Journal Articles

Modeling the effects of microfluidization conditions on properties of corn bran

August 11, 2016

Fuli He, Tao Wang, Si Zhu, Guibing Chen. 2016. Modeling the effects of microfluidization conditions on properties of corn bran. Journal of Cereal Science, 71(86-92).

Author Affiliations

Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC, 28081, USA


Corn bran was microfluidized through a 200-μm channel in the pressure range of 124.1–158.7 MPa for 1–5 passes following the central composite experimental design. Physicochemical properties and antioxidant properties of microfluidized bran samples were measured and fitted to the second order polynomial model. The response surface equations obtained showed that all the properties examined had a positive linear relationship with pressure and a negative quadratic relationship with number of passes except for ABTS radical scavenging activity which was quadratically related to both processing parameters. The number of passes generally had a more pronounced effect on the examined properties compared with pressure. Within the experimental range, the maximum values of swelling capacity, water-holding capacity, and oil-holding capacity were respectively 10.62 ml/g d.w. (at 158.7 MPa), 5.49 g water/g d.w. (at 158.7 MPa), and 4.61 g oil/g d.w. (at 124.1 MPa); the maximum values of surface reactive phenolic content, DPPH and ABTS radical scavenging activities were 148.80 mg/FAE g d.w. (at 158.7 MPa), 50.02 μmol TE/g d.w. (at 158.7 MPa), and 47.90 μmol TE/g d.w. (at 145.9 MPa), respectively. All maximum values of the properties occurred at 5 passes.

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