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Application of arabinosidase in preparing wheat bran dietary fiber as well as wheat bran flour and wheat bran steamed buns prepared from arabinosidase

A technology of wheat bran dietary fiber and arabinosidase, which is applied in food science and other fields to achieve the effects of reduced tensile resistance, large holes, and stable gluten structure

Inactive Publication Date: 2018-01-30
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prior art does not utilize arabinosidase or arabinosidase combined with xylanase and ferulic acid esterase to prepare wheat bran dietary fiber reports

Method used

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  • Application of arabinosidase in preparing wheat bran dietary fiber as well as wheat bran flour and wheat bran steamed buns prepared from arabinosidase
  • Application of arabinosidase in preparing wheat bran dietary fiber as well as wheat bran flour and wheat bran steamed buns prepared from arabinosidase
  • Application of arabinosidase in preparing wheat bran dietary fiber as well as wheat bran flour and wheat bran steamed buns prepared from arabinosidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Primers were designed according to the GH10 xylanase gene (TmXynB) of Thermotiga maritima. Primers SEQ ID NO.3: 5'-CGCCATATGTCCTACAGGATAGTG-3 and SEQ ID NO.4: 5'- AACTGCAGTCACTCGAGCAATTCTACCCTCAAT-3', select the genomic DNA of T. maritima bacteria (provided by Jinling Women's College, Nanjing Normal University) as a template for PCR amplification to obtain the target gene; synthesized by Shanghai Shenggong Clostridium thermocellum ferulic acid esterase gene (Accession no.M22624), and then insert the three target genes into the expression plasmids respectively, and transform the host with the recombinant plasmids containing xylanase, α-L-arabinosidase and ferulic acid esterase genes in the culture medium for 25 After culturing at ~37°C until the OD600 value is 0.8-1.0, add IPTG or lactose to induce culture for 6-10 hours, then centrifuge the bacterial solution at 0-10°C at a speed of 4000-6000rpm, wash the precipitate with water 3 times, and then use Resuspend in 1 / 10 v...

Embodiment 2

[0046] (1) Get the cell extract of the α-L-arabinosidase prepared in Example 1, prepare an enzyme solution containing arabinosidase with pure water;

[0047] (2) Wheat bran is ultrafinely pulverized to 100 mesh;

[0048] (3) Add the enzyme solution prepared in step (1) to the pulverized wheat bran, the mass ratio of wheat bran and enzyme solution is 1:2, and the amount of arabinosidase in the wheat bran is 5U / g wheat bran, Hydrolysis at 60°C for 12 hours;

[0049] (4) After hydrolysis, heat up to 100°C, boil for 20 minutes and then cool to room temperature to obtain hydrolyzed wheat bran, which is wheat bran dietary fiber;

[0050] (5) Wheat bran flour is made by mixing low-gluten wheat flour and wheat bran dietary fiber in a mass ratio of 9:1;

[0051] (6) Mix wheat bran flour, water and dry yeast at a mass ratio of 200:96:1 and knead it into wheat bran dough, then proof for the first time at room temperature for 20 minutes, continue to round and shape it at 38°C, humidity ...

Embodiment 3

[0053] The preparation method of Example 3 is the same as that of Example 2, except that the amount of arabinosidase in wheat bran is 10 U / g wheat bran.

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Abstract

The invention discloses an application of arabinosidase in preparing wheat bran dietary fiber as well as wheat bran flour and wheat bran steamed buns, which are prepared from the arabinosidase. The application method comprises the following steps of: (1) preparing an enzyme solution of arabinosidase; (2) performing ultra-fine crushing on wheat bran; (3) adding the enzyme solution to the crushed wheat bran, and performing hydrolysis; and (4) after hydrolysis, performing heating, performing boiling-over and performing cooling to room temperature so as to obtain wheat bran dietary fiber. The method is simple and convenient; by using the arabinosidase or the combined action of the arabinosidase and xylanase and ferulic acid esterase, the wheat bran is directly hydrolyzed to obtain the wheat bran dietary fiber; the obtained wheat bran dietary fiber is higher in water holding capacity, oil holding capacity and oxidation resistance; besides, the gluten network structure in the prepared wheatbran flour fully absorbs water and the gluten structure is more stable; and the prepared wheat bran steamed buns not only contain rich wheat dietary fiber and vitamins, but also are good in leaveningproperties, loose and soft in structure, good in palatability, nutritional, healthy, and unique in wheat taste.

Description

technical field [0001] The invention belongs to the treatment and processing of flour, and in particular relates to the application of arabinosidase in preparing wheat bran dietary fiber and the preparation of wheat bran flour and wheat bran steamed bread by using the wheat bran dietary fiber. Background technique [0002] Wheat bran, referred to as wheat bran or bran, is the main by-product of wheat flour processing. It is rich in cellulose and hemicellulose, with a content of about 40%, and is an important source of dietary fiber. Modern science has confirmed that the glucan and pentosan contained in the bran absorb a large amount of water and the mutant and toxic substances in the food in the human digestive tract, which can prevent constipation and the occurrence of intestinal cancer; Sugar and fat absorption can prevent diabetes, obesity and cardiovascular and cerebrovascular diseases. Mantou is an indispensable and very important traditional staple food in Chinese fam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23L33/21A23L29/00
Inventor 薛业敏崔西彬李亚贤
Owner NANJING NORMAL UNIVERSITY
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