Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion

Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion

The effects of cellulase–xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was...

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Bibliographic Details
Main Authors: Tingting Bu, Yue Yu, Xiao Kong, Weicheng Wu, Zhiguo Zhang, Weiwei Hu, Komarova Natallia, Ming Cai, Kai Yang, Peilong Sun
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
buckwheat bran
dietary fiber
enzymatic extrusion
physicochemical properties
gut microbiota
Online Access:https://www.mdpi.com/2304-8158/14/8/1300
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