Method for modification of rice protein and oryzenin with protein glutaminase
A technology of glutaminase and rice protein, which is applied in protein food processing, plant protein processing, protein food ingredients, etc., can solve problems such as bad flavor and inevitable degradation, and achieve improved functional properties, easy mastery, and increased solubility Effect
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Embodiment 1
[0021] Embodiment 1: Take a certain amount of rice protein, and add it into the constant temperature enzyme reactor filled with phosphate buffer solution (concentration 200mmol / L, pH7.0) while stirring to form a substrate (weight ratio) concentration of 1%. disperse suspension; after stirring for 30 minutes, add a certain amount of protein glutaminase (E:S=1:7) for enzymolysis reaction, enzymolysis reaction temperature 37 ℃, reaction time 0.1-48h; / L of acetic acid solution and vacuum freeze-drying to obtain protein glutaminase-modified rice protein.
[0022] Vacuum freeze-drying conditions: temperature -55°C, vacuum degree 15Pa, drying time 24 hours.
[0023] With the prolongation of enzymatic hydrolysis time, the degree of deamidation of rice protein gradually increased, and the reaction time reached 48h, the degree of deamidation reached 31.05%, and the solubility increased significantly at pH7.0 (up to 70.12%).
Embodiment 2
[0024] Embodiment 2: Weigh a certain amount of rice glutenin, add in the thermostatic enzyme reactor filled with phosphate buffer solution (concentration 50mmol / L, pH7.0) while stirring, form the dispersion suspension of substrate weight ratio concentration 0.5% ; After stirring for 30 minutes, add a certain amount of protein glutaminase (E: S = 1: 5) to carry out the enzymolysis reaction, the enzymolysis reaction temperature is 37 ° C, the reaction time is 0.1-48h; after the reaction is completed, use 0.1mol / L acetic acid The solution was dialyzed and vacuum freeze-dried to obtain protein glutaminase-modified rice protein.
[0025] Vacuum freeze-drying conditions: temperature -55°C, vacuum degree 15Pa, drying time 24 hours.
[0026] The rice glutenin obtained in this example has a high purity, and the protein content (dry basis) reaches 92.56%. In the enzymolysis reaction, the influence of starch and other proteins present in the rice is avoided. When the reaction time is 48h...
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