Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

The optimization of extraction process on hemicellulose from rice bran

미강유래 식이섬유 헤미셀룰로오스의 추출 공정 최적화

  • Jung, Ji-Eun (Department of Food Science and Technology, Kyuongpook National University) ;
  • Choi, Yong-Hee (Department of Food Science and Technology, Kyuongpook National University)
  • 정지은 (경북대학교 식품공학과) ;
  • 최용희 (경북대학교 식품공학과)
  • Published : 2008.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

A central composite design was applied to investigate the effects of the independent variables of NaOH concentration(X1) and extraction time(X2) on dependent variables such as Yield(Y1), Xyl/Ara ratio(Y2), uronic acid(Y3), $\beta$-glucan(Y4) and total sugars(Y5) of hemicelluloses separated from rice bran. The Coefficients of determination(R2) in various models ranged from 0.8626 to 0.9319. Yield increased with increased NaOH concentration and extraction time. The optimum extraction conditions were NaOH concentration at 2.45M and extraction time of 24.2 h. Predicted values at the optimized conditions were acceptable, compared with experimental values. The structural characteristics of an optimum hemicellulose extract were explored. As a result, it showed that the surfaces of hemicellulose had a highly irregular reticulated structure. And also it was both small and large molecular particle in the hemicelluloses. Their average molecular weights were in the ranges $235{\sim}240$ kDa and $8.0{\sim}9.4kDa$, respectively.

미강 식이섬유인 헤미셀룰로오스를 효율적으로 추출할 수 있는 공정을 개발하고자 반응표면분석법에 의한 헤미셀룰로오스 추출공정 최적화를 실시하였다. 중심합성계획에 따라 NaOH 농도($X_1$), 추출 시간($X_2$)을 독립변수($X_i$)로 하고 추출물의 특성 즉, 추출 수율($Y_1$), Xyl/Ara ratio($Y_2$), 우론산($Y_3$), 베타 글루칸($Y_4$), 총 당($Y_5$)을 종속변수로 하여 추출을 실시하였다. 그 결과, R-square는 $0.8626{\sim}0.9319$으로 나타났으며, 추출 수율은 NaOH 농도가 증가하고 추출 시간이 증가함에 따라 값이 증가하였다. 추출 수율을 고려하여 이들 추출물의 특성을 모두 만족시키는 최적 추출조건은 NaOH 농도 2.45 M, 추출 시간 24.2 시간으로 나타났으며 예측된 최적 추출조건에서 실험한 결과, 각 종속변수들의 예측값과 실제값이 유사하게 나타났다. 최적 추출물의 구조적 특성을 조사한 결과, 표면구조는 매우 불규칙한 망상구조의 형태로 작은 입자와 큰 고분자 입자가 함께 관찰되었으며 평균 분자량은 $235{\sim}240$ kDa과 $8.0{\sim}9.4$ kDa의 범위로 나타났다.

Keywords

References

  1. Juliano, B.O. (1985) Rice bran. In Rice. Chemistry and technology. 2nd ed. Julian BO, ed. American Association of Cereal Chemist, Inc., St. Paul MN., 647
  2. Nicolsi, R.J., Rogers, E.J., Ausman, L. and Orthefer, F.T. (1994) Rice bran oil and its health benefits. Science and Technology, New York, 422-437
  3. Capro, P.A., Reaven, G. and Olefsky, J. (1997) Postgrandial plasma-glucose and insulin responses to different complex carbohydrate. Diabetes, 26, 1178-1183 https://doi.org/10.2337/diabetes.26.12.1178
  4. Kikuzaki H., Hisamoto M., Hirose K., Akiyama, K. and Taniguchi, H. (2002) Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem., 50, 2161-2168 https://doi.org/10.1021/jf011348w
  5. Kim, S.R., Ahn J.Y., Lee, H.Y. and Ha, T.Y. (2004) Various properties and phenolic acid contents of rices and rice brans with different milling fractions. Korea J. Food Sci. Technol., 36, 930-936
  6. Nicolsi R.J., Rogers E.J., Ausman L.M. and Orthefer F.T. (1993) Rice bran oil and its health benefits. In: Rice Science and Technology. Marshal WE, Wadsworth JI (eds). Marcel Dekker, New York, U.S.A., 421-437
  7. Andreason M.F., Christen L.P., Meyer A.S. and Hansen A. (1999) Release of hydrocinnamic and hydrobenzoic acids in rye by commercial plant cell degrading enzyme preparation. J. Sci. Food Agric., 79, 411-413 https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<411::AID-JSFA264>3.0.CO;2-X
  8. Kikuzaki H., Hisamoto M., Hirose K., Akiyama K. and Taniguchi H. (2002) Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem., 50, 2161-2168 https://doi.org/10.1021/jf011348w
  9. Lee, H.J. and Shin, M.S. (2006) Quality characteristics of french bread with various dietary fiber. Korean J. Food Cookery Sci., 22, 477-487
  10. Robertson, J.A. and Eaxtwood, M.A. (1981) An investigation of the experimental conditions which could affect water holding capacity of dietary fiber. J. Sci. Food Agric., 33, 819-825
  11. Camire, A.L. and Clydesdale, F.M. (1981) Effect of pH and heat treatment on the binding of calcium, magnesium, zinc and iron to wheat bran and fractions of dietary fiber. J. Food Sci., 46, 548-551 https://doi.org/10.1111/j.1365-2621.1981.tb04907.x
  12. Autio, K. (1996) Functional aspects of cereal cell wall polysaccharides. In Carbohydrate in Food, Eliasson, A.C. (ed.), Marcel DEkker, Inc., New york, 227-264
  13. Ohara, I., Agr, D., Tabuchi, R. and Onai, K. (2000) Effects of modified rice bran on serum lipids and taste preference in streptozotocin induced diabetic rats. Nutr. Res., 20, 59-68 https://doi.org/10.1016/S0271-5317(99)00138-4
  14. Chin, K.B. (2002) Manufacture and evaluation of low-fat meat products (A review). Korean J. Food Sci. Ani. Resour., 22, 363-372
  15. Steve W. Cui (2005) Food carbohydrates : chemistry, physical properties and applications. CRC press, Boca Raton, T&FL U.S.A., 263-268
  16. A.O.A.C. (1990) Official method of analysis 15th Ed. Association of official Analytical Chemists, Washington D.C.
  17. Morrison, I.M. (1980) Changes in the lignin and hemicellulose concentration of ten varieties of temperature grasses with increasing maturity. Grass and Forage Science, 35, 287-293 https://doi.org/10.1111/j.1365-2494.1980.tb01525.x
  18. SAS. SAS/STAT. (1995) User's Guide version 6, 4th de., SAS Institute Inc. Cary, NC, USA Ch. 37, 14-5
  19. Kim, E.H., Kim, J.Y., Park, C.K. and Maeng, Y.S. (1992) Determination of dietary contents in Dodok(Codonopsis lanceolata traut (Beneth et Hook)) and Ginseng (Panax ginseng C.A. Meyer). Korea J. Soc. Food Sci., 8, 247-253
  20. Englyst, H., Wiggins, H.S. and Cummings, J.H. (1982) Determination of the nonstarch polysaccharide in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst., 107, 307 https://doi.org/10.1039/an9820700307
  21. Filistti-Cozzi, T.M.C.C. and Carpita, N.C. (1991) Measurement of uronic acids without interference from neutral sugars. Anal. Biochem., 197, 157-162
  22. AACC (American Association of Cereal Chemists). (1995) Approved Methods of the American Association of Cereal Chemists. Method 32-23: Measurement of $\beta$-glucan in Barley and Oats Rapid Enzymatic Procedure. AACC. St. Paul, Minn
  23. AOAC Int. (Association of Offical Analytical Chemists International). (2000) AOAC Official Method 995.16:$\beta$-D-glucan in Barely and Oats. AOAC International, Gaithersburg, Md.
  24. McCleary, B.V. and Codd, R. (1991) Measurement of (1→3), (1→4)-$\beta$-D-glucan in barely and oats: A streamlined enzymic procedure. J. Sci. Food Agric., 55, 303-312 https://doi.org/10.1002/jsfa.2740550215
  25. Dubios, M.K.A., Hamilton, T.K., Rebers, P.A. and Sonisth, F. (1956) Colorimetric method for determination of sugars and related substance. Anal. Chem., 28, 350-356 https://doi.org/10.1021/ac60111a017
  26. Kim, S.R., Ahn, J.Y., Lee, H.Y. and Ha, T.Y. (2004) Various properties and phenolics acid contents of rice and rice bran with different milling fractions. Korean J. Food Sci. Technol., 36, 930-936
  27. Steve W. Cui (2005) Food carbohydrates : chemistry, physical properties and applications. CRC press, Boca Raton, T&FL U.S.A., p.96-98
  28. Ren, J.L., Sun, R.C., Liu, C.F., Chao, Z.Y. and Luo, W. (2006) Two-step preparation and thermal characterization of cationic 2-hydroxypropyltrimethylammonium chloride hemicellulose polymers from sugarcane bagasse. Polymer Degradation and Stability, 91, 2579-2587 https://doi.org/10.1016/j.polymdegradstab.2006.05.008
  29. Xu, F., Sun, J.X., Geng, Z.C., Liu, C.F., Ren, J.L., Sun, R.C., Flowler, P. and Baird, M.S. (2007) Comparative study of water-soluble and alkali-soluble hemicelluloses from perennial ryegrass leaves (Lolium peree). Carbohydr. Polym., 67, 56-65 https://doi.org/10.1016/j.carbpol.2006.04.014
  30. Hashimoto, S., Bolte, L.C., Pomeranz, Y. and Shogren, M.D. (1987) Cereal pentosans: their estimation and significance. 3. Pentosans in abraded grains and milling by-products. Cereal Chem., 64, 39-41
  31. Izydorczyk, M.S. and Biliaderis, C.G. (1995) Cereal arabinoxylan: advances in structure and dhysicochemical properties. Carbohydr. Polym., 28, 33-48 https://doi.org/10.1016/0144-8617(95)00077-1
  32. Vinkx, C.J.A., Reynaert, H.R., Grobet, P.J. and Delcour, J.A. (1993) Physicochemical and functional properties of rye non starch polysaccharides. V. Variability in the structure of water-soluble arabinoxylans. Cereal Chem., 70, 311-317
  33. Vinkx, C.J.A., Stevens, I., Gruppen, H., Grobet, P.J. and Delcour, J.A. (1995) Physicochemical and functional properties of rye non starch polysaccharides. Ⅵ. Variability in the structure of water-unsoluble arabinoxylans. Cereal Chem., 72, 411-418
  34. Izydorezyk, M.S., Marci, L.J. and MacGregor, A.W. (1998) Structure and physicochemical properties of barely non-starch polysaccharides I. Alkali-extractable $\beta$-glucans and arabinoxylans. Carbohydr. Polym., 35, 259-269 https://doi.org/10.1016/S0144-8617(97)00136-7
  35. Roubroeks, J.P., Andersson, R. and Ama, P. (2000) Structural features of (1$\rightarrow$3), (1$\rightarrow$4)-$\beta$-D-glucan and arabinoxylan fractions isolated from rye bran. Carbohydr. Polym., 42, 3-1 https://doi.org/10.1016/S0144-8617(99)00129-0
  36. Kim, E.H., Maeng, Y.S. and Woo, S.J. (1993). Analysis of nonstarch-polysaccharides in some Korean foods. Korea J. Food Sci. Technol., 25, 299-306
  37. Xu, F., Sun, J.X., Geng, Z.C., Liu, C.F., Ren, J.L., Sun, R.C., Flowler, P. and Baird, M.S. (2007) Comparative study of water-soluble and alkali-soluble hemicelluloses from perennial ryegrass leaves (Lolium peree). Carbohydr. Polym., 67, 56-65 https://doi.org/10.1016/j.carbpol.2006.04.014
  38. Han, J.Y. (2000) Structural characteristics of arabinoxylan in barley, malt and beer. Food Chem., 70, 131-138 https://doi.org/10.1016/S0308-8146(00)00075-3
  39. Lee, H.S., Kweon, M.H., Lim, W.J., Sung, H.C. and Yang, H.C. (1997) An anticoagulant polysaccharide isolated from the alkali extracts of Coriolus versicolor. Korean J. Food Sci. Technol., 29, 369-375
  40. Whistler, R.L. (1973) Solubility of polysaccharides and their behavior in solution. Advances in Chemistry Series., 117, 242-255
  41. Cordenusi, B.R., Shiga, T.M., Lajolon, F. (2008) Non-starch polysaccharide composition of two cultivars of banana(Musa acuminata L.:cvs Mysore and Nanicao). Carbohydr. Polym., 71, 26-31 https://doi.org/10.1016/j.carbpol.2007.05.009
  42. Ren, J.L, Sun, R.C., Liu, C.F., Chao, Z.Y. and Luo, W. (2006) Two-step preparation and thermal characterization of cationic 2-hydroxypropyltrimethylammonium chloride hemicellulose polymers from sugarcane bagasse. Polymer Degradation Stability, 91, 2579-2587 https://doi.org/10.1016/j.polymdegradstab.2006.05.008