Optimization of enzymatic preparation of feruloylated oligosaccharides from black-grained wheat

The enzymatic preparation of feruloylated oligosaccharides from black-grained wheat was studied.The insoluble dietary fiber was then hydrolyzed by xylanase to release feruloylated oligosaccharides(FOs). The content and composition of FOs were analyzed by HPLC,combining with dual-wavelength method and thin layer chromatography(TLC). Based on the single factor experiments of enzyme dosage,reaction time,p H,and temperature,with FOs concentration as response value,the process for enzymatic production of FOs was optimized by using response surface methodology employing a four-level,three-variable central composition rotatable design. The optimum reaction conditions were as follows:preparing for 22 h at 46 ℃,with enzyme concentration of 15.5 mg/L and p H4.8. Under the conditions,FOs content of the product was 0.4913 mmol/L.The results of TLC and HPLC showed that the oligosaccharides of hydrolyzate containing conjugated ferulic acid which was feruloylated oligosaccharides.