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June 28, 2026Journal of Food Science

Two‐Step Enzymatic Approach to Improve the Physicochemical and Functional Properties of Dietary Fiber From Corn Bran

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Authors

YTYinghua TianCXChaoyue XiaJYJiaqi Yang

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Overview

Randomized trial demonstrates improved physicochemical properties of corn bran fiber, suggesting its use in health-focused foods.

Key Points

  • This research aims to enhance the properties of dietary fiber derived from corn bran using a two-step enzymatic approach.
  • Prepared crude dietary fiber from corn bran via multienzyme pretreatment using cellulase and xylanase.
  • Analyses included scanning electron microscopy, Fourier-transformed infrared spectroscopy, and thermogravimetric analysis to assess structural and physicochemical changes.
  • Evaluated soluble and insoluble dietary fiber's binding capabilities for glucose, cholesterol, and bile acids.
  • Increased total dietary fiber content by approximately 5%.
  • Insoluble dietary fiber achieved an oil-holding capacity of 3.71 g/g and exhibited lower swelling capacity.
  • Soluble dietary fiber enhanced glucose and cholesterol binding capacities to 15.34 mg/g and 50.80 mg/g, respectively.

Cite This Study

Tian et al. (2026) studied this question.

synapsesocial.com/papers/6a40b99561bb0a67205c5b75https://doi.org/10.1111/1750-3841.71242
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Optimization of Corn Bran Pretreatment and Enzymatic Hydrolysis Process2026
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