Studying Structure-activity Relationship Of Wheat Bran Dietary Fiber And Selective Restructuring Chemical Composition

Wheat bran is the main by-product in the starch production process, and the annualoutput can reach up to more than 30 million tonnes. The test showed the all components of thedry wheat bran are as following: dietary fiber38.56,starch 20.56%, protein 17.83%, ash 4.67%,and oil 4.84%.Although, there are rich starch enzymes, vitamins and minerals in wheat bran,currently, it is only used for animal feed, without any further processing and re-use. SinceChina is a great agricultural country, wheat bran, the by- product of the flour mills, is a kindof sufficient source with cheap price. By deep processing, it can bring considerable economicbenefits for agriculture and food industry. Besides, the product can provide people with abalanced diet, improve the physical quality and fitness of the whole population.The test showed the all components of the dry wheat bran are as following: starch39.15%, protein 18.05%, ash 5.93%, and oil 2.39%.If the wheat bran is been used, it can notonly make full use of resource, but also increase the economic benefit. By using the methodof inserting and exclusive, this paper restructured the chemical composition of wheat dietaryfiber, analyzed the chemical composition of the raw material and product, tested thefunctional property of wheat dietary fiber( water retention capacity, oil holding capability andexpansive force), and observed the surface structure informed by the data of surface area andbulk density. What’s more, thermogravimetric analysis, infrared spectrum and other analyticalequipment were used to explore the change of chemical structure.In this paper, comparative studies explored the relationship among the functionalproperties of wheat dietary fiber, chemical compositions, and surface morphology.Theresearch results demonstrated that the indexes of water retention capacity, oil holdingcapability and expansive force of wheat bran dietary fiber were in inverse proportionrelationship to the starch and protein content, and the protein content had relatively largereffects on wheat bran dietary fiber, all of which were, at least, caused by factors such asmicro structure and specific surface area.Based on the structure-function relationship study, the paper carried out chemicalreconstruction experiment. By using wheat bran as raw material, step-by-step programs wereadopted to remove the starch and protein for preparing wheat dietary fiber with prominentfunctional property. The optimized experimental results showed that by using alpha amylaseand protease to treat wheat bran, the total dietary fiber could increase to 83.21% from 34.51%,the water retention capacity, oil holding capability and expansive force could increased by116.71%、156.79 and 40.41%, respectively. The further study showed that during the processof wheat dietary preparation, by adopting the order of alpha amylase, alkaline protease, andstarch glycosidase enzymes, the wheat bran dietary fiber content increased by 20.75%.At last, this paper designed the wheat bran separation process and method. From theperspective of preparation process, the results provided an highly valuable and availablestep-by-step process to recycle the whole resource of wheat bran.