Table 4. Changes in total-, α- and β-glucan contents of brown rice bran according to enzyme and yeast treatment types (% w/w)

Sample1)	Total-glucan	α-glucan	β-glucan
Control	26.17±1.092)a3)	15.46±0.69a	10.71±0.59c
RB_NT	19.75±1.12b	1.74±0.68b	18.01±0.45a
RB_T	17.67±0.46c	1.12±0.54b	16.55±0.99b
F-value	66.846***	478.769***	87.522***

Control, raw material; RB_NT, rice bran no treatment; RB_T, rice bran prozyme GA & S. cerevisiae treatment.
All values are mean±SD (n=3).
Different superscript letters (^a-c) in the same column indicate significant differences (p<0.05) by Duncan’s multiple range test.