数字农科院2.0

Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content

文献类型： 外文期刊

作者： Shaoshuang Qin;Ming Li;Yulu Yang;Yingquan Zhang;Boli Guo;Wen Li;Bo Zhang

作者机构：

关键词： Crystallinity;Hydration capabilities;Induced electric field;Thermal stability;Wheat Bran

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2025 年 201 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Improving the content and physicochemical properties of soluble dietary fiber (SDF) in wheat bran (WB) is conducive to enhancing the palatability and processing adaptability of bran-containing products. In this study, induced electric field (IEF) was employed for the modification of WB. The IEF modification conditions were optimized, and the effects on the structural and physicochemical properties of WB and its SDF were evaluated. The results showed that under the excitation voltage of 500 V, treatment time of 40 min, and NaCl concentration of 0.1 %, the SDF content in WB increased from 7.69 % to 12.02 %. The IEF-modified WB exhibited a porous structure and better hydration capabilities. Furthermore, the IEF modification resulted in a reduction in the crystallinity of WB, from 10.07 % to 9.06 %, and in the thermal stability, from 300.02℃ to 287.58℃ of the maximum decomposition. The SDF extracts study showed that IEF treatment destroyed the compact structure, reduced the thermal stability, and decreased the molecular weight and particle size from 1010 nm to 227 nm. In conclusion, IEF can effectively increase the SDF content and improve the quality of WB, which offers a theoretical reference for the comprehensive utilization of WB.

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