Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion
- Resource Type
- ACADEMIC JOURNAL
- Li, Yang a, c; Wang, Haoran d; Wang, Lijuan c; Qiu, Ju c, ⁎; Li, Zaigui c; Wang, Lili b, ⁎
- In Food Chemistry 15 March 2023 404 Part A
Highlights •Particle size regulates extractability, digestibility and hydrolysis of bran protein.•Cell wall matrix disruption is key to improve protein extraction and digestibility.•Pancreatin promotes protein digestion and hydrolysis more effectively than pepsin.•Arginine, tyrosine and phenylalanine are the main free amino acid in digested bran.•Wheat bran protein hydrolysate shows potential functional activity.