Method for preparing rice protein by utilizing bio-enzyme

Abstract

The invention discloses a method for preparing rice protein by utilizing a bio-enzyme. The method comprises the following steps of: immersion, desugaring, degreasing, washing, press filtering, enzymolysis, enzyme deactivation, debitterizing, press filtering and decoloring, concentration and drying. The fat in rice dregs is decomposed through the immersion, desugaring and degreasing steps, the rancidity phenomenon of the fat in the storing process can be prevented, the shelf life can be prolonged, the rice protein is degraded and trimmed by utilizing a protease, so that the rice protein is converted to soluble peptide so as to be extracted, the functionality of the rice protein is improved, the application performance of the rice protein in food can be enhanced, enzymolyzed protein liquid is concentrated at a low temperature by utilizing a reverse osmosis membrance, then the protein is dried by mist, and the good solubility of a product can be guaranteed.

Description

technical field [0001] The invention mainly relates to a method for preparing rice protein, in particular to a method for preparing rice protein with biological enzymes. Background technique [0002] Rice protein is a kind of high-quality grain protein. Its amino acid composition is balanced and reasonable, which is very close to the nutritional mode recommended by WHO / FAO; the human body has high utilization rate, and the biological value (BV) can be as high as 77. The protein utilization rate is 1.36-2.56%. All kinds of food rank first. More importantly, rice protein is hypoallergenic and highly nutritious, making it very suitable as a protein supplement for infants or special populations. However, the protein content in rice is low, only about 8%, and the starch granules in rice endosperm cells are closely combined with protein, so the technical difficulty of extracting rice protein from rice is relatively large, and the cost is high. There is less research. [000...

AI Technical Summary

Problems solved by technology

However, due to the long-term high-temperature liquefaction and amylase hydrolysis of rice protein in rice dregs, cross-linking occurs between molecules, and protein denaturation is severe. Maillard reaction (Maillard) makes protein and reducing sugar form N-glycopeptide bonds Combined, the resulting dark pigment makes the rice dregs appear dark yellow in appearance, the starch is partially degraded, and the rice protein is wrapped in the form of extreme dextrin. Therefore, the rice protein in the rice dregs is no longer a natural rice protein, and its solubility is greatly improved. Reduce and lose some functional properties related to it, limiting its application in food