Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments

LWT

Volumn 75, Issue , 2017, Pages 344-351

  Wen, Ya ^a   Niu, Meng ^a   Zhang, Binjia ^a   Zhao, Siming ^a   Xiong, Shanbai ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Ball milling; Cellulase; Crystalline structure; Thermal property; Xylanase

Indexed keywords

BALL MILLING; CELLULOSE; CRYSTALLINITY; DIFFERENTIAL SCANNING CALORIMETRY; ENZYMES; FIBERS; HYDROGEN BONDS; INFRARED SPECTROSCOPY; MILLING (MACHINING); OLIGOSACCHARIDES; SCANNING ELECTRON MICROSCOPY; THERMODYNAMIC PROPERTIES; WATER ABSORPTION;

CELLULASE; CELLULASE AND XYLANASE; CRYSTALLINE STRUCTURE; FUNCTIONAL PROPERTIES; INSOLUBLE DIETARY FIBERS; OIL HOLDING CAPACITIES; STRUCTURAL CHARACTERISTICS; XYLANASES;

STRUCTURAL PROPERTIES;

CELLULASE; CRYSTAL STRUCTURE; CRYSTALLINITY; DIETARY FIBERS; GRINDING; XYLANASE;

EID: 84987653504     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.09.012     Document Type: Article

References (44)

1. Abdul-Hamid, A., Luan, Y.S., Functional properties of dietary fibre prepared from defatted rice bran. Food Chemistry 68:1 (2000), 15–19.
2. Ball, R., McIntosh, A.C., Brindley, J., Feedback processes in cellulose thermal decomposition: Implications for fire-retarding strategies and treatments. Combustion Theory and Modelling 8:2 (2004), 281–291.
3. Cao, Y., Tan, H., Study on crystal structures of enzyme-hydrolyzed cellulosic materials by X-ray diffraction. Enzyme and Microbial Technology 36:2–3 (2005), 314–317.
4. Chen, J., Gao, D., Yang, L., Gao, Y., Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Research International 54:2 (2013), 1821–1827.
5. Chen, M., Yin, T., Chen, Y., Xiong, S., Zhao, S., Preparation and characterization of octenyl succinic anhydride modified waxy rice starch by dry media milling. Starch/Stärke 66:11–12 (2014), 985–991.
6. Chen, Y., Zhang, B., Sun, Y., Zhang, J., Sun, H., Wei, Z., Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder. Food & Function 6:12 (2015), 3728–3736.
7. Chinma, C.E., Ramakrishnan, Y., Ilowefah, M., Hanis-Syazwani, M., Muhammad, K., Properties of cereal brans: A review. Cereal Chemistry 92:1 (2015), 1–7.
8. Claye, S.S., Idouraine, A., Weber, C.W., Extraction and fractionation of insoluble fiber from five fiber sources. Food Chemistry 57:2 (1996), 305–310.
9. Coda, R., Kärki, I., Nordlund, E., Heiniö, R.L., Poutanen, K., Katina, K., Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food Microbiology 37:2 (2014), 69–77.
10. Coda, R., Rizzello, C.G., Curiel, J.A., Poutanen, K., Katina, K., Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. Innovative Food Science & Emerging Technologies 25 (2014), 19–27.
11. Craeyveld, V.V., Holopainen, U., Selinheimo, E., Poutanen, K., Delcour, J.A., Courtin, C.M., Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation. Journal of Agricultural and Food Chemistry 57:18 (2009), 8467–8473.
12. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., Dietary fibre and fiber-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124:2 (2011), 411–421.
13. Foschia, M., Peressini, D., Sensidoni, A., Brennan, C.S., The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science 58:2 (2013), 216–227.
14. Gul, K., Yousuf, B., Singh, A.K., Singh, P., Wani, A.A., Rice bran: Nutritional values and its emerging potential for development of functional food-A review. Bioactive Carbohydrates & Dietary Fibre 6:1 (2015), 24–30.
15. He, B., Nohara, K., Ajami, N.J., Michalek, R.D., Tian, X.J., Wong, M., Chen, Z., Transmissible microbial and metabolomic remodeling by soluble dietary fiber improves metabolic homeostasis. Scientific Reports, 5, 2015 http://dx.doi.org/10.1038/srep10604.
16. Hinterstoisser, B., Åkerholm, M., Salmén, L., Effect of fiber orientation in dynamic FTIR study on native cellulose. Carbohydrate Research 334:1 (2001), 27–37.
17. Kovatcheva-Datchary, P., Nilsson, A., Akrami, R., Lee, Y.S., De Vadder, F., Arora, T., Backhed, F., Dietary fiber-induced improvement in glucose metabolism is associated with increased abundance of prevotella. Cell Metabolism 22:6 (2015), 971–982.
18. Lebesi, D.M., Tzia, C., Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes. Innovative Food Science & Emerging Technologies 13:1 (2012), 207–214.
19. Liu, L., Wen, W., Zhang, R., Wei, Z., Deng, Y., Xiao, J., et al. Complex enzyme hydrolysis releases antioxidative phenolics from rice bran. Food Chemistry 214 (2017), 1–8.
20. Ma, M., Mu, T., Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure. Carbohydrate Polymers 136 (2016), 87–94.
21. Napolitano, A., Lanzuise, S., Ruocco, M., Arlotti, G., Ranieri, R., Knutsen, S.H., Fogliano, V., Treatment of cereal products with a tailored preparation of trichoderma enzymes increases the amount of soluble dietary fiber. Journal of Agricultural and Food Chemistry 54:20 (2006), 7863–7869.
22. Navarro-Gonzalez, I., Garcia-Valverde, V., Garcia-Alonso, J., Periago, M.J., Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Research International 44:5 (2011), 1528–1535.
23. Nishiyama, Y., Sugiyama, J., Chanzy, H., Langan, P., Crystal structure and hydrogen bonding system in cellulose Iα from synchrotron X-ray and neutron fiber diffraction. Journal of the American Chemical Society 125:47 (2003), 14300–14306.
24. Niu, M., Hou, G.G., Wang, L., Chen, Z., Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product. Journal of Cereal Science 60:2 (2014), 382–388.
25. Prosky, L., Asp, N.G., Schweizer, T., DeVries, J., Furda, I., Determination of insoluble, soluble, and total dietary fiber in foods and food products: Interlaboratory study. Journal of the Association of Official Analytical Chemists 71:5 (1987), 1017–1023.
26. Qi, J., Li, Y., Yokoyama, W., Majeed, H., Masamba, K.G., Zhong, F., et al. Cellulosic fraction of rice bran fibre alters the conformation and inhibits the activity of porcine pancreatic lipase. Journal of Functional Foods 19 (2015), 39–48.
27. Qi, J., Yokoyama, W., Masamba, K.G., Majeed, H., Zhong, F., Li, Y., Structural and physico-chemical properties of insoluble rice bran fiber: Effect of acid-base induced modifications. RSC Advances 5:97 (2015), 79915–79923.
28. 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 72:3 (2006), 281–286.
29. Raveendran, K., Ganesh, A., Khilar, K.C., Pyrolysis characteristics of biomass and biomass components. Fuel 75:8 (1996), 987–998.
30. Robin, F., Schuchmann, H.P., Palzer, S., Dietary fiber in extruded cereals: Limitations and opportunities. Trends in Food Science & Technology 28:1 (2012), 23–32.
31. Roehrig, K.L., The physiological effects of dietary fiber-a review. Food Hydrocolloids 2:1 (1988), 1–18.
32. Rosa-Sibakov, N., Sibakov, J., Lahtinen, P., Poutanen, K., Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration. Journal of Cereal Science 64:3 (2015), 1–10.
33. Sangnark, A., Noomhorm, A., Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry 80:2 (2003), 221–229.
34. Santala, O., Kiran, A., Sozer, N., Poutanen, K., Nordlund, E., Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates. Journal of Cereal Science 60:2 (2014), 448–456.
35. Saulnier, L., Robert, P., Grintchenko, M., Jamme, F., Bouchet, B., Guillon, F., Wheat endosperm cell walls: Spatial heterogeneity of polysaccharide structure and composition using micro-scale enzymatic fingerprinting and FT-IR microspectroscopy. Journal of Cereal Science 50:3 (2009), 312–317.
36. Saunders, R.M., Rice bran: Composition and potential food uses. Food Reviews International 1:3 (1986), 465–495.
37. Scheller, H.V., Ulvskov, P., Hemicelluloses. Plant Biology, 61(1), 2010, 263.
38. Wang, T., Sun, X., Zhou, Z., Chen, G., Effects of microfluidization process on physicochemical properties of wheat bran. Food Research International 48:2 (2012), 742–747.
39. Wang, L., Zhang, Y., Gao, P., Shi, D., Liu, H., Gao, H., Changes in the structural properties and rate of hydrolysis of cotton fibers during extended enzymatic hydrolysis. Biotechnology and Bioengineering 93:3 (2006), 443–456.
40. Wang, Y., Zhou, Y.L., Cheng, Y.K., Jiang, Z.Y., Jin, Y., Zhang, H.S., Zhang, G.R., Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre. Journal of Food Science and Technology 52:3 (2015), 1718–1723.
41. Yang, H., Yan, R., Chin, T., Liang, D., Chen, H., Zheng, C., Thermogravimetric analysis-Fourier transform infrared analysis of palm oil waste pyrolysis. Energy & Fuels 18:6 (2004), 1814–1821.
42. Yan, X., Ye, R., Chen, Y., Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chemistry 180 (2015), 106–115.
43. Zeng, M., Mosier, N.S., Huang, C.P., Sherman, D.M., Ladisch, M.R., Microscopic examination of changes of plant cell structure in corn stover due to hot water pretreatment and enzymatic hydrolysis. Biotechnology and Bioengineering 97:2 (2007), 265–278.
44. Zhu, K., Huang, S., Peng, W., Qian, H., Zhou, H., Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International 43:4 (2010), 943–948.