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Prosomillet bran was fermented with lactic bacteria and the changes of the structure and physicochemical and functional properties of its soluble dietary fiber (SDF) were investigated. Results showed the yield of SDF was increased from 4.2% to 7.6% after fermentation, and the odor intensity and flavor characteristics were also significantly changed. SEM and FTIR assay indicated that the microstructure after fermentation became looser and more porous, and both of UF-SDF and F-SDF had characteristic absorption peaks of polysaccharides. Fermentation also reduced the crystalline area and thus affected the thermal stability of SDF by X-ray diffraction and thermal analysis. In addition, the physicochemical and functional properties such as solubility, water and oil holding capacity, swelling capacity, nitrite, sodium cholate and cholesterol adsorption capacity were improved as well. The phenolic content and free radical scavenging capacity also increased significantly. The above results showed that F-SDF could be applied as a functional ingredient in food industry.
Li et al. (Mon,) studied this question.