Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorAktas-Akyildiz, Eda
dc.contributor.authorMasatcioglu, M. Tugrul
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-08-30T20:06:11Z
dc.date.available2020-08-30T20:06:11Z
dc.date.issued2020
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.descriptionAktas-Akyildiz, Eda/0000-0001-7870-9464en_US
dc.descriptionWOS: 000536752600014en_US
dc.descriptionKöksel, Hamit (isu author)en_US
dc.description.abstractAlthough, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and enzymatic hydrolysis of wheat bran was investigated. Extrusion treatment increased fibre solubility at all process conditions and the screw speed was found to be the most effective parameter. Physicochemical properties of bran were affected from extrusion treatments. While the water-binding capacities of extruded brans were lower than that of non-extruded wheat bran, their water solubilities were higher. Enzymatic hydrolysis increased the soluble DF content of the bran samples as compared to those of respective samples at the beginning of incubation. The results showed that extrusion treatment can be used to disrupt the wheat bran microstructure and thus to increase the soluble fibre content. Enzymatic hydrolysis can also be used for increasing solubility further. The outcomes of this study can be utilized for improving the technological functionality of cereal fibres to develop high fibre ingredients for food applications.en_US
dc.identifier.citationAktaş Akyıldız, E., Masatcıoğlu, M. T., & Köksel, H. (2020). Effect of extrusion treatment on enzymatic hydrolysis of wheat bran.en_US
dc.identifier.doi10.1016/j.jcs.2020.102941en_US
dc.identifier.issn0733-5210en_US
dc.identifier.issn1095-9963en_US
dc.identifier.scopus2-s2.0-85081005458en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2020.102941
dc.identifier.urihttps://hdl.handle.net/20.500.12713/413
dc.identifier.volume93en_US
dc.identifier.wosWOS:000536752600014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamiten_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWheat Branen_US
dc.subjectDietary Fibreen_US
dc.subjectExtrusionen_US
dc.subjectEnzymatic Hydrolysisen_US
dc.titleEffect of extrusion treatment on enzymatic hydrolysis of wheat branen_US
dc.typeArticleen_US

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