With its enormous and significant health benefits, dietary fibre is a crucial component of the global diet. However, its average human food consumption remains lower than recommended. This study investigates the effect of ultrasonication on wheat bran (WB) chemical composition and structure. The WB, sourced from a new wheat variety, "Leningradskaya 6", was subjected to ultrasonic waves with the frequency of 19.3 kHz at 50°C for 10 minutes. The treated and untreated (control) samples were meticulously examined using a scanning electron microscope (SEM) and infrared spectroscopy to discern the changes in their structure. Both samples were analysed for their water-soluble protein concentration, free amino nitrogen (FAN) and cellulose concentration. The results revealed that the cellulose concentration was statistically the same in both samples (20.2 ± 0.013 and 19.8 ± 0.003 g 100g-1 in the control and treated samples, respectively). Water-soluble protein (WSP) and Free Amino Nitrogen (FAN) concentrations were higher in treated samples (1.65 ± 0.07 mg ml-1 < 2.07 ± 0.08 mg ml-1 and 0.116 ± 0.00003 mg ml-1 < 0.132 ± 0.00013 mg ml-1 for WASP and FAN, respectively). Peaks were located from 3429.43 to 599.86 cm-1 for treated WB and from 3367.71 to 528.50 cm-1 for control. The ultrasonic treatment enhanced the structure of the WB fibers manifested by the scanning electron microscope.
Wheat bran, ultrasonication, SEM, FTIR
Nsengumuremyi, D., Ibrahim, M.N.G., Havugimana, S., Habinshuti1, I., Barakova N.V. (2025): Analysis of Wheat Bran after Ultrasonication. Scientia Agriculturae Bohemica, 56, 1, 4, DOI: 10.7160/sab.2025.560104