Optimizing the Bioactive Potential of Oat Bran by Processing

To summarize, conventional and novel processing methods offer extensive possibilities for production of oat bran fractions with improved functional properties. Positive effects of processing include increasing the b-glucan content in oat bran fractions and improving the molecular and physical properties of these polymers, such as their molecular weight and viscosity- building properties. Conventional dry processing methods could also be optimized to modify the physical structure of bran particles to improve certain functional properties, such as water solubility of dietary constituents, swelling, water-holding capacity, and bioaccessibility of compounds with potential or proven health benefits. © 2014 Canadian Grain Commission, Government of Canada.