title: Determination and optimization of Vitamin B complex in xylanase enzyme treated polished rice by response surface methodology.
abstract: 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 Aspergillus awamori MTCC 9166. Brown rice was treated with 60-100% enzyme (40 ml of buffer -undiluted) for 30 to 150 min (with variation of 30 min) 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 of more 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 better source of vitamin B complex than mechanically milled rice, hence more nutritionally efficacious.
authors: Anjineyulu
authors: A
authors: Kothakota
authors: J P
authors: JP
authors: Pandey
authors: A H
authors: AH
authors: Ahmad
authors: Anil
authors: A
authors: Kumar
authors: Wasif
authors: W
authors: Ahmad
mesh_terms: D002523:Edible Grain / Q000737:chemistry; D012275:Oryza / Q000737:chemistry*; D014803:Vitamin B Complex / Q000032:analysis*; D014995:Xylosidases / Q000032:analysis*
chemical_list: D014803:Vitamin B Complex; D014995:Xylosidases