Corresponding Author(s)



Objective: The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. Methods: The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. Results: The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The insoluble dietary fiber (64.49%) was significantly (P < 0.05) improved compared to coxi bran. And the soluble dietary fiber was 0%, the content of moisture, fat, starch, and protein was significantly decreased (P < 0.05). When the temperature increased, swelling capacity, water holding capacity and oil holding capacity were improved. and was 3.12 mL/g, 4.02 g/g and 4.29 g/g, respectively. Conclusion: The method could be used as a reliable method to extract the coix bran dietary fiber.

Publication Date


First Page


Last Page





[1] 李悦洋, 王双辉, 贺魏, 等. 穇子膳食纤维的提取工艺研究[J]. 粮食与油脂, 2022, 35(12): 133-136, 140. LI Y Y, WANG S H, HE W, et al. Study on extraction technology of dietary fiber from Eleusine coracana (L.) Gaertn[J]. Cereals & Oils, 2022, 35(12): 133-136, 140.
[2] JIE L, ZONG W W, ZI Y W, et al. Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)[J]. Journal of Cereal Science, 2020, 95: 103045.
[3] 李悦, 张钰, 张玉萍, 等. 汽爆对麦麸可溶性膳食纤维功能性质的影响[J]. 粮食与油脂, 2022, 35(11): 48-51. LI Y, ZHANG Y, ZHANG Y P, et al. Effect of steam explosion on functional property of soluble dietary fiber from wheat bran[J]. Cereals & Oils, 2022, 35(11): 48-51.
[4] 刘鸿铖, 樊红秀, 赵鑫, 等. 改性处理对绿豆皮膳食纤维结构及功能特性的影响[J]. 中国食品学报, 2022, 22(9): 82-91. LIU H C, FAN H X, ZHAO X, et al. Effects of modification on the structure and functional properties of dietary fiber in mung bean skin[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(9): 82-91.
[5] 徐燕, 谭熙蕾, 周才琼. 膳食纤维的组成、改性及其功能特性研究[J]. 食品研究与开发, 2021, 42(23): 211-218. XU Y, TAN X L, ZHOU C Q. Composition, modification and functional properties of dietary fiber[J]. Food Research and Development, 2021, 42(23): 211-218.
[6] KARIMI R, HOSSEIN M. Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan[J]. International Journal of Biological Macromolecules, 2019, 126: 298-309.
[7] MOCZKOWSKA M, KARP S, NIU Y, et al. Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed: A physicochemical approach[J]. Food Hydrocolloids, 2019, 90: 105-112.
[8] 吴丽萍, 孙虹, 朱婷婷, 等. 发酵毛竹笋制备水溶性膳食纤维工艺优化及功能特性研究[J]. 中国调味品, 2021, 46(12): 42-48. WU L P, SUN H, ZHU T T, et al. Study on process optimization and functional properties of soluble dietary fiber from fermented bamboo shoots[J]. China Condiment, 2021, 46(12): 42-48.
[9] 万仁口, 李功景, 贺杨正, 等. 竹笋膳食纤维的结构特性及其功能性质[J]. 中国食品学报, 2021, 21(5): 75-82. WAN R K, LI G J, HE Y Z, et al. Structural and functional properties of dietary fiber from bamboo shoots[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(5): 75-82.
[10] DANG T, VASANTHAN T. Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking[J]. Food Hydrocolloids, 2019, 89: 773-782.
[11] 任勰珂, 陈莉, 卢红梅, 等. 响应面法优化薏仁米糠蛋白碱提工艺的研究[J]. 中国酿造, 2017, 36(8): 99-103. REN X K, CHEN L, LU H M, et al. Optimization of alkali extraction process of adlay bran protein by response surface methodology[J]. China Brewing, 2017, 36(8): 99-103.
[12] 杨华连, 陈莉, 卢红梅, 等. 薏仁米糠多肽的功能特性研究[J]. 中国酿造, 2019, 38(4): 126-130. YANG H L, CHEN L, LU H M, et al. Functional properties of adlay bran polypeptide[J]. China Brewing, 2019, 38(4): 126-130.
[13] 蔡莹. 超临界CO2流体提取薏仁米糠油及其分析[D]. 上海: 上海交通大学, 2013: 51-54. CAI Y. Technology for supercritical CO2 extraction of pearl barley rice bran oil and composition analysis[D]. Shanghai: Shanghai Jiao Tong University, 2013: 51-54.
[14] BENITEZ V, REBOLLO-HERNANZ M, HERNANZ S, et al. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization[J]. Food Research International, 2019, 122: 105-113.
[15] GU M, FANG H, GAO Y, et al. Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene[J]. Food Hydrocolloids, 2020, 99: 105321.
[16] GAN J P, HUANG Z Y, YU Q, et al. Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel[J]. Food Hydrocolloids, 2020, 101: 105549.
[17] LIU Y L, ZHANG H B, YI C P, et al. Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment[J]. Food Chemistry, 2021, 342: 128352.
[18] LI B, YANG W, NIE Y, et al. Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara[J]. Food Hydrocolloids, 2019, 94: 48-56.
[19] 李梁, 聂成玲, 薛蓓, 等. 响应面法优化酶辅助提取苹果梨渣中可溶性膳食纤维工艺及品质分析[J]. 中国食品添加剂, 2016, 16(12): 156-163. LI L, NEI C L, XUE B, et al. Optimization of SDF extraction in pingguoli pear residue using cellulase by response surface methodology and quality analysis[J]. China Food Additives, 2016, 16(12): 156-163.
[20] 唐孝青, 焦凌霞, 樊明涛, 等. 梨渣可溶性膳食纤维的提取及抗氧化特性[J]. 西北农业学报, 2010(9): 97-102. TANG X Q, JIAO L X, FAN M T, et al. Extraction and antioxidant properties of soluble dietary fiber from pear residue[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2010(9): 97-102.
[21] 朱仁威, 黄亮, 谭沙, 等. 米糠膳食纤维提取和改性及功能性质的研究进展[J]. 粮食与油脂, 2022, 35(5): 12-16. ZHU R W, HUANG L, TAN S, et al. Research progress on extraction,modificationand functional properties of rice bran dietary fiber[J]. Cereals & Oils, 2022, 35(5): 12-16.
[22] 马梦梅, 木泰华, 闫治斌, 等. 茴香及其秸秆膳食纤维的组成成分、结构与物化功能特性[J]. 中国食品学报, 2016, 16(5):205-216. MA M M, MU T H, YAN Z B, et al. Chemical composition, structure, physicochemical and functional properties of dietary fiber obtained from fenneland its straw[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(5): 205-216.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.