Ultrafine-grinding assisted enzymatic-hydrolysis based preparation method of wheat bran oligosaccharides

A technology of ultrafine grinding and wheat bran, which is applied in the field of food processing, can solve the problems of environmental pollution, high yield of oligosaccharides, and many side reactions, and achieve the goals of reducing environmental pollution, improving enzymatic hydrolysis efficiency, and improving utilization rate Effect

Inactive Publication Date: 2015-04-01
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Oligosaccharides prepared by chemical methods are not safe, have many side reactions, a large amount of alkali corrodes equipment, and pollute the environment; oligosaccharides prepared by fermentation have a low yield, although the operation is simple, but the r

Method used

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  • Ultrafine-grinding assisted enzymatic-hydrolysis based preparation method of wheat bran oligosaccharides

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Example Embodiment

[0033] Example 1

[0034] A method for preparing wheat bran oligosaccharides by superfine pulverization assisted enzymatic method, the specific steps are as follows:

[0035] (1) Superfine pulverization: ordinary pulverized wheat bran is superfinely pulverized into wheat bran powder with a particle size of less than 100 microns;

[0036] (2) Preparation of oligosaccharide by compound enzymatic hydrolysis: mix the ultra-finely pulverized wheat bran powder with water at a mass ratio of 1:8 to obtain wheat bran slurry; use high-temperature resistant α-amylase and glucoamylase to degrade the wheat bran slurry Starch (high temperature resistant α-amylase enzymatic hydrolysis conditions: pH 5.0, temperature 90°C, enzyme addition 100U / g, time 10min; glucoamylase enzymatic hydrolysis conditions: pH 4, temperature 60°C, enzyme addition 80U / g, time 20min); Use alkaline protease to degrade protein (Enzymatic hydrolysis conditions: pH 7, temperature 50℃, add enzyme amount 0.015AU / g, time 10min)...

Example Embodiment

[0038] Example 2

[0039] A method for preparing wheat bran oligosaccharides by superfine pulverization assisted enzymatic method, the specific steps are as follows:

[0040] (1) Superfine pulverization: ordinary pulverized wheat bran is superfinely pulverized into wheat bran powder with a particle size of less than 100 microns;

[0041] (2) Preparation of oligosaccharides by compound enzymatic hydrolysis: mix ultra-finely pulverized wheat bran powder and water at a mass ratio of 1:20 to obtain wheat bran slurry; use high-temperature resistant α-amylase and glucoamylase to degrade the wheat bran slurry Starch (high temperature resistant α-amylase enzymatic hydrolysis conditions: pH 7.0, temperature 100°C, enzyme amount 110U / g, time 30min; saccharification enzyme enzymatic hydrolysis conditions: pH 6, temperature 70°C, enzyme amount 90U / g, time 30min); Use alkaline protease to degrade protein (Enzymatic hydrolysis conditions: pH 8, temperature 70℃, add enzyme amount 0.02AU / g, time 30...

Example Embodiment

[0043] Example 3

[0044] A method for preparing wheat bran oligosaccharides by superfine pulverization assisted enzymatic method, the specific steps are as follows:

[0045] (1) Superfine pulverization: ordinary pulverized wheat bran is superfinely pulverized into wheat bran powder with a particle size of less than 100 microns;

[0046] (2) Preparation of oligosaccharides by compound enzymatic hydrolysis: mix ultra-finely pulverized wheat bran powder and water at a mass ratio of 1:12 to obtain wheat bran slurry; use high-temperature resistant α-amylase and glucoamylase to degrade the wheat bran slurry Starch (High temperature resistant α-amylase enzymatic hydrolysis conditions: pH 6.0, temperature 95°C, enzyme amount 110U / g, time 10min; glucoamylase enzymatic hydrolysis conditions: pH 5, temperature 60°C, enzyme amount 90U / g, time 20min); Use alkaline protease to degrade protein (Enzymatic hydrolysis conditions: pH 7, temperature 60℃, add enzyme amount 0.02AU / g, time 10min); Use ce...

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Abstract

The invention relates to an ultrafine-grinding assisted enzymatic-hydrolysis based preparation method of wheat bran oligosaccharides. The wheat bran oligosaccharides are prepared by adopting the ultrafine grinding technology and the composite enzymatic hydrolysis technology by mainly taking wheat bran as a raw material. The ultrafine-grinding assisted enzymatic-hydrolysis based preparation method of the wheat bran oligosaccharides comprises the following steps: degrading starch in the wheat bran by using a high-temperature resistant alpha-amylase and glucoamylase, and degrading proteins in the wheat bran by using alkaline proteases; then hydrolyzing celluloses and hemicelluloses in the wheat bran by using cellulases and xylanases; and concentrating a supernatant by enzymatic hydrolysis, and drying to obtain the wheat bran oligosaccharide. The wheat bran is treated by adopting the ultrafine grinding technology so that the cell wall structure is destroyed, starch and proteins in the wheat bran are degraded by adopting a complex enzyme system, and celluloses and hemicelluloses in the wheat bran are hydrolyzed by using enzymes, thus the wheat bran oligosaccharides including five-carbon oligosaccharides and six-carbon oligosaccharides can be prepared, the utilization rate of a variety of components in the wheat bran can be increased, the generation of wastes can be reduced, and the pollution to environment can be reduced.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing wheat bran oligosaccharides by an ultrafine pulverization-assisted enzymatic method. Background technique [0002] Wheat bran is one of the bulk grain by-products in my country, and has great potential for development and utilization. Bran contains a large amount of pentosan, close to about 30%. At the same time, pentosan is the substrate for preparing oligosaccharides, so wheat bran can be used for preparing oligosaccharides. Oligosaccharides can stimulate the proliferation of lactic acid bacteria and bifidobacteria in the small intestine, inhibit the growth of spoilage bacteria in the intestine, improve the microbial environment in the intestine, and improve the body's immunity; oligosaccharides cannot be decomposed by oral enzymes, and can prevent sucrose when used together with sucrose The water-insoluble polymer glucose is formed by the action of dental...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P19/04
Inventor 张民刘锐王苗苗
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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