Effects of microfluidization process on physicochemical properties of wheat bran

Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

“…The particle sizes (d 50 ¼ 14e18 mm) were actually slightly increased compared to the wet ground ultra-fine materials (Table 2). Contrary to our results, Wang et al (2012) observed a decrease of wheat bran particle size after the microfluidization (d 50 was reduced from 473 to 16 mm after 5 passes). The different results are probably due to the preceding wet grinding used in our work.…”

“…Wet-ground aleurone had similar WBC as aleurone preparation without wet grinding, but further microfluidization increased its WBC ( Table 2). The improvement of WBC of microfluidized wheat bran was also noticed by Wang et al (2012) (4 g H 2 O/g in raw bran and 7.6 g H 2 O/g in 5-times microfluidized bran). The enzymatic treatment associated with wet grinding/microfluidization reduced the WBC of the three bran preparations in agreement with Santala et al (2013) and Petersson et al (2013).…”

“…Enzymatic treatments on wheat bran disintegrated its structure in low (40%) or high (90%) moisture conditions (Santala et al, 2011) and have been shown to improve its performance in baking applications (Katina et al, 2006). Microfluidization was also recently shown to be efficient in reducing wheat bran particle size (Wang et al, 2012). In this technique, the sample under high pressure is forced through an auxiliary processing module and an interaction chamber made out of small channels, resulting in high stream velocities and shear forces as the sample collides with itself and the channel walls (Chen et al, 2013).…”

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

“…The micron particle size and particle size distribution of the samples were measured with a laser scattering particle analyzer (Wang et al, 2012b) (S3500, Microtrac company, USA). The diameter, surface area per unit volume, D90, D50, and D10, which represent 90, 50, and 10% (on volume basis) of particles smaller than the size indicated, were determined.…”

“…The subsequent concentration during freezing and freeze-drying leads to an OHC decrease in IDF. The high OHC of the HPH and HPH+HIU treated IDF suggests that IDF produced in these processes can be used as a fibre-rich ingredient in food formulations requiring good oil retention and cholesterol absorption (Wang et al, 2012b). Figure 7 shows the effect of HPH, HIU, and HPH+HIU on cation-exchange capacity (CEC).…”