Effect of superfine pulverizing on properties of millet bran dietary fiber

The property of millet bran dietary fiber was studied by superfine pulverizing technology. Through contrasting the original and processed superfine by superfine pulverizing, the property about expansibility, water-holding capacity, oil-holding capacity, hydration water capacity and cation-exchange capacity were changed by contrasting different granularity of dietary fiber superfine.The result showed that the property about expansibility, water-holding capacity, oil-holding capacity and cation-exchange capacity was higher than original superfine, but the hydration water capacity was lower than that.The granularity about D 50 ≤23.465μm had the optimal index.At the temperature 25℃ and 37℃, the expansibility was better than original superfine for 2.3 times and 2.2 times, the Water-holding capacity was better than original superfine for 3.1 times and 2.9 times, the Oil-holding capacity was average for 1.6 times, and the hydration water capacity was average for 0.7 times.The conclusion showed that the millet bran dietary fiber had the favourable property by superfine pulverizing, which could be used for drug and health-care food.