Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran.

3D surface contour plots ( Figure S3 ) indicated that phenolic compounds and antioxidant activity in WB hydrolysates showed a decreasing trend with increasing temperature levels ( Figure S3b,d ).

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Wheat bran (WB) is considered a by-product of the cereal processing industry usually used as livestock feed [ 3 ], although there is an increasing trend in its use as a fiber-rich ingredient in food products [ 4 ].

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