Method for modification of rice protein and oryzenin with protein glutaminase

A technology of glutaminase and rice protein, applied in protein food processing, vegetable protein processing, protein food ingredients and other directions, can solve problems such as bad flavor and inevitable degradation, and achieve improved functional properties, easy to master, and improved solubility. Effect

Active Publication Date: 2010-10-20
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

The modification methods for rice protein are mainly acid modification and some protease modification. It has been found that acid deamidation can significantly improve the solubility of wheat gluten and zein; Amides also significantly improve their solubility, but hydrolysis of protein peptide chains and degradation of other amino acid residues are inevitable during acid treatment at high temperatures
Compared with acid treatment, the r...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: Take a certain amount of rice protein, and add it into the constant temperature enzyme reactor filled with phosphate buffer solution (concentration 200mmol / L, pH7.0) while stirring to form a substrate (weight ratio) concentration of 1%. disperse suspension; after stirring for 30 minutes, add a certain amount of protein glutaminase (E:S=1:7) for enzymolysis reaction, enzymolysis reaction temperature 37 ℃, reaction time 0.1-48h; / L of acetic acid solution and vacuum freeze-drying to obtain protein glutaminase-modified rice protein.

[0022] Vacuum freeze-drying conditions: temperature -55°C, vacuum degree 15Pa, drying time 24 hours.

[0023] With the prolongation of enzymatic hydrolysis time, the degree of deamidation of rice protein gradually increased, and the reaction time reached 48h, the degree of deamidation reached 31.05%, and the solubility increased significantly at pH7.0 (up to 70.12%).

Embodiment 2

[0024] Embodiment 2: Weigh a certain amount of rice glutenin, add in the thermostatic enzyme reactor filled with phosphate buffer solution (concentration 50mmol / L, pH7.0) while stirring, form the dispersion suspension of substrate weight ratio concentration 0.5% ; After stirring for 30 minutes, add a certain amount of protein glutaminase (E: S = 1: 5) to carry out the enzymolysis reaction, the enzymolysis reaction temperature is 37 ° C, the reaction time is 0.1-48h; after the reaction is completed, use 0.1mol / L acetic acid The solution was dialyzed and vacuum freeze-dried to obtain protein glutaminase-modified rice protein.

[0025] Vacuum freeze-drying conditions: temperature -55°C, vacuum degree 15Pa, drying time 24 hours.

[0026] The rice glutenin obtained in this example has a high purity, and the protein content (dry basis) reaches 92.56%. In the enzymolysis reaction, the influence of starch and other proteins present in the rice is avoided. When the reaction time is...

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PUM

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Abstract

The invention relates to a method for modification of rice protein and oryzenin with protein glutaminase, which comprises the following steps: adding the rice protein or oryzenin into a constant-temperature enzyme reactor with phosphate buffer solution while stirring to obtain protein dispersion solution with a certain substrate concentration; adding protein glutaminase to obtain a system with a certain proportion of enzyme and substrate, wherein the temperature of enzymatic reaction is 36-38 DEG C, the time of the enzymatic reaction is 0.1-48 hour(s), and the pH value of the enzymatic reaction is maintained 7.0; adding dialysis solution, i.e. acetic acid solution of 0.10mol/L, wherein the dialysis time is about 8 hours; and carrying out vacuum freeze-drying, thereby obtaining the product. The invention can improve the protein solubility of the rice protein or the oryzenin, and can also enhance the emulsification, foaming performance, gelation and other functional properties of the rice protein or the oryzenin.

Description

technical field [0001] The invention relates to a method for modifying rice protein or rice glutenin by protein glutaminase. Background technique [0002] The protein content in rice is 8%-13%. Studies have found that rice protein is one of the highest nutritional value among cereal proteins. It has the characteristics of colorless, mild taste, rich in essential amino acids, hypoallergenic and low cholesterol. However, the high content of glutamine and asparagine in the protein causes the protein to aggregate and precipitate through hydrogen bonding, resulting in low solubility, which limits its application in liquid food and beverages; low solubility will also affect protein Other functional properties such as foaming, emulsifying and gelling properties. [0003] The development of the food industry requires protein ingredients with outstanding functional properties. There are two ways to solve this problem: developing protein resources and modifying existing proteins. Th...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/14
Inventor 俞健刘永乐周小玲李向红王发祥
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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