn bran under simulated gastrointestinal ionic conditions. Journal of Nutritional Biochemistry 1991, 11:609-615.
16. Moorman W.F.B., Moon N.J., Worthington R.E. Physical properties of dietary fiber and binding of mutagens. Journal of Food Science 1983, 48:1010-1011.
17. Ning L., Villota R., Artz W.E. Modification of corn fiber through chemical treatments in combination with twin-screw extrusion. Cereal Chemistry 1991, 68:632-636.
18. Nordlund E., Aura A.M., Mattila I., Kössö T., Rouau X., Poutanen K. Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical invitro colon model. Journal of Agricultural and Food Chemistry 2012, 60:8134-8145.
19. Peleg M. Physical characteristics of food powders. Physical Properties of Foods 1983, 293-323. AVI Publishing Co., Westport, CT. M. Peleg, E.B. Bagley (Eds.).
20. Raghavendra S.N., Swamy S.R., Rastogi N.K., Raghavarao K.S.M.S., Kumar S., Tharanathan R.N. Grinding characteristics and hydration properties of coconut residue: a source of dietary fiber. Journal of Food Engineering 2006, 72:281-286.
21. Rose D.J., Inglett G.E., Liu S.X. Utilisation of corn (Zea mays) bran and corn fiber in the production of food components. Journal of the Science of Food and Agriculture 2010, 90:915-924.
22. Rouau X., Mateo Anson N., Barron C., Chaurand M., Lullien-Pellerin V., Mabille F., Samson M.-F., Abecassis J., Hemery Y. Effect of fractionation processes on composition and some nutritional properties of cereal products. Cahiers de Nutrition et de Diététique 2010, 45:230-236.
23. Stewart M.L., Slavin J.L. Particle size and fraction of wheat bran influence short-chain fatty acid production invitro. British Journal of Nutrition 2009, 102:1404-1407.
24. Takahashi T., Furuichi Y., Mizuno T., Kato M., Tabara A., Kawada Y., Hirano Y., Kubo K., Onozuka M., Kurita O. Water-holding capacity of insoluble fibre decreases free water and elevates digesta viscosity in the rat. Journal of the Science of Food and Agriculture 2009, 89:245-250.
25. Vitaglione P., Napolitano A., Fogliano V. Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science & Technology 2008, 19:451-463.
26. Wang T., Sun X.H., Zhou Z.X., Chen G.B. Effects of microfluidization process on physicochemical properties of wheat bran. Food Research International 2012, 48:742-747.
27. Willcox J.K., Ash S.L., Catignani G.L. Antioxidants and prevention of chronic disease. Critical Reviews in Food Science and Nutrition 2004, 44:275-295.
28. Wolf M.J., Cutler H.C., Zuber M.S., Khoo U. Maize with multilayer aleurone of high protein content. Crop Science 1972, 12:440-442.
29. Wu S.C., Wu S.H., Chau C.F. Improvement of the hypocholesterolemic activities of two common fruit fibers by micronization processing. Journal of Agricultural and Food Chemistry 2009, 57:5610-5614.
30. Yu B.H., Kies C. Niacin, thiamin, and pantothenic-acid bioavailability to humans from maize bran as affected by milling and particle-size. Plant Foods for Human Nutrition 1993, 43:87-95.