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Extrusion-assisted enzymatic hydrolysis extraction process of rice bran dietary fiber

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2015 ASABE Annual International Meeting  152183788.(doi:10.13031/aim.20152183788)
Authors:   Xu Wang, Yang Xu, Dong Liang, Xiangbo Yan, Huanru Shi, Yangzhi Sun
Keywords:   Dietary fiber, Extrusion, Enzymatic hydrolysis, Physicochemical properties

Abstract. Rice bran is a by-product of rice processing. Studies have shown that rice bran gives health benefits including control of obesity, diabetes, gastrointestinal disorders and cardiovascular diseases. Compositional analysis reveals that rice bran consists of 20%-30% dietary fiber and has been reported to have positive effects on the ability of lipid metabolism. In this study, extrusion-assisted enzymatic hydrolysis extraction process （EEHEP） was applied to rice bran dietary fiber to change its structure and particles size which will affect its physicochemical properties. The aim of this study was to investigate the effects of EEHEP on extraction rate and physicochemical properties of dietary fiber. The results indicated that EEHEP compared to other treatment methods has positively and greatly influenced the extraction rate and physicochemical properties of rice bran dietary fibers. The orthogonal test has been adopted to analyze the optimum process conditions: extrusion temperature of 130℃, material moisture content of 20%, screw speed 200r/min, the die head aperture of 6. Based on these conditions: enzymatic hydrolysis temperature of 75℃, enzymatic dosage of 2.0%, hydrolysis time of 90min, pH of 6.0, the extraction rate was 30.35%.

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