Vegetable Fibre Hydrolysate Enzymatic Extraction
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Solution Overview
Problem
The bioavailability of soluble fibers such as arabinoxylans and ferulic acid in dietary vegetable fiber is limited due to their linkage with insoluble structures like cellulose and lignin, leading to gastrointestinal discomfort and reduced nutritional benefits, while whole foods rich in these fibers can cause adverse effects like flatulence and mineral absorption inhibition.
Innovation Solution
A process to create a hydrolysate from a vegetal matrix using an enzyme complex of xylanase, pectinase, and optionally amylase and glucanase, which separates and releases soluble fibers from insoluble structures, resulting in a bioavailable product with reduced molecular weight for easier digestion and absorption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If soluble fibers (arabinoxylans and ferulic acid) are consumed as part of whole vegetal fiber, then nutritional benefits are provided, but bioavailability is limited due to linkage with insoluble structures
Solution Approach 1:
The patent applies segmentation by using enzyme complexes to break down the complex vegetal fiber structure into separate components. The enzymes specifically target and cleave the bonds between soluble fibers (arabinoxylans and ferulic acid) and insoluble structures (cellulose and lignin), releasing the soluble fibers as free molecules that are readily bioavailable while leaving the insoluble fraction as a separate byproduct.
2Quantity of substance
If high quantities of fiber rich in arabinoxylans are consumed to reach 8g per 100g carbohydrates, then soluble fiber intake is sufficient, but gastrointestinal disturbances occur due to insoluble fiber
Solution Approach 1:
The patent applies the extraction principle by isolating the beneficial soluble fiber components (arabinoxylans and ferulic acid) from the harmful insoluble structures (cellulose and lignin) through enzymatic hydrolysis. This separation allows the soluble fibers to be consumed in sufficient quantities for nutritional benefit without the accompanying insoluble fiber that causes gastrointestinal disturbances such as flatulence and abdominal pain.
3Quantity of substance
If whole foods rich in fiber are consumed to achieve sufficient arabinoxylan content, then soluble fiber benefits are obtained, but anti-nutritional factors like phytates inhibit mineral absorption
Solution Approach 1:
The patent applies extraction by using enzyme complexes to specifically release arabinoxylans and ferulic acid from the vegetal matrix, separating them from anti-nutritional factors such as phytates. This selective extraction ensures that the desired soluble fiber content is achieved without co-consuming the harmful anti-nutritional components that would otherwise inhibit mineral absorption and protein digestion.
4Reliability
If insoluble fiber is consumed for digestive benefits, then mechanical cleaning effect is achieved, but contamination by mycotoxins occurs
Solution Approach 1:
The patent applies segmentation by dividing the vegetal fiber into two separate fractions: the soluble fiber fraction containing arabinoxylans and ferulic acid (which provides nutritional benefits without mycotoxin risk), and the insoluble fraction containing cellulose and lignin (which may be contaminated). This separation allows consumption of the beneficial soluble components while eliminating exposure to mycotoxins that may be present in the insoluble fraction.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The hydrolysate enhances the bioavailability of soluble fibers, reducing gastrointestinal issues and improving nutritional benefits, while the insoluble fraction can be reused in agriculture, minimizing waste and adverse effects associated with whole food consumption.
Implementation Method 1
a process for preparing a hydrolysate from a vegetal matrix, said process comprising the steps of: adding to the so obtained mixture up to 2 wt%, based on the mixture weight, of an enzyme complex consisting of: a) xylanase and pectinase, or b) xylanase, pectinase, amylase and glucanase, and leaving to react for at least 6 hours
Implementation Method 2
an enzyme complex consisting of: a) xylanase and pectinase, or b) xylanase, pectinase, amylase and glucanase
Implementation Method 3
deactivating the enzyme complex of step ii), by increasing the temperature to 80-90° C. for at least 5 minutes
Implementation Method 4
separating the liquid component from the solid component as obtained at the end of step iii)
Implementation Method 5
separating the liquid component from the solid component as obtained at the end of step iii)
Data Source
AI summary
A hydrolysate product from a vegetal matrix is disclosed, the process for its preparation, and its uses in human and animal diet. This hydrolysate contains a high percentage of pentosans with a low molecular weight that thus offers highbiodavailability of soluble fibres. This enables the drawbacks to be overcome that are associated with high consumption of wholefood products, at the same time benefiting from the nutritional components contained therein.