Compound enzyme preparation for solid-state enzymolysis and application of compound enzyme preparation in wheat bran modification

A compound enzyme preparation and enzymatic hydrolysis technology, applied in the field of food processing, can solve the problem of less influence of physiologically active ingredients

Pending Publication Date: 2021-04-16
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the researches on the bioenzyme method focus on the modification of its dietary fiber, but there are relatively few studies on the impact on its physiologically active components.

Method used

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  • Compound enzyme preparation for solid-state enzymolysis and application of compound enzyme preparation in wheat bran modification
  • Compound enzyme preparation for solid-state enzymolysis and application of compound enzyme preparation in wheat bran modification
  • Compound enzyme preparation for solid-state enzymolysis and application of compound enzyme preparation in wheat bran modification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the optimization of compound enzyme preparation formula

[0027] Taking cellulase, xylanase, pectinase and β-glucanase as four factors, three kinds of additions were taken for orthogonal optimization experiments, and the four-factor three-level orthogonality design shown in Table 1 was designed. Test table:

[0028] Table 1 Orthogonal test factor level table

[0029]

[0030] Taking the soluble dietary fiber content in wheat bran as the index, see Table 2 and Table 3 for the orthogonal experiment design and range analysis.

[0031] Table 2 Orthogonal test design table and range analysis results

[0032]

[0033]

[0034] Table 3 Orthogonal test analysis of variance table

[0035]

[0036] f 0.01 (2,9)=8.02,F 0.05 (2,9)=4.26; "**" means extremely significant

[0037] It can be seen from the range analysis that when the addition of cellulase and xylanase is at -1 level, and the addition of pectinase is at +1 level, the effect on increasing ...

Embodiment 2

[0039] Embodiment 2: the application of compound enzyme preparation in modified wheat bran

[0040] A compound enzyme preparation, its composition comprises cellulase, xylanase, β-glucanase and pectinase, wherein said cellulase, xylanase, β-glucanase and pectinase The enzyme activity unit ratio of the added enzyme activity of the glue enzyme is 50-100:1:60-90:400-600.

[0041] The application of the above compound enzyme preparation in the modification of wheat bran comprises the following steps:

[0042] (1) Carry out high temperature treatment to wheat bran, the treatment temperature is 100~150 ℃, treatment time is 10~30min;

[0043] (2) uniformly mix the compound enzyme preparation with wheat bran in an additive amount of 10-35%, and add water with a ratio of 1-3:1 to the wheat bran;

[0044] (3) Treating the wheat bran under the conditions of enzymolysis temperature 50-70° C., enzymolysis pH 5-7, and enzymolysis time 1.5-2.5 hours.

Embodiment 3

[0045] Example 3: Effect of compound enzyme preparation on solid-state enzymatic hydrolysis of wheat bran on its physical and chemical properties

[0046] The physical and chemical properties of the wheat bran modified by solid-state enzymatic hydrolysis of the compound enzyme preparation in Example 2 were measured, including microstructure, soluble dietary fiber structure, water / oil holding capacity and swelling force.

[0047] (1) Effect of compound enzyme preparation on solid-state enzymatic hydrolysis of wheat bran on its microstructure

[0048] The enzymolyzed wheat bran was mixed with 2% agar, and 2.5% glutaraldehyde was fixed in 0.1M phosphate buffer (pH 7.0) for solidification. After tissue dehydration, paraffin embedding, and infiltration, slice with a microtome and transfer to glass slides. The cell wall and protein of wheat bran were stained with Calcofluor White fluorescent whitening agent and Rhodamine B for 1 h, respectively. The changes of wheat bran cell wall...

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Abstract

The invention discloses a compound enzyme preparation for solid enzymolysis and application of the compound enzyme preparation in wheat bran modification, and belongs to the technical field of food processing. Cellulase, xylanase, beta-glucanase and pectinase are adopted to prepare the compound enzyme preparation according to the proportion of (50-100):1:(60-90):(400-600), and the compound enzyme preparation is added into wheat bran according to the additive amount of 10-35% for solid compound enzymolysis. After the wheat bran is modified through solid enzymolysis, the proportion of water-soluble dietary fibers of the wheat bran can be effectively increased, the quality of the dietary fibers of the wheat bran is improved, the content of free active ingredients of the wheat bran is increased, and the wheat bran eating quality is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a compound enzyme preparation for solid-state enzymolysis and its application in wheat bran modification. Background technique [0002] Wheat bran is one of the main by-products in the traditional wheat milling process. It is often added to food as a good source of dietary fiber, but an excessively high proportion of insoluble dietary fiber seriously affects the eating quality of whole wheat food, thus limiting The application fields of wheat bran. At present, the methods for improving the quality of wheat bran mainly fall into three categories: physical, chemical and biological methods. Compared with traditional physical and chemical methods, biological methods have the advantages of greenness, high efficiency, and mildness, and have become a hot spot in the field of food processing research. [0003] The methods for modifying wheat bran by biological methods are mainly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23L29/00
Inventor 吕凤霞焦琳舒陆兆新毛濛兰张充别小妹赵海珍周立邦陈美容
Owner NANJING AGRICULTURAL UNIVERSITY
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