Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

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dc.authorid0000-0001-7870-9464
dc.contributor.authorAktaş Akyıldız, Eda
dc.contributor.authorMasatcıoğlu, M. Tuğrul
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-06-19T12:15:07Z
dc.date.available2020-06-19T12:15:07Z
dc.date.issued2020en_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractAlthough, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and enzymatic hydrolysis of wheat bran was investigated. Extrusion treatment increased fibre solubility at all process conditions and the screw speed was found to be the most effective parameter. Physicochemical properties of bran were affected from extrusion treatments. While the water-binding capacities of extruded brans were lower than that of non-extruded wheat bran, their water solubilities were higher. Enzymatic hydrolysis increased the soluble DF content of the bran samples as compared to those of respective samples at the beginning of incubation. The results showed that extrusion treatment can be used to disrupt the wheat bran microstructure and thus to increase the soluble fibre content. Enzymatic hydrolysis can also be used for increasing solubility further. The outcomes of this study can be utilized for improving the technological functionality of cereal fibres to develop high fibre ingredients for food applications.
dc.description.provenanceSubmitted by Eda Aktas Akyildiz (edaaktas@hitit.edu.tr) on 2020-06-19T11:11:43Z No. of bitstreams: 0en
dc.description.provenanceApproved for entry into archive by Fatma Özdemir (fatmaozdemir@hitit.edu.tr) on 2020-06-19T12:15:07Z (GMT) No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-06-19T12:15:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.citationAktaş, A, E., Masatcıoğlu, M, T., Köksel, H. (2020). Effect of extrusion treatment on enzymatic hydrolysis of wheat bran, Journal of Cereal Science, 93.
dc.identifier.doi10.1016/j.jcs.2020.102941
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2020.102941
dc.identifier.urihttps://hdl.handle.net/11491/5783
dc.identifier.volume93en_US
dc.identifier.wosWOS:000536752600014
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectWheat Branen_US
dc.subjectDietary Fibreen_US
dc.subjectExtrusionen_US
dc.subjectEnzymatic Hydrolysisen_US
dc.titleEffect of extrusion treatment on enzymatic hydrolysis of wheat bran
dc.typeArticle

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