Enzymatic modification of wheat bran: Effect on functional and physicochemical properties

Bioactive Carbohydrates and Dietary Fibre Pub Date : 2025-02-21 DOI:10.1016/j.bcdf.2025.100472

Reshma Saroj , Mudasir Ahmad Malik , Devinder Kaur

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Abstract

Bran from six various wheat varieties was used in this study subjected to enzymatic treatment and was evaluated for physicochemical, functional and antioxidant properties along with mineral content analysis. Six wheat cultivars used for the study were HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343. Wheat bran was treated with three different enzymes namely β-gluconase, Xylanase and Cellulase. The functional properties of bran were substantially altered by the enzyme treatment. All enzyme treatments caused increase in bulk density and decrease in water binding capacity, oil binding capacity and swelling power. Maximum effect on functional properties was observed by the cellulase enzyme modification. Total phenol content and antioxidant properties were increased after enzyme treatment and maximum increase was found in cellulase enzyme treatment followed by xylanase and β-gluconase. Soluble fiber content was increased while as insoluble fiber content was decrease after enzyme modification. The concentration of calcium was found highest and concentration of cupper was found lowest in all bran samples and concentration of all the studied minerals increased significantly (p ≤ 0.05) after enzyme treatment. Pearson correlation and he principal component analysis was carried out to determine the relationship among different physicochemical, functional and antioxidant properties of bran samples.

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