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Modifying Wheat Bran Dietary Fiber Using High-temperature Steaming with Ultrasound-assisted Compound Enzymatic Method: Process Optimization and Effects on in Vitro Probiotic Activity
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Meng WANG1, Quan LIU1, Xiqun ZHENG1, 2, Caixia JIANG2, 3, Juntong WANG1, 2, 4, *, Hao HU5, *, Zhi ZHANG5
Science and Technology of Food Industry | 2026, 47(2) : 266 - 276
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Science and Technology of Food Industry | 2026, 47(2): 266-276
• Processing Technology •
Modifying Wheat Bran Dietary Fiber Using High-temperature Steaming with Ultrasound-assisted Compound Enzymatic Method: Process Optimization and Effects on in Vitro Probiotic Activity
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Meng WANG1, Quan LIU1, Xiqun ZHENG1, 2, Caixia JIANG2, 3, Juntong WANG1, 2, 4, *, Hao HU5, *, Zhi ZHANG5
Affiliations
  • 1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • 2Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China
  • 3National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • 4Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
  • 5Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2025020204
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Defatted wheat bran was modified via high-temperature steaming combined with ultrasound-assisted enzymatic treatments. We investigated the influence of various factors on the yield of soluble dietary fiber (SDF). The physicochemical properties of dietary fibers before and after modification and their effects on in vitro probiotic activity were comparatively analyzed. Steaming coupled with ultrasound-assisted enzymatic treatment increased the yield of wheat bran SDF by 34.31%±0.08%. The optimal process parameters were as follows: liquid-to-solid ratio was 1:10 g/mL, steaming temperature was 120 ℃, steaming duration was 30 min, ultrasound power was 450 W, ultrasound treatment duration was 9 min, ultrasound treatment temperature was 45 ℃, enzyme component (cellulase to hemicellulase) ratio was 1:1, and compound enzyme dosage was 2.5% (w/w). The water-holding, oil-holding, and swelling capacities of the SDF increased by 1.75-, 1.57-, and 1.36-fold relative to the premodification values after modification, respectively. The water-holding, oil-holding, and swelling capacities of insoluble dietary fiber (IDF) increased by 1.15-, 1.28-, and 1.09-fold, respectively, compared with the premodification values. Modified SDF and IDF substantially enhanced the growth and adhesive capacities of Lactobacillus acidophilus and Bifidobacterium longum. These results provide a theoretical basis for the high-value use of wheat bran dietary fiber.

wheat bran  /  dietary fiber  /  high temperature steaming  /  ultrasonic assisted enzymatic hydrolysis  /  combined modification  /  probiotic activity
王萌, 刘泉, 郑喜群, 姜彩霞, 王俊彤, 胡昊, 张智. 高温蒸煮联合超声复合酶法改性麦麸膳食纤维工艺优化及体外益生活性. 食品工业科技, 2026 , 47 (2) : 266 -276 . DOI: 10.13386/j.issn1002-0306.2025020204
Meng WANG, Quan LIU, Xiqun ZHENG, Caixia JIANG, Juntong WANG, Hao HU, Zhi ZHANG. Modifying Wheat Bran Dietary Fiber Using High-temperature Steaming with Ultrasound-assisted Compound Enzymatic Method: Process Optimization and Effects on in Vitro Probiotic Activity[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 266 -276 . DOI: 10.13386/j.issn1002-0306.2025020204
Appendix
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Year 2026 volume 47 Issue 2
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Article Info
doi: 10.13386/j.issn1002-0306.2025020204
  • Receive Date：2025-02-26
  • Online Date：2026-10-24
  • Published：2026-01-15
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History
  • Received：2025-02-26
Affiliations
    1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
    2Engineering Research Center of Processing and Utilization of Grain By-products and Utilization of Ministry of Education, Daqing 163319, China
    3National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
    4Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
    5Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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