Study On High Value Utilization Of Wheat Bran By Fractionation

Wheat bran is a main by-product in the process of production of wheat starch. Its maincomponents contain starch, dietary fiber, protein, vitamins and minerals. Currently, wheatbran is mainly used for animal feed, with little further processing and re-use. Our country is alarge agricultural country, with adequate sources of inexpensive wheat bran. If do some deepprocessing, it can both bring considerable economic benefits to agriculture and food industryand balance diet which can help improve the quality of citizens. After testing we knew thatdry wheat bran contained39.15%starch,32.41%total dietary fiber,18.05%protein,5.93%ash and2.39%fat. If wheat gluten is fully utilized, it can not only make full use of resources,but also increase economic efficiency.This paper studies the comprehensive utilization pathways and process technology ofwheat bran resource. Protein, starch, sugar and dietary fiber are prepared by hierarchicalextraction from wheat bran. Wheat bran residue was filtered after lye extraction. Thesupernatant was concentrated to give the crude protein of wheat gluten, and the solid residue1was separated by filtration after enzymatic liquefaction. After mashing, bleaching andconcentration treatment, filtrate was made into glucose. The solid residue2was made intodietary fiber after some treatments. The results showed that extraction rate of dietary fiberwere91.13%, starch,91.05%, and protein,70.17%.The further study for the purified protein of wheat bran showed that the purity of wheatbran protein was77.68%, and wheat bran protein mainly contained albumin, followed byglobulin and glutelin. When pH>8, wheat gluten protein showed good water holding capacity,and at room temperature, there was a good emulsifying activity and emulsion stability. In0.8mol/L sodium chloride solution, wheat gluten had better water holding capacity, and therewas a good emulsifying activity at room temperature, but less emulsion stability. At60℃,wheat gluten had good water holding capacity and oil retention. Known from SDS-PAGE ofwheat bran proteins, the molecular weight of wheat gluten protein subunits were widelydistributed, mainly in53KD～24KD.Research on the nature and structure of wheat bran insoluble dietary fiber (WBIDF)showed that: the purity of WBIDF-1was74.57%and WBIDF-1had good cation exchangecapacity, but its water holding capacity, oil retention and expansion forces are less thanWBIDF-2, WBIDF-3and WBIDF-4; the purity of WBIDF-2was81.9%and WBIDF-2hadstrong water holding capacity (7.483g/g), expansion force (4.43g/mL) and oil retention(3.262g/g); compared to WBIDF-2, the water holding capacity, swelling power and oil retention of WBIDF-3and WBIDF-4had slight changes; known from electron microscopy,infrared spectroscopy and XRD analysis, the surface structure of dietary fiber became looseand had more C=O bonds and carboxyl groups and the crystalline structure changes little afterthe hydrogen peroxide or ultrasound treatment.Research of saccharification process and sugar bleaching showed that when theconditions were0.5%glucoamylase dosage and mashing20hours, the relative content ofglucose was97.36%. Conditions of sugar by active carbon were0.7%carbon dosage, pH5,70℃, bleaching20min. After bleaching, Sugar color was changed from muddy brown intoclear and colorless. The transmittance was92.13%. The bleaching effect was good.