ArticleFood chemistry: X2022
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Advances in Dietary Fiber: Classification, Functional Properties, Interactions, and Valorization of Dietary Fiber from Food Processing By-Products.Foods (Basel, Switzerland) · 2026Review
- Individual and combined ultrasonic-enzymatic treatments for modifying soybean residue (okara) fiber: impacts on structure, physicochemical, and functional properties.Ultrasonics sonochemistry · 2026Article
- Valorization of green tea residues through dual carboxymethylation-homogenization treatment for improved dietary fiber functionality.Food chemistry: X · 2026Article
- DOE-Based Optimization of Dietary Fiber Extraction Process and Bioactivity Evaluation of Plum (Foods (Basel, Switzerland) · 2026Article
- Study on the ultrasonic treatment of black rice dietary fiber and its effect on anthocyanin adsorption.Ultrasonics sonochemistry · 2025Article
- Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties.Food science & nutrition · 2025Article
- Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release.Food chemistry: X · 2025Review
- Structure, physicochemical properties, and hypolipidemic activity of soluble dietary fiber obtained from button mushroom (Food chemistry: X · 2025Article
- Effects of ultrasonic modification on physicochemical and structural properties of pomelo peel soluble dietary fiber extracted by alkali.Scientific reports · 2025Article
- Optimization of Solid-State Fermentation Process for Dietary Fiber in Flaxseed Meal and Analysis of Its Microstructure and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- The Particle Size of Wheat Bran Dietary Fiber Influences Its Improvement Effects on Constipation.Foods (Basel, Switzerland) · 2025Article
- Effects of hydrodynamic cavitation combined with snail enzyme treatment on the structure and functional properties of water-soluble dietary fiber in rice husks.Ultrasonics sonochemistry · 2025Article
- High molecular weight soluble dietary fiber of corn bran exhibits stronger inhibitions in digestibility and short-term retrogradation of corn starch than low molecular weight soluble fiber.Food chemistry: X · 2025Article
- Enhancing Rice Bran Soluble Dietary Fiber Yield Through Sequential Ultrasound-Xylanase Treatment.Foods (Basel, Switzerland) · 2025Article
- Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch.Food chemistry: X · 2024Article
- Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with PectinexFoods (Basel, Switzerland) · 2024Article
- Effect of Solid-State Fermentation ofFoods (Basel, Switzerland) · 2024Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
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Abstract
Soluble dietary fiber (SDF), which is a component of dietary fibers exhibit many physiological functions, biological activity, and good gel forming ability. In this study, extraction of SDF from corn bran was evaluated using twin-screw extrusion and ultrasonic treatment and the combinations of the respective methods with dual enzyme hydrolysis. The monosaccharide compositions, molecular weight, physicochemical properties, and structural and functional characteristics were determined. The results showed that ultrasonic and twin-extrusion treatments significantly increased the SDF content from 2.42 to 4.58 and 6.54%, respectively. Dual enzyme hydrolysis further increased the SDF content. Modification treatment changed the monosaccharide composition, improved physicochemical and functional properties, such as water and oil holding capacity, nitrite adsorption, and antioxidative ability. In conclusion, physical modification combined with enzyme treatment distinctly improved the extraction yield, physicochemical and functional properties of SDF. Therefore, the modified SDF is suitable as a functional food additive.
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