Rate Of Starch Hydrolysis Research Articles

Hydrolysis Optimization of By-Products from the Potato Processing Industry and Biomethane Production from Starch Hydrolysates

This study aims to investigate the use of Fenton reagents for the efficient hydrolysis of starch, an industrial by-product obtained from the potato processing industry. A full factorial design experiment (FFD) was conducted and a statistical model was developed for simulating the hydrolysis process. The most important factors were the hydrolysis temperature and the amount of H2O2 followed by the interaction of FeSO4·7H2O and temperature. At maximum levels of FeSO4·7H2O (1.00g/L), H2O2 (0.51 g/L), and temperature (70.0 °C), a 99.5% hydrolysis yield was achieved, with a carbohydrate content of 28.65 g/L. Furthermore, analysis of hydrolysis kinetics demonstrated that an increased concentration of FeSO4·7H2O results in a decelerated rate of starch hydrolysis. Moreover, biodegradability tests were carried out to estimate the methane production potential from the produced hydrolysates. The specific methanogenic activity (SMA) was reached at 0.669 ± 0.014 g CH4-COD g−1 VSS day−1 proving the effectiveness of the hydrolysis process and highlighting the potential of industrial starch for bioenergy production. A preliminary cost analysis showed that a small investment for utilizing the starch in an existing wastewater treatment facility of a potato processing company becomes profitable before the end of the 3rd year, obtaining a net present value (NPV) 37.5% higher than that of the current utilization scenario.

Reducing starch digestibility of white rice by structuring with hydrocolloids

Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated. Low acyl gellan gum (LAG) showed the highest potential (in-vitro estimated Glycaemic Index reduced by about 20 %, from 94 in the control to 78 in the LAG rice) and was investigated further. While the grains of rice control and rice with LAG appeared similar, SEM images revealed a gel-like layer (a few micrometers in thickness) on the surface of the treated samples. Addition of LAG appeared to also have an effect on the breakdown of a simulated cm-sized bolus. During gastric digestion, bolus breakdown of the rice control was completed after 30 min, while the rice LAG bolus appeared intact after 1 h of observation. This was attributed to strengthening of the LAG gel in the acidic environment of the stomach. During intestinal digestion, rice samples containing 1 % LAG appeared to be less susceptible to breakdown when seen under a microscope and in environmental SEM, while they showed larger rice particle aggregates, compared to rice control. Overall, LAG showed potential to control starch digestion kinetics of white rice with a mechanism that may involve formation of a protective layer on the rice grains (um) that reduces bolus break down (cm) and enzymatic hydrolysis (nm). Outcomes of this work will be used to identify conditions for further relevant in-vitro and in-vivo investigations.

Evaluation of the effects of thermal processing on antioxidant activity and digestibility of green tea noodles: Based on polyphenol stability and starch structure

The health benefits of green tea noodles (GTN) are strongly influenced by polyphenols' thermal stability and starch's thermal denaturation. This study aimed to comprehensively assess the influence of different thermal processing methods (i.e., steaming, boiling, roasting and frying) on the antioxidant activity and in vitro starch digestibility of GTN. As a result of thermal processing, the polyphenol content and antioxidant activity decreased, with correlation analysis showing a significant increase in polyphenol retention as antioxidant activity increased. GTN showed the greatest polyphenol stability during steaming compared with other thermal processing. Under the optimal cooking time, steaming and frying processing methods remarkably delayed the starch hydrolysis rate and reduced the estimated glycemic index (eGI). Further analysis proved that polyphenol content and retention rate, starch structure and the state of starch in the gluten network directly affected the in vitro starch digestion properties of GTN. Thus, steam processing will be an effective method for maximizing the functional properties of GTN from a healthy perspective.

Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose

AbstractThis study aims to correlate bread staling with starch digestibility rate. The study also investigates the effects of the use of an anti‐staling agent (carboxymethyl cellulose (CMC)) on starch digestion and glycemic index value. The results indicate that CMC utilization has an insignificant effect on a specific volume of bread, but, it decreases the crumb and crust lightness. CMC improves the textural properties of bread and reduces hardness during storage. The highest firmness increase is detected in the control sample, and the rate of firmness accelerates after the second day of storage. However, the addition of CMC leads to a decrease in the firmness of the bread. As expected, CMC is effective in slowing bread staling. The most novel results of the study are revealed through starch digestion. That storage period and CMC utilization affect significantly (p < 0.05) starch hydrolysis rate and staling has a decreasing effect on starch digestibility. After 4 days of storage, the expected glycemic index (eGI) decreases in all bread samples, and the highest decrease is observed in 5% CMC‐added bread samples. These results are also correlated with an increase in total dietary fiber content after the storage period.

Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis

AbstractThe effect of non‐starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten‐free foods. The aim of this study is to evaluate the effect of the non‐starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non‐starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten‐free pasta with reduced starch hydrolysis and high DF content.

In vitro dynamic digestion properties of cooked rice and effect of the digesta on gut microbiota in a colonic fermentation model

The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota.

Reduced in vitro starch hydrolysis & in vivo glycemic effects after addition of soy presscake to corn tortillas.

Chronically elevated blood glucose leads to development of prediabetes and Type 2 diabetes, as well as increased risks for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo GI values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the AUC of starch hydrolysis in vitro. The best correlations (r>0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. Incorporating SP in corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products, and in particular, the comparison of multiple items during food product development. This article is protected by copyright. All rights reserved.

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch.

The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.

Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

Hydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly related to starch hydrolysis rates, which might involve the viscosity resulting from starch-hydrocolloid interaction. The objective of this research was to investigate the impact of gels viscosity on the enzymatic hydrolysis of a range of starch gels made with different starches and hydrocolloids. Heterogeneous systems (starch-hydrocolloid) were prepared with several starches (corn, wheat, rice, potato, cassava, pea) and hydrocolloids (locust bean gum, guar gum, xanthan gum, hydroxypropylmethylcellulose K4M, psyllium) at different concentrations (0%–0.5% - 2.5%). The starch-hydrocolloid pasting behavior and their susceptibility to amylase hydrolysis was recorded with the Rapid Viscoanalyzer following a rapid method (Santamaria, Montes, Garzon, Moreira, & Rosell, 2022a). The viscosity decay due to alpha-amylase activity was modeled to obtain starch gels hydrolysis rate (k). A negative correlation was found among kinetic constant (k) and viscosity at 37 °C (r = −0.55), setback (r = −0.50), and area under the pasting curve (r = −0.42). For instance, xanthan gum and psyllium addition showed strong negative correlation between kinetic constant and viscosity at 37 °C (r = −0.75) and setback (r = −0.79), respectively, particularly when blended with potato starch. These correlations indicate that pasting properties of the starch-hydrocolloid systems might be predictors of the enzymatic digestion rate of the gels, allowing the design of foods with controlled postprandial glucose response.

Extrusion assisted interaction of rice starch with rice protein and fibre: Effect on physicochemical, thermal and in-vitro digestibility characteristics

Rice starch has high digestibility due to its large carbohydrate content. Macromolecular enrichment of starch has the tendency to retard rate of starch hydrolysis. Hence, the current investigation was aimed to check the combined effect of extrusion assisted addition of rice protein (0, 10, 15 and 20 %) and fibre (0, 4, 8 and 12 %) to rice starch on physico-chemical and in-vitro digestibility characteristics of starch extrudates. It was observed from the study that ‘a’ and ‘b’ values, pasting temperature and resistant starch of starch blends and extrudates increased with the addition of protein and fibre. However, lightness value, swelling index, pasting properties and relative crystallinity of blends and extrudates decreased with the addition of protein and fibre. Maximum increase in thermal transition temperatures was observed for ESP3F3 extrudates due to absorption capacity of protein molecules which led to late onset of gelatinization. Therefore, enrichment of protein and fibre to rice starch during extrusion can be considered as a novel approach to reduce rate of rice starch digestion for catering nutritional requirements of diabetic population.

Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour

The magnitude of nutrient content variability in wheat grains differs by region owing to various environmental factors. Arabinoxylan (AX), the main component of the wheat grain cell wall, plays a key role in determining the quality of dough and final flour products. In the present study, AX was extracted from 10 different genotypes of wheat grains originating from various regions. The molecular weight difference was the largest between Kaifeng-AX (78 × 103 g/mol) and Yangzhou-AX (175 × 103 g/mol). Furthermore, molecular, functional, and nutritional properties—including texture, antioxidant, and in vitro digestion simulation properties—of AX and/or (1,3)(1,4)-β-glucan (BG) flour products were analyzed with respect to storage conditions. The results showed that the higher the molecular weight of AX in bread, the lower the hydrolysis rate of starch. Moreover, the bread samples with AX and BG had the lowest hydrolysis rate; the two polysaccharides of the cell wall exhibited a synergistic effect on starch hydrolysis rate. The sustainable synergistic action of BG and AX improved the wrapping of starch particles and markedly delayed the hydrolysis rate of starch.

Arepas Made from High Amylose Corn Flour Produce Favorably Low Glucose and Insulin Responses in Healthy Humans

The importance of the amylose: amylopectin ratio in the postprandial glycemic and insulinemic responses to corn was studied in food products that might realistically be consumed. Healthy subjects were given test meals in the form of arepas made from ordinary (25% amylose) or high amylose (70% amylose) corn flour. The ordinary corn meal contained 45 g of potentially available starch. To exclude the possible influence of a lowered content of potentially available starch due to formation of resistant starch in the high amylose product, this product was evaluated at two levels and included either on the basis of potentially available starch (45 g) or total starch (including resistant starch) (45 g, i.e., 29 g potentially available starch), respectively. The rate of starch hydrolysis, measured in vitro employing a method based on chewing, was studied. In addition, the content of in vitro resistant starch was analyzed in all products. The meals containing high amylose corn flour produced lower areas under the glucose and insulin response curves (57 and 42% lower, respectively) than did the meals containing ordinary cornmeal. This could not be explained by a lower amount of potentially available starch. No differences were noted when subjects consumed the two high amylose meals of arepas, despite 36% lower potentially available starch in one of the meals. The rate of starch hydrolysis measured in vitro was slower in the high amylose corn products than in the ordinary corn product. Resistant starch in the ordinary product was 3 g/100 g dry matter, vs. -20 g/100 g dry matter in the high amylose products. We concluded that high amylose corn products have a potential to promote favorably low metabolic responses and high resistant starch contents.

Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

Postprandial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects. The satiety score and the rate and extent of in vitro starch digestion were also studied. Lactic acid was generated by use of a homofermentative starter culture or added to the dough. In addition, products were baked with Ca-lactate, or with Na-propionate at two different concentrations. Consumption of the product baked with a high concentration of Na-propionate significantly lowered the postprandial blood glucose and insulin responses, and significantly prolonged the duration of satiety compared with all other breads. When subjects consumed the breads baked with sourdough, lactic acid and Na-propionate, their glucose and insulin responses were reduced compared with the wholemeal bread alone. The rate of in vitro amylolysis was reduced only by ingestion of the breads containing lactic acid, suggesting that the beneficial impact of Na-propionate on metabolic responses and satiety was related to effects other than a reduced rate of starch hydrolysis. All bread products had a similar concentration of in vitro resistant starch of 1.3–2.1 g/100 g (starch basis). It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch. The results also demonstrate that certain salts of organic acids may have metabolic effects.

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Roasting is the traditional heat treatment of oat kernels before milling in China. The effects of roasting and milling methods on the physicochemical properties of oat flour and the quality of the steamed oat cake have not been explored. Roasting treatment caused a looser structure of the oat grain, which made the oat grain easier to crush. Stone milling induced severe damage (92 g/kg) and aggregation of starch granules, resulting in the highest total starch hydrolysis rate of oat flour and the highest total gas volume of raw oat batter. However, the pore expansion capacity was restricted, resulting in the minimum specific volume and the highest hardness of steamed oat cake. Ultrafine milling produced a more uniformly particle size distribution of raw and roasted oat flour and the steamed oat cake prepared with ultrafine-milled raw oat flour had the maximum specific volume and minimum hardness, 2.75 mL/g and 6.01 N. Pulverizer milling resulted in the lowest solubility index and the lowest starch hydrolysis rate of raw and roasted oat flour. Raw whole oat flour prepared by ultrafine milling or pulverizer milling gave softer steamed oat cakes with higher volume or slower starch degradation, respectively.

Probing the Double-Layered Cotyledon Cell Structure of Navy Beans: Barrier Effect of the Protein Matrix on In Vitro Starch Digestion

The microstructure of legumes plays a crucial role in regulating starch digestion and postprandial glycemic responses. Starch granules are double encapsulated within the outer cell wall and the inner protein matrix of legume cotyledon cells. Despite progress in understanding the role of cell walls in delaying starch digestion, the role of the protein matrix has received little research attention. The aim of this study was to evaluate if the protein matrix and cell wall may present combined physical barriers retarding enzyme hydrolysis of intracellular starch. Intact cotyledon cells were isolated from navy beans and used to assess the barrier effect of the protein matrix on the digestion of starch under conditions simulating the upper gastrointestinal tract. The cells were pretreated with pepsin at 37 °C and pH 2.0 for 1, 4, or 24 h and without pepsin for 24 h (control) to facilitate removal of the intracellular protein matrix prior to cooking and simulated in vitro digestion. A longer pretreatment time resulted in a lower protein content of the cells and a higher initial rate and extent of starch hydrolysis. We suggest that in addition to the primary cell wall barrier, the protein matrix provides a secondary barrier restricting the accessibility of α-amylase to starch. This study provides a new fundamental understanding of the relationship between the structural organization of legume cotyledon cells and starch digestion that could inform the design of novel low glycemic index foods.

Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food

Solanum nigrum (SN) is an underutilised food crop, rich in polyphenols, antioxidants and other functional bioactive components. In this study, the formulated functional soup mix of SN leaves evaluated the α-amylase inhibition activity and also studied the amylase inhibition during in vitro-digestion process of the soup and in simulated assimilation. The soup mix was also studied and compared with standard cornstarch for in vitro starch digestion kinetics for 3 h at 15 min intervals and the respective hydrolysis index and predictive glycemic index were also determined to identify whether the soup was diabetic-friendly for consumption. It was found that the α-amylase inhibition rate of SN leaf (100 mg/mL) was 84.46% and the soup mix (100 mg/mL) was 97.95% and their respective IC50 were, 21.65 and 7.68 mg/mL respectively. On in vitro digestion, it was found that the amylase inhibition increased in the supernatant of later stages of digestion and residual digestate had very less levels at the end of the intestinal phase. On the in vitro starch digestion kinetics, it was observed that the soup mix was having around 39.72% starch hydrolysis rate, 52.29 hydrolysis index and 53.27 glycemic index, making it a low glycemic food with a low glycemic response, thus diabetic-friendly.

Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments

Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 % MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 % MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 % MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 % MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 % MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.

Mechanistic insights into the influence of flavonoids from dandelion on physicochemical properties and in vitro digestibility of cooked potato starch

Flavonoids extracted from a potential edible dandelion were found to exhibit a high level of pancreatic α-amylase inhibitory activity. However, the effects of dandelion flavonoids on starch physicochemical properties and in vitro digestibility have not yet been examined. This study investigated the crystalline characteristics, infrared spectrum, rheology, thermal behavior and microstructure, and enzymatic hydrolysis of cooked potato starch in the presence of dandelion flavonoids, aiming to quantify the interactions between starch and dandelion flavonoids. The textural parameters and moduli of cooked starch pastes decreased significantly with the addition of flavonoids. Compared with the pure starch paste, the starch-flavonoids complex pastes exhibited a looser gel network structure. The digestion rate coefficient ( k ) and terminal digestibility ( C ∞ ) were significantly decreased from 0.119 to 0.083 1/min and 94.6% – 75.8%, respectively, resulting in a significant increase in resistant starch (RS) content in the presence of 10% dandelion flavonoids. The decline in the rate and extent of starch hydrolysis was mainly attributed to the interaction between starch and dandelion flavonoids through non-covalent bonding, as evidenced by XRD and FT-IR data. The interaction might hinder starch digestion by limiting the availability of starch substrate to amylase, as well as restricting gelatinization of starch granules during cooking, which were supported by the increased crystallinity, higher gelatinization temperatures and enthalpy change with flavonoids addition. The present study demonstrates that dandelion flavonoids can potentially be used as a functional additive for making low glycemic index (GI) diets for managing human health. • Interactions between cooked potato starch and dandelion flavonoids were studied. • Hardness and modulus decreased in the starch pastes with the flavonoids added. • Starch hydrolysis decreased with increasing flavonoids addition. • Dandelion flavonoids protected starch from gelatinization during cooking. • The decreased starch hydrolysis mainly due to the formation of flavonoids-starch complex.

The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification

This study explored the influence of germination and fortification on the functionality and digestibility of brown rice from the perspective of starch structure changes. The surface of germinated brown rice starch appeared some pits and holes under the action of endogenous hydrolase, and the amylose content, relative crystallinity and short-range order of the starch decreased significantly after germination. However, the fortification treatment seemed to intensify the enzymatic hydrolysis of germinated brown rice starch, showing deeper pits, lower short-range order and less double helix structure. These changes in structural characteristics led to a significant decrease in peak viscosity, enthalpy change (ΔH) and starch hydrolysis rate after germination and fortification treatment. As the germination time increased, the trend became more obvious. And the peak viscosity and enthalpy change (ΔH) of fortified brown rice reached the minimum values of 290.89 cP and 13.73 J/g after 34 h of germination, respectively, while the starch hydrolysis rate reached the maximum value of 85.42 %. Overall, the combination of germination and fortification could be an effective method to adjust the functional and digestive characteristics of starch by changing its structural characteristics.

Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food

This study aimed to evaluate the effect of solid-state fermentation of Rhizopus oryzae on the flavor of wheat bran and the sensory properties of bran-containing cake. The results of comprehensive sensory evaluation and electronic nose analysis showed that the optimal time for solid-state fermentation was 36 h. GC-MS analysis showed that the relative levels of unpleasant flavor substances such as n-hexanal, heptanal, and benzaldehyde were decreased, while the relative contents of various aromatic components such as alcohols and esters were increased in fermented wheat bran compared to unfermented wheat bran. Moreover, the addition of fermented wheat bran significantly improved the sensory and nutritional properties of the bran-containing cake. The contents of protein and dietary fiber were significantly increased in the cake, while the carbohydrate content was obviously decreased. Fermented wheat bran not only improved the flavor and texture properties, but also reduced the in vitro starch digestibility. Compared to traditional cakes, the fast digestible starch decreased by 37.03 ± 1.54% and the hydrolysis rate of starch reduced approximately 23.89% in bran-containing cake. Results showed solid-state fermentation of wheat bran by Rhizopus oryzae is a feasible approach to expand the utilization of wheat bran in food processing.