Extraction And Purification Of Hull-less Barley Bran Ifusibility Dietary Fiber

This paper studied on the infusibility dietary fiber extraction process from hull-less barley (HB) bran, further study of purification process.Factors that had influenced on the yield and purity of infusibility dietary fiber were mainly considered, including, solvent-water ratio, homogenization speed, alkaline extraction conditions(the concentration of alkaline solution, the time and temperature of alkali treatment) and the conditions of bleaching(the concentration of hydrogen peroxide, Ph and bleaching time). It was determined by single factor experiments. homogeneous speeds 10000r/min and bleaching conditions (the concentration of hydrogen peroxide 5%, pH 11, bleaching time was 2.5h); and based on single factor experiments, selected four process parameters(the solvent-water ratio, concentration of alkaline solution, the time and temperature of alkali treatment) does optimum conditions. The results showed that:the order of factors that influenced on the yield of infusibility dietary fiber was:C (alkali treatment time)> D (alkali treatment temperature)> B (the concentration of alkaline solution)>A (solvent-water ratio); and the order of factors that influenced on the purity of infusibility dietary fiber was:D (alkali treatment temperature)> B (the concentration of alkaline solution)>A (solvent-water ratio)> C (alkali treatment time); Identified the optimum conditions of extraction process were:the time of alkali treatment was 2h, the concentration of alkaline solution was 6%, the solvent-water ratio was 1:6 and the temperature of alkali treatment was 60℃.There were much starch and protein in the crude that extracted from hull-less barley bran, so the purpose of purification research was ensured. The starch was hydrolyzed soluble sugar by and the saccharification. The time of liquefaction was 1h and time of saccharification was 2h. The effect of protease was better than other methods, the protein removal rate was 83.04%. Through the purification, the final product in the insoluble dietary fiber content was 83.4%.The effect of purification was prominence.