Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran.
Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran.
复制标题
DOI：
10.1016/j.foodchem.2013.10.121
复制
发表时间：
2014-05
期刊：
影响因子：
8.8
通讯作者：
Jing Wang;Baoguo Sun;Yingli Liu;Huijuan Zhang
中科院分区：
文献类型：
--
作者：
Jing Wang;Baoguo Sun;Yingli Liu;Huijuan Zhang
阿拉伯木聚糖是麦麸中的主要膳食纤维成分，从技术和营养角度来看都很重要。本研究首次采用超声波辅助酶法提取小麦麸皮中阿拉伯木聚糖。采用五水平五变量中心组合旋转组合设计，采用响应面法对阿拉伯木聚糖的提取工艺进行优化。最佳提取工艺条件为：原料浓度50 g/l，酶用量4.5 g/l，提取温度50 °C，提取时间70 min，超声功率180 W。在此条件下，实验得率为142.6 ± 0.17mg/g麦麸，与预测值吻合较好。超声波处理提高了酶处理效率，提高了提取率。
Arabinoxylan, the major dietary fibre component of wheat bran, is important from both technological and nutritional points of view. In this study, ultrasound-assisted enzymatic extraction technology was first employed to extract arabinoxylan from wheat bran. The process for extraction of arabinoxylan was optimised using response surface methodology, employing a five-level, five-variable central composite rotatable design. The optimum extraction conditions were as follows: raw material concentration, 50 g/l, enzyme dose, 4.5 g/l, extraction temperature, 50 °C; extraction time, 70 min; and ultrasonic power, 180 W. Under the above mentioned conditions, the experimental yield was 142.6 ± 0.17 mg/g of wheat bran, which is well matched with the predictive yield. Ultrasound increased the efficiency of enzymatic treatment with higher extraction yield.