Rice bran protein oleogel as well as preparation method and application thereof

A technology of rice bran protein and oleogel, which is applied in the fields of application, edible oil/fat, and oil-containing food ingredients, etc., can solve the problems that rice bran protein oleogel has not been reported, and achieve simple and fast preparation methods, high oil content, Good rheological properties

Active Publication Date: 2021-08-17
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, the preparation of rice bran protein oil gel by emulsion template method has not been reported yet.

Method used

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  • Rice bran protein oleogel as well as preparation method and application thereof
  • Rice bran protein oleogel as well as preparation method and application thereof
  • Rice bran protein oleogel as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Such as figure 1 As shown, accurately weigh 1g of rice bran protein, dissolve in 100g of pH 7 phosphate buffer solution to prepare a rice bran protein solution with a protein concentration of 1%, mix the rice bran solution and rapeseed oil in a ratio of 2:3 by mass, A shear emulsifier was used to shear at a shear rate of 10,000 rpm for 4 minutes to prepare a rice bran protein emulsion, which was dried in an oven at 70°C to constant weight to obtain a rice bran protein oil gel. The appearance of the product is shown in Figure 4-6.

Embodiment 2

[0043] Accurately weigh 2g of rice bran protein, dissolve it in 200g of phosphate buffer solution with a pH of 10 to prepare a rice bran protein solution with a protein concentration of 1%, mix the rice bran solution and rapeseed oil at a mass ratio of 2:3, and use shear emulsification The machine sheared at a shear speed of 10000rmp for 4min to prepare a rice bran protein emulsion, which was dried in an oven at 70°C to constant weight to obtain a rice bran protein oil gel.

Embodiment 3

[0045] Accurately weigh 3g of rice bran protein, dissolve it in 300g of phosphate buffer solution with a pH of 7 to prepare a rice bran protein solution with a protein concentration of 1%, mix the rice bran solution and rapeseed oil at a mass ratio of 2:3, and use a shear emulsifier The rice bran protein emulsion was prepared by shearing at a shear speed of 10000rmp for 4min, and the rice bran protein oil gel was obtained by freeze-drying.

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PUM

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Abstract

The invention belongs to the technical field of food, and particularly relates to rice bran protein oleogel and a preparation method and application thereof. The oleogel which is edible, high in oil content, high in gel strength and stable is prepared through an emulsion template method, specifically, rice bran protein is added into a salt solution to form a rice bran protein solution, edible oil is added after modification, and emulsifying and water phase removal are conducted to obtain the rice bran protein oleogel. The oil content is higher, the mechanical stability and the gel strength are better, and the preparation operation is simple, economical, green and healthy; and transportation is convenient, the oil phase property cannot be changed, and potential threats of saturated fatty acid and trans-fatty acid to human health can be avoided.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a rice bran protein oil gel and a preparation method and application thereof. Background technique [0002] The World Health Organization launched a guideline called "REPLACE" in 2018, planning to gradually replace artificial trans fatty acids used in the global food supply chain by 2023, which makes the development of oil-gel technology significant. [0003] Oleogels can be defined as semi-solids that immobilize liquid oils within a three-dimensional network structure, where the continuous lipid phase is the edible oil. This oil gel has been used as a substitute for solid fats containing a large amount of saturated fatty acids and trans fatty acids such as shortening, butter, margarine, etc. Applied foods include but are not limited to sausages, bread, ice cream, cakes, biscuits. [0004] Among the available structurants that have been used to impart solid properties t...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A23L33/185A23L13/60A23L13/40A21D13/064A21D13/068A23G9/32A23G9/38
CPCA23D9/007A23D9/04A23L33/185A23L13/65A23L13/426A23L13/43A21D13/064A21D13/068A23G9/327A23G9/38A23V2002/00A23V2200/124A23V2250/5482A23V2250/18
Inventor 兰雅淇郑松柏魏飞龙董路路郑汝婷胡冰洁
Owner SOUTH CHINA AGRI UNIV
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