Preparation method of high-purity rice protein

Abstract

The invention discloses a preparation method of high-purity rice protein. The preparation method takes rice residues as a raw material, utilizes trypsin for hydrolysis, and has degradation and modification effects on highly denatured rice residue protein by combining high pressure homogenization, an ultrasonic processing technology and a refining process, so that the dissolution rate and the extraction rate of the rice residue protein are greatly improved, most denatured protein is changed into soluble peptides to be extracted, and meanwhile, the solubility and the foamability of the rice protein are improved. The procedures of water desugaring, saponification degreasing, high pressure homogenization, ultrasonic processing, enzymatic hydrolysis and active carbon decoloring are combined for extracting the rice protein in the rice residues, the protein recovery rate is greater than 75%, the protein content is more than 90%, the fat content is less than 1%, the total sugar content is below 4%, the ash content is less than 2%, and thus the comprehensive utilization value of the rice residues is greatly improved.

Description

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AI Technical Summary

Benefits of technology

This patented technical effect describes combining different techniques such as heat or pressure sterilizing, ultraviolet light irradiation, acid washing, alkali treatments, ion exchange resin columns, and membrane separation processes into one system that improves the efficiency and yield of producing edible products containing these components.

Problems solved by technology

The patented technology described in this patent involves creation of rice proteins that have specific characteristics compared to regular peanut milk products. These unique fibrous structures make them easier to absorb into our diet while also being more healthy than other types of vegetable sources like maitake. Additionally, these isolated components improve their overall quality when used alone without adding any flavorings.

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