Skip to main content
Journal cover image

Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran.

Publication ,  Journal Article
Moore, J; Cheng, Z; Hao, J; Guo, G; Liu, J-G; Lin, C; Yu, LL
Published in: Journal of agricultural and food chemistry
December 2007

The bran fraction of wheat grain is known to contain significant quantities of bioactive components. This study evaluated the potential of solid-state yeast fermentation to improve the health beneficial properties of wheat bran, including extractable antioxidant properties, protein contents, and soluble and insoluble fiber compositions. Three commercial food grade yeast preparations were evaluated in the study along with the effects of yeast dose, treatment time, and their interaction with the beneficial components. Solid-state yeast treatments were able to significantly increase releasable antioxidant properties ranging from 28 to 65, from 0 to 20, from 13 to 19, from 0 to 25, from 50 to 100, and from 3 to 333% for scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents (TPC), and phenolic acids, respectively. Yeast treatment increased protein content 11-12% but did not significantly alter the fiber composition of wheat bran. Effects of solid-state yeast treatment on both ORAC and TPC of wheat bran were altered by yeast dose, treatment time, and their interaction. Results suggest that solid-state yeast treatment may be a commercially viable postharvest procedure for improving the health beneficial properties of wheat bran and other wheat-based food ingredients.

Duke Scholars

Published In

Journal of agricultural and food chemistry

DOI

EISSN

1520-5118

ISSN

0021-8561

Publication Date

December 2007

Volume

55

Issue

25

Start / End Page

10173 / 10182

Related Subject Headings

  • Saccharomyces cerevisiae
  • Food Science
  • Food Handling
  • Fermentation
  • Dietary Proteins
  • Dietary Fiber
  • Antioxidants
  • 40 Engineering
  • 34 Chemical sciences
  • 30 Agricultural, veterinary and food sciences
 

Citation

APA
Chicago
ICMJE
MLA
NLM
Moore, J., Cheng, Z., Hao, J., Guo, G., Liu, J.-G., Lin, C., & Yu, L. L. (2007). Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agricultural and Food Chemistry, 55(25), 10173–10182. https://doi.org/10.1021/jf071590o
Moore, Jeffrey, Zhihong Cheng, Junjie Hao, Gang Guo, Jian-Guo Liu, Chunjian Lin, and Liangli Lucy Yu. “Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran.Journal of Agricultural and Food Chemistry 55, no. 25 (December 2007): 10173–82. https://doi.org/10.1021/jf071590o.
Moore J, Cheng Z, Hao J, Guo G, Liu J-G, Lin C, et al. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of agricultural and food chemistry. 2007 Dec;55(25):10173–82.
Moore, Jeffrey, et al. “Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran.Journal of Agricultural and Food Chemistry, vol. 55, no. 25, Dec. 2007, pp. 10173–82. Epmc, doi:10.1021/jf071590o.
Moore J, Cheng Z, Hao J, Guo G, Liu J-G, Lin C, Yu LL. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of agricultural and food chemistry. 2007 Dec;55(25):10173–10182.
Journal cover image

Published In

Journal of agricultural and food chemistry

DOI

EISSN

1520-5118

ISSN

0021-8561

Publication Date

December 2007

Volume

55

Issue

25

Start / End Page

10173 / 10182

Related Subject Headings

  • Saccharomyces cerevisiae
  • Food Science
  • Food Handling
  • Fermentation
  • Dietary Proteins
  • Dietary Fiber
  • Antioxidants
  • 40 Engineering
  • 34 Chemical sciences
  • 30 Agricultural, veterinary and food sciences