Enzymatic Preparation and Physico-chemical Characterization of Wheat Bran Starch

doi:10.7506/spkx1002-6630-201010001

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 1-5.doi: 10.7506/spkx1002-6630-201010001

• Processing Technology • Next Articles

Enzymatic Preparation and Physico-chemical Characterization of Wheat Bran Starch

ZHAO Rui-chang，TIAN Yi-hua，JIANG Dong*，DAI Ting-bo，JING Qi，CAO Wei-xing

Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Hi-Tech Key Laboratory of Information
Agriculture of Jiangsu Province, Nanjing Agricultural University, Nanjing 210095, China

Received:2009-07-24 Online:2010-05-15 Published:2010-12-29
Contact: JIANG Dong E-mail:jiangd@njau.edu.cn

Abstract

Abstract:

Optimal neutrase hydrolysis of wheat bran for starch preparation was investigated using orthogonal array design. Along with this, the prepared starch was characterized physicochemically. Results showed that the neutrase hydrolysis reaction for 90 min at 45 ℃ and an enzyme dosage of 3 g/L resulted in an optimal compromise between high starch yield and low protein content in the prepared starch, which reached up to 14.86 g/100 g wheat bran and 0.25%, respectively. The prepared starch contained lower contents of both protein and damaged starch and small starch granules with a volume fraction of 58.4%. Compared with wheat starch, this starch exhibited lower amylose content, pasting value and degree of crystallinity and higher swelling power.

Key words: wheat, bran, starch, neutrase

CLC Number:

TS234.2

ZHAO Rui-chang，TIAN Yi-hua，JIANG Dong*，DAI Ting-bo，JING Qi，CAO Wei-xing. Enzymatic Preparation and Physico-chemical Characterization of Wheat Bran Starch[J]. FOOD SCIENCE, 2010, 31(10): 1-5.

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Enzymatic Preparation and Physico-chemical Characterization of Wheat Bran Starch

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