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The utilization rate of oat bran was improved and wastage of resources was reduced using the micro‐pulverization technology combined with extrusion in processing oat bran. The effects of micro‐pulverization and extrusion treatment on the structure, color, physical and chemical properties, functional properties, and pasting properties of oat bran were evaluated via Fourier transform infrared spectroscopy, scanning electron microscopy, colorimeter, and rapid viscosity analyzer. Results showed that the pulverization and extrusion did not produce new functional groups in the bran. However, both treatment methods could increase the content of soluble dietary fiber and degree of starch gelatinization, reduce oil‐holding capacity, and increase water solubility index. Micro‐pulverization increased the brightness and slowly digestible starch of the bran, reduced rapidly digestible starch (RDS), and enhanced the antioxidant capacity of oat bran. Conversely, extrusion reduced the brightness and antioxidant capacity of oat bran, increased RDS. And extrusion made the surface of the bran relatively flat and denatured the protein. This study provides a theoretical basis that enterprises involved in oat processing can refer to. According to different market needs, adopt appropriate processing methods to process oat bran in order to gain more oat bran products. Novelty impact statement: Micro‐pulverization and extrusion had a great influence on the physical and chemical properties of oat bran.Some indicators (such as anti‐oxidation, color) had completely opposite results with two treatments.micro‐pulverization did not change the functional groups of bran, did not affect its β‐glucan content, but reduced its IDF content. [ABSTRACT FROM AUTHOR]

The effects of removing non‐starch constituents like lipids, proteins, and β‐glucan on the in‐vitro digestibility of oat bran by steaming, microwaving, and hot air drying were investigated in this study. The results showed that the rapidly digestible starch (RDS) content of steaming oat bran decreased significantly (p < 0.05), and the glycemic index (e GI) was the lowest (66.11). The resistant starch (RS) content decreased, and in vitro digestibility, hydrolysis index, and eGI values of pretreated oat bran increased after removing the non‐starch constituents. Lipid removal increased in vitro digestibility the most, followed by β‐glucan and protein removal. The solubility of oat bran with removing protein increased significantly after steaming and microwaving treatment (p < 0.05). The relative crystallinity of oat bran decreased during steaming and increased after microwave and hot air drying. In conclusion, co‐existed components like proteins, fiber and lipids are helpful to a purpose of a low GI and slow starch digestion. Practical applications: In this study, high value‐added utilization of oat bran was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the steaming oat bran with intact structure is helpful for a purpose of low GI and slow starch digestion and is more beneficial to human health. [ABSTRACT FROM AUTHOR]