Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method
<b>Objective:</b> The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. <b>Methods:</b> The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate w...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230931 |
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| _version_ | 1850159511587782656 |
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| author | LIN Tinglong ZOU Lan PAN Xiaowei LIU Yuanjing |
| author_facet | LIN Tinglong ZOU Lan PAN Xiaowei LIU Yuanjing |
| author_sort | LIN Tinglong |
| collection | DOAJ |
| description | <b>Objective:</b> The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. <b>Methods:</b> The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. <b>Results:</b> The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The insoluble dietary fiber (64.49%) was significantly (<i>P</i> ＜ 0.05) improved compared to coxi bran. And the soluble dietary fiber was 0%, the content of moisture, fat, starch, and protein was significantly decreased (<i>P</i> ＜ 0.05). When the temperature increased, swelling capacity, water holding capacity and oil holding capacity were improved. and was 3.12 mL/g, 4.02 g/g and 4.29 g/g, respectively. <b>Conclusion:</b> The method could be used as a reliable method to extract the coix bran dietary fiber. |
| format | Article |
| id | doaj-art-d5eebcfce50a4cb29a44db618ae5f350 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-d5eebcfce50a4cb29a44db618ae5f3502025-08-20T02:23:31ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-0139919620010.13652/j.spjx.1003.5788.2023.60065Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic methodLIN Tinglong0ZOU Lan1PAN Xiaowei2LIU Yuanjing3 Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001 , China Qianxinan Institution Inspection and Testing Center, Xingyi, Guizhou 562400 , China Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001 , China Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001 , China <b>Objective:</b> The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. <b>Methods:</b> The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. <b>Results:</b> The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The insoluble dietary fiber (64.49%) was significantly (<i>P</i> ＜ 0.05) improved compared to coxi bran. And the soluble dietary fiber was 0%, the content of moisture, fat, starch, and protein was significantly decreased (<i>P</i> ＜ 0.05). When the temperature increased, swelling capacity, water holding capacity and oil holding capacity were improved. and was 3.12 mL/g, 4.02 g/g and 4.29 g/g, respectively. <b>Conclusion:</b> The method could be used as a reliable method to extract the coix bran dietary fiber.http://www.ifoodmm.com/spyjxen/article/abstract/20230931 coix bran dietary fiber physicochemical properties quality |
| spellingShingle | LIN Tinglong ZOU Lan PAN Xiaowei LIU Yuanjing Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method Shipin yu jixie coix bran dietary fiber physicochemical properties quality |
| title | Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method |
| title_full | Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method |
| title_fullStr | Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method |
| title_full_unstemmed | Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method |
| title_short | Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method |
| title_sort | study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method |
| topic | coix bran dietary fiber physicochemical properties quality |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230931 |
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