Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Chunli Kong; Caiping Duan; Shunzhi Zhang; Rui Liu; Yuanlin Sun; Sumei Zhou

doi:10.3390/foods12122367

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential

Foods. 2023 Jun 14;12(12):2367. doi: 10.3390/foods12122367.

Authors

Chunli Kong¹, Caiping Duan¹, Shunzhi Zhang², Rui Liu^{2

3}, Yuanlin Sun^{2

3}, Sumei Zhou¹

Affiliations

¹ School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
² Department of Life Sciences, Yuncheng University, Yuncheng 044000, China.
³ Shanxi Technology Innovation Center of High Value-Added Echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China.

Abstract

Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a higher content of SDF in BWB, we evaluated the impact of co-modification by extrusion and enzymes (cellulase, xylanase, high-temperature α-amylase, and acid protease) on water extractable arabinoxylan (WEAX) in BWB. An optimized co-modification method was obtained through single-factor and orthogonal experiments. The prebiotic potential of co-modified BWB was also evaluated using pooled fecal microbiota from young, healthy volunteers. The commonly investigated inulin served as a positive control. After co-modification, WEAX content was dramatically increased from 0.31 g/100 g to 3.03 g/100 g (p < 0.05). The water holding capacity, oil holding capacity, and cholesterol adsorption capacity (pH = 2.0 and pH = 7.0) of BWB were increased by 100%, 71%, 131%, and 133%, respectively (p < 0.05). Scanning electron microscopy demonstrated a looser and more porous microstructure for co-modified BWB granules. Through in vitro anerobic fermentation, co-modified BWB achieved a higher content of Bifidobacterium and Lactobacillus than inulin fermentation. In addition, co-modified BWB induced the highest butyric acid production, indicating high potential as prebiotics. The results may contribute to improving technologies for developing high-fiber-content cereal products.

Keywords: black wheat bran; enzyme; extrusion; fermentation; water extractable arabinoxylan.

Grants and funding

This research was financially supported by the National Natural Science Foundation of China (32072222), the Natural Science Foundation of Shanxi Province (201901D111296), the Key Discipline Project for Food Science and Engineering of Yuncheng University (XK-2021008), the Program Foundation for Graduate Research Capability Enhancement 2023, and the Research Foundation for Youth Scholars of Beijing Technology and Business University (QNJJ2022-12).