Wheat Bran Particle Size Research Articles

Interaction of Wheat Bran Particle Size and Stimbiotic Supplementation on Growth Performance and Gut Health Parameters in Broilers.

A 42-day study was conducted with 720-day-old Cobb male broiler chicks allocated to treatments in a 3 × 2 factorial, with the factors as wheat bran (WB) inclusion (no WB, 50 g/kg coarse WB, or 50 g/kg fine WB) and stimbiotic (STB) supplementation in corn-based diets. The inclusion of WB (p < 0.05) or STB supplementation (p < 0.05) increased the FCR and feed intake in the day 0-10 phase. During the day 0-28 phase, coarse-WB inclusion increased (p < 0.05) the FCR, compared to fine WB or diets without WB. In the day 0-42 phase, WB marginally decreased weight gain in diets without STB supplementation, but the STB-supplemented diet, weight gain was greater (p < 0.05) the diet with fine WB compared with diets with coarse WB. Fine-WB inclusion increased the ileal nitrogen and energy digestibility determined at day 18 compared to coarse WB or diets without WB. Supplementation with STB (p < 0.05) or fine WB (p < 0.05) inclusion increased the villi height compared to diets without STB supplementation or coarse WB, or the diet without WB. Coarse or fine WB decreased (p < 0.05) cecal branched-chain fatty acids compared to diets without WB. In conclusion, stimbiotic supplementation to fine WB improved the performance and nutrient digestibility of broilers compared to coarse WB with no effects on the caeca total SCFA concentration.

Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran.

To explore the effect of micronization on the structural, functional, and antioxidant properties of wheat bran, wheat bran with mean particle size (D50) of 46.08, 34.29, 26.51, 26.35, and 26.05 μm were prepared by using an ultrafine pulverizer under different rolling frequencies (0, 6, 9, 12, and 15 times). The main chemical components and structural, functional, and antioxidant properties of the wheat bran were compared and a correlation analysis was conducted. As the D50 of the wheat bran decreased from 46.08 μm to 26.05 μm, the micromorphology exhibited the destruction of the bundle structure, which is formed by starch and fiber, during which the starch particles peeled off, the fiber fragments destructed, and some of the slim fiber fragments attached to the surfaces of the starch granules. According to the X-ray diffraction pattern, part of the crystalline structure was transformed into an amorphous structure and the crystallization index decreased from 13.08% to 3.95%. According to the near-infrared spectrum, more active groups, such as the hydroxyl group, were exposed; however, no new groups were generated. These structural changes accordingly caused changes in the chemical components, functional properties, and antioxidant properties of the wheat bran. Specifically, the protein, total phenols, total flavonoids, and fatty acid content increased by 6.72%, 23.47%, 19.07%, and 172.88%, respectively. The lipase activity, antioxidant activity in vitro (DPPH• scavenging activity, ABTS+• scavenging activity, and ferric reducing antioxidant power), and the water-holding, cholesterol-adsorption, sodium nitrite-adsorption, and cation-exchange capacities, were enhanced to some extent. The oil-holding capacity decreased from 3.01 g/g to 1.32 g/g. The swelling capacity decreased first and then increased and the swelling capacity of the wheat bran with a D50 of 34.29 μm was the lowest (3.62 mL/g). Therefore, the micronization could be used as a pretreatment method to improve the functional and antioxidant properties of wheat bran; however, the optimal particle size of wheat bran is based on the function of the product.

Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles

The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle size (D50) of wheat bran ranged from 26.05 to 46.08 μm. Results show that the decreases in D50 of wheat bran induced the changes in the quality of whole-wheat flour and its noodles. Specifically, the damaged starch content, water absorption, and the solvent retention capacity of sodium carbonate and sucrose of whole-wheat flour increased at various degrees, while pasting viscosity decreased, and the gluten index and SDS-sedimentation volume increased first and then decreased. The cooking yield, cooking loss, and break rate of fresh noodles decreased first and reached a trough at D50 of 26.05 μm, and then increased. The adhesiveness of cooked noodles increased, the score of smoothness, taste, appearance, and color increased to a stable value, but the hardness, springiness, cohesiveness, resilience, firmness score, and elasticity score increased first and then decreased. These turning points of changing trends of indexes mostly occurred when the D50 of wheat bran was 26.51 μm. In conclusion, whole-wheat noodles with wheat bran of D50 of 26.51 μm addition exhibit better cooking, textural, and sensory properties than those with smaller or larger wheat bran. Excessive crushing of wheat bran not only costs highly in terms of energy, but also has a negative impact on the quality of the noodles.

Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality.

Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characterize the physicochemical properties and phytochemical composition of different size durum bran fractions and show how they impact bread quality. Durum wheat (Triticum durum Desf.) was milled to create a coarse bran fraction (CB), which was further ground into a finer fraction (FB) which was sieved using four screens with apertures 425, 315, 250, 180, and <180 µm to create a particle size range of 1497 to 115 µm. All fractions contained phytosterol with highest in the 180 and FB, while total phenolic acids and antioxidant capacity was highest in CB and 425. Use of the fractions in a leavened common wheat (T. aestivum L.) bread formula at 10% incorporation negatively impacted bread loaf volume, colour, and texture compared to standard loaves, with CB having the least impact. Results suggest that to combine the highest phytochemical content with minimal impact on bread quality, bran particle size should be considered, with CB being the best choice.

Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta

In this study 7 bran fractions were produced by grinding coarse durum wheat bran followed by sieving to achieve median particle size ranges between 115 and 1497 μm. These bran fractions were incorporated into pasta at 1, 5, 10 and 20% and the phytochemical and technological properties evaluated. Higher incorporation of bran, especially at 20%, reduced pasta quality, but a reduced impact was seen at the same degree of incorporation using finer bran. Bran increased antioxidants (by up to 65%), ferulic acid (up to 400%) and phytosterols (up to 130%) in pasta, parameters which were insensitive to bran particle size above 10% incorporation except for ferulic acid, which was higher in particles between 248 and 1497 μm. It is recommended to use finer fractions if bran is added to pasta at 20% and higher, since they provide a better quality pasta while still delivering enhancements in phytochemical content above regular semolina pasta.

Bioconversion of wheat bran into high value-added products and modelling of fermentations

The objectives of this study were to determine the particle size of wheat bran (WB), to optimize the pretreatment conditions of WB and to produce ethanol (EtOH), lactic acid (LA), and inulinase (Iase) from acid-pretreated and non-detoxified wheat bran. Another objective was to predict the experimental production data of the fermentations using mathematical models. It was found that the optimum acid-pretreatment conditions of WB were 1 min of pretreatment time, 1.99% (v/v) dilute-acid ratio, and 11.97:1 of liquid-to-solid ratio (v/w) at a fixed temperature (121 °C). Under optimal conditions, the levels of reducing sugar, phenolics, glucose, xylose, arabinose, acetic acid, 5-hydroxymethyl furfural, 2-furaldehyde and the catalytic efficiency (E, g sugar/g inhibitor) were 41.08 g/L (0.49 g sugar/g biomass), 468.10 mg/L, 17.66 g/L, 6.93 g/L, 3.78 g/L, 0 g/L, 247.84 mg/L, 7.27 mg/L, and 39.28 g/g, respectively. Maximum EtOH and LA yields were obtained as 30.44% (3.85 g/L, 59.57% of theoretical yield) and 66.68% (9.09 g/L) when the free Scheffersomyces stipitis (ATCC 58,784) and the immobilized Lactobacillus casei were used, respectively. Nevertheless, Iase activity (I), invertase-type activity (S) and S/I ratio were 116.85 U/mL, 44.88 U/mL and 0.38 when Aspergillus niger A42 was employed, respectively. As concerning mathematical modeling, Huang model was more successful than Baranyi model in predicting the experimental production data. Overall, WB can be used as a good substrate source for production of value-added products by microbial processes.

Reduced-Particle-Size Wheat Bran Is Efficiently Colonized by a Lactic Acid-Producing Community and Reduces Levels of Enterobacteriaceae in the Cecal Microbiota of Broilers.

In the present study, we investigated whether reducing the particle size of wheat bran affects the colonizing microbial community using batch fermentations with cecal inocula from seven different chickens. We also investigated the effect of in-feed administration of regular wheat bran (WB; 1,690 μm) and wheat bran with reduced particle size (WB280; 280 μm) on the cecal microbial community composition of broilers. During batch fermentation, WB280 was colonized by a lactic acid-producing community (Bifidobacteriaceae and Lactobacillaceae) and by Lachnospiraceae that contain lactic acid-consuming butyric acid-producing species. The relative abundances of the Enterobacteriaceae decreased in the particle-associated communities for both WB and WB280 compared to that of the control. In addition, the community attached to wheat bran was enriched in xylan-degrading bacteria. When administered as a feed additive to broilers, WB280 significantly increased the richness of the cecal microbiota and the abundance of bacteria containing the butyryl-coenzyme A (CoA):acetate CoA-transferase gene, a key gene involved in bacterial butyrate production, while decreasing the abundances of Enterobacteriaceae family members in the ceca. Particle size reduction of wheat bran thus resulted in the colonization of the bran particles by a very specific lactic acid- and butyric acid-producing community and can be used to steer toward beneficial microbial shifts. This can potentially increase the resilience against pathogens and increase animal performance when the reduced-particle-size wheat bran is administered as a feed additive to broilers.IMPORTANCE Prebiotic dietary fibers are known to improve the gastrointestinal health of both humans and animals in many different ways. They can increase the bulking capacity, improve transit times, and, depending on the fiber, even stimulate the growth and activity of resident beneficial bacteria. Wheat bran is a readily available by-product of flour processing and is a highly concentrated source of (in)soluble dietary fiber. The intake of fiber-rich diets has been associated with increased Firmicutes and decreased Proteobacteria numbers. Here, we show that applying only 1% of a relatively simple substrate which was technically modified using relatively simple techniques reduces the concentration of Enterobacteriaceae This could imply that in future intervention studies, one should take the particle size of dietary fibers into account.

Evaluation of suitability of wheat bran as a natural filler in polymer processing

The promotion of sustainable economic development and issues related to ecological and environmental protection has led to a common interest in the use of raw materials from renewable sources. Recently, there have been many scientific works on the use of different natural wastes as components in the production of new composite materials and polymers. An example of natural waste that is not managed efficiently is grain husk, which is a by-product of the production of flour and other products. This work studied the use of wheat grain husk for plastic processing. A short review is presented of studies concerning the use of natural waste and materials as fillers for natural and synthetic polymers, as well as their potential applications. The authors conducted original research on the influence of the mass fraction and particle size of wheat bran on the selected properties of low-density polyethylene, which can be useful in the evaluation of the suitability of this raw material for particular technical applications.

Effect of Wheat Bran Particle Size on the Quality of Whole Wheat Based Instant Fried Noodles

This research investigated the effects of wheat bran (WB) particle size on the dough and final productions of instant fried noodles. With the decrease of particle size (from 487.9 to 148.5μm), the pasting properties gradually increased and the solvent retention capacities (SRC) of the dry mix were improved and the values of elasticity modulus (G’) and viscous modulus (G’’) of the noodle dough increased significantly. The SEM micrographs of noodle dough showed the more uniform starch granule structure could be formed with smaller WB particle. Moreover, the reduction of particle size gave the fried noodles a slightly darker surface, harder texture and weaker adhesiveness. Most importantly, the oil content of fried noodles decreased from 26.50% to 19.77% with the decrease of particle size. All the results indicated that the decreasing WB particle size reduce the negative effects of WB on the properties of dough and the qualities of noodles.

Optimization of batch process parameters for Congo red color removal by Neurospora crassa live fungal biomass with wheat bran dual adsorbent using response surface methodology

The present work deals with the application of response surface methodology (RSM) to study the effects of various operational parameters on the decolorization of Congo red (CR) from dye wastewater. The live fungal biomass of Neurospora crassa along with wheat bran was used as a dual adsorbent for the removal of CR color from aqueous solution. Decolorization experiments were conducted in batch mode by varying experimental factors such as initial pH, initial dye concentration, wheat bran dosage, live biomass dosage, wheat bran particle size, and agitation speed. The process parameters were optimized using central composite design (CCD) to attain the maximum percentage decolorization. Predicted values of percentage color removal were found to be in good agreement with experimental values, which indicates that the suitability of the model and the success of CCD in optimization of CR color removal process. Graphical response surface and contour plots were used to locate the optimum points. The regression model equation for percentage CR color removal was established. The optimum pH, dye concentration, wheat bran dosage, live biomass dosage, wheat bran particle size and agitation speed were found to be 6, 200 mg L–1, 12.5 g L–1, 2% (w/v), 150 μm, 150 rpm, respectively for CR color removal. Further, the batch experiments were conducted to study the effect of electrolytes, surfactants, mixture of dyes, and temperature on dye decolorization. We concluded that the live fungal biomass of Neurospora crassa with wheat bran was shown to be suitable dual adsorbent for adsorption of CR and it can be used effectively in wastewater treatment.

Particle size determines the anti-inflammatory effect of wheat bran in a model of fructose over-consumption: Implication of the gut microbiota

We investigated the impact of the particle size of wheat bran on gut dysbiosis and inflammation induced by a fructose overload. Mice received drinking water with or without fructose (30%) and a standard diet supplemented with or without 5% of wheat bran fractions characterized by different average particle sizes (1690 µm versus 150 µm) for 8 weeks. Fructose increased Enterobacteriaceae associated with higher expression of key inflammatory genes in the liver. The two wheat bran fractions differently affected specific gut bacteria known to be involved in the regulation of the gut barrier function and/or inflammatory processes. Moreover, wheat bran with small particle size was the sole fibre that reduced hepatic and systemic inflammatory markers upon high fructose intake. The anti-inflammatory effects of wheat bran may be dependent on their particle size and could be related to the changes in caecal Enterobacteriaceae.

In Vitro Bile Acid Binding Capacity of Wheat Bran with Different Particle Sizes

The bile acid binding capacity of wheat bran with different particle sizes was determined. Unmilled wheat bran with an average particle size of 900 μm (WB‐900), milled wheat bran at two particle sizes, 500 and 200 μm (WB‐500 and WB‐200), and all three bran samples washed with water (WWB‐900, WWB‐500, and WWB‐200) were mixed with bile acids at pH 6.3 to determine their in vitro adsorption capacity. On a dry matter basis, the order of relative bile acid binding values was WB‐900 ∼ WB‐500 &gt; WWB‐900 &gt; WB‐200 &gt; WWB‐500 &gt; WWB‐200. Data suggests that the surface area as measured by the Brunauer–Emmett–Teller (BET) method and water holding capacity may significantly affect the bile acid binding capacity of wheat bran. As the BET surface area increased with decreasing particle size, the water holding capacity and bile acid binding decreased. Bile acid binding capacity of wheat bran appears to be linked to the ability of the samples to physically adsorb the bile acids. Bile acid binding capacity significantly decreased with reduction in particle size of wheat bran after water washing.

Fast activated charcoal prepurification of Fusarium solani β-glucosidase for an efficient oleuropein bioconversion

ABSTRACTFungal β-glucosidases were extensively studied regarding their various potential biotechnology applications. Here, we report the selection of Fusarium solani strain producing high yield of β-glucosidase activity. The effect of some factors on β-glucosidase production was studied including: Initial pH, medium composition, concentration of carbon and nitrogen sources, and particle size of raw substrates. The optimal enzyme production was obtained with 4 units of pH. The highest β-glucosidase activity was produced on 4% wheat bran (WB) as raw carbon sources, reaching 5 U/mL. A positive correlation between WB particle size and the β-glucosidase production level was settled. The last one was enhanced to 13.60 U/mL in the presence of 0.5% (w/v) of ammonium sulfate. Interestingly, the activated charcoal was used as an inexpensive reagent enabling a rapid and efficient purification prior step that improved the enzyme-specific activity. Eventually, F. solani β-glucosidase acts efficiently during the bioconversion process of oleuropein. Indeed, 82.5% of oleuropein was deglycosylated after 1 hr at 40°C. Altogether, our data showed that the β-glucosidase of F. solani has a potential application to convert oleuropein to ameliorate food quality.

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

AbstractWheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p&lt;0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

Arabinoxylans concentrates from wheat bran by electrostatic separation

Electrostatic separation has been recently proposed as a novel method to fractionate wheat bran into valuable ingredient fractions. However, systematic study into the influence of parameters on electrostatic separation was lacking. Therefore, this study aimed at a more detailed evaluation of electrostatic separation for enriching arabinoxylans (AX) from wheat bran. The influence of wheat bran particle size, carrier gas velocity and charging tube length were investigated with a lab-scale electrostatic separator. A combination of larger particle size (D[4,3] of 210μm compared to 110μm), higher gas velocity (>28m/s) and shorter charging tube (125mm compared to 225mm) can sufficiently charge the particles, and at the mean time avoid agglomeration by oppositely charged particles. With the optimal settings, single step electrostatic separation of wheat bran could increase the AX content from 23% dm to 30% dm, which is similar as can be obtained by sieving. However, in comparison to sieving, the yield of the enriched fraction from electrostatic separation is lower due to the horizontal design of the setup. Improvement of the yield is expected when adjusting the system design from horizontal to vertical. A sieving step added after the electrostatic separation could effectively remove starch and protein and resulted in a fraction with an AX content of 43% dm, which is around the theoretical maximum value that can be reached by dry fractionation.

Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology

Abstract The aim of this study was to find empirical models for some properties of bread dough as a function of bran concentration and particle size using D-Optimal made by Design Expert Software. Wheat flour was replaced with 0, 5, 10, 15 and 20% (w/w, flour basis) wheat bran at particle sizes of 170, 280, 425 and 750 μm. Increasing bran concentration and particle size enhanced dough water absorption. Dough arrival and development times increased, while dough stability time, tolerance to mixing and volume rising decreased as the bran particle size and concentration increased. The dough became darker, more reddish and yellower with increasing bran concentration and particle size. Dough hardness increased while cohesiveness decreased with addition of bran concentration and particle size. In general, strong correlations between dough properties with bran quantity and particle size were established. Bran concentration had stronger effect on dough properties compared to its particle size.

Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae

Wheat bran, among various agro industrial by products, screened for the production of polygalacturonase (PG) in solid-state fermentation of Aspergillus sojae mutant strain, was found to be the most suitable substrate without the addition of any nutritive or inducing supplement. It was further characterized for its physicochemical composition and particle size distribution. The process conditions that favored the PG production using this substrate were determined as; 107 spore/g substrate inoculum concentration, 4 days of fermentation, 37°C of incubation temperature, 62% initial moisture content, water as the moistening agent, 100–250μm particle size of wheat bran, 3 times/day agitation and spore solution as the inoculum type which resulted into maximum PG activity of 535.4U/g substrate. Overall, this optimization process resulted in 7.3 and 3.9 fold of significant enhancement in the PG activity and productivity, respectively.

Ultra-fine grinding increases the antioxidant capacity of wheat bran

In order to study the influence of wheat bran particle size on its antioxidant capacity, the wheat bran was ground under normal and cryogenic conditions with variable intensity to produce ten fractions with different physical structures. The high energy grinding increased 3-fold the specific surface of the bran fractions and also the proportion of particles smaller than 50 μm assimilated to the proportion of disrupted aleurone cells. All the ground bran fractions presented similar total ferulic acid concentration and chemical form (free, conjugated, linked). A positive effect of the grinding on the antioxidant capacity of the bran fractions was noticed. The antioxidant capacity increased from 30 to 45 mmol TEAC/kg when the specific surface increased from 0.09 to 0.26–0.30 m2/g. The antioxidant capacity of the bran fractions was linearly correlated with the specific surface, with the D50 values and with the proportion of particles smaller than 50 μm. In in vitro gastric conditions, the finely ground bran inhibited the accumulation of conjugated dienes more efficiently than coarse bran. In conclusion, the bran structure affects its antioxidant capacity. This effect remained in gastric conditions showing that grinding can be used to produce wheat bran fractions with higher nutritional value.

Bioethanol production from carob pods by solid-state fermentation with Zymomonas mobilis

The production of bioethanol from carob pod particles by solid-state fermentation (SSF) using Zymomonas mobilis was investigated. Wheat bran particles were mixed with carob pods as filler and support for bacterial growth. The Plackett–Burman (P–B) experimental design was used for initial screening of various factors affecting the process including temperature, initial moisture content, carob particle size, wheat bran particle size, pH, initial cell concentration, peptone and yeast extract concentration and fermentation time. Then the five most effective factors (temperature, carob particle size, peptone concentration, initial cell concentration and fermentation time) were optimised for maximum ethanol-concentration production by response surface methodology (RSM). The maximum of 0.30gethanolg−1 initial sugar was produced at 31°C with initial moisture content of 80% (w/w), carob particle size 1mm, peptone concentration 0.7% (w/w), initial cell concentration 6.74×108cellsg−1 carob and fermentation time 43h.

Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

Wheat bran is one of the major dietary fiber sources widely used in the food industry in order to produce fiber-rich foods. The effects of particle size and addition level of wheat bran on the quality of flour and of dry white Chinese noodles (DWCN) were investigated. Results suggested that increasing wheat bran concentration and particle size decreased midline peak value (MPV). However, the MTxW and MPT increased as particle size increased. Peak viscosity, trough, final viscosity, area of viscosity, breakdown, and setback of blends decreased significantly with increasing bran levels from 5% to 20%, but there were no significant differences in the impact of particle size on pasting properties. For the 5% and 10% addition levels, there was no distinct effect in breaking strength of the noodles when bran size was 0.21 mm and 0.53 mm. Hardness, gumminess and chewiness of cooked DWCN showed a downtrend with increasing addition levels and particle size, while adhesiveness showed uptrend. The total score of DWCN showed a downtrend with increasing of addition level and particle size. For the 5% bran level, the scores of cooked DWCN were more than 83 when wheat bran particle size was 0.21 mm and 0.53 mm. By using 5–10% fine bran or using 5% medium bran in wheat flour, it is possible to satisfactorily produce fiber-rich DWCN.