JIANG Long-bo, LYU Jing, ZHANG Xi-wen, et al. Process optimization of complex enzyme modification of millet bran dietary fiber[J]. Journal of Light Industry, 2017, 32(5): 16-23. doi: 10.3969/j.issn.2096-1553.2017.5.003
Citation:
JIANG Long-bo, LYU Jing, ZHANG Xi-wen, et al. Process optimization of complex enzyme modification of millet bran dietary fiber[J]. Journal of Light Industry, 2017, 32(5): 16-23.
doi:
10.3969/j.issn.2096-1553.2017.5.003
Process optimization of complex enzyme modification of millet bran dietary fiber
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Millet Research Institute, Shanxi Academy of Agricultural Sciences, Changzhi 046011, China;
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College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Corresponding author:
ZHANG Xi-wen,
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Received Date:
2017-04-06
Available Online:
2017-09-15
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Abstract
The dietary fiber (DF) was obtained from Shanxi millet bran by thermostable α-amylase, glucoamylase and neutral protease.Then the SDF was prepared from DF by the method of complex enzyme (cellulose-xylanase) modification. The enzyme modification process was further optimized by the response surface design based on the single factor experiment.The optimum process conditions were as follows:total amount of complex enzyme1.73%,ratio of cellulose and xylanase 1:1.74, hydrolysis temperature 50℃,hydrolysis time 1.44 h. The SDF and IDF yields were 12.46% and 85.12% under this condition,respectively. The optimization design accurately predicted the yield of SDF obtained from millet bran DF. Importantly, the process operation was simple and required no special equipment, which possessed certain theoretical and practical significance for the comprehensive utilization of millet bran and the industrialization of SDF.
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Proportional views
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