Processing of wheat non starch polysaccharides for the optimization of their functional and nutritional characteristics
Résumé
Ozone treatment is mostly used on cereal grains for microbial stabilization, food storage and grain processing. The effect of Ozone on wheat major constituents (i.e. starch, proteins) is well known, but its impacts on non-starch polysaccharides from wheat bran have not been widely studied. This work deals with the optimization of wheat bran functional and nutritional properties using ozone. The effect of zone on the structure, functional and physico-chemical properties of wheat bran were investigated. With increasing consumption of ozone, it was observed an increase in the carbonyl, carboxyl and dietary soluble fibers contents, as well as a decrease in the pH and molecular weight distribution of some soluble fibers. The results demonstrate that the wheat bran processed with ozone was changed in its molecular level. Further, preliminary binding analysis showed the binding capacities of wheat bran significantly changed. It was possible to demonstrate variations on antioxidant and biological activities. All these changes directly affected the modified non-starch polysaccharides properties, resulting in significant differences in terms of bread rheological qualities, proving the effectiveness of using ozone as an oxidizing agent for wheat bran modification.
Domaines
Chimie
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