Abstract:To compare clarify the effect of ordinary crushing and superfine grinding on the physicochemical properties of wheat bran and wheat bran dietary fiber, the water-holding capacity (WHC), oil-holding capacity (OWC), water-swelling capacity, viscosity, cation exchange capacity, and adsorption capacitiesfor lipids, cholesterol, bile salts and glucose were determined. The results showed that wheat bran dietary fiber had higher WHC and OWC than wheat bran. Superfine grinding could further increase the WHC and OWC of wheat bran dietary fiber (4.99 mg/g and 6.30 mg/g, respectively). At a sodium bile acid concentration of 3 mg/mL, the capacities of ultrafine wheat bran and wheat bran dietary fiber for sodiumbile acid absorption were the highest (40.58 mg/g and 46.08 mg/g, respectively). The absorption capacities of wheat bran and wheat bran dietary fiberfor glucose (in the range of 50~100 mmol/L) increased significantly after superfine grinding. At pH 7, the cholesterol absorption capacity of wheat bran subjected to conventional crushing was lower than that of conventionally crushed wheat bran dietary fiber, whilst the cholesterol absorption capacity of wheat bran after ultrafine grinding was higher than that of ultrafine wheat bran dietary fiber. The conventionally crushed wheat bran had the highest adsorption capacities for unsaturated fatty acids and saturated fatty acids (1.56 g/g and 1.13 g/g, respectively).This research showed that the wheat bran and the wheat bran dietary fiber table exhibited different physicochemical properties after the treatments, which provides a theoretical basis for the food utilization of wheat bran and studies onits influences on the physicochemical properties of the resulting food systems.
