Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method

Authors

LIN Tinglong, 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
ZOU Lan, Qianxinan Institution Inspection and Testing Center, Xingyi, Guizhou 562400, China
PAN Xiaowei, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
LIU Yuanjing, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, ChinaFollow

Corresponding Author(s)

刘元靖（1988—），男，中国热带农业科学院农产品加工研究所助理研究员，硕士。E-mail:353718283@qq.com

Abstract

Objective: The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. Methods: 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. Results: 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 (P < 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 (P < 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. Conclusion: The method could be used as a reliable method to extract the coix bran dietary fiber.

Publication Date

10-30-2023

First Page

196

Last Page

200

DOI

10.13652/j.spjx.1003.5788.2023.60065

Recommended Citation

Tinglong, LIN; Lan, ZOU; Xiaowei, PAN; and Yuanjing, LIU (2023) "Study on optimizing technology and physicochemical properties of coix bran dietary fiber prepared by enzymatic method," Food and Machinery: Vol. 39: Iss. 9, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2023.60065
Available at: https://www.ifoodmm.cn/journal/vol39/iss9/30

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