Non-Starch Polysaccharides in Wheat Bran: Technological Approaches, Amelioration Strategies, and Functional Applications

Abstract

Wheat bran is a rich source of non-starch polysaccharides, primarily arabinoxylans and β-glucans, which constitute a functionally important fraction of dietary fibre linked to glycemic regulation, cardiovascular health, and gut microbiota modulation. However, the dense, lignin and protein-cross-linked bran matrix limits solubility, fermentability and bioaccessibility of these polymers. To address these limitations, various amelioration strategies, including chemical, enzymatic, mechanical, and fermentation-based treatments, were pioneered to optimize extraction, solubility, and functional properties while preserving molecular integrity. For instance, enzymatic hydrolysis and solid-state fermentation increase soluble fibre yields and antioxidant capacity while refining dough rheology and the organoleptic profiles of cereal-based products.