Process Optimization and Functional Study of Enzymatic Preparation of Corn Husk Dietary Fiber

WANG Rui; JIANG Caixia; LIU Xiaolan; ZHENG Xiqun

doi:10.13386/j.issn1002-0306.2022010188

Volume 43 Issue 21

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(21): 203-210. > DOI: 10.13386/j.issn1002-0306.2022010188

WANG Rui, JIANG Caixia, LIU Xiaolan, et al. Process Optimization and Functional Study of Enzymatic Preparation of Corn Husk Dietary Fiber[J]. Science and Technology of Food Industry, 2022, 43(21): 203−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010188.

Citation:

PDF (2683 KB)

Process Optimization and Functional Study of Enzymatic Preparation of Corn Husk Dietary Fiber

WANG Rui^1,,
JIANG Caixia²,
LIU Xiaolan^{3, 4, ,},
ZHENG Xiqun^{1, 2, ,}

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
National Coarse Cereals Engineering Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
3.
College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
4.
Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China

More Information

Received Date: January 20, 2022
Available Online: August 24, 2022

Graphical Abstract

Abstract

Abstract

In this study, corn husk, a by-product formed during corn processing, was used as raw material, and a combination of enzymes was used to prepare corn husk dietary fiber. Single factor experiments and response surface optimization were used to determine the optimal process parameters and study its functionality. The results showed that the addition of alkaline protease was 0.742%, pH was 10, temperature was 54 ℃, and enzymatic hydrolysis was 4 h. Starch complex enzymatic hydrolysis conditions was as follows: The addtion of starch complex enzyme (amylase:saccharification enzyme=1:1 (m/m)) was 0.727%, pH was 6.76, temperature was 65 ℃, and enzymatic hydrolysis was 2 h. Under the optimal conditions, the dietary fiber content of corn husk reached the highest (86.65%±0.72%). Its water holding capacity was 3.93±0.17 g/g, and its swelling property was 3.70±0.20 mL/g. The oil holding capacity for soybean oil, corn oil, rapeseed oil and lard oil were 1.80±0.04, 2.59±0.01, 2.53±0.06, 3.47±0.19 g/g, respectively. Cholesterol adsorption in gastric environment and intestinal environment were 0.63±0.03 mg/g and 0.31±0.02 mg/g, respectively. The corn husk dietary fiber had good adsorption to different concentrations of glucose solution, and had a strong ability to inhibit fat digestion in vitro.
- corn bran,
- dietary fiber,
- enzymatic preparation,
- response surface optimization,
- functional properties

FullText(HTML)

References (22)

References

[1]	罗凯云. 膳食纤维-淀粉拟谷粒结构体的构建及其对肥胖抑制和血糖平衡作用机制的研究[D]. 无锡: 江南大学, 2019. LUO K Y. Anti-obesity and glucose homeostasis regulation by dietary fiber and starch in a whole-grain like structural form[D]. Wuxi: Jiangnan University, 2019.
[2]	ZHU Y L, YANG S H, HUANG J Q, et al. Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley[J]. Journal of Food Science,2021,86(2):628−634. doi: 10.1111/1750-3841.15592
[3]	O'GRADE J, O'CONNOR E, SHANAHAN F. Review article: Dietary fibre in the era of microbiome science[J]. Alimentary Pharmacology & Therapeutics,2019,49(5):83−84.
[4]	EMANUEL E C, RUTH C R M, KOIEN V, et al. Gut microbial metabolites in obesity, NAFLD and T2DM[J]. Nature Reviews Endocrinology,2019,15(12):113−114.
[5]	张继国, 王惠君, 王志宏, 等. 中国15省(区、直辖市)成年居民膳食纤维摄入状况[J]. 中国食物与营养,2018,24(10):10−12. [ZHANG J G, WANG H J, WANG Z H, et al. Dietary fiber intake status among Chinese adults in 2015[J]. Food and Nutrition in China,2018,24(10):10−12. doi: 10.3969/j.issn.1006-9577.2018.10.002
[6]	XUE J B, SHENG X, ZHANG B J, et al. The sirtuin-1 relied antioxidant and antiaging activity of 5, 5'-diferulic acid glucoside esters derived from corn bran by enzymatic method[J]. Journal of Food Biochemistry,2020,44(12):519−530.
[7]	曹亚倩, 肖军霞, 蒋林宏, 等. 玉米纤维素在Pickering乳液制备中的应用研究[J]. 中国粮油学报,2020,35(4):54−60. [CAO Y Q, XIAO J X, JIANG L H, et al. Application of corn fiber in the preparation of pickering emulsions[J]. Journal of the Chinese Cereals and Oils Association,2020,35(4):54−60. doi: 10.3969/j.issn.1003-0174.2020.04.010
[8]	YADAV M P, HICKS K B, JOHNSTON D B, et al, Production of bio-based fiber gums from the waste streams resulting from the commercial processing of corn bran and oat hulls[J]. Food Hydrocolloids, 2016(53): 125-133.
[9]	ZHANG Z Y, YU X R, GENG X. Protective role of three differently processed corn bran on glucose and lipid concentrations in D-galactose-induced mice model[J]. Journal of Food Biochemistry,2020,44(8):e13281.
[10]	王金亭, 李伟. 玉米麸皮膳食纤维的研究与应用现状[J]. 粮食与油脂,2016,29(10):12−17. [WANG J T, LI W. Research and application statys of corn bran dietary fiber[J]. Cereals & Oils,2016,29(10):12−17. doi: 10.3969/j.issn.1008-9578.2016.10.004
[11]	田英华, 金海燕, 张羽飞, 等. 玉米麸皮膳食纤维特性、生理功能及其在食品行业的应用研究概况[J]. 纤维素科学与技术,2021,29(1):69−76. [TIAN Y H, JIN H Y, ZHANG Y F, et al. Progress of corn bran dietary fiber and applications in food[J]. Journal of Cellulose Science and Technology,2021,29(1):69−76. doi: 10.16561/j.cnki.xws.2021.01.01
[12]	HAGHIGHI M S, AZIZI M H. Integrated extrusion-enzymatic treatment of corn bran for production of functional cake[J]. Food Sciences and Nutrition,2018,6(7):1870−1878.
[13]	ZHENG Y J, WANG X Y, TIAN H L, et al. Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre[J]. Food Research International (Ottawa, Ont),2021,147:110565. doi: 10.1016/j.foodres.2021.110565
[14]	MARI C L, BAILINA C, VIUDA-MARTOS M, et al. Properties of dietary fibers from agroindustrial coproducts as source for fiber-enriched foods[J]. Food and Bioprocess Technology,2015,8(12):2400−2408. doi: 10.1007/s11947-015-1591-z
[15]	何晓琴, 刘昕, 李苇舟, 等. 蒸汽爆破处理苦荞麸皮膳食纤维改性分析[J]. 食品科学,2021,42(9):46−54. [HE X Q, LIU X, LI W Z, et al. Modification of dietary fiber from tartary buckwheat bran by steam explosion[J]. Food Science,2021,42(9):46−54. doi: 10.7506/spkx1002-6630-20200820-277
[16]	汤小明, 卢坚雯, 曾艳红. 脱蛋白结合超微粉碎对豆渣膳食纤维成分及功能特性影响[J]. 中国粮油学报,2021,36(1):74−79. [TANG X M, LU J W, ZENG Y H. Effect of protein removal methods and superfine grinding on the chemical composition and functional properties of dietary fiber prepared from Okara[J]. Journal of the Chinese Cereals and Oils Association,2021,36(1):74−79. doi: 10.3969/j.issn.1003-0174.2021.01.013
[17]	刘倩, 范誉川, 刘素诗, 等. 米糠粕不溶性膳食纤维理化性质及对高脂大鼠肠道菌群的影响[J]. 食品科学,2020,31(11):347−350. [LIU Q, FAN Y C, LIU S S, et al. Physicochemical properties of insoluble dietary fiber from defatted rice bran and its effect on intestinal microbiota of high-fat diet fed rats[J]. Food Science,2020,31(11):347−350.
[18]	王红, 刘婷婷, 樊红秀, 等. 挤压改性对金针菇膳食纤维理化性质及微观结构的影响[J]. 中国食品学报,2021,49(4):24−28. [WANG H, LIU T T, FAN H X, et al. Effects of extrusion modification on physicochemical properties and microstructure of Flammulina velutipes dietary fiber[J]. Journal of Chinese Institute of Food Science and Technology,2021,49(4):24−28. doi: 10.16429/j.1009-7848.2021.08.016
[19]	YANG X, DAI J, ZHONG Y, et al. Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects[J]. Food & Function,2021,12:6576−6587.
[20]	李晶. 玉米皮水溶性膳食纤维的酶法制备、性质及应用[D]. 无锡: 江南大学, 2014. LI J. The enzymatic preparation, properties and application of water-soluble dietary fiber from corn bran[D]. Wuxi: Jiangnan University, 2014.
[21]	IVERSEN K N, CARLSSON F, ANDERSSON A, et al. A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obe-sity (the rye weight study)[J]. Clinical Nutrition ESPEN,2021(45):155−169.
[22]	TREMBLAY A, CLINCHAMPS M, PEREIRA B, et al. Dietary fibres and the management of obesity and metabolic syndrome: The resolve study[J]. Nutrients,2020,12(10):2911−2911. doi: 10.3390/nu12102911

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	杨雪丽，牛犇，陈杭君，吴伟杰，王冠楠，房祥军，穆宏磊，郜海燕. 猴头菇纳米囊泡制备、结构表征及抗氧化活性分析. 食品工业科技. 2025(02): 218-230 . 本站查看
2.	刘怡君，王红娟，张靖彬，陈欢，侯宏卫，胡清源. 植物细胞外囊泡作为药物载体的研究进展. 药学学报. 2025(03): 721-730 .
3.	胡群菊，王潮岗，向文洲，王媛媛，范美华，张晓林，廖智，严小军. 微藻细胞外囊泡的研究进展. 水生生物学报. 2024(06): 1051-1064 .
4.	曹桂芳，李丹，伊高阳，杨永利，姚晓琳. 植源性和乳源性胞外囊泡对慢性炎症的调控机制. 中国食品学报. 2024(07): 364-376 .
5.	李俊言，王文苹，张祎，杨枝中. 植物类中药来源囊泡的研究进展. 浙江大学学报(医学版). 2023(03): 349-360 .