Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw bran and fermented bran were evaluated. After treatments, water extractable arabinoxylans were 3-4 times higher than in raw bran. Total dietary fiber and soluble dietary fiber increased after solid state fermentation. Over 20% of phytic acid was degraded. Microstructure changes and protein degradation were observed in fermented brans. Water holding capacity and water retention capacity of fermented brans were improved. Results suggest that solid state fermentation is an effective way to improve the properties of wheat brans.
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Hui-Min
HM
Zhao
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Xiao-Na
XN
Guo
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.
Ke-Xue
KX
Zhu
D004043:Dietary Fiber / Q000032:analysis* / Q000378:metabolism*; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry*; D007777:Lactobacillaceae / Q000737:chemistry; D010833:Phytic Acid / Q000378:metabolism; D014990:Xylans / Q000032:analysis*; D015003:Yeasts / Q000737:chemistry
D004043:Dietary Fiber; D005421:Flavoring Agents; D014990:Xylans; D010833:Phytic Acid; C085118:arabinoxylan
Lactic acid bacteria (LAB); Properties; Solid state fermentation; Wheat bran; Yeast