Abstract Although, 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.

中文翻译：

---

挤压处理对麦麸酶解的影响

摘要 虽然麦麸是膳食纤维（DF）的良好来源，但由于可溶性DF含量相对较低，因此存在一定的缺点。因此，在目前的研究中，研究了挤压处理对麦麸微观结构和酶水解的影响。挤出处理在所有工艺条件下都增加了纤维的溶解度，并且发现螺杆速度是最有效的参数。麸皮的理化性质受到挤压处理的影响。虽然挤压麦麸的水结合能力低于非挤压麦麸，但它们的水溶性更高。与孵育开始时的各个样品相比，酶促水解增加了麸皮样品的可溶性 DF 含量。结果表明，挤压处理可以破坏麦麸的微观结构，从而增加可溶性纤维含量。酶促水解也可用于进一步增加溶解度。这项研究的结果可用于改进谷物纤维的技术功能，以开发用于食品应用的高纤维成分。