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Food Chem

Title:		Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products
Author(s):		Tu J; Zhao J; Liu G; Tang C; Han Y; Cao X; Jia J; Ji G; Xiao H;
Address:		"College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China; Department of Food Science, University of Massachusetts, Amherst, MA, USA. College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China. College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China; School of Grain Science and Technology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China. Department of Food Science, University of Massachusetts, Amherst, MA, USA. School of Grain Science and Technology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China. Department of Food Science, University of Massachusetts, Amherst, MA, USA. Electronic address: hangxiao@foodsci.umass.edu"
Journal Title:		Food Chem
Year:		2020
Volume:		20200521
Issue:
Page Number:		127046 -
DOI:		10.1016/j.foodchem.2020.127046
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Wheat bran was solid state fermented by Fomitopsis pinicola. The results showed that the processing properties were increased by fermentation and the content of total phenol and alkylresorcinols was 5.91 and 1.55 times of the unfermented bran respectively by the 6th day. The total antioxidant capacity was 5.73 times of the unfermented sample by the 4th day. Electronic nose analysis showed that the fermented wheat bran had a special flavor. GC-MS analysis found that 4-ethyl-2-methoxy-phenol was the main flavor substance, which was sharply increased during the fermentation. Furthermore, the textural properties of the dough and bread containing fermented bran were significantly improved. The content of phytic acid in the bread was significantly decreased, while the protein, total phenol and alkylresorcinols contents were significantly increased. Results suggest that solid state fermentation by Fomitopsis pinicola is a promising way to improve wheat bran to a nutritious and flavorful cereal food ingredient"
Keywords:		Antioxidants/chemistry Batch Cell Culture Techniques Bread/analysis Coriolaceae/*metabolism Dietary Fiber/*analysis Electronic Nose Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry Phenols/chemistry/metabolism Resorcinols/chemistry/metabolis;
Notes:		"MedlineTu, Jie Zhao, Jing Liu, Guanhui Tang, Caiyun Han, Yanhui Cao, Xitao Jia, Junqiang Ji, Gengsheng Xiao, Hang eng England 2020/05/30 Food Chem. 2020 Oct 30; 328:127046. doi: 10.1016/j.foodchem.2020.127046. Epub 2020 May 21"