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

Abstract

The invention relates to a method for preparing wheat bran dietary fiber by utilizing ultrasound-assisted enzymatic hydrolysis, and more 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 wheat bran is used as the raw materials, and the wheat bran dietary fiber preparation is realized through utilizing the ultrasound treatment and removing starch and protein by an enzymatic method, and then the preparation of fine dietary fiber with different grain sizes 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, thereby realizing 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 using ultrasonic-assisted enzymolysis, and specifically belongs to the technical fields of agricultural and sideline product development, functional food additives and nutritional 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, and hemicellulose. 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 general, it includes: softening the stool and increasing the amount of stool excretion, preventing constipation, colon cancer, intestinal diverticulum, Hemorrhoids and lower extremity varicose veins; lower serum cholesterol, prevent heart disease caused by coronary arteriosclerosis; improve peripheral nerve tissue...

Examples

Embodiment 1

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

[0029] In the embodiment of the present invention, the wheat bran is first sieved with a pulverizer to remove impurities and part of the starch, and 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 disruptor, ultrasonic power 300 W, ultrasonic time 40 min.

[0031] Use 1mol / l hydrochloric acid solution to adjust pH value: 5.6, then add 0.1ml high temperature resistant α-amylase, use high temperature resistant α-amylase to remove starch in wheat bran, the mixture is stirred in a boiling water bath for 10min, the boiling water temperature It is: 95 ℃; use iodine solution to detect whether the starch has reacted completely...

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 the 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 use an ultrasonic cell disruptor to process it 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 10min, the boiling water temperature is: 98 ℃, use iodine solution to check whether the starch has reacted completely, if it turns blue, then Continue the reaction until the iodine solution does not turn blue.

[0041] After the above suspension was cooled to 50°C...

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 the 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 temperature of the solution at 50 °C, and use an ultrasonic cell disruptor to process it 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 10min, use iodine solution to check whether the starch has reacted completely, if it turns blue, continue the reaction until the iodine solution detects until it doesn't turn blue.

[0048] After the suspension was cooled to 50°C, the pH value was adjusted to 9.0...

technical field

[0001] The invention relates to a method for preparing wheat bran dietary fiber by using ultrasonic-assisted enzymolysis, and specifically belongs to the technical fields of agricultural and sideline product development, functional food additives and nutritional 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, and hemicellulose. 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 general, it includes: softening the stool and increasing the amount of stool excretion, preventing constipation, colon cancer, intestinal diverticulum, Hemorrhoids and lower extremity varicose veins; lower serum cholesterol, prevent heart disease caused by coronary arteriosclerosis; improve peripheral nerve tissue...

Examples

Embodiment 1

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

[0029] In the embodiment of the present invention, the wheat bran is first sieved with a pulverizer to remove impurities and part of the starch, and 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 disruptor, ultrasonic power 300 W, ultrasonic time 40 min.

[0031] Use 1mol / l hydrochloric acid solution to adjust pH value: 5.6, then add 0.1ml high temperature resistant α-amylase, use high temperature resistant α-amylase to remove starch in wheat bran, the mixture is stirred in a boiling water bath for 10min, the boiling water temperature It is: 95 ℃; use iodine solution to detect whether the starch has reacted completely...

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 the 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 use an ultrasonic cell disruptor to process it 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 10min, the boiling water temperature is: 98 ℃, use iodine solution to check whether the starch has reacted completely, if it turns blue, then Continue the reaction until the iodine solution does not turn blue.

[0041] After the above suspension was cooled to 50°C...

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 the 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 temperature of the solution at 50 °C, and use an ultrasonic cell disruptor to process it 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 10min, use iodine solution to check whether the starch has reacted completely, if it turns blue, continue the reaction until the iodine solution detects until it doesn't turn blue.

[0048] After the suspension was cooled to 50°C, the pH value was adjusted to 9.0...