Abstract Hard white winter wheat (Triticum aestivm L.) bran was grinded by an eccentric vibratory mill below 30 ± 0.5 °C, and the effect of processing times (15, 20, 25 and 30 min) on the physicochemical and antioxidant properties of the superfine powder was investigated with disc-milled powder as control in the study. After vibratory milling treatment, the particle size of powder effectively reduced to a micron scale and the brightness increased, as well as the contents of soluble dietary fiber and phytic acid increased. Compared with the control, the eccentric vibratory milled bran powder showed higher values in bulk density (from 0.27 to 0.39 g/mL), tapped density (from 0.31 to 0.76 g/mL), water holding capacity (from 4.20 to 7.00 g/g), swelling capacity (from 1.67 to 2.87 g/g) and oil binding capacity (from 1.50 to 2.61 g/g), while lower values in angles of repose and slide in the processing time sequence. Meanwhile, the thermal stability was enhanced. And the decreases of IC50 values for DPPH radical scavenging activity and ferrous ion-chelating activity suggested the improvement of antioxidant activity for bran superfine powder. The results indicated that the eccentric vibratory milled wheat bran superfine powder have various potential applications as food and pharmaceutical additives to improve the uniformity and/or to enhance functionalities of final products.

中文翻译：

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偏心振动磨制硬白冬小麦麸皮超细粉的理化和抗氧化性能

摘要 硬白冬小麦 (Triticum aestivm L.) 麸皮通过偏心振动磨机在 30 ± 0.5 °C 下研磨，加工时间（15、20、25 和 30 分钟）对其理化和抗氧化性能的影响在研究中，用盘磨粉作为对照研究了超细粉。经振磨处理后，粉体粒径有效减小至微米级，亮度增加，可溶性膳食纤维和植酸含量增加。与对照相比，偏心振动研磨的麸皮粉在堆积密度（从 0.27 到 0.39 g/mL）、振实密度（从 0.31 到 0.76 g/mL）、保水能力（从 4.20 到 7.00 g/g）方面表现出更高的值)、溶胀能力（从 1.67 到 2.87 g/g）和油结合能力（从 1.50 到 2.61 g/g），而在处理时间序列中，休止角和滑动角的值较低。同时，提高了热稳定性。DPPH自由基清除活性和亚铁离子螯合活性IC50值的降低表明麸皮超细粉的抗氧化活性提高。结果表明，偏心振动磨碎的麦麸超细粉作为食品和药物添加剂具有多种潜在应用，可提高最终产品的均匀性和/或增强其功能。