Method for extracting rice bran dietary fibers

A technology of dietary fiber and rice bran, which is applied in the field of food processing, can solve problems such as deep color of products, unsuitability for industrial production, and severe conditions, and achieve the effect of expanding resource utilization rate and comprehensive utilization value, eliminating equipment requirements, and mild conditions

Inactive Publication Date: 2017-09-29
HUBEI UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Physical methods are mainly divided into coarse separation method and membrane separation method, which can better retain the activity of dietary fiber, but the fiber extraction rate of water-insoluble dietary fiber in rice bran is low, coupled with equipment limitations, it is not suitable for industrial production, so it is currently used at home and abroad. The application of the chemical separation method is also very limited, so it has not been applied to actual production; the chemical separation method is simple in process and low in cost, but it will inevitably discharge a large amount of sewage and cause serious pollution to the environment, and the conditions are relatively severe, and it is easy to destroy the structure of dietary fiber and prepare The dietary fiber products usually contain a small amount of protein and starc

Method used

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  • Method for extracting rice bran dietary fibers
  • Method for extracting rice bran dietary fibers
  • Method for extracting rice bran dietary fibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Crushing and sieving: crushing the stabilized defatted rice bran, passing through a 40-mesh sieve to obtain pretreated rice bran for use.

[0028] 2) Enzymatic hydrolysis of starch: Accurately weigh 10g of pretreated rice bran, add 100mL of distilled water, adjust the pH to 5.5 with hydrochloric acid, add high-temperature-resistant amylase with an enzyme dosage of 2%, place it on a constant temperature water bath oscillator, and enzymatically hydrolyze at 75°C Shake for 3.5 hours, take it out, cool it down, and set it aside.

[0029] 3) Enzymatic hydrolysis of protein: adjust the pH to 8.2 with NaOH, add 2% protease, place on a constant temperature water bath shaker, shake at 60°C for a certain period of time for 2.5 hours, and inactivate the enzyme in a boiling water bath for 10 minutes.

[0030] 4) Centrifugation: 8000rmp, 10min. After centrifugation, the lower solid was lyophilized and collected to obtain insoluble dietary fiber (IDF).

[0031] 5) Sedimentation:...

Embodiment 2

[0034] 1) Crushing and sieving: crushing the stabilized defatted rice bran, passing through a 50-mesh sieve to obtain pretreated rice bran for use.

[0035] 2) Enzymatic hydrolysis of starch: Accurately weigh 10g of pretreated rice bran, add 100mL of distilled water, adjust the pH to 5 with hydrochloric acid, add high-temperature-resistant amylase with an enzyme dosage of 1%, place it on a constant temperature water bath oscillator, and enzymatically hydrolyze at 65°C Shake for 3 hours, take it out, cool it, and set it aside.

[0036] 3) Enzymatic hydrolysis of protein: adjust the pH to 8.0 with NaOH, add 0.5% protease, place on a constant temperature water bath shaker, shake at 50°C for a certain time for 2 hours, and inactivate the enzyme in a boiling water bath for 8 minutes.

[0037] 4) Centrifugation: 7000rmp, 12min. After centrifugation, the lower solid was lyophilized and collected to obtain insoluble dietary fiber (IDF).

[0038] 5) Settling: The supernatant after ce...

Embodiment 3

[0041] 1) Crushing and sieving: crushing the stabilized defatted rice bran, passing through a 60-mesh sieve to obtain pretreated rice bran for use.

[0042] 2) Enzymatic hydrolysis of starch: Accurately weigh 10g of pretreated rice bran, add 100mL of distilled water, adjust the pH to 6 with hydrochloric acid, add high-temperature-resistant amylase with an enzyme dosage of 3%, place it on a constant temperature water bath oscillator, and enzymatically hydrolyze at 90°C Shake for 4 hours, take it out, cool it down, and set it aside.

[0043] 3) Enzymatic hydrolysis of protein: adjust the pH to 8.5 with NaOH, add 1% protease in the amount of enzyme, place on a constant temperature water bath shaker, shake at 65°C for a certain time for 3 hours, and inactivate the enzyme in a boiling water bath for 9 minutes.

[0044] 4) Centrifugation: 9000rmp, 8min. After centrifugation, the lower solid was lyophilized and collected to obtain insoluble dietary fiber (IDF).

[0045] 5) Settling...

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Abstract

The invention belongs to the field of food processing, and particularly relates to an extraction method of rice bran dietary fibers. According to the method, a dual-enzyme method of high temperature amylase and protease is used for performing separation and extraction on defatted rice bran, so that the rice bran dietary fibers of which the yield is as high as 37.6% and of which the purity is as high as 89% can be obtained. Through the adoption of the extraction method of the dietary fibers, on one hand, a part of equipment requirements can be avoided, the operation is simple, and the time consumption is short; and on the other hand, the condition for preparing the dietary fibers is mild, the rice bran dietary fibers with higher yield and higher purity can be obtained, the comprehensive utilization of rice bran added value products is realized, and the extraction method can be widely applied to the field of foods, health-care products and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for extracting rice bran dietary fiber. Background technique [0002] Rice bran is the main by-product of rice processing. It is rich in dietary fiber (Dietary fiber, DF) and polyphenols and other physiologically active substances. It is a high value-added resource with great development potential. However, fresh rice bran is prone to rancidity, poor storage stability, and because it contains a large amount of dietary fiber, resulting in low solubility, rough taste, and poor processing properties, which seriously restrict the application of rice bran in food. my country is the world's largest rice-producing country, with an annual output of about 200 million tons of rice, and about 18 million tons of rice bran can be obtained after processing. The development and application potential of rice bran is very huge. Although my country is rich in rice bran resource...

Claims

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Application Information

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IPC IPC(8): A23L33/21A23L7/10A23L7/104
CPCA23L7/107A23L7/115A23L33/21
Inventor 吴茜李琴周梦舟汪超柳志杰胡勇徐宁祁勇刚
Owner HUBEI UNIV OF TECH
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