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A germinated brown rice rich in bioactive peptides

A bioactive peptide and germinated brown rice technology, applied in the field of food biology, can solve problems such as difficult consumer acceptance and poor taste of brown rice, and achieve the effects of easy operation, easy industrial production, and scientific technology

Inactive Publication Date: 2011-12-14
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Technical Problem The invention provides a production method of germinated brown rice rich in active peptides to solve the problem that nutritious brown rice has a bad taste and is difficult to be accepted by consumers; at the same time, the invention uses conventional plant hormones and metal ions to enhance protease in brown rice Vitality, so that a large number of bioactive peptides are enriched in germinated brown rice. This production method has the advantages of low cost and good effect

Method used

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  • A germinated brown rice rich in bioactive peptides
  • A germinated brown rice rich in bioactive peptides
  • A germinated brown rice rich in bioactive peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The paddy is removed from the husk by a rice paddy machine to obtain brown rice. Select brown rice with full grains, immerse in 1% sodium hypochlorite solution for disinfection for 30 minutes, and then rinse with clean water several times. Soak the sterilized brown rice in water for 6 hours, change the water once for 3 hours, 15 minutes each time, put the brown rice in a nylon mesh bag, put it into the culture medium according to the ratio of brown rice: culture medium 1:5, soak and ventilate, and cultivate The liquid composition is gibberellin 55μmol / L, NaCl 6.0mmol / L and MnSO 4 1.8mmol / L, the ventilation volume is 2.0L·min -1 , germinate under dark culture conditions at 32°C, replace the culture medium every 12h, take out the brown rice after germinating for 60h; scald for 6min at a water temperature of 90°C, with a solid-liquid ratio of 1:1, and cool down after inactivating the enzyme; at 40°C~ Drying at 65°C, the finished germinated brown rice is light yellow, sh...

Embodiment 2

[0049] Brown rice preparation and selection, disinfection, soaking and other treatments are the same as in Example 1. According to the ratio of brown rice: culture solution 1:5, put it into the culture solution to soak and ventilate. The composition of the culture solution is gibberellin 30μmol / L, NaCl 2.0mmol / L and MnSO 4 0.6mmol / L, the ventilation volume is 0.1L·min -1 , culture temperature 16 ℃, germination 36h, every 12h culture medium is replaced once, and post-germination treatment is the same as embodiment 1. After drying, the germinated brown rice finished product is light yellow, shiny, uniform in body shape, and the content of bioactive peptide is 11.49mg g -1 .

Embodiment 3

[0051] Brown rice preparation and selection, disinfection, soaking and other treatments are the same as in Example 1. According to the ratio of brown rice:culture solution 1:5, put it into the culture medium to soak and ventilate. The culture medium consists of gibberellin 80μmol / L, NaCl 12mmol / L and MnSO 4 3.0mmol / L, ventilation volume 3.0L min -1 , culture temperature 26 ℃, cultivate 40h, change water once every 12h, post-germination treatment is the same as embodiment 1. After drying, the germinated brown rice finished product is light yellow, shiny, and uniform in shape, and the content of bioactive peptide is 12.13mg g -1 .

[0052] Table 1 Plackett-Burman experimental design and measurement data

[0053]

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Abstract

The invention discloses a germinated brown rice rich in bioactive peptide and a production method thereof, belonging to the food biotechnical filed, and also belonging to the technical field of healthfood production. The germinated brown rice is characterized in that paddy is placed in culture solution which contains 30-80mu mol / L of gibberellin, 2-10m mol / L of NaCl and 0.6-3.0 m mol / L of MnSO4 to be cultured for 36-96h after husking, selection, disinfection and soaking. In the duration of germination, vent processing is carried out in the case of ventilatory capacity being 0.1-3.0L.min<-1> and the temperature being 16-40 DEG C, finally the germinated brown rice is obtained after cleaning, enzyme destruction and drying. The method has simple process and strong maneuverability, and is suitable for industrialized production; in addition, the produced germinated brown rice is a health food safe to eat, with the peptide content being 10-13mg.g<-1>.

Description

1. Technical field [0001] The invention relates to a germinated brown rice rich in bioactive peptides and a production method thereof. The specific content relates to a method for preparing germinated brown rice rich in bioactive peptides by using biotechnology to activate protease in germinated brown rice, which belongs to the field of food biotechnology. 2. Background technology [0002] Rice is one of the most important food crops in the world, almost 50% of people eat it as a staple food, and its nutrition plays an important role in the diet. According to the traditional diet, the rice that people eat is mainly polished white rice that removes rice bran and germ. Modern research shows that: V in rice B1 , V B2 , V E , V K , Calcium, iron, phosphorus and cellulose are mainly present in rice bran and germ. Compared with white rice, brown rice has higher nutritional value, and the content of some nutrients is 2 to 3 times higher than that of white rice. At present, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/185A23L1/305A23L33/18
Inventor 顾振新曹晓虹温焕斌解春艳韩永斌
Owner NANJING AGRICULTURAL UNIVERSITY
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