Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder

Abstract

The process of steam explosion assisted superfine grinding (SESG) on yield and particle size properties of wheat bran(WB) powder was evaluated. Then the chemical components, physico-chemical properties of different particle size WB powders (of 425–212, 212–100, 100–75, <75 μm) were investigated. SEM, FTIR results confirmed that steam explosion had the effect of breaking the cell wall of WB. SESG significantly increased by 49.09% yield of <75 μm powder than untreated superfine powder. Compared with the others, SESG powder (of <75 μm) showed higher values in water solubility index (211.75 mg/g), oil holding capacity (1.68 g/g), bile salts and cholesterol adsorbing capacity (1.31 and 21.87 mg/g). And it had more total phenolic and total flavonoids content (7.27 GRE/100 g and 378.97 μg CE/g), which showed the strongest DPPH radical scavenging activity(87.68%). SESG processing will offer a new approach for fiber materials superfine powder preparation, and SESG powder (<75 μm) could be widely used in food products.