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A method for preparing rice protein with highly soluble co-frame structure

A rice protein and soluble technology, which is applied in the field of food protein finishing, can solve problems such as food safety, nutrient loss, and destruction of peptide chain structures, and achieve improved solubility, emulsification, and amino acid balance characteristics, and broad application prospects Effect

Active Publication Date: 2020-12-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under high-temperature alkali treatment, protein is prone to hydrolysis, destroying its peptide chain structure, causing nutrient loss, and even causing some food safety problems

Method used

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  • A method for preparing rice protein with highly soluble co-frame structure
  • A method for preparing rice protein with highly soluble co-frame structure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Alkali dispersion: disperse 1000g of rice protein and 10g of casein in 10L of water, stir and mix well, and adjust the pH of the above protein dispersion to 10.0 with NaOH solution;

[0032] (2) Structure co-frame: Stir the feed solution obtained in step (1) for 60 min at a speed of 600r / min, so that the binding sites of the two proteins are fully exposed and the structure co-frame occurs;

[0033] (3) Acid neutralization: adjust the pH of the feed liquid obtained in step (2) to 7.0 with HCl;

[0034] (4) centrifugation: centrifuge the feed liquid obtained in step (3) at 4000g for 5min, and get the supernatant;

[0035] (5) Drying: Freeze-dry the supernatant obtained in step (4) to obtain a highly soluble structurally co-framed protein product.

Embodiment 2

[0037] (1) Alkali dispersion: disperse 1000g of rice protein and 1000g of casein in 10L of water, stir and mix well, and adjust the pH of the above protein dispersion to 11.0 with NaOH solution;

[0038] (2) Structure co-frame: Stir the feed solution obtained in step (1) for 90 minutes at a speed of 1500r / min, so that the binding sites of the two proteins are fully exposed and the structure co-frame occurs;

[0039] (3) Acid neutralization: adjust the pH of the feed liquid obtained in step (2) to 7.0 with HCl;

[0040] (4) centrifugation: the feed liquid obtained in step (3) is centrifuged at 7000g for 10min, and the supernatant is taken;

[0041] (5) Drying: Freeze-dry the supernatant obtained in step (4) to obtain a highly soluble structurally co-framed protein product.

Embodiment 3

[0043] (1) Alkali dispersion: disperse 1000g of rice protein and 2000g of casein in 10L of water, stir and mix well, and adjust the pH of the above protein dispersion to 12.0 with NaOH solution;

[0044] (2) Structure co-frame: Stir the feed solution obtained in step (1) for 30 minutes at a speed of 2000r / min, so that the binding sites of the two proteins are fully exposed and the structure co-frame occurs;

[0045] (3) Acid neutralization: adjust the pH of the feed liquid obtained in step (2) to 7.0 with HCl;

[0046] (4) centrifugation: centrifuge the feed liquid obtained in step (3) at 10000g for 20min, and get the supernatant;

[0047] (5) Drying: Freeze-dry the supernatant obtained in step (4) to obtain a highly soluble structurally co-framed protein product.

[0048] The properties of the finished products prepared in Examples 1-3 are shown in Table 1.

[0049] Table 1

[0050]

[0051] From the above analysis data, it can be concluded that the structure co-frame t...

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Abstract

The invention discloses a method for preparing highly-soluble rice protein with a covalent structure. The method comprises the steps: dissolving rice protein and casein, soybean protein or whey protein in an alkali solution, performing stirring, neutralizing and centrifuging, and freeze-drying supernatant liquid to obtain the soluble structurally covalent protein. By the structure covalence technique, the solubility of the rice protein is improved by more than 50 times (to higher than 90%), the emulsibility of the rice protein is improved to higher than 139%, the lysine content of the rice protein is improved to higher than 60%, and the application prospects of the rice protein are greatly expanded.

Description

technical field [0001] The invention belongs to the technical field of food protein finishing, and in particular relates to a protein structure co-framework technology for preparing highly soluble rice protein and the soluble structure co-framework protein prepared by the technology. Background technique [0002] Rice is one of the important food sources worldwide. Its rice protein content accounts for 8-10% of rice, is rich in essential amino acids, is easily absorbed by the human body, and is a leader in cereal proteins. In addition, the immunogenicity of rice protein is the lowest among cereal proteins, and it is an ideal substitute for the protein intake of infants and other sensitive groups. However, the low solubility of rice protein seriously hinders its commercial application prospect. Solubility is a decisive indicator of protein processing and functional properties, and is inextricably linked to its emulsification and foaming properties. In addition, rice protei...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14A23J3/32
Inventor 王韧陈正行王涛徐鹏程
Owner JIANGNAN UNIV
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