Bran Components Research Articles

Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains

Solid-state fermentation (SSF) and extrusion are effective methods to improve the nutritional and sensory quality of rice bran. The effect of the processing sequence of SSF and extrusion and microbial strains on the quality of rice bran was studied. The results showed that the first SSF followed by extrusion increased the contents of phenolic, flavonoid and γ-oryzanol, but the color changed to brown. The first extrusion followed by SSF caused damage to bioactive components and antioxidant activity, but significantly increased the content of arabinoxylans. The difference between the two processing sequences may be related to the process time and the effect of substrate on microbial induction. Aspergillus oryzae and Neurospora sitophila were suitable for increasing the bioactive components of rice bran, while Lactiplantibacillus plantarum was suitable for increasing water-extractable arabinoxylan content. Different processing sequences and microbial strains have their advantages, and these results can provide reference for rice bran processing.

Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis

The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.

Effect of lactic acid bacteria fermentation on bioactive components of black rice bran (Oryza sativa L.) with different milling fractions

This study investigated the impact of fermentation using lactic acid bacteria (LAB) on the bioactive compounds and antioxidant properties of black rice bran (BRB) with varying fractions of milling. The BRB was divided into four fractions through the milling process, resulting in the outermost layer BRB-1 and the innermost layer BRB-4, and each fraction accounted for 4.14 %, 4.38 %, 3.50 %, and 3.31 % (W/W) of the whole grain, respectively. The suitable Lactobacillus plantarum for fermentation of BRB was selected from nine different LAB strains. Additionally, the changes in pH and total titratable acidity (TTA) were monitored throughout the fermentation process. Notably, the fermentation process with LAB significantly increased the total phenolic content in three milled fractions of BRB, while the total flavonoid and anthocyanin contents exhibited opposite trends. The in vitro antioxidant capacity assessment revealed that the antioxidant activity of the four fractions of BRB was enhanced by 15.94 %–98.69 % after fermentation. Additionally, the high-performance liquid chromatography (HPLC) analysis demonstrated a substantial increase in the levels of certain phenolic acids and a notable decrease in the levels of individual anthocyanins as a result of fermentation. These findings offer momentous insights regarding the potential application of fermentation techniques for enhancing the utilization of BRB.

Effect of rice bran extract on in vitro rumen fermentation and methane production.

This study was done to investigate which components of rice bran (RB) are involved in the inhibition of methanogenesis by fractionating the rice bran and adding it to a rumen in vitro culture system. The RB extract obtained using ethanol and water was screened in an in vitro fermentation system. The experimental treatment conditions were as follows: a control group containing a substrate without supplements; substrates with 0.06 g of RB; 0.6mL of ethanol; 0.6mL of distilled water (DW); 0.6mL of ethanol-soluble fraction (ESF); 0.06 g of ethanol-insoluble rice bran (EIRB); 0.6mL of water-soluble fraction (WSF); and 0.06 g of water-insoluble rice bran (WIRB). Based on the result of the analysis, the addition of ESF significantly decreased CH4 and CH4 /g dry matter digested, methanogen population (p < 0.05), while gas and dry matter digestibility (DMD) were comparable with the control group. Total short-chain fatty acid (SCFA), and proportion of propionate were reduced, and the proportion of butyrate was increased by the addition of ethanol and ESF (p < 0.05). This result suggests that the supplementation of 10% ESF can substantially reduce methane production in vitro without a negative effect on substrate digestibility.

Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease.

Graft-versus-host disease (GvHD) is a common and severe complication following allogeneic hematopoietic stem cell transplantation (HSCT). Its prevention and treatment is a major challenge. Ferulic acid (FA) has anti-inflammatory and antioxidant properties that could be attractive in this setting. Our aim was to evaluate a bioactive ingredient derived from wheat bran (WB), selected for its high concentration of FA, in a murine model of GvHD. The ingredient was obtained via a bioprocess involving hydrolysis and spray-drying. GvHD was induced via HSCT between MHC-mismatched mouse strains. FA treatment was administered orally. Survival and disease scores (weight loss, hunching, activity, fur texture, and skin integrity, each scored between 0 and 2 depending on disease severity) were recorded daily, histological evaluation was performed at the end of the experiment, and serum inflammatory cytokines were analyzed on days 9 and 28. Treatment with FA did not protect GvHD mice from death, nor did it diminish GvHD scores. However, histological analysis showed that ulcers with large areas of inflammatory cells, vessels, and keratin were less common in skin samples from FA-treated mice. Areas of intense inflammatory response were also seen in fewer small intestine samples from treated mice. In addition, a slight decrease in INF-γ and TNF-α expression was observed in the serum of treated mice on day 28. The results showed some local effect of the ingredient intervention, but that the dose used may not be sufficient to control or reduce the inflammatory response at the systemic level in mice with GvHD. Higher dosages of FA may have an impact when evaluating the immunomodulatory capabilities of the hydrolyzed WB ingredient. Thus, further experiments and the use of technological strategies that enrich the ingredients in soluble ferulic acid to improve its efficacy in this setting are warranted.

Rice bran component γ‐oryzanol promotes sleep in mice by antagonism of histamine H1 receptor

Rice bran component γ‐oryzanol promotes sleep in mice by antagonism of histamine H1 receptor

Defatting and Fermentation Treatment on The Bioactive Compounds of Rice Bran

Rice bran is a by-product of brown rice milling process. The aim of this study was to determine the effect of fermentation on the changes of total phenolic content, antioxidant activity, and bioactive components in rice bran with the combination of defatting treatment. Coloured rice bran (white, red, and black) was used in this study. Total phenolic content (TPC) and antioxidant activity were analysed with Folin-Ciocalteau and DPPH radical scavenging activity (RSA) method, respectively. Bioactive component of rice bran was analysed by HPLC. The highest TPC and RSA were shown on defatted and fermented white rice bran (288.18±2.52 mg GAE/100 g DB and 67.95±0.75%, respectively). The highest γ-oryzanol content and ferulic acid were shown in non-defatted fermented black rice bran and defatted fermented black rice bran with 24.83 mg/g and 1.45 mg/g sampel, respectively. The results of this study indicated that the fermentation treatment could increase the bioactive component of rice bran. Furthermore, combination of defatting and fermentation was only effective on white rice bran.

Stabilization of Rice Bran: A Review.

One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.

System-level protein interaction network analysis and molecular dynamics study reveal interaction of ferulic acid with PTGS2 as a natural radioprotector

Ferulic acid is a crucial bioactive component of broccoli, wheat, and rice bran and is also an essential natural product that has undergone significant research. Ferulic acid’s precise mode of action and effect on system-level protein networks have not been thoroughly investigated. An interactome was built using the STRING database and Cytoscape tools, utilizing 788 key proteins collected from PubMed literature to identify the ferulic acid-governed regulatory action on protein interaction network (PIN). The scale-free biological network of ferulic acid-rewired PIN is highly interconnected. We discovered 15 sub-modules using the MCODE tool for sub-modulization analysis and 153 enriched signaling pathways. Further, functional enrichment of top bottleneck proteins revealed the FoxO signaling pathway involved in enhancing cellular defense against oxidative stress. The selection of the critical regulatory proteins of the ferulic acid-rewired PIN was completed by performing analyses of topological characteristics such as GO term/pathways analysis, degree, bottleneck, molecular docking, and dynamics investigations. The current research derives a precise molecular mechanism for ferulic acid’s action on the body. This in-depth in silico model would aid in understanding how ferulic acid origins its antioxidant and scavenging properties in the human body. Communicated by Ramaswamy H. Sarma

Exploiting Underutilised crops

Exploiting Underutilised crops

Wheat bran fractionation: Effect of steam explosion and hydrotropic extraction conditions on the recovery of sugars and lignin

Wheat bran, a major by-product of wheat processing, contains several valuable components that can serve as a potential feedstock for chemical production. This study presents a multiple-stage fractionation method, involving steam explosion and hydrotropic extraction, which were investigated with the goal of separating the main structural bran components: starch, protein, hemicelluloses, lignin, and cellulose. With prior de-starching and de-proteination, acid-catalysed steam explosion (STEX1: 218 °C, 8 min, 0.05 wt% H2SO4) solubilised up to 97% of the arabinoxylans. Higher monosaccharide yields arising from hemicelluloses were observed in the de-starched and de-proteinated bran than in untreated bran prior to steam treatment. Subsequent treatment using the 40% w/w hydrotrope solution, sodium xylene sulfonate (SXS), at 170 °C for 1 h (HEX1) showed lignin recovery of up to 42.6% from the steam-exploded bran, which was higher than 25.1% lignin recovery from the de-starched, de-proteinated and steam exploded bran. The lignin recovery values were slightly underestimated as some lignin ends up in the wash, which proved difficult to quantify. Finally, glucose monomer release during cellulose hydrolysis occurred most rapidly in the bran material that had undergone prior treatments of de-starching, de-proteination, steam explosion and hydrotropic treatment, with complete hydrolysis in less than 24 h for the de-starched, de-proteinated, steam exploded for both STEX1 and STEX3 (219 °C, 0.10 wt%, 14 min) and hydrotropically treated (HEX1). The selective release of wheat bran components in separate stages of the wheat-bran fractionating scheme provides a platform for further valorisation of each component into commercially relevant products. Structural elucidation of the recovered wheat bran lignin using 2D HSQC NMR revealed that oxidised syringyl (S′) units increased from 13.2 units per 100 C2 aromatic group (Ar) in bran without prior treatment, to 16.9 units/100 Ar in steam exploded bran and 18.2 units/100 Ar in de-starched, de-proteinated and steam exploded bran. The change in guaicyl (G) unit frequencies as well as the oxidised G units (G′) remained low across samples. As less oxidation is desired for further lignin valorisation, the results herein offer insights on future work for utilising wheat bran lignin.

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)-with a lower concentration of oat protein and β-glucans-resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.

Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality

AbstractBackground and ObjectivesBran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking.FindingsThe bran components showed significant (p &lt; .05) and complex impacts on the solubility of proteins in bread crumbs. Specifically, the fiber had synergetic interactions with extractable phenolics and hydrolyzable phenolics (HP) to increase the sonication extractability of insoluble polymeric proteins in bread crumb. The HP also had a synergistic interaction to increase low molecular weight monomeric proteins and peptides in bread crumb.ConclusionsThe fiber and HP were major components in increasing solubility of proteins in the crumb, which was indicative of interactive and deteriorative impacts of the bran components on protein functionality in association with degradation of dough stability and bread‐making quality in whole‐wheat baking.Significance and NoveltyThis research discovered novel information on the impact of bran components on the solubility of proteins in bread crumb. The information will be a valuable reference to enhance the knowledge of the function of bran components in whole wheat bread‐baking.

The Mixture of Ferulic Acid and P-Coumaric Acid Suppresses Colorectal Cancer through lncRNA 495810/PKM2 Mediated Aerobic Glycolysis

Polyphenol-rich foods are gaining popularity due to their potential beneficial effects in the prevention and treatment of cancer. Foxtail millet is one of the important functional foods, riches in a variety of biologically active substance. Our previous study showed that ferulic acid (FA) and p-coumaric acid (p-CA) are the main anticancer components of foxtail millet bran, and the two have a significant synergistic effect. In the present study, the clinical application potential of FA and p-CA (FA + p-CA) were evaluated in vivo and in vitro. The FA and p-CA target gene enrichment analysis discovered that FA + p-CA were associated with aerobic glycolysis. It was further shown that FA + p-CA remodel aerobic glycolysis by inhibiting the glycolysis-associated lncRNA 495810 and the glycolytic rate-limiting enzyme M2 type pyruvate kinase (PKM2). Moreover, PKM2 expression was positively correlated with lncRNA 495810. More interestingly, the exogenous expression of lncRNA 495810 eliminated the inhibitory effects of FA + p-CA on aerobic glycolysis. Collectively, FA + p-CA obstruct the aerobic glycolysis of colorectal cancer cells via the lncRNA 495810/PKM2 axis, which provides a nutrition intervention and treatment candidate for colorectal cancer.

Effects of ferulic acid, a major component of rice bran, on proliferation, apoptosis, and autophagy of HepG2 cells

Ferulic acid is an active substance that can inhibit the growth of cancer cells, and it also shows antioxidant activity. Previous studies examined the effect of ferulic acid as a nutritional supplement for inhibiting the proliferation and inducing the apoptosis of hepatocellular carcinoma cells. However, the effect of ferulic acid on the induction of autophagy in hepatocellular carcinoma cells is unknown. We examined the effect of ferulic acid on the proliferation, apoptosis, and autophagy of human hepatocellular carcinoma (HepG2) cells. The results showed that treatment of cells with 100 μg/mL ferulic acid for 48 h led to altered morphology, disruption of nucleoli, and decreased cell proliferation. Ferulic acid increased the percentage of cells in S phase (19.99 % to 34.31 %), increased the percentage of apoptotic cells (3.2 % to 34.7 %), and decreased mitochondrial membrane potential. Western blotting indicated that ferulic acid also increased the levels of biomarkers of apoptosis and autophagy (caspase-3, cleaved-caspase-3, beclin-1, LC3-I/LC3-II, PINK-1, and Parkin). Thus, ferulic acid inhibited the proliferation and increased the apoptosis and autophagy of HepG2 cells. These results provide a theoretical basis for subsequent research on the use of ferulic acid to inhibit the growth of hepatoma cells and the development of functional foods using rice bran, which contains abundant ferulic acid.

STUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS

Various branches of the food and medical industries widely use mushrooms, that is why their aromatic characteristics are quite important. This paper presents a comparative analysis of the aromatic and fatty acid composition of the mycelium of the edible oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm., strain K-17) cultured on a glucose-peptone-yeast growth medium with wheat bran added. The quantitative and qualitative composition of the aromas has shown that wheat bran components affect the aroma-forming reactions during the growth of the mycelium of P. ostreatus. It has been established that the introduction of wheat bran increases the content of 1-octen-3-ol, the main fungal aromatic component. In the culture liquid, 1-octen-3-ol increases by 1.4 times, as compared with classic samples cultured on a growth medium without wheat bran. Also, in the mycelium cultured on a wheat bran-containing growth medium, the total quantity of identified aromatic components increases by 1.7 times. In this mycelium, the two main components of the mushroom’s aroma are formed: 1-octen-3-ol and hexanal. In other samples, these important components are absent. The results of this study confirm that the formation of the two main fungal aromatic components, 1‑octen-3-ol and hexanal, involves polyunsaturated fatty acids, namely linoleic acid. Its content decreased in parallel with the accumulation of aromatic components throughout culturing in the wheat bran-containing medium. The data obtained allow establishing how initiation of enzymatic oxidative reactions changes the aroma of P. ostreatus during surface culturing on a liquid medium. The research results reveal the regular patterns in the formation of aromatic components of macromycetes from lipid precursors. Addition of wheat bran to a growth medium unbalances the total content of aromatic components towards their accumulation in the mycelium. Since fruiting bodies and vegetative mycelium are similar in their biochemical composition, the results of studying the mycelium cultured on a liquid medium allow predicting how aromatic components will be formed in the fruiting bodies of oyster mushrooms.

Antibacterial, antioxidant and anticancer of fermentation by Bacillus subtilis on bagasse and wheat bran

Bagasse and wheat bran are agrowaste and cause different environmental problems. These compounds contain highly valuable compounds that can be recycled by microorganisms. This work was carried out to evaluate the effect of fermentation by Bacillus subtilis on biological activity and chemical components of bagasse and wheat bran. The results demonstrated the antimicrobial activity of fermented wheat bran and bagasse against eight selected microbial pathogens exhibited high activity of fermented wheat bran and mix, fermented bagasse showed less antimicrobial activity. Fermented wheat bran and bagasse samples had the highest antioxidant activity values (16.45 and 14.94 %) in comparison with the unfermented samples (6.20 and 3.97 %) respectively. Concentration of protein, ash, oil, and carbohydrates in fermented wheat bran were 5.34 %, 7.30%, 2.36% and 10.6%, whereas in bagasse they were 2.45%, 1.68%, 1.51% and 3.25 respectively. The moisture contents in bagasse 73.1% were more than in wheat bran 63.88%.

Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties.

Rice bran is an underutilized by-product of rice production, containing proteins, lipids and carbohydrates (mainly starches). Proteins and starches have been previously used to produce rice bran-based bioplastics, providing a high-added-value by-product, while contributing to the development of biobased, biodegradable bioplastics. However, rice bran contains oil (18–22%), which can have a detrimental effect on bioplastic properties. Its extraction could be convenient, since rice bran oil is becoming increasingly attractive due to its variety of applications in the food, pharmacy and cosmetic industries. In this way, the aim of this work was to analyze the effect of the different components of rice bran on the final properties of the bioplastics. Rice bran refining was carried out by extracting the oil and fiber fractions, and the effects of these two procedures on the final properties were addressed with mechanical, functional and microstructural measures. Results revealed that defatted rice bran produced bioplastics with higher viscoelastic moduli and better tensile behavior while decreasing the water uptake capacity and the soluble matter loss of the samples. However, no significant improvements were observed for systems produced from fiber-free rice bran. The microstructures observed in the SEM micrographs matched the obtained results, supporting the conclusions drawn.

Biostimulant Capacity of an Enzymatic Extract From Rice Bran Against Ozone-Induced Damage in Capsicum annum.

Ozone is a destructive pollutant, damaging crops, and decreasing crop yield. Therefore, there is great interest in finding strategies to alleviate ozone-induced crop losses. In plants, ozone enters leaves through the stomata and is immediately degraded into reactive oxygen species (ROS), producing ROS stress in plants. ROS stress can be controlled by ROS-scavenging systems that include enzymatic or non-enzymatic mechanisms. Our research group has developed a product from rice bran, a by-product of rice milling which has bioactive molecules that act as an antioxidant compound. This product is a water-soluble rice bran enzymatic extract (RBEE) which preserves all the properties and improves the solubility of proteins and the antioxidant components of rice bran. In previous works, the beneficial properties of RBEE have been demonstrated in animals. However, to date, RBEE has not been used as a protective agent against oxidative damage in agricultural fields. The main goal of this study was to investigate the ability of RBEE to be used as a biostimulant by preventing oxidative damage in plants, after ozone exposure. To perform this investigation, pepper plants (Capsicum annuum) exposed to ozone were treated with RBEE. RBEE protected the ozone-induced damage, as revealed by net photosynthetic rate and the content of photosynthetic pigments. RBEE also decreased the induction of antioxidant enzyme activities in leaves (catalase, superoxide dismutase, and ascorbate peroxidase) due to ozone exposure. ROS generation is a common consequence of diverse cellular traumas that also activate the mitogen-activated protein kinase (MAPK) cascade. Thus, it is known that the ozone damages are triggered by the MAPK cascade. To examine the involvement of the MAPK cascade in the ozone damage CaMPK6-1, CaMPK6-2, and CaMKK5 genes were analyzed by qRT-PCR. The results showed the involvement of the MAPK pathway in both, not only in ozone damage but especially in its protection by RBEE. Taken together, these results support that RBEE protects plants against ozone exposure and its use as a new biostimulant could be proposed.

THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD

Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The purpose of this study was to analyze the effect of sifting and fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l -1 ), compacted bulk density (g l -1 ), specific gravity (kg l -1 ), angle of purpose (o) of pollard and rice bran were significantly different (P&lt;0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l -1 , 537.28 g l -1 , 1.42 kg l -1 , ST 46.98 o . The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l -1 , 526.33 g l -1 , 1.50 kg l -1 , ST 46.01 o . Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber with a molecular weight approach so that it can be seen whether the position of the fraction can be optimized or not as a raw material for making high-fiber biscuits. Physical and chemical properties of pollard and rice bran were best in the lower and upper fractions.