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Method for hydrolyzing, separating and preparing rice starch and rice peptide using enzyme method

A technology of rice starch and rice peptide, which is applied in the field of food technology, can solve the problems of immature rice starch process conditions, low purity of rice starch, and long reaction time, and achieve low price, shortened reaction time, and wide sources. Effect

Inactive Publication Date: 2009-04-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current process conditions for preparing rice starch by enzymatic hydrolysis are not mature, and there are problems such as long reaction time, high cost, and low purity of the separated rice starch.

Method used

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  • Method for hydrolyzing, separating and preparing rice starch and rice peptide using enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Wash 50g of rice, add 250ml of water, soak at room temperature for 18 hours, beat with a high-speed tissue grinder, 1 minute each time, 4 times in total, keep the slurry at 45°C, adjust the pH to 5, and add cellulase React 0.5g for 2 hours, adjust the pH of the reaction system to 9 after 2 hours, add Protease N neutral protease 0.5g and react for another 6 hours, centrifuge after the reaction, wash the precipitate with water several times, and dry to obtain 35g of rice starch~ 38g. The centrifuged supernatant part is subjected to rotary evaporation at about 50° C., and the evaporated concentrate is dried to obtain 2.5-2.8 g of rice active peptide.

Embodiment 2

[0020] The protease added during proteolysis was Alcalase alkaline protease, the pH was adjusted to 9.5, and the amount of enzyme added was 0.5 g, and the rest of the steps were the same as in Example 1. Rice starch and rice active peptide were prepared respectively.

Embodiment 3

[0022] Wash 50g of rice, add 250ml of water, soak at room temperature for 18 hours, beat with a high-speed tissue grinder, 1 minute each time, 4 times in total, keep the slurry at 40-60°C, adjust the pH to 5, add fiber React 0.5g~2g of primease for 1~2 hours, adjust the pH of the reaction system to 8.0~10.0 after 1~2 hours, add ProteaseN neutral protease 0.15g~0.5g and react for 2~8 hours, centrifuge after the reaction , after the sediment was washed with water several times, it was dried to obtain rice starch. The centrifuged supernatant is subjected to rotary evaporation at about 50° C., and the evaporated concentrate is dried to obtain the rice active peptide.

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Abstract

The invention discloses a making method of rice starch and rice peptide hydrolyzed and separated through enzyme method in the food technical domain, which comprises the following steps: adopting rice as raw material; cleaning; immersing; beating; insulating under 40-60 deg. c; adjusting pH value to acid; adding cellulose enzyme to react for 1-2h; adjusting pH value to 8. 0-12. 0; adding proteinase to do enzymatical hydrolytic reaction; centrifuging; separating; evaporating supernatant rotatably; cleaning the sediment; drying the condensate; obtaining the product with natural starch quality and biological activity.

Description

technical field [0001] The invention relates to a method for preparing rice starch and rice peptide by enzymatic hydrolysis and separation. The invention relates to the technology of separating rice starch and rice protein (peptide) by hydrolyzing rice protein with protease, and belongs to the field of food technology. Background technique [0002] As one of the three major nutritional components of food, starch is not only eaten together with food as an energy source, but high-purity starch and its derivatives obtained by industrial separation are also widely used in food, textile, Papermaking, medicine, energy and other fields. At present, the main raw materials of processed starch are corn, wheat and potatoes, and the output of rice starch is extremely small, but this does not conceal its importance in the food field. Compared with other starches such as corn, wheat and potato, rice starch has specific functional properties such as small particles, white color, no flavor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/04C12P21/02A23J1/12
Inventor 钟芳麻建国申雪然李玥王戈莎
Owner JIANGNAN UNIV
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