Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods.

Wheat bran (WB) is a well-known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments.

Wheat bran layers: composition, structure, fractionation, and potential uses in foods.

Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods.

Glycemic Response and Fermentation of Crystalline Short Linear α-Glucans from Debranched Waxy Maize Starch.

The glycemic index (GI) is used to rank foods based on postprandial blood glucose response. GI test requires that 50 g of available carbohydrate be used. Available carbohydrate is often calculated as total carbohydrate minus dietary fiber; yet, AOAC fiber methods do not always include resistant starch (RS).

Wheat bran particle size influence on phytochemical extractability and antioxidant properties.

It is unknown if particle size plays a role in extracting health promoting compounds in wheat bran because the extraction of antioxidant and phenolic compounds with particle size reduction has not been well documented. In this study, unmilled whole bran (coarse treatment) was compared to whole bran milled to medium and fine treatments from the same wheat bran. Antioxidant properties (capacity, ability, power), carotenoids and phenolic compounds (phenolic acids, flavonoids, anthocyanins) were measured and compared.

Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content.

To determine the rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents in a starch sample, the addition of amyloglucosidase is often used to convert hydrolyzates from α-amylase digestion to glucose. The objectives of this study were to investigate the exact role of amyloglucosidase in determining the digestibility of starch and to understand the mechanism of enzymatic actions on starch granules. Four maize starches differing in amylose content were examined: waxy maize (0.