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Method for improving rice protein functional property with protein-polysaccharide graft coupling technology

A rice protein and protein technology, which is applied in the preparation methods of peptides, chemical instruments and methods, organic chemistry, etc., can solve the problem of little research on damp-heat reaction, and achieve the effect of improving functional properties, improving utilization level, and huge market potential.

Inactive Publication Date: 2009-05-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Research at home and abroad mainly focuses on the dry heat denaturation reaction, but little research on the wet heat reaction

Method used

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  • Method for improving rice protein functional property with protein-polysaccharide graft coupling technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh a certain amount of rice protein, add deionized water (prepared to 1.2% w / v protein solution), adjust the pH to 12 with NaOH, magnetically stir in a water bath at 50°C to dissolve the protein, then cool the sample to room temperature, press a certain Add glucose in proportion to make the protein-glucose mass ratio 1:1, stir for 20 minutes to fully mix the protein / sugar, adjust the pH to 11 with acid and alkali, heat the mixture to 90°C and keep stirring, keep it warm for 15 minutes Immediately put it into an ice bath to cool for 5 minutes, freeze-dry the reacted mixed solution until the water content drops below 10%, and obtain the modified rice protein product.

Embodiment 2

[0018] Weigh a certain amount of rice protein, add deionized water (prepared to 1.2% w / v protein solution), adjust the pH to 12 with NaOH, magnetically stir in a water bath at 50°C to dissolve the protein, then cool the sample to room temperature, press a certain Add lactose in proportion to make the protein-lactose mass ratio 1:1, stir for 20 minutes to fully mix the protein / sugar, adjust the pH to 11 with acid and alkali, heat the mixture to 90°C and keep stirring, keep warm for 15 minutes Immediately put it into an ice bath to cool for 5 minutes, freeze-dry the reacted mixed solution until the water content drops below 10%, and obtain the modified rice protein product.

Embodiment 3

[0020] Weigh a certain amount of rice protein, add deionized water (prepared to 1.2% w / v protein solution), adjust the pH to 12 with NaOH, magnetically stir in a water bath at 50°C to dissolve the protein, then cool the sample to room temperature, press a certain Add maltodextrin in proportion to make the mass ratio of protein to maltodextrin 1:1, stir for 20 minutes to fully mix protein / sugar, adjust pH to 11 with acid and alkali, heat the mixture to 90°C and keep stirring After 20 minutes of heat preservation, immediately put it into an ice bath to cool for 5 minutes, freeze-dry the reacted mixed solution until the water content drops below 10%, and obtain the modified rice protein product.

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Abstract

The invention provides a method for improving functional property of rice protein by protein-polyoses graft coupling technology, which belongs to the technical field of hydrophobicity vegetable protein modification. The method is to carry out glycosylation modification on a side product of producing rice starch and rice syrup, namely the rice protein as a raw material by different glycosyl donors through a wet method. Dissolvability, emulsibility, foamability and other functional properties of the rice protein are effectively improved and sufficiently utilized through the graft reaction of the rice protein and sugar. Compared with methods chemically modifying the vegetable protein, such as alkylation, phosphorylation, deamidization and the like, the method is safe and environment friendly, a rice protein-polyoses graft coupling product can be used as a natural macromolecular emulsifying agent or a protein nutritional reinforcing agent to sufficiently reflect and exert low sensitivity and high nutritive characteristic of the rice protein, thereby effectively expanding the application field of the rice protein. Meanwhile, the method provides theoretical reference for deep research and development of the hydrophobicity vegetable protein.

Description

technical field [0001] The invention relates to a method for improving the functional properties of rice protein by protein-polysaccharide graft coupling technology. The invention relates to the modification of rice protein by graft coupling of rice protein and sugar, and belongs to the technical field of hydrophobic vegetable protein modification. Background technique [0002] Rice protein is the leader among proteins. Its amino acid ratio is reasonable, containing various amino acids necessary for human and animal growth, which is similar to the nutritional ratio mode recommended by FAO / WHO. The content of lysine in rice protein is the highest among cereal proteins, so it is very suitable to be added in infant food. The biological value of rice protein is 77, which not only ranks first in various grains (including soybeans), but also can be compared with fish (biological value 76), shrimp and beef. Many vegetable proteins contain anti-nutritional factors, while rice prot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/107
Inventor 钟芳李玥陆钫纪葳
Owner JIANGNAN UNIV
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