WO2011072352A1 - Procédé pour l'obtention de fibres insolubles, produit dérivé et utilisations - Google Patents

Procédé pour l'obtention de fibres insolubles, produit dérivé et utilisations Download PDF

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Publication number
WO2011072352A1
WO2011072352A1 PCT/BR2010/000412 BR2010000412W WO2011072352A1 WO 2011072352 A1 WO2011072352 A1 WO 2011072352A1 BR 2010000412 W BR2010000412 W BR 2010000412W WO 2011072352 A1 WO2011072352 A1 WO 2011072352A1
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WO
WIPO (PCT)
Prior art keywords
fiber
product
insoluble fibers
insoluble
fibers
Prior art date
Application number
PCT/BR2010/000412
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English (en)
Portuguese (pt)
Inventor
Marialice Pinto Coelho Silvestre
Viviane Dias Medeiros Silva
Wendel De Oliveira Afonso
Carlos DE OLIVEIRA LOPES JÚNIOR
Malena LOURENÇO
Original Assignee
Universidade Federal De Minas Gerais
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Application filed by Universidade Federal De Minas Gerais filed Critical Universidade Federal De Minas Gerais
Publication of WO2011072352A1 publication Critical patent/WO2011072352A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms

Definitions

  • the present invention describes the use of wheat bran, a by-product of the wheat milling process, as a raw material to be used in the process of obtaining insoluble fibers for applications in formulations and blends of low calorie products or fiber sources. .
  • the invention consists in the extraction of fibers through enzymatic hydrolysis, bleaching and drying processes, generating a product with high water retention capacity and appearance compatible with the use in the food industry.
  • the constitution of wheat grain covers, on average, Endosperm: 80% of grain - contains starch, protein, fiber and vitamin complex; Cas- ca: 17.5% of the grain - contains fiber, vitamin complex, minerals and proteins; Germ or Embryo: 2.5% of grain - contains fat, vitamin complex and minerals, and the chemical composition of cereal grains depends on the environment, soil and cultivar. To understand the behavior of wheat and its technological properties, it is necessary to have a basic knowledge of the main constituents of the grain. Among these, proteins and carbohydrates are the main components, due to their special characteristics.
  • carbohydrates which are made up of 60 to 68% starch, 6.5% pentoses, 2 to 2.5% cellulose and 1, 5% reducing sugars.
  • wheat bran the grain husk
  • DA SILVA G. Biotechnological use of agro-industrial residues in the production of glucoamylase.
  • Blumenau Center for Technological Sciences of the Regional University of Blumenau 2006. 1 10p (Dissertation, Master in Environmental Engineering at FURB).
  • wheat bran represents the by-product of the wheat milling process to obtain the main component, flour, and corresponds to approximately 14 to 19% of the grain weight. It consists of the outside of the wheat grain, the pericarp or the aleurone layer, and also has residues of the farinaceous endosperm (MAES, C; DELCOR, JA). Cereal Sci., V. 35, pp. 315-326, 2002).
  • This bran, obtained from the milling corresponds to a significant volume of product, but represents a material of lower added value that has still been undervalued, being used only, for example, as fuel and ingredient of fertilizers or feed.
  • the nutritional value of wheat bran is highlighted by its high content of dietary fibers, which have been widely researched as representing an alternative for use as an ingredient in the food industry.
  • the amounts of total, insoluble and soluble fiber found in wheat bran and available in the literature range from 40% - 45%, 36% - 40% and 3% - 5%, respectively (FIBERS: a lack of definition! Ingredients, Sao Paulo, No. 4, pp. 24-35, Sep. / Oct. 1999).
  • Insoluble wheat fiber containing 98% dietary fiber with neutral taste and odor, is virtually calorie free and does not react with other food components.
  • This fiber basically consists of cellulose, hemicellulose and a small amount of lignin, and has numerous applications, such as meat products, due to its water and fat retention capacity (THEBAUDIN, JY; LEFEBVRE, AC; HARRINGTON, M. Bourgeois, C. Dietary fibers: nutritional and technological interest (Trends Foods Sci. Techn, v. 8, pp. 41-48, 1997).
  • dietary fiber has been shown to play a significant role in the prevention of many diseases, and high fiber diets such as those rich in cereals, fruits and vegetables have a beneficial effect on health. whereas its consumption has been related to the decrease in the incidence of various types of cancer (YUAN, X .; WANG, J .; YAO, H .; CHEN. F. Free radical scavenging capacity and inhibitory activity on rat erythrocyte hemolysis. of feruloyl oligosaccharides from wheat bran insoluble dietary fiber, Lebensm. Wiss Technol, v. 38, p. 877-883, 2005).
  • US 5308618 describes a method for obtaining dietary fiber from wheat bran by the following steps: extracting with aqueous solvent at an elevated temperature, 170 ° to 220 ° C; filtration of the resulting solution; purification and lyophilization to obtain the fibers.
  • the fiber obtained improves cholesterol metabolism and immune activities.
  • the extraction process used does not involve enzymatic extraction but rather the ultrafiltration steps. reverse osmosis, gel filtration, generating a product of a different nature.
  • Patent Application CN1563101-A; CN1253475-C describes the obtaining of pentosans from wheat bran and its application. Extraction of these compounds is performed by treating wheat bran with alcohol, followed by centrifugation to obtain insoluble material; addition of pentosan and water enzymatic system for pentosan extraction and centrifugation to obtain supernatant, which is treated to obtain pentosan.
  • pentosans are isolated from treatment of the supernatant resulting from pentosan-specific enzyme treatment.
  • the present invention utilizes the residue obtained from the enzymatic treatment using proteases and amylases plus a bleaching step to obtain insoluble fibers with high water absorption capacity and appearance compatible with industrial use in food.
  • US51 12964-A describes the production of soluble hemicellulose by the addition of thermally stable amylases to cereal bran, extraction of starch free material with alkaline or acidic solutions, neutralization, desalination and obtaining hemicellulose. Again the process developed does not resemble the present invention since, despite using enzymatic treatment in cereal bran as one of the extraction steps, the process and product obtained are distinct.
  • the wheat milling process to obtain the flour generates wheat bran as a byproduct, which corresponds to a significant volume of product, but represents a material with lower added value that has been undervalued, being used only by as a fuel and ingredient in fertilizers or feed.
  • This byproduct besides generating little financial resources, represents an environmental problem for the milling industry. Nationally, there is little technology developed for adding value to it.
  • bran and fiber obtained from it are less accepted among most consumers because of their sharp color and taste. With this, it becomes necessary to develop bleaching techniques so that bran-extracted fiber can be added to a wide range of processed products (METZGER, LE, Method of bleaching cereal grains. General Mills, Inc. Patent US 7101580, A23L1 / 10 (200601001) A23L1 / 72 (20060101), 10/12/2002, 9/5/2006).
  • Insoluble fibers have been used in foods with nutritional and functional claims, since they have improved the nutritional value of the product, as well as promoting beneficial effect on consumer health. In addition, they have technological properties related to increasing water retention capacity or improving consistency in various products, as well as acting as fat substitutes in various food formulations.
  • the water absorption capacity of fiber is of great technological and technological interest, as it broadens the fiber application range, as well as nutritionally, as it reduces the individual's intestinal transit time.
  • a higher water absorption capacity favors the aeration and lubrication of the dough during the mixing phase, as well as improving the texture of the final product, increasing the volume. Give me bread.
  • the present invention describes a process for obtaining insoluble fibers from wheat bran, which has a higher water retention capacity than other commercially available insoluble fibers. Additionally, the fiber obtained is subjected to a bleaching process, which gives it a lighter hue, thereby improving its acceptability by the food industries and consumers.
  • the present invention describes obtaining insoluble fibers with high water absorption capacity and appearance compatible with the use in the food industry by enzymatic hydrolysis, bleaching and drying processes.
  • One of the enzymatic extraction methods which can be reproduced on an industrial scale, separates non-digestible polysaccharides with the exception of starch and lignin. It consists in obtaining fibers in the remaining residue after the sample treatment with specific enzymes that degrade starch and proteins.
  • the stages of the fiber extraction process consist of selecting the raw material, properly controlling the reaction time and temperature, choosing the enzyme type, adjusting the pH, washing, bleaching and drying the fiber. product. This process leads to obtaining fibers with high water absorption capacity.
  • the process for the extraction of insoluble fiber involves the removal of components present in wheat bran that may interfere with the extraction insoluble fiber.
  • the bran was cleaned with 1: 4 to 1: 10 ethyl alcohol (wheat bran / ethanol) for a period of 60 to 120 min. Water was then washed at 25 to 55 ° C. Ethanol cleaning is ideal for the extraction of lipid components, which is desirable for low lipid preparations.
  • the process of obtaining dietary fiber consists of its extraction from plant sources through enzymes that hydrolyze starch and proteins.
  • the pH was adjusted to 6.0 to 11.0 with 1 to 5 mol / L NaOH solution.
  • 1.0 to 8.0 ml of protease selected from the group comprising: Bacillus stearothermophilus, Bacillus subtilis, Aspergillus Sojae, Bacillus lichenformis, Bacillus amyloliquefaciens, Aspergilllus oryzae; pancreate and papain.
  • protease selected from the group comprising: Bacillus stearothermophilus, Bacillus subtilis, Aspergillus Sojae, Bacillus lichenformis, Bacillus amyloliquefaciens, Aspergilllus oryzae; pancreate and papain.
  • the solution was kept under constant stirring at a temperature of 25 to 80 ° C for a period of 10 to 50 min.
  • amylases selected from the group comprising: fungal alpha amylase. amyloglucosidase, maltogenic amylase; constant stirring at 60 to 110 ° C for a period of 15 to 45 min. After this time, water was washed at 25 to 80 ° C.
  • the product obtained was subjected to the bleaching process.
  • the pH was adjusted to 7.0 to 12.0 with 1 to 5 mol / L NaOH solution, while constant stirring at 25 to 70 ° C was subsequently performed.
  • 90 to 270 mL of H 2 O 2 (10 to 30% v / v) is added in three steps, washing with water at a temperature of 25 to 80 ° C, after each step.
  • Drying of the obtained product was carried out at low temperature (-40 to -50 ° C) and high pressure (250 to 450 mbar) for a period of 60 to 90 hours.
  • V milliliters of 0.05 mol / L HCI solution spent on titration, already done the white correction
  • lipid content was calculated using the formula below:
  • A weight of the collector tube, in grams + weight of the ether extract, in grams;
  • the total fiber content was determined by enzymatic digestion of the sample with heat-resistant alpha amylase and proteases (pepsin and pancreatin) to remove starch and protein, respectively.
  • Insoluble dietary fiber was obtained by filtration and washing of the residue with water, ethanol and acetone, followed by incineration and weighing. The soluble dietary fiber in the filtrate was precipitated by the addition of 95% ethanol, filtered, incinerated and weighed. (FUNED - Ezequiel Dias Foundation. General Procedures Manual. Belo Horizonte, Chemistry Service, 2002).
  • the crucible residue was washed with 10 mL of 95% ethanol and 10 mL of acetone. After drying in an oven at 105 ° C, the residue was weighed (Di), incinerated in muffle furnace at 550 ° C for 5 hours, placed in an oven at 105 ° C for 1 hour, desiccated for 30 min and finally allowed to dry. - a second time (li).
  • the insoluble fiber content is calculated according to the formula below: x100
  • Carbohydrate content was calculated as a difference between 100% and the sum of the percentages of the other constituents (moisture, ash, lipids, protein and fiber).
  • CAA Weight of centrifuge tube (g) with sample after centrifugation and without supernatant) - (Weight of empty centrifuge tube (g) + Weight (g) of dry sample)
  • CAO (Weight of centrifuge tube with sample (g) after centrifugation and without supernatant) - (Weight of empty centrifuge tube (g) / Weight (g) of sample (dry)
  • the water (above 8%) and oil (above 14%) absorption capacity of the test fiber was superior to that of commercial products.
  • the brightness of the test fiber was similar to that of commercial products.
  • Example 16 Comparative tests between the obtained fiber and the commercial product.
  • test fiber and one of the commercial products (reference) for the production of light bread was evaluated by two tests, analysis by pharynography and application in bread mix.
  • test fiber presented values close to those of the reference product, especially regarding water absorption, stability and pharyngographic quality number. It is noteworthy that the test fiber was used, in these tests, much less than the reference product.
  • application of the fibers in bread dough revealed that the test fiber had texture and color similar to the reference product, and the bread produced with the test fiber allowed good development in the oven, with adequate volume, ideal bleaching and similar coloration. to default.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Detergent Compositions (AREA)

Abstract

La présente invention concerne un procédé pour l'extraction enzymatique et le blanchiment de fibres insolubles de son de blé, qui constitue un sous-produit du procédé de mouture du blé, et présente une faible valeur commerciale. Ainsi, l'invention fait intervenir des formes innovantes d'utilisation des déchets industriels, ce qui permet d'obtenir de nouveaux produits à plus grande valeur ajoutée et à impact réduit sur l'environnement. En outre, les fibres obtenues présentent une haute capacité d'absorption d'eau et peuvent être utilisées pour la production de préparations et de mélanges de produits alimentaires à faible teneur en calories ou comme source de fibres.
PCT/BR2010/000412 2009-12-16 2010-12-14 Procédé pour l'obtention de fibres insolubles, produit dérivé et utilisations WO2011072352A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BRPI0905543-6 2009-12-16
BRPI0905543-6A BRPI0905543B1 (pt) 2009-12-16 2009-12-16 processo para a obtenção de fibras insolúveis e uso

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AR (1) AR079626A1 (fr)
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4565702A (en) * 1984-06-04 1986-01-21 Warner-Lambert Company Dietary fiber food products and method of manufacture
US5585131A (en) * 1992-06-19 1996-12-17 Rhone-Poulenc Inc. Dietary fiber compositions for use in foods
BR0207552A (pt) * 2001-02-26 2004-09-14 Biovelop Internat B V Processo para fracionamento de farelos de cereais

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4565702A (en) * 1984-06-04 1986-01-21 Warner-Lambert Company Dietary fiber food products and method of manufacture
US5585131A (en) * 1992-06-19 1996-12-17 Rhone-Poulenc Inc. Dietary fiber compositions for use in foods
BR0207552A (pt) * 2001-02-26 2004-09-14 Biovelop Internat B V Processo para fracionamento de farelos de cereais

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
TADA, S. ET AL.: "A Simplified Modification of the AOAC Official Method for Determination of Total Dietary Fiber Using Newly Developed Enzymes.", J. OF AOAC INT., vol. 90, no. 1, 2007, pages 217 - 224 *

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BRPI0905543A2 (pt) 2011-08-16
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