Processing study on Ferulic Acid and Oligosaccharides Pre-pared from Enzymatin Hydrolysis of Destorched wheat Bran

Abstract

Abstract: Mixed enzymes containing ferulic acid esterase(FAE) and arabinoxylanase(AX) prepared from lipid culture ofAspergillus niger were used to hydrolyze destarched wheat bran. The optimal reactions for pH and temperature by the enzymeswere 4.4 and 50℃ respectively. However, the metal ions tested showed significant effects on the activity of enzymes. Threetimes hydrolysis of destarched wheat bran with the enzymes released 55.46% soluble substances. Significant changes ofmicrostructure of wheat bran were also observed by scanning electron microscope.

Key words: wheat bran, ferulic acid esterase, arabinoxylanase, SEM

ZHANG Jing, OU Shi-Yi , ZHANG Ning, ZHENG Jie. Processing study on Ferulic Acid and Oligosaccharides Pre-pared from Enzymatin Hydrolysis of Destorched wheat Bran[J]. FOOD SCIENCE, 2003, 24(11): 63-68.

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Processing study on Ferulic Acid and Oligosaccharides Pre-pared from Enzymatin Hydrolysis of Destorched wheat Bran

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