These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran.
    Author: Silventoinen P, Kortekangas A, Ercili-Cura D, Nordlund E.
    Journal: Food Res Int; 2021 Jan; 139():109971. PubMed ID: 33509517.
    Abstract:
    Dry milling and air classification were applied to produce three different ingredients from wheat and rye brans. Dried and pin disc-milled brans having particle size medians of 89-131 µm were air classified to produce protein- and soluble dietary fibre-enriched hybrid ingredients (median particle size 7-9 µm) and additionally brans were ultra-finely milled (median particle size 17-19 µm). The samples were characterised in regard to their composition and techno-functional properties. In air classification, protein content increased from 16.4 and 14.7% to 30.9 and 30.7% for wheat and rye brans, which corresponded to protein separation efficiencies of 18.0 and 26.9%, respectively. Concurrently, the ratio between soluble and insoluble dietary fibre increased from 0.22 to 0.85 for wheat and from 0.56 to 1.75 for rye bran. The protein- and soluble dietary fibre-enriched wheat bran fraction showed improved protein solubility at alkaline pH when compared to pin disc- and ultra-finely-milled wheat bran, whereas less difference between the wheat ingredients was observed at native and acidic pH. The protein- and soluble dietary fibre-enriched rye bran fraction exhibited lower solubility than the pin disc- or ultra-finely-milled rye brans at all the studied pH-values. Ultra-fine milling alone decreased protein solubility and increased damaged starch content when compared to the pin disc-milled brans. Both protein enrichment and ultra-fine milling improved colloidal stability in comparison to the pin disc-milled raw materials. The lowest water and oil binding capacities were obtained for the protein-enriched fractions. Ultrasound-assisted emulsification of the protein- and soluble dietary fibre-enriched fractions and the ultra-finely-milled brans revealed no major differences in the visual quality or stability of the emulsions. The results suggest that modification of the techno-functional properties of cereal brans may be acquired via both air classification and ultra-fine milling.
    [Abstract] [Full Text] [Related] [New Search]