Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement.

This study employed a synergistic modification using cellulase, xylanase, and Basidiomycetes to modify wheat bran, elucidating how this enhanced gluten protein structure and improved dough and noodle quality. Results showed that the modification increased soluble dietary fiber content of wheat bran, while reducing its particle size, water holding capacity, and water swelling capacity. Fourier transform infrared spectroscopy and laser diffraction particle size analysis revealed that these changes led to a more ordered gluten protein structure (α-helix content increased from 13.50% to 18.62%) and enhanced aggregation behavior (average particle size increased from 554.87 nm to 700.59 nm). The structural evolution improved dough extension and texture properties. It also improved noodle cooking performance (cooking loss ratio decreased from 10.62% to 9.05%) and extension properties (extension distance increased from 17.77 mm to 38.72 mm). These findings provide a theoretical basis for applying fungal-enzymatic synergistic modification technology in wheat bran processing to improve noodle quality.