Optimization of processing parameters for extraction of total, insoluble and soluble dietary fibers of defatted rice bran

被引:4
|
作者
Daou, Cheickna [1 ,2 ,3 ]
Zhang, Hui [1 ,2 ]
机构
[1] State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
[3] Univ Sci & Technol Tech Bamako, Inst Appl Sci ISA, Bamako, Mali
来源
关键词
Dietary fibers; Optimization; Purity; Response surface methodology; Yield; RESPONSE-SURFACE METHODOLOGY; CRUDE POLYSACCHARIDES; HEMICELLULOSES; TECHNOLOGY;
D O I
10.9755/ejfa.v25i8.14513
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Response surface methodology was used to optimize the processing parameters for extraction of total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) of defatted rice bran (DRB). The studied independent factors were concentration of NaOH solution (varying from 0.15 to 0.25 mol/L), soaking time (from 60 to 90 min), alpha-amylase enzyme - substrate (E: S) ratio (from 0.6:100 to 0.9:100 g: g of dry DRB) and alcalase enzyme concentration (from 3.5:100 to 4.7 g: g of dry DRB)) whereas; the dependent variables were extraction yield and purity of TDF, IDF and SDF. Therefore, the three- level four-factor Box-Behnken design was used to establish the optimum conditions and the generated regression quadratic polynomial models and adequacy of each dependent variable were significant (p < 0.0001) with regression coefficient R2 (> 0.90) and lack of-fit was not significant. Moreover, ANOVA showed that most of the linear, interaction and quadratic regression coefficient values were significant (p < 0.05). The optimum processing parameters observed for extraction of TDF, IDF and SDF with high yield and purity were: 0.15 mol/L NaOH solution concentration, 64.3 min soaking time, 0.68:100 and 3.52:100 (g: g) alpha-amylase and alcalase enzyme - substrate ratio (E: S), respectively. Moreover, the alkali pretreatment was the factor amongst the others that significantly (p<0.05) affected the purity of Fiber fractions but did not contribute to improve their yields.
引用
收藏
页码:562 / 575
页数:14
相关论文
共 50 条
  • [21] Application of ultrasound to protein extraction from defatted rice bran
    Ly, H. L.
    Tran, T. M. C.
    Tran, T. T. T.
    Ton, N. M. N.
    Le, V. V. M.
    [J]. INTERNATIONAL FOOD RESEARCH JOURNAL, 2018, 25 (02): : 695 - 701
  • [22] Dietary fibre enrichment from defatted rice bran by dry fractionation
    Wang, Jue
    Suo, Geng
    de Wit, Martin
    Boom, Remko M.
    Schutyser, Maarten A. I.
    [J]. JOURNAL OF FOOD ENGINEERING, 2016, 186 : 50 - 57
  • [23] Functional properties of dietary fibre prepared from defatted rice bran
    Abdul-Hamid, A
    Luan, YS
    [J]. FOOD CHEMISTRY, 2000, 68 (01) : 15 - 19
  • [24] Apples as a Source of Soluble and Insoluble Dietary Fibers: Effect of Dietary Fibers on Appetite
    Efimtseva E.A.
    Chelpanova T.I.
    [J]. Human Physiology, 2020, 46 (2) : 224 - 234
  • [25] Cellulase-assisted extraction of oligosaccharides from defatted rice bran
    Patindol, J.
    Wang, L.
    Wang, Y. -J.
    [J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (09) : C516 - C521
  • [26] Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran
    Jia, Mengyun
    Yu, Qiang
    Chen, Jiajun
    He, Zhicheng
    Chen, Yi
    Xie, Jianhua
    Nie, Shaoping
    Xie, Mingyong
    [J]. FOOD HYDROCOLLOIDS, 2020, 99
  • [27] Transformation of rice bran into single-cell protein, extracted protein, soluble and insoluble dietary fiber, and minerals
    Pruksasri, Suwattana
    Wollinger, Kristoffer Kurt
    Novalin, Senad
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, 99 (11) : 5044 - 5049
  • [28] Dietary energy source and supplements in broiler diets containing defatted rice bran
    Adrizal
    Ohtani, S
    Yayota, M
    [J]. JOURNAL OF APPLIED POULTRY RESEARCH, 2002, 11 (04): : 410 - 417
  • [29] Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber
    Wu, Xiaojuan
    Li, Fang
    Wu, Wei
    [J]. JOURNAL OF CEREAL SCIENCE, 2022, 105
  • [30] PROCESSING RICE BRAN BY SUPERCRITICAL FLUID EXTRACTION
    RAMSAY, ME
    HSU, JT
    NOVAK, RA
    REIGHTLER, WJ
    [J]. FOOD TECHNOLOGY, 1991, 45 (11) : 98 - &