Determination and optimization of Vitamin B complex in xylanase enzyme treated polished rice by response surface methodology

摘要

The present study provides information about the concentrations of Vitamin B (thiamine, riboflavin, pyridoxine and niacin) in polished brown rice treated with xylanase. Xylanase enzyme was produced from Aspeigithrs awamori MTCC 9166. Brown rice was treated with 60-100% enzyme (40ml of buffer-undiluted) for 30 to1.50 min (with variation of 30min) at 30 degrees C to 50 degrees C (with variation of 5 degrees C) to attain a saturated moisture level of 35.5 g100(-1)g.The enzyme acted upon selective degradation (polishing time 10-50 sec) of bran layer facilitating retention ammo vital nutrients along with the vitamins, Vitamin B content, detected through HPLC and optimized by response surface methodology (RSM) with central composite design (CCRD), demonstrated that selective degradation of bran layers for polished rice facilitated increase of thiamine (57%), riboflavin (48%), pyridoxine (90%) and niacin (55%) concentration in bio polished rice over normally milled rice.Enzyme treated bio-polished rice was considered to be bettor source of vitamin B complex than mechanically milled rice, hence more nutritionally efficacious.