Abstract
The effects of incubation on the nutritional and antioxidant properties of defatted adlay bran (DAB) were investigated in the current study. The results revealed that the incubation process significantly decreased pH, while increased the total titratable acidity and reducing sugar content of DAB. The DAB proteins were significantly degraded after incubation. During the 12-h incubation, the proportions of low molecular weight peptides increased gradually, and total free amino acid concentration increased 9.84-fold. Additionally, seven phenolics were detected in free and bound forms, and the incubation led to increased levels of most phenolics. Moreover, both the two phenolic fractions from incubated DAB, particularly the free fraction, demonstrated greater total phenolic content and antioxidant properties than those of non-incubated DAB. Consequently, incubation was an efficient approach to biologically modify DAB, which further enhanced the health benefits and utilization of the bran.
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