A Study On The Process Optimization Of Producing Wheat Bran Oligosaccharides And Theirs Functional Properties

Compared with using fiber materials such as corn cob to produce oligosaccharides, usingwheat bran to produce oligosaccharides has the characteristics of easy to deal with rawmaterials, simple process, no by-products, non-toxic and high yield. This paper studied theprocess conditions of producing wheat bran oligosaccharides. At the same time, the effects ofwheat bran oligosaccharides on regulating intestinal flora and relaxing the bowels werestudied.By researching the conditions of removing starch by enzyme treatment, cooking withacid and xylan enzymolysis by xylanase, it was known that the optimal production process ofwheat bran oligosaccharides was as follow:1) Processing of removing starch: wheat bran bythe material liquid ratio1:6, high temperature resistant α-amylase0.02%, reacting at100℃for15min.2) Process of cooking with acid and xylan enzymolysis by xylanase: adding0.012mol/L sulfuric acid solution to the destarched wheat bran, cooking at150℃for40min,xylanase0.3%, reacting at55℃for6h. The soluble pentose content in the liquid was about17.23g/L, the yield of wheat bran oligosaccharides was11.49%. The main monosaccharidesof the wheat bran oligosaccharides were glucose, arabinose and xylose with the ratio1:3:0.75. The xylo-oligosaccharides content as the main components was52.5%, meanwhile,there are some unknown arabino-xylooligosaccharides, and so on.In vitro fermentation experiments showed that: the wheat bran oligosaccharides couldselectively promote probiotics proliferation. It effectively promoted the proliferation ofbifidobacteria and facultative bacteria e. coli, but not the harmful clostridia. Compared withthe glucose control group and the commercial xylo-oligosaccharides, the wheat branoligosaccharides group had highly significantly (P <0.01) effect on promoting probioticsproliferation.After eating the wheat bran oligosaccharides with1g/d for7d by35adults, the resultsshowed that the regulation effect of the wheat bran oligosaccharides on human intestinal florawas not obvious (P>0.05) and the intestinal lactate content was highly significantly changed(P <0.01). The proliferation effect on human intestinal lactobacillus is better than that of thebifidobacterium. The quantity of probiotics (bifidubacterium and lactobacillus) and otherbacteria were increased, while all the increases were not significant (P>0.05). There was adifference between the results of human trials and in vitro fermentation experiments and thisneed a further exploration.The75SPF kunming mice were wrandomly and averagely divided into five groups including three dose groups, a constipation model group and a blank control group. Aftergavage once a day for7d with wheat bran oligosaccharides, the results showed that the wheatbran oligosaccharides could significantly (P <0.05) relaxing the bowels of the mice on thedose0.5g/(kg bw), when the dose was over1.0g/(kg bw), the wheat bran oligosaccharidescould highiy significantly (P <0.01) relaxing the bowels of the mice. On the dose2.0g/(kgbw), wheat bran oligosaccharides could highiy significantly (P <0.01) increase the weight ofmice.The paper gave a simple and feasible method of producing wheat bran oligosaccharides,moreover the wheat bran oligosaccharides could significantly (P <0.05) relax the bowels, butno significantly (P>0.05) result was observed in human intestinal probiotics.