A method for preparing wheat bran food fibre using ultrasound wave assistance enzymolysis

A technology of wheat bran dietary fiber and auxiliary enzymolysis is applied in the fields of functional food additives, nutrition and health care, and agricultural and sideline product development.

Inactive Publication Date: 2008-04-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wheat bran also contains a lot of starch, protein, oil and phytic acid, which is not ideal as an active dietary fiber and functional food additive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: The present invention utilizes ultrasonic-assisted enzymatic hydrolysis to prepare wheat bran dietary fiber and adopts the following process steps:

[0029] In the embodiment of the present invention, firstly, the wheat bran is screened with a pulverizer to remove impurities and part of the starch, and then pulverized and ground into a 30-mesh sample.

[0030] Accurately weigh 50 g of wheat bran under a 35-mesh sieve, suspend it in 400 ml of water, control the temperature of the solution at 30 ° C, and perform ultrasonic treatment with an ultrasonic cell breaker with an ultrasonic power of 300 W and an ultrasonic time of 40 min.

[0031] Use 1mol / l hydrochloric acid solution to adjust the pH value: 5.6, then add 0.1ml of high-temperature-resistant α-amylase, and use high-temperature-resistant α-amylase to remove the starch in wheat bran, and stir the mixture in a boiling water bath for 10 minutes. For: 95°C; use iodine solution to check whether the starch ...

Embodiment 2

[0037] Embodiment 2: The present invention utilizes ultrasonic-assisted enzymolysis to prepare wheat bran dietary fiber and adopts the following process steps:

[0038] In the embodiment of the present invention, a pulverizer is used to grind wheat bran into a 40-mesh sample.

[0039] Accurately weigh 50 g of wheat bran under a 35-mesh sieve, suspend it in 500 ml of water, control the temperature of the solution at 40 ° C, and process it with an ultrasonic cell disruptor with an ultrasonic power of 400 W and an ultrasonic time of 60 min.

[0040] Use 1mol / l hydrochloric acid solution to adjust the pH value to 5.6, then add 0.2ml of high-temperature-resistant α-amylase, stir the mixture in a boiling water bath for 10 minutes, the temperature of the boiling water is: 98°C, use iodine solution to check whether the reaction of the starch is complete, if it turns blue then Continue the reaction until the iodine solution does not turn blue.

[0041] After cooling the above suspension...

Embodiment 3

[0044] Embodiment 3: The present invention utilizes ultrasonic-assisted enzymolysis to prepare wheat bran dietary fiber and adopts the following process steps:

[0045] In the embodiment of the present invention, a pulverizer is used to grind wheat bran into a 50-mesh sample.

[0046] Accurately weigh 50 g of wheat bran under a 35-mesh sieve, suspend it in 600 ml of water, control the solution temperature at 50 ° C, and process it with an ultrasonic cell disruptor with an ultrasonic power of 500 W and an ultrasonic time of 8 min.

[0047] Use 1mol / l hydrochloric acid solution to adjust the pH value to 5.6, then add 0.3ml of high-temperature-resistant α-amylase, stir the mixture in a boiling water bath for 10 minutes, use iodine solution to check whether the starch is completely reacted, if it turns blue, continue the reaction until the iodine solution detects until it turns blue.

[0048] After cooling the suspension to 50°C, use 1 mol / l sodium hydroxide to adjust the pH valu...

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PUM

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Abstract

The invention relates to a method for preparing wheat bran dietary fiber by utilizing ultrasound-assisted enzymatic hydrolysis, and in particularly belongs to the technical field of the agricultural and sideline product development, the functional food additive and the nutritional heath caring. The invention is characterized in that the invention adopts wheat bran as the raw material, and the wheat bran dietary fiber preparation is realized through utilizing the ultrasound treatment, and removing starch and protein by enzymatic method, and then the preparation of fine dietary fiber with different grain size is realized by crumbling with a grinder. The invention realizes the effective value increment and the utilization of the wheat bran, the prepared functional dietary fiber has important physiological function, and thereby can realize the functions of preventing constipation, colon cancer, intestina diverticulum, hemorrhoid and varicose veins of the lower extremities; the serum cholesterol is lowered, and the heart disease caused by coronary sclerosis can be prevented; the sensitivity of the peripheral nerve tissue to the insulin is improved, and the blood sugar level of the diabetes patient can be regulated, the invention is very useful for human health, and the economic benefit as well as the social benefit are greatly increased.

Description

technical field [0001] The invention relates to a method for preparing wheat bran dietary fiber by ultrasonic-assisted enzymatic hydrolysis, and specifically belongs to the technical fields of development of agricultural and sideline products, functional food additives and nutrition and health care. Background technique [0002] Dietary fiber refers to the general term for polysaccharide carbohydrates and lignin that are not digested by the human body. It mainly includes lignin, cellulose, hemicellulose, etc. Although dietary fiber cannot be digested and absorbed by the human body, it has many beneficial effects on the human body and has important physiological functions. In summary, it includes: softening the stool and increasing the excretion of stool, preventing constipation, colon cancer, intestinal diverticulum, The role of hemorrhoids and varicose veins of lower extremities; lower serum cholesterol, prevent heart disease caused by coronary arteriosclerosis; improve the...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/28A23L1/10A23L1/308A23L33/22
Inventor 陈正行张海波沈国强杨春霞
Owner JIANGNAN UNIV
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