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Food Chem. 2014 May 1;150:482-8. doi: 10.1016/j.foodchem.2013.10.121. Epub 2013 Nov 1.

Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran.

Author information

1
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, PR China. Electronic address: jingw810@yahoo.com.
2
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, PR China.

Abstract

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, 50g/l, enzyme dose, 4.5g/l, extraction temperature, 50°C; extraction time, 70min; and ultrasonic power, 180W. Under the above mentioned conditions, the experimental yield was 142.6±0.17mg/g of wheat bran, which is well matched with the predictive yield. Ultrasound increased the efficiency of enzymatic treatment with higher extraction yield.

KEYWORDS:

Arabinoxylan; Central composite rotatable design; Enzymatic extraction; Ultrasound; Wheat bran

PMID:
24360479
DOI:
10.1016/j.foodchem.2013.10.121
[Indexed for MEDLINE]

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