Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran.

Chunhong Wei,Youtao Su,Dezhi Liu,Mingzhi Wei,Junchen Jiliu,Yunfei Ge,Zhigang Quan,Shuting Zhao,Xin Hu,Yifei Wang,Yunjiao Wu,Longkui Cao

doi:10.3389/fnut.2021.820715

Chunhong Wei, Youtao Su + Show 10 more

Open Access

https://doi.org/10.3389/fnut.2021.820715

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Abstract

ObjectivesThe effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran.MethodsDifferent physical methods were used to treat millet bran dietary fibers, and their microstructures and Fourier-transform infrared spectra before and after modification were compared. The physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, cation exchange capacity), total antioxidant capacity, and thermal characteristics were also analyzed.ResultsThere were no significant changes in the chemical groups of millet bran's soluble dietary fibers after modification, but cracks appeared on the surface of the fibers and the structure became loose and porous. Fiber agglomeration was observed, as well as improved thermal stability. After modification, the water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, and cation exchange capacity of millet bran were improved. When compared to the original soluble dietary fibers, ultrasound-treated fibers showed the most substantial improvement in all four capabilities, with increases of 140, 50, 78.1, 65.7, and 37.8%, respectively, compared with the original soluble dietary fibers (P < 0.05). The total antioxidant capacity of the ultrasound-treated fibers was found to be higher than those of the fibers that underwent the other three treatments (P < 0.05).ConclusionsThe physicochemical qualities and structural characteristics of the soluble dietary fibers in millet bran are affected by all three physical modification methods; however, the physicochemical properties of the ultrasound-treated fibers are most significantly improved.

Highlights

Millet, a type of cereal grain, belongs to the Gramineae family and originated in the Yellow River Basin of China
Millet bran were purchased from Tuogu Millet Factory (Daqing, China), Neutral protease, heat-stable α- amylase, amyloglucosidase were purchased from Sigma Corporation (Beijing, China), 95% ethanol (AR Grade) were purchased from tianjin Yongsheng Fine Chemical Co (Tianjing, China), Soybean oil were purchased from Changchun Jiayu Grain and Oil Co (Changchun China)
There was no appearance of new peaks, indicating that the physical modification did not change the content of functional groups or their ways of binding in millet bran soluble DF (SDF)

Summary

Introduction

A type of cereal grain, belongs to the Gramineae family and originated in the Yellow River Basin of China It has been a very important category of food crops throughout history, and it was included in the sixth category of food crops in the list of worldwide agricultural products in 2015 (1). In terms of intestinal disease prevention, since SDF is fermented in the intestine, it is conducive to the growth and reproduction of locally beneficial microorganisms and further for regulation of the intestinal flora. This helps prevent intestinal diseases (6) such as intestinal cancer. Application of water-soluble dietary fibers is mainly achieved by means of modification to reduce waste and increase its economic benefits

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