Processing method for solubilizing and modifying rice bran protein

A processing method and rice bran protein technology are applied in the directions of protein food processing, vegetable protein processing, protein food ingredients, etc., which can solve the problems of loss of nutrients, difficult moisture content of rice bran, consumption of a lot of electricity, etc., so as to increase the content of rice bran protein and avoid A large amount of loss, the effect of maintaining nutritional quality

Inactive Publication Date: 2013-01-16
AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various stabilization methods have their own characteristics and disadvantages. For example, the refrigeration method has a good preservation effect, but the storage space of the cold storage is limited, and long-term storage requires a lot of electricity, and the economic cost is too high
The extrusion method has a good stabilizing effect on rice bran, and is suitable for industrial production in factories. However, the moisture content of rice bran is difficult to control, which often causes coking of rice bran during the extrusion process and serious loss of nutrients, which is not conducive to continuous production and Maintain quality stability

Method used

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  • Processing method for solubilizing and modifying rice bran protein
  • Processing method for solubilizing and modifying rice bran protein
  • Processing method for solubilizing and modifying rice bran protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Stabilization of rice bran: Pass the newly produced rice bran through a 40-mesh sieve to remove impurities, and then ultrafinely pulverize it for 20 minutes, so that the pulverized rice bran particles can pass through a 400-mesh sieve. The extremely fine rice bran particles are heated by microwave for a short time on the production line, and the rice bran particles are spread on the conveyor belt with a thickness of no more than 0.5 cm. The microwave power is 0.8kw, and the passing time of the conveyor belt is adjusted to 120 seconds. Seal the rice bran after the inactivated enzyme is heated by microwave for a short time with a plastic bag, and store it at room temperature in a dry, cool and ventilated environment.

[0021] The rice bran without any treatment was compared with the above stabilized rice bran. During the storage period of 30 days, the acid value change of rice bran was measured according to the method of ISO7305:1998. The change in acid value in the ...

Embodiment 2

[0028] (1) Stabilization of rice bran: Pass the newly produced rice bran through a 40-mesh sieve to remove impurities, and then ultrafinely pulverize it for 10 minutes, so that the crushed rice bran particles can pass through a 300-mesh sieve. The extremely fine rice bran particles are heated through the production line by microwave for a short time, and the rice bran particles are spread flat on the conveyor belt with a thickness of no more than 0.8 cm. The microwave power is 1.0kw, and the passing time of the conveyor belt is adjusted to 90 seconds. Seal the rice bran after the inactivated enzyme is heated by microwave for a short time with a plastic bag, and store it at room temperature in a dry, cool and ventilated environment.

[0029] The rice bran without any treatment was compared with the above stabilized rice bran. During the storage period of 30 days, the acid value change of rice bran was measured according to the method of ISO7305:1998. The change in acid value i...

Embodiment 3

[0036] (1) Stabilization of rice bran: Pass the newly produced rice bran through a 40-mesh sieve to remove impurities, and then ultrafinely pulverize it for 30 minutes, so that the pulverized rice bran particles can pass through a 200-mesh sieve. The extremely fine rice bran particles are heated through the production line by microwave for a short time, and the rice bran particles are spread on the conveyor belt with a thickness of no more than 1.0 cm. The microwave power is 1.2kw, and the passing time of the conveyor belt is adjusted to 60 seconds. Seal the rice bran after the inactivated enzyme is heated by microwave for a short time with a plastic bag, and store it at room temperature in a dry, cool and ventilated environment.

[0037] The rice bran without any treatment was compared with the above stabilized rice bran. During the storage period of 30 days, the acid value change of rice bran was measured according to the method of ISO7305:1998. The change in acid value in ...

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Abstract

The invention discloses a processing method for solubilizing and modifying rice bran protein, which comprises the following steps: (1), the rice bran protein is extracted by an alkali extraction and acid precipitation method, and subjected to freeze drying and sealing preservation; (2), the rice bran protein prepared in Step 1 is obtained to prepare a rice bran protein solution with the concentration of 5-10% with distilled water, and a pH value of the protein solution is maintained between 7-8; and (3), the rice bran protein solution in Step (2) is subjected to combined processing of microjet nano homogenization and cellulose, particularly, the cellulase of which the activity is 300u/g is added to the protein solution for enzymolysis at 40-50 DEG C for 30-60 minutes, and then the protein solution is subjected to the microjet nano homogenization under the operating pressure of 80-120MPa and at the temperature controlled at 30-40 DEG C. With the adoption of the processing method, the rice bran protein with high solubility can be separated and prepared, and the comprehensive utilization value of rice bran can be improved.

Description

technical field [0001] The invention relates to a processing method for solubilizing and modifying rice bran protein. Background technique [0002] Rice bran is the by-product of rice bran processing, the largest grain variety in my country. Although China is the country with the richest rice bran resources in the world, the research and utilization of rice bran is far behind developed countries. The reason why my country's utilization of rice bran is not high. [0003] Rice bran protein is one of the main ways of high value utilization of rice bran. Rice bran protein is mainly composed of four parts: albumin, globulin, gliadin and glutenin. Rice bran protein contains more disulfide bonds, which affects the solubility in aqueous solution, and is a protein with low solubility. At present, the solubilization and modification methods of protein include ultrasound, high pressure, acylation and enzyme modification, etc., but only for rice bran protein, the influence of ultrasou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/34
Inventor 张业辉张名位魏振承唐小俊张雁张瑞芬邓媛元池建伟李健雄马永轩刘磊遆慧慧
Owner AGRI BIO TECH INST GUANGDONG ACADEMY OF AGRI SCI
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