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A method for preparing rice bran polypeptide from rice bran high-temperature dregs

A technology of rice bran polypeptide and high temperature, which is applied in the field of polypeptide preparation, can solve the problems of low, high solubility of polypeptide impurities, and low extraction rate, and achieve the effects of high yield, enhanced nutritional value, and rich nutritional value

Active Publication Date: 2015-09-23
衢州刘家香食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of low extraction rate of the prior art method for preparing rice bran polypeptide from rice bran high-temperature dregs, and the extracted polypeptide has many impurities and low solubility, and provides a new method for preparing rice bran polypeptide from rice bran high-temperature dregs. method

Method used

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  • A method for preparing rice bran polypeptide from rice bran high-temperature dregs
  • A method for preparing rice bran polypeptide from rice bran high-temperature dregs
  • A method for preparing rice bran polypeptide from rice bran high-temperature dregs

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Embodiment 1

[0029] A method for preparing rice bran polypeptide from rice bran high-temperature dregs, the preparation method comprising the following steps:

[0030] (1) Alkaline extraction: Mix rice bran high-temperature dregs with water according to the mass ratio of 1:10, adjust the pH to 11, carry out alkaline extraction at 50°C for 2 hours, and then centrifuge to obtain the supernatant. The centrifugation speed is 4000rpm, and the centrifugation time is 25min, the pH value of the supernatant was adjusted to 4.6, let it stand for 1h, centrifuged again at 4000rpm for 25min, and removed the supernatant to obtain rice bran protein;

[0031] (2) One-time enzymatic hydrolysis: Add the rice bran protein obtained in step (1) with an appropriate amount of water and stir evenly so that the mass fraction of rice bran protein is 33.3%, adjust the pH to 6.8, heat to 50°C until the rice bran protein is completely dissolved, and add rice bran protein Measure 0.5% flavor protease at 50°C for 3 hour...

Embodiment 2

[0035] A method for preparing rice bran polypeptide from rice bran high-temperature dregs, the preparation method comprising the following steps:

[0036] (1) Alkali extraction: Mix rice bran high-temperature dregs with water according to the mass ratio of material to liquid 1:12, adjust the pH to 11.5, carry out alkaline extraction at 50°C for 2 hours, and then centrifuge to obtain the supernatant. The centrifugation speed is 4500rpm, and the centrifugation time is After 20 minutes, the pH value of the supernatant was adjusted to 4.65, allowed to stand for 1 hour, centrifuged again at a speed of 4500 rpm for 20 minutes, and the supernatant was removed to obtain rice bran protein;

[0037] (2) One-time enzymatic hydrolysis: add the rice bran protein obtained in step (1) to an appropriate amount of water and stir evenly so that the mass fraction of rice bran protein is 33.3%, adjust the pH to 7.0, heat to 50°C until the rice bran protein is completely dissolved, and add rice bra...

Embodiment 3

[0041] A method for preparing rice bran polypeptide from rice bran high-temperature dregs, said preparation method comprising the following steps:

[0042] (1) Alkaline extraction: Mix rice bran high-temperature dregs with water according to the mass ratio of 1:11, adjust the pH to 11.2, carry out alkaline extraction at 50°C for 2 hours, and then centrifuge to obtain the supernatant. The centrifugation speed is 4200rpm, and the centrifugation time is After 22 minutes, the pH value of the supernatant was adjusted to 4.62, allowed to stand for 1 hour, centrifuged again at a speed of 4200 rpm for 21 minutes, and the supernatant was removed to obtain rice bran protein;

[0043] (2) One-time enzymatic hydrolysis: Add the rice bran protein obtained in step (1) with an appropriate amount of water and stir evenly so that the mass fraction of rice bran protein is 33.3%, adjust the pH to 6.9, heat to 50°C until the rice bran protein is completely dissolved, and add rice bran protein Mea...

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Abstract

The invention relates to a method for preparing rice bran polypeptide from high temperature rice bran meal. The method comprises the following steps: (1) alkaline extraction: the high temperature rice bran meal is added with water for uniform stirring according to a feed liquid mass ratio of 1 to (10-12), the pH value is adjusted to be 11 to 11.5, alkaline extraction is performed for 2 hours at the temperature of 50 DEG C, a supernatant fluid is obtained through centrifugation, the pH value of the supernatant fluid is adjusted to be 4.6, standing for 1 hour is performed, and then rice bran protein is obtained through centrifugation again; (2), first enzymolysis: the rice bran protein is added with appropriate water for stirring uniformly, the pH value is adjusted to be 6.8 to 7.0, heating is performed so as to reach a temperature of 50 DEG C until the rice bran protein is completely dissolved, appropriate flavourzyme is added at the temperature of 50 to 55 DEG C for enzymolysis for 2.5 to 3 hours, the pH value is maintained to be 6.8 to 7.0 during the enzymolysis process, and one-time enzymolysis supernatant fluid is obtained through enzyme deactivation centrifugation; (3), secondary enzymolysis: the pH value of the first enzymolysis supernatant fluid is adjusted to be alkaline, alkaline protease is added at the temperature of 50 to 60 DEG C for enzymolysis for 2.5 to 3 hours, the pH value of the enzymatic hydrolysate is maintained to be alkaline during the enzymolysis process, and secondary enzymolysis supernatant fluid is obtained through enzyme deactivation centrifugation; (4), concentration and drying are performed. The rice bran polypeptide prepared by the method provided by the invention has rich amino acid species, is high in extraction ratio, low in impurity content and high in solvability.

Description

technical field [0001] The invention relates to a method for preparing polypeptides, in particular to a method for preparing rice bran polypeptides from rice bran high-temperature dregs. Background technique [0002] Rice bran high-temperature meal is the product of rice bran after high-temperature oil extraction. Due to the influence of high temperature, the content of soluble protein decreases, resulting in a decrease in the extraction rate, and the extracted protein contains more impurities, that is, the protein content is not high. , the solubility of the extracted protein is not high, and the solubility of protein is one of the important factors affecting whether it can be widely used in food. In order to make full use of rice bran high-temperature meal resources, further improve the solubility of rice bran protein, strengthen its functional properties, and broaden its application in food, it is advisable to use rice bran high-temperature meal to prepare rice bran polyp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
Inventor 何东平姚行权胡传荣姚行江张世宏邹翀尤梦圆吴建宝刘京伟
Owner 衢州刘家香食品有限公司