Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. (15th November 2019)

• Record Type: Journal Article
• Authors: Yan, Jing-Kun; Wu, Li-Xia; Cai, Wu-Dan; Xiao, Gao-Sheng; Duan, Yuqing; Zhang, Haihui
• Is Part Of: Food chemistry. Volume 298(2019)
• Publication Date: 2019-11-15
• Subjects: Subcritical water extraction -- Wheat bran -- Soluble dietary fiber -- Physicochemical property -- Functionality -- Bioactivity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.124987
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Soluble dietary fibers were extracted by subcritical water extraction-based methods. SWE-based methods affected physicochemical and functional properties of the SDF. The SDF-III exerted prominent antioxidant and α-amylase inhibitory activities. The USWEC technique can be utilized for the highly-efficient production of SDFs. Abstract: In this study, subcritical water extraction (SWE), SWE in aqueous citric acid (pH 5.0) (SWEC), and ultrasound-assisted SWEC (USWEC) were used to extract soluble dietary fiber (SDF) from wheat bran. Results showed that SWE-based methods significantly influenced the physicochemical, functional, and biological properties of the SDF. The fraction SDF-III attained via USWEC had higher SDF yield (46.30%) and carbohydrate content (82.91%), and lower weight-average molecular weight (65.2 kDa) and particle size (1.17 μm), and looser and more porous surface structure, compared with the SDF-I and SDF-II obtained by SWE and SWEC, respectively. USWEC increased the thermal stability and homogeneity of SDF-III but decreased its apparent viscosity and dynamic viscoelasticity. Moreover, the SDF-III exhibited more significant antioxidant and α-amylase inhibitory activities in vitro than SDF-I and SDF-II. Therefore, the USWEC technique had a greater potential for the highly-efficient production of SDF from wheat bran.