Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran

Xin-Yi Tian; Jian-Fu Liu; Zhuo Cheng; Na-Na Wu; Bin Tan

doi:10.1016/j.foodres.2024.114310

Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran

Food Res Int. 2024 Jul:187:114310. doi: 10.1016/j.foodres.2024.114310. Epub 2024 Apr 17.

Authors

Xin-Yi Tian¹, Jian-Fu Liu², Zhuo Cheng³, Na-Na Wu⁴, Bin Tan⁵

Affiliations

¹ Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
² College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
³ Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
⁴ Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China. Electronic address: wnn@ags.ac.cn.
⁵ Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China. Electronic address: tb@ags.ac.cn.

PMID: 38763627
DOI: 10.1016/j.foodres.2024.114310

Abstract

Rice bran was modified by steam explosion (SE) treatment to investigate the impact of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber (IDF) extracted from rice bran. IDF with SE treatment from scanning electron microscopy images showed a porous honeycomb structure, and lamellar shape in IDF became obvious with the increase of steam pressure. The relative crystallinity and polymerization degree of crystalline regions in IDF from rice bran with SE treatment from X-ray diffraction analysis were decreased. Differential scanning calorimetry results showed that thermal stability of IDF with SE treatment increased with the increase of crushing degree. The results of FT-IR also suggested that some glycosidic and hydrogen bonds in IDF could be broken, and some cellulose and hemicellulose were degraded during SE process. The physicochemical and functional characteristics of IDF, including water-holding capacity, oil-holding, glucose adsorption capacity, α-amylase and pancreatic lipase inhibition capacity were decreased with the increase of steam pressure and crushing degree. The swelling and nitrite adsorption capacities of IDF were increased first and then decreased with the increase of steam pressure. The physicochemical and functional characteristics of IDF from rice bran were improved after SE treatment, which might provide references for the utilization of IDF from rice bran with SE treatment.

Keywords: Functional characteristics; Insoluble dietary fiber; Physicochemical characteristics; Rice bran; Steam explosion treatment; Structure; Thermal stability.

MeSH terms

Calorimetry, Differential Scanning
Dietary Fiber* / analysis
Food Handling / methods
Hot Temperature
Microscopy, Electron, Scanning
Oryza* / chemistry
Particle Size*
Pressure*
Solubility
Spectroscopy, Fourier Transform Infrared
Steam*
X-Ray Diffraction