Study on the Physicochemical Properties and Fermentation Degradation Characteristics of Dietary Fiber Polyphenol Complex of Wheat Bran
ZHANG Jingwen
LIU Ruishan
SHEN Ruiling
LI Pengchong
Abstract：To promote the high-value utilization of wheat processing by-products,the physicochemical properties and fermentation degradation characteristics of wheat bran(WB)and wheat bran dietary fiber polyphenol complex(SDF-P)were systematically analyzed.Firstly,the basic physical and chemical properties such as solubility,bulk degree,water/oil holding capacity,freeze-thaw stability and thermal properties were determined,and then the rheological properties were determined.Subsequently,the dynamic changes of the content of short-chain fatty acids(SCFAs),pH value and the composition of intestinal flora were analyzed by in vitro fermentation experiments.Finally,the correlation between physicochemical properties and fermentation characteristics was analyzed.The results showed that the solubility of SDF-P was significantly higher than that of WB,with the highest value of 87.51％.The swelling degree,water holding capacity,oil holding capacity and the water separation rate of SDF-P were significantly lower than those of WB.The phase change thermal enthalpy,peak temperature and apparent viscosity of SDF-P were higher than those of WB.With the prolongation of in vitro fermentation time,the SCFAs content increased and the pH value decreased.The SCFAs content produced by SDF-P fermentation could reach 62.57 mmol/L.Genome sequencing showed that compared with blank group,Bifidobacterium and Lactobacillus in SDF-P male fermentation broth increased by 72％and 150％,respectively,and Escherichia coli decreased by 30％.These results indicated that SDF-P had a significant effect on improving intestinal flora.Correlation analysis indicated that solubility,phase change thermal enthalpy,and peak temperature were positively correlated with changes in SCFAs content and negatively correlated with changes in pH.In summary,SDF-P possesses high solubility,excellent thermal stability,and significant beneficial bacterial proliferation properties,providing a theoretical basis for the application of wheat bran as a high-quality dietary fiber-polyphenol ingredient in the development of functional foods.
Keywords：Wheat branWheat bran dietary fiber polyphenol complexPhysicochemical propertiesFermentation degradation characteristics
Publication Date：2025-10-15
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：9( 171-179 )