Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Wheat Bran

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus SI). in a solid-state fermentation system were determined with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran it,ere inoculated with the spores of the cultures and incubated at 30 degrees C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively,, for defatted rice bran and wheat bran): protein solubility (28.5 and I (11.4% for wheat bran). When A. oryzae was used all these properties were 36.2) and water holding capacity mod modified significantly after fermentation.