Enzymatic extraction of rice distiller's grain protein production process

Abstract

The invention discloses a production technology of yellow wine lees proteins by the enzymatic extraction. By the production technology, nutritional components are not destroyed and the extraction efficiency is high. The production technology comprises the following steps of: 1) washing the yellow wine lees and removing impurities, carrying out hydrolysis by the use of cellulose, drying the yellow wine lees after the hydrolysis by the use of cellulose until the water content reaches about 50%; 2) using alkaline enzyme and a-amylase as enzyme preparations with the ratio of alkaline enzyme to a-amylase being 5: 1 and the enzymatic amount being 1832AU, carrying out hydrolysis on the yellow wine lees proteins for 4 hours while the temperature is 48-50 DEG C and the PH value is 9.5; 3) separating a yellow wine lees protein hydrolysate by the membrane separation technology while the pressure is 30psi, the pH value is 9, the concentration ratio is 5:1, the temperature is room temperature and the permeation flux is 33.2L / m<2>h. The invention is suitable for the extraction of the yellow wine lees proteins.

Description

technical field [0001] The invention relates to a protein extraction process, in particular to a production process for extracting yellow distiller's grain protein by an enzymatic method. Background technique [0002] Among the raw materials selected for brewing rice wine, the protein content in rice is about 8%, and the raw material wheat in koji used for brewing rice wine has a protein content as high as about 12%. In the process of brewing rice distiller's grains, only the sugar in the raw materials is used, and the rest of the protein is not used, so it can be said to be a rich protein resource. The biological value (BV) and protein utility ratio (PER) of rice and wheat proteins are almost the best among plant proteins and comparable to animal proteins. Rice protein is recognized as a high-quality edible protein because of its reasonable amino acid composition ratio, which is similar to the optimal ratio mode of protein amino acids recommended by FAO / WHO. Generally spe...

AI Technical Summary

Problems solved by technology

[0003] Even though compared with rice protein, the alkali solubility of protein in rice distiller's grains is reduced, but rice distiller's grains contain a lot of protein. Using rice distiller's grains as a raw material, hydrolyzed protein that can be easily absorbed by the human body can be produced through proteolysis. In addition to being a good raw material for health products, it is also widely used as a flavor enhancer. However, the water-insoluble gluten in the rice distiller's grains is mainly present, and it has not been fully converted into a valuable resource at present.

[0004] Alkali extraction of yellow distiller's grain protein is a relatively successful method at present, but under high alkaline conditions, alkaline hydrolysis will cause protein denaturation and hydrolysis, and arginine, tyrosine and part of lysine will be destroyed, reducing protein production. Nutritional value, but also increased the extraction of non-protein components, reducing the extraction efficiency

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