Aktas-Akyildiz, EdaMasatcioglu, M. TugrulKöksel, Hamit2020-08-302020-08-302020Aktaş Akyıldız, E., Masatcıoğlu, M. T., & Köksel, H. (2020). Effect of extrusion treatment on enzymatic hydrolysis of wheat bran.0733-52101095-9963https://doi.org/10.1016/j.jcs.2020.102941https://hdl.handle.net/20.500.12713/413Aktas-Akyildiz, Eda/0000-0001-7870-9464WOS: 000536752600014Köksel, Hamit (isu author)Although, 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.eninfo:eu-repo/semantics/closedAccessWheat BranDietary FibreExtrusionEnzymatic HydrolysisArticle93WOS:0005367526000142-s2.0-85081005458Q210.1016/j.jcs.2020.102941Q1