Process for extracting rice slag protein by organic solvent washing method
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A rice dregs and protein technology, which is applied in the field of food research and development, can solve the problems of high enzyme activity requirements, low product protein purity, and low rice protein efficiency
Inactive Publication Date: 2012-09-19
SHANDONG UNIV AT WEIHAI
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However, the efficiency of enzymatic extraction of rice protein is lower than that of the alkaline method, and the resulting product is soluble in water, and the protein cannot be recovered by the isoelectric point method, so the yield is very low, and the residual protein in the star
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Embodiment 1
[0023] Step (2): Evaporate the rice dregs solution from which the mixed oil has been removed (recover the solvent) to obtain defatted rice dregs, crush and sieve;
[0024] Step (3): Add the above defatted rice dregs into hot water at 75°C according to the material-to-liquid ratio of 1:8, soak for 0.5 hours, stir, and centrifuge at 4000r / min to remove free sugar and leave the precipitate;
[0025] Step (4): Repeat the above step (3) once;
[0026] Step (5): spray drying the precipitate in step (4);
[0027] Step (6): packing the product in the step (5).
[0028] Example 2:
Embodiment 2
[0030] Step (2): Evaporate the rice dregs solution from which the mixed oil has been removed (recover the solvent) to obtain defatted rice dregs, crush and sieve;
[0031] Step (3): add the above defatted rice dregs to 85°C hot water according to the material-to-liquid ratio of 1:9, soak for 1 hour, stir, and centrifuge at 4000r / min to remove free sugar and keep the precipitate;
[0032] Step (4): Repeat the above step (3) once;
[0033] Step (5): spray drying the precipitate in step (4);
[0034] Step (6): packing the product in the step (5).
[0035] Attached experimental example:
[0036] Study on Extraction of Rice Dregs Protein by Organic Solvent Washing
[0037] 1 Materials and methods
[0038] 1.1 Materials
[0039] Rice dregs: (Shandong Zhengde Food Co., Ltd.), made by drying the solid dregs obtained from rice saccharification and filtration
[0040] Petroleum ether (30-60°C boiling range) (Tianjin Standard Technology Co., Ltd., crystalline bovine serum albumin (...
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Abstract
The invention belongs to the technical field of food study and development and relates to process study for extracting rice slag protein. 100g of rice slag is taken, petroleum ether is added according to the material-to-liquid ratio being 1:(3-4), the soaking is carried out for 1 to 1.5 hours, and mixed oil at the upper layer is removed; the rice slag solution after the mixed oil removal is evaporated (for recovering solvents) to obtain degreased rice slag, and crushing and sieving are carried out; hot water being 75 to 85 DEG C is added into the degreased rice slag according to a material-to-liquid ratio being 1:(8-9), the soaking is carried out for 0.5 to 1 hour, the stirring is carried out, 4000r/min centrifugal separation is carried out for removing free sugar, and precipitates are remained; the steps are repeated for treatment for once; the precipitates are subjected to spray drying; and products are packed. The process provided by the invention can be used for continuously extracting rice protein from the rice slag in batches, the protein extraction rate of the method is high, rice protein isolate with the protein rate being 93 percent and the sample protein content being 72 percent can be obtained according to the method, in addition, the production cost is low, and the method is suitable for industrialized production.
Description
technical field [0001] The invention belongs to the technical field of food research and development. The invention relates to the research on the extraction process of rice dreg protein and is suitable for industrial production. Background technique [0002] The two main components of rice are starch and protein, which are about 80% and 8% respectively. According to their solubility, rice protein can be divided into 4 types: water-soluble albumin, salt-soluble globulin, alkali-soluble glutenin and gliadin. Among them, gluten and globulin are the main components, accounting for 80% and 12% respectively, and gliadin accounts for 3%. The value of rice protein is mainly reflected in its hypoallergenic, non-pigmentation interference, soft and non-irritating taste and its high nutritional value. It is rich in essential amino acids for the human body, especially lysine content is higher than other grains. The biological value of rice protein is as high as 77, ranking first amo...
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