Method for preparing low polyxylose through squeezing-assisted wheat bran enzymolysis

A technology of wheat bran and xylo-oligosaccharide is applied in the fields of functional food additives, nutrition and health care, and agricultural and sideline product development. beneficial effects on human health

Inactive Publication Date: 2008-05-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this process is that the process is more complicated, pollutes the environment, and the product has a dark color (browning after xylan alkali treatment), and simultaneously discards ferulic acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0030] Embodiment two: the present invention utilizes extrusion-assisted enzymatic hydrolysis of wheat bran to prepare the method for xylooligosaccharide adopting the following process steps:

[0031] Sieve the wheat bran to remove impurities and some starch mixed with the bran after wheat flour is milled. 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.

[0032] Use 1mol / l hydrochloric acid solution to adjust the pH to 5.6, then add 4ml / kg bran high-temperature resistant α-amylase, stir the mixture in a boiling water bath at 98°C for 30min, use iodine solution to check whether the starch has reacted completely, if it turns blue, continue React until the iodine solution does not turn blue; after the suspension is cooled to 50°C, use 1mol / l sodium hydroxide to adjust the pH ...

Embodiment 3

[0035] Embodiment three: the present invention utilizes extrusion-assisted enzymatic hydrolysis of wheat bran to prepare the method for xylooligosaccharide adopting the following process steps:

[0036] Sieve the wheat bran to remove impurities and some starch mixed with the bran after wheat flour is milled. 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.

[0037] Use 1mol / l hydrochloric acid solution to adjust the pH to 5.6, then add 4ml / kg bran high-temperature resistant α-amylase, stir the mixture in a boiling water bath at 100°C for 30min, use iodine solution to check whether the starch has reacted completely, if it turns blue, continue React until the iodine solution does not turn blue; after the suspension is cooled to 50°C, use 1mol / l sodium hydroxide to adjust the pH to ...

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PUM

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Abstract

The invention relates to a method for preparing xylooligosaccharides by extruding assisted enzymatic hydrolysis of wheat bran, and specifically belongs to the technical fields of development of agricultural and sideline products, functional food additives and nutrition and health care. It mainly uses wheat bran as raw material, and after crushing, uses enzymatic hydrolysis to remove starch and protein to prepare wheat bran dietary fiber. After passing through a twin-screw extruder, Bacillus subtilis xylanase is used for enzymatic hydrolysis reaction, and the extrusion process is determined. pressure and enzymolysis process conditions; the enzymolysis supernatant is concentrated and dried to prepare xylooligosaccharides. The yield of xylooligosaccharides of the present invention is 11% (calculated by wheat bran), and the purity of xylooligosaccharides exceeds 70%, wherein the content of xylobiose, xylotriose and xylotetraose is more than 50%; Effective value-added and utilization of bran, the prepared xylo-oligosaccharides have high purity, excellent biological activity, good bifidobacteria proliferation effect and low heat performance, and good surface activity.

Description

technical field [0001] The invention relates to a method for preparing xylooligosaccharides by extruding assisted enzymatic hydrolysis of wheat bran, 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] Wheat bran is a by-product of wheat processing, which has the advantages of rich nutrition and low price. At present, wheat bran is mostly used as feed and brewing auxiliary materials. It is cheap and has low economic value. However, wheat bran contains a large amount of physiologically active dietary fiber, and cellulose and hemicellulose are high-quality sources of dietary fiber. As a feed component, its economic value has declined significantly. There have been many reports in foreign countries that wheat bran is very beneficial to human health as a dietary fiber for human beings. In recent years, research on wheat bran has mainly focuse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/00C12P19/14
Inventor 陈正行张海波沈国强杨春霞
Owner JIANGNAN UNIV
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