Method for preparing wheat bran xylooligosaccharide by superpressure-enzyme combination process

A technology of wheat bran and xylo-oligosaccharide, which is applied in the directions of food preparation, food science, application, etc., can solve the problems of not being fully and reasonably utilized, and achieves rapid and thorough enzymatic hydrolysis reaction, improved economic benefits, and a wide range of sources. Effect

Inactive Publication Date: 2015-01-14
QILU UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] my country's wheat bran is rich in sources, but due to various factors, it has

Method used

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  • Method for preparing wheat bran xylooligosaccharide by superpressure-enzyme combination process
  • Method for preparing wheat bran xylooligosaccharide by superpressure-enzyme combination process
  • Method for preparing wheat bran xylooligosaccharide by superpressure-enzyme combination process

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Experimental program
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Effect test

Embodiment 1

[0030] (1) Selection of optimal compound enzyme ratio

[0031] Take 10g of wheat bran, add 150mL of distilled water, and add amylase (1.5%-2.5%), glucoamylase (1.0-2.0%), papain (2.5%-3.5%) at the same time, at 65°C and pH 5.5 After hydrolysis for 180 minutes, the residual amounts of starch and protein were measured to be 0.2% and 4.5%, respectively, and the optimal compound enzyme ratio was obtained to be 2:1:3.

[0032] (2) Selection of optimal material-to-liquid ratio for ultra-high pressure combined with enzyme method

[0033] Because within a certain range, the greater the substrate concentration, the more the amount of wheat bran reacted with the enzyme per unit time, that is, the faster the enzymatic reaction rate. When the amount of wheat bran increases to a certain extent, the rate reaches the maximum and the extraction rate is the highest. as attached figure 1 It is shown that under the condition of 200 MPa, when the solid-liquid ratio is about 1:30 (g / mL), the ext...

Embodiment 2

[0046] (1) Grinding through a 40-mesh sieve and drying to constant weight;

[0047] (2) Take an appropriate amount of wheat bran and add distilled water, wherein the weight ratio of wheat bran to water is 1:25. Add 2% amylase, 1% glucoamylase, and 3% papain to enzymatically hydrolyze wheat bran, and hydrolyze for 180min at 65°C and pH 5.5;

[0048] (3) After suction filtration with filter paper, the sediment was washed with distilled water for 3 times and then dried to constant weight to obtain wheat bran dietary fiber containing 0.21% starch and 4.5% protein;

[0049] (4) Extract xylooligosaccharides from the residue by ultra-high pressure combined with enzyme method: take the dried wheat bran dietary fiber in step (3), add distilled water, and control the ratio of solid to liquid at 1:30 (g / mL), according to Add xylanase at a ratio of 4.0g / L, react immediately under 250MPa pressure for 25min, hold pressure at 40°C, and the extraction rate is 84.67%;

[0050] (5) Deenzyme t...

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Abstract

The invention belongs to the field of resource development of subsidiary agricultural products, functional food additives and processing of nutrient health-care products, and particularly discloses a method for preparing wheat bran xylooligosaccharide by a superpressure-enzyme combination process. The method uses wheat bran as the raw material and is characterized by comprising the following steps: pulverizing and screening the wheat bran, adding water, carrying out ultrasonic treatment, carrying out composite enzyme treatment by using amylase, saccharifying enzyme and papain to obtain wheat bran dietary fiber, mixing the wheat bran dietary fiber and xylanase to carry out enzymolysis reaction under superpressure conditions, decolorizing the enzymolysis supernate, concentrating, and carrying out freeze-drying to obtain the xylooligosaccharide powder product. The method enhances the extraction rate of the wheat bran oligosaccharide, has the advantages of short time consumption and cost saving, and has great economic benefit.

Description

(1) Technical field [0001] The invention belongs to the fields of agricultural and sideline product resource development, functional food additives and nutritional and health care product processing fields, and particularly relates to a method for preparing wheat bran xylo-oligosaccharides by ultra-high pressure combined with enzymatic method. (2) Background technology [0002] Wheat bran is one of the three major food crops in my country. It contains important nutritional properties. The total carbohydrate content is about 45%-65%, mainly cell wall polysaccharides, also known as non-starch polysaccharides. Cell wall polysaccharides are mainly composed of pentosan, (1-3,1-4)-β-D-glucan and cellulose. The content of pentosan in wheat bran is about 20%, which is a good resource for the preparation of xylo-oligosaccharides (XOS). Functional XOS is an oligosaccharide composed of 2-7 xylose linked by β-(1-4) glycosidic bonds. Its active ingredients are mainly xylobiose and x...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P19/12C12P19/04A23L1/308A23L33/22
Inventor 王成忠饶鸿雁赵晓红王晓华
Owner QILU UNIV OF TECH
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