Journal of Environmental Biology

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

Anjineyulu Kothakota¹*, J.P Pandey¹, A.H.Ahmad², Anil Kumar³ and Wasif Ahmad²

 ¹Department of Post Harvest Process & Food Engineering, College of Technology, G. B. Pant University of Agriculture and Technology,

Pantnager-263 145, India

²Department of Veterinary Pharmacology & Toxicology, College of Veterinary Sciences, G. B. Pant University of Agriculture and Technology, Pantnager-263 145, India

³Department of Food Science & Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology,

Pantnager-263 145, India

*Corresponding Author E-mail: kothakotaanjanikumar23@gmail.Com

Publication Data

Paper received:

20 November 2014

Revised received:

19 May 2015

Re-revised received:

04 June 2015

Accepted:

08 August 2015

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 (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 30 ^?C to 50 ^?C (with variation of 5 ^?C) to attain a saturated moisture level of 35.5 g100^-1g .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.    

 Key words

Brown rice, HPLC, Response surface mathodology, Xylanase, Vitamin B complex

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