Physical modification preparation method of high-solubility rice protein

Abstract

The invention discloses a physical modification preparation method of high-solubility rice protein. The method comprises the steps of dispersing raw material rice protein into the water, processing through alkaline liquid, freezing, crushing, neutralizing through acid, centrifuging, taking the liquid supernatant, and atomizing drying, so that a finished product of high-solubility rice protein can be obtained. The rice protein product with high solubility can be prepared by utilizing the method, the protein solubility is more than or equal to 98 percent, the emulsion performance is more than or equal to 0.50, the bubbling performance is more than or equal to 17.39, the utilization rate and additional value of the rice protein can be greatly improved, and the application prospect is wide.

Description

technical field [0001] The invention belongs to the technical field of rice protein finishing, and in particular relates to a method for preparing highly soluble rice protein by physical modification and the soluble rice protein prepared by the method. Background technique [0002] Rice is the staple food in our country. The protein efficiency value (PER) of rice protein is between 2.0 and 2.5, and the digestibility is above 90%. At the same time, rice protein has low immunogenicity, anti-tumor, anti-hypertension, anti-atherosclerosis and anti-cholesterol And other characteristics have been confirmed, has very broad application prospects. However, the poor solubility of rice protein has been the main reason for its lack of widespread commercial application. Solubility is an important indicator of protein processing and application performance, and determines important functional properties such as emulsification and foaming properties. [0003] At present, the methods to ...

AI Technical Summary

Problems solved by technology

[0003] At present, the methods for improving the solubility of rice protein mainly include chemical and enzymatic methods: chemical methods improve the solubility properties by changing the structure, electrostatic charge and hydrophobic groups of the protein, but the exogenous groups introduced by chemical modification change the rice protein. The original composition of the protein causes the loss of protein nutrition; the enzymatic method uses protease to catalyze the hydrolysis of protein molecules under certain conditions, so that the protein macromolecules are degraded into small molecules with different chain lengths. After the protein is hydrolyzed by the enzyme, in addition to its functional properties In addition to changes, the peptides produced by enzymatic hydrolysis are easier to be absorbed and digested by the human body, but the degree of hydrolysis is not easy to control, and the cost is relatively high. If the degree of hydrolysis is small, the performance improvement will not be obvious. If the degree of hydrolysis is large, the peptides produced The product has a bitter taste

Physical methods are also used to solubilize and modify proteins, such as ultrasonic treatment, ultra-high pressure, jet cooking, micro-fluidization, etc., but these methods have limited effects on improving the solubility of rice proteins and are not suitable for industrial production.

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