Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran

Arabinoxylan, the major dietary fibre component of wheat bran, is important from both technological and nutritional points of view. In this study, ultrasound-assisted enzymatic extraction technology was first employed to extract arabinoxylan from wheat bran. The process for extraction of arabinoxylan was optimised using response surface methodology, employing a five-level, five-variable central composite rotatable design. The optimum extraction conditions were as follows: raw material concentration, 50 g/l, enzyme dose, 4.5 g/l, extraction temperature, 50 °C; extraction time, 70 min; and ultrasonic power, 180 W. Under the above mentioned conditions, the experimental yield was 142.6 ± 0.17 mg/g of wheat bran, which is well matched with the predictive yield. Ultrasound increased the efficiency of enzymatic treatment with higher extraction yield.