Effect of Extrusion, Steam Explosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran

This work evaluated the extrusion, steam explosion and enzymatic hydrolysis on the physical and chemical properties of wheat bran. At the same particle size, the three treatments effectively improve the water holding capacity and swelling capacity of wheat bran. Among them, steam exploded wheat bran had the highest water holding capacity and swelling capacity, followed by extruded wheat bran. All the three treatment have a weakened effect on sodium cholate adsorption capacity, cation exchange capacity and phytate content of wheat bran. Compared with enzymatic hydrolysis, steam explosion and extrusion have a stronger impact on these indexes. Moreover, water holding capacity, swelling capacity, L* value, sorption capacity of sodium cholate, cation exchange capacity and phytate content of decreased with the decrease of particle size of bran. In the range of 450–150 µm, the particle size had a significant effect on the physical and chemical properties of bran. Therefore, extrusion and steam explosion are highly potential for use as new treatment methods on wheat bran.