Study On Enzymatic Fermentation Of The Steam Exploded Wheat Bran Powder

In this paper,wheat bran was used as raw material,the raw wheat bran was modified by steam exploded technology,and then coupled with superfine grinding(SG)technology and simultaneous saccharification and fermentation technology(SSF),respectively,to study the physical structure,chemical composition and physical and chemical properties of wheat bran,in order to improve the functional properties and sensory quality of wheat bran.The wheat bran powder was sieved into 450,250,100 and 76 ?m,respectively,after the powder was pretreated by the processing of steam explosion-assisted superfine grinding(SESG).The results showed that the yield of finer powder(particle size less than 100 ?m)increased significantly in comparison to the SG powder,especially the 76 ?m powder,its yield reached up to the maximum of 64.87%;meanwhile,after the processing SESG,the different particle size of wheat bran powder was redistributed,particularly the 76 ?m powder of total dietary fiber(TDF)decreased markedly,the data showed that its contents decreased from 46.67 ±1.02 to 39.21 ± 1.11%;however,the functionality and antioxidant of 76 ?m powder increased significantly,its water holding capacity(WHC)and water soluble index(WSI)reached up to the maximum of 4.64±0.21 g/g and 210.17±6.31 mg/g,respectively,and the content of total phenolics and flavonoids reached up to the maximum of 7.27 ±0.16 GAE/100g DW and 378.97±1.35?g CE/g,respectively.The processing of steam explosion-assisted saccharification and fermentation technology(SSF)was applied to improve the sensory quality of wheat bran powder.Methods:wheat bran was treated by steam explosion.Thereafter,ten different forms were evaluated,combined steam exploded wheat bran with cellulose/amylase and lactic acid bacteria/yeast using as trials,the same conditions of SSF without the addition of steam explosion using as controls.Then,the physical and chemical indexes and sensory quality of wheat bran powder were evaluated.Results:Steam explosion-assisted Cellulase/Lactic acid bacteria wheat bran(SCL)had the most significant improvement on the physical and chemical index and sensory quality.The bitterness value reached the lowest 22.9±2.89,the acidity was 0.48 ± 0.031 mol/L,the pH value was 4.61,the acidity was moderate.|?E|reached the minimum of 0.42± 0.46,the color was close to brown,and the overall acceptability reached a maximum of 8.57±0.83.The best dispersion time was 15.12 ±0.0904 as the preparation was 60 mg/mL.The gritty feeling did not change significantly.The highest sensory score and the lowest coefficient of variability were 8.62%and 8.78%,respectively.Conclusion:the processing of SESG and steam explosion-assisted SSF was able to improve significantly the functionality and sensory quality,respectively,which is possible to obtain a guiding for the application and development of wheat bran in the food preparation.