AUTHOR=Wei Chunhong , Ge Yunfei , Liu Dezhi , Zhao Shuting , Wei Mingzhi , Jiliu Junchen , Hu Xin , Quan Zhigang , Wu Yunjiao , Su Youtao , Wang Yifei , Cao Longkui 

TITLE=Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 8 - 2021

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.820715

DOI=10.3389/fnut.2021.820715

ISSN=2296-861X

ABSTRACT=Abstract: Objectives: The effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran. 
Methods: Different physical methods were used to treat millet bran dietary fibers, and their microstructures and Fourier-transform infrared spectra before and after modification were compared. The physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity), total antioxidant capacity, and thermal characteristics were also analyzed.. 
Results: No significant changes in the chemical groups of the soluble dietary fiber of millet bran were found after modification, but cracks were found to appear on the surface of the fibers and the structure became loose and porous. Agglomeration of fibers, as well as improved thermal stability, was observed. After modification, the water-holding capacity, swelling capacity, oil-holding capacity, and fat-binding capacity of millet bran were improved. Among the fiber samples, ultrasound-treated fibers depicted the most significant improvement in all four capacities, with increases of 140%, 50%, 78.1%, and 65.7%, respectively, compared with the original soluble dietary fibers (P<0.05). The total antioxidant capacity of the ultrasound-treated fibers was found to be higher than those of the fibers that underwent the other three treatments (P<0.05).