Effects of microfluidization on microstructure and physicochemical properties of corn bran. Journal of Cereal Science, July 29, 2013. Tao Wang, Xiuhua Sun, Julia Raddatz, Guibing Chen.
Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus; School of Food Science & Technology, Dalian Polytechnic University; Department of Nutrition, University of North Carolina at Greensboro, The North Carolina Research Campus.
Corn bran was treated by the microfluidization process and the resulting changes in its microstructure and physicochemical properties were examined. The results showed that the microfluidization process could effectively decrease particle size of corn bran and loosen microstructure of the bran matrix. This led to a significant decrease in bulk density and increases in specific surface area. The swelling capacity, water-holding capacity, oil-holding capacity, and cation-exchange capacity increased by 140%, 90%, 140%, and 90%, respectively, after a total of 8 passes through the IC200 and IC87 chambers. In addition, microscopic analysis revealed a gradual disintegration of original cell wall structure and the dissociation of different bran tissues as the extent of microfluidization treatment increased. Findings of this study highlighted the great potential of the microfluidization process in producing a high-quality fiber ingredient from corn bran.