Preparation method for soluble sugar frame rice protein

A rice protein and soluble technology, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of food safety, nutrient loss, protein hydrolysis easily, etc., to improve productivity and reduce energy consumption Effect

Active Publication Date: 2019-01-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under the condition of alkali treatment at high temperature, 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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  • Preparation method for soluble sugar frame rice protein
  • Preparation method for soluble sugar frame rice protein
  • Preparation method for soluble sugar frame rice protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Alkali dispersion: disperse 1000g of rice protein and 50g of carboxymethyl cellulose in 10L of water, stir and mix well, and adjust the pH of the above protein-polysaccharide dispersion to 10.0 with NaOH solution;

[0041] (2) Sugar shelf: Stir the feed solution obtained in step (1) for 60 minutes at a speed of 600 r / min, so that the binding sites of the two component structures are fully exposed and structural connections occur;

[0042] (3) Acid neutralization: adjust the pH of the feed liquid obtained in step (2) to 6.5 with HCl;

[0043] (4) centrifugation: centrifuge the feed liquid obtained in step (3) at 4000g for 5min, and get the supernatant;

[0044] (5) Drying: The supernatant obtained in step (4) is dialyzed and freeze-dried to obtain a soluble sugar shelf rice protein product.

Embodiment 2

[0046] (1) Alkali dispersion: disperse 1000g of rice protein, 200g of sodium carboxymethylcellulose, and 300g of pectin in 10L of water, stir and mix well, and adjust the pH of the dispersion to 11.0 with NaOH solution;

[0047] (2) Sugar rack: Stir the feed solution obtained in step (1) for 90 minutes at a speed of 1500 r / min, so that the binding sites of various component structures are fully exposed and structural connections occur;

[0048] (3) Acid neutralization: adjust the pH of the feed liquid obtained in step (2) to 7.0 with HCl;

[0049] (4) centrifugation: the feed liquid obtained in step (3) is centrifuged at 7000g for 10min, and the supernatant is taken;

[0050] (5) Drying: The supernatant obtained in step (4) is dialyzed and freeze-dried to obtain a soluble sugar shelf rice protein product.

Embodiment 3

[0052] (1) Alkali dispersion: Disperse 1000g of rice protein, 300g of pectin, 200g of gum arabic, and 500g of sodium alginate in 10L of water, stir and mix well, and adjust the pH of the dispersion to 12.0 with NaOH solution;

[0053] (2) Sugar rack: Stir the feed solution obtained in step (1) for 30 minutes at a speed of 2000 r / min, so that the binding sites of various component structures are fully exposed and structural connections occur;

[0054] (3) Acid neutralization: adjust the pH of the feed liquid obtained in step (2) to 8.0 with HCl;

[0055] (4) centrifugation: centrifuge the feed liquid obtained in step (3) at 10000g for 20min, and get the supernatant;

[0056] (5) Drying: The supernatant obtained in step (4) is dialyzed and freeze-dried to obtain a soluble sugar shelf rice protein product.

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Abstract

The invention discloses a preparation method for rice protein with high solubility and a sugar frame structure. Rice protein, carboxymethyl cellulose (sodium), pectin, Arabic gum, sodium alginate, xanthan gum, chitosan or compound polysaccharide of the rice protein are dissolved in an alkaline solution, stirred, neutralized and centrifuged, and after supernate is frozen and dried, soluble sugar frame rice protein is obtained. The sugar frame technology makes the solubility of the rice protein improved by 40 times or above to 70% or above, the emulsibility is improved to 300% or above, the foaming performance is improved by 500% or above, and the application prospect of the rice protein is greatly expanded.

Description

technical field [0001] The invention belongs to the technical field of food protein finishing, and in particular relates to a protein-polysaccharide interaction sugar frame technology for preparing soluble rice protein and the soluble sugar frame 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 protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/32A23J3/14
CPCA23J1/12A23J3/14A23J3/32
Inventor 陈正行王韧王涛冯伟
Owner JIANGNAN UNIV
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