Preparation of rice protein antioxidation active peptide

An antioxidant active peptide, rice protein technology, applied in food preparation, vegetable protein processing, food science and other directions, to achieve the effect of scientific and reasonable technical design, wide source, inhibiting the peroxidative activity of linoleic acid

Inactive Publication Date: 2008-09-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no reports of rice protein antioxidant peptides at home and abroad. The molecular weight distribution range of the product of the present invention is 392-1367Da, which can scavenge free radi

Method used

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  • Preparation of rice protein antioxidation active peptide
  • Preparation of rice protein antioxidation active peptide
  • Preparation of rice protein antioxidation active peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Weigh 3 kg of rice flour that has been pulverized and passed through a 40-mesh sieve, add 36 L of water, stir and mix, adjust the pH value to 12.80, stir (800r / min) at 20°C for 2h, and centrifuge (3500r / min, 15min), the obtained The pH value of the supernatant was adjusted to 5.5, and the resulting suspension was placed at 4°C for precipitation for 1 hour, then centrifuged (3000r / min, 10min) to obtain a precipitate, and the precipitate was washed repeatedly with deionized water until it was neutral, and then press 1: Add water to the precipitation at a ratio of 25, mix and homogenize, adjust the pH value to 7.00, and after the temperature is 37°C, add refined neutral protease (enzyme activity: 130,000U / g) at a ratio of E / S=1.33% for 3 hours; After the end, the enzyme is extinguished at 60°C for 10 minutes, the enzymolysis solution is cooled to room temperature, centrifuged (3500r / min, 10min), concentrated in vacuum (vacuum degree 0.09MPa, temperature 48°C), and the final...

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Abstract

The invention relates to a method for preparing a rice protein active peptide with anti-oxidant activity, and belongs to the technology field of fine-and-further processing of rice protein. The method comprises the steps of taking rice as the raw ingredient; crushing the rice; subjecting the crushed rise to alkali extraction, acid precipitation, centrifugation, supernatant isoelectric point precipitation; washing the precipitation; adding water into the rice for mixing homogeneously; subjecting the mixture of rice and water to refined neutral protease hydrolysis, centrifugation; freezing and drying the supernatant to obtain the rice protein peptide with anti-oxidant activity. The molecular weight of the obtained peptide is distributed between 392-1367Da. The ingredient of the rice protein peptide is wide in resource, low in cost, easy to process, safe and non-toxic. The obtained peptide can eliminate free radicals, inhibit linolic acid peroxidation activity and chelate metallic ions, thereby having the advantages in terms of nutrition and healthcare. The method has scientific and reasonable technical design and is of great significance for the comprehensive utilization of the rice protein and for the increase in the added value thereof.

Description

technical field [0001] The invention discloses a preparation method of rice protein antioxidant active peptide, belongs to the technical field of rice protein deep processing, and is used for researching and developing base materials of health care products and functional foods. Background technique [0002] Rice is one of the most important plants in China and even in the world. Rice protein is a by-product that exists in large quantities after the fermentation industry produces monosodium glutamate, lactic acid, citric acid and other biochemical drugs. The dry basis protein content is more than 50%, which belongs to high-quality grains Protein has a good amino acid composition ratio and contains eight kinds of amino acids necessary for the human body. It has extremely important utilization value and is a potential plant protein resource. From an economic point of view, the development of antioxidant food from rice and its processed by-products has easy source of raw materi...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34A23L1/305A23L33/185
Inventor 张晖郭晓娜王立姚惠源张君慧
Owner JIANGNAN UNIV
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