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Rice residue protein extraction method

A technology for protein extraction and rice dregs, applied in the research field of rice dregs protein extraction process, can solve the problems of high cost, high requirement of enzyme activity, low yield and the like

Inactive Publication Date: 2016-02-17
菏泽家政职业学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the efficiency of enzymatic extraction of rice protein is lower than that of the alkaline method, and the resulting product is soluble in water, and the protein cannot be recovered by the isoelectric point method, so the yield is very low, and the residual protein in the starch is also more than that extracted by the alkaline method.
At present, the process conditions of enzymatic extraction are not mature, and there are relatively high requirements for enzyme activity, high cost, low protein purity of the product obtained, and darker color of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step (1): Take 1000 g of rice dregs, soak them in 0.02mol / L NaOH for 1 hour, refine the pulp and pass through a 100-mesh sieve;

[0021] Step (2): add 0.09mol / L NaOH solution according to the ratio of solid to liquid 1:7, extract at room temperature for 3 hours, centrifuge at 4000r / min, and keep the supernatant;

[0022] Step (3): add 0.09mol / L NaOH solution to the precipitate in step (2) according to the ratio of material to liquid 1:3, extract at room temperature for 1 hour, centrifuge at 4000r / min, and keep the supernatant;

[0023] Step (4): Combine the supernatants of step (2) and step (3), and add 0.2mol / L HCl solution until the pH of the solution is 4.0;

[0024] Step (5): spray drying the precipitate in step (4);

[0025] Step (6): packing the product in the step (5).

Embodiment 2

[0027] Step (1): Take 1000 g of rice dregs, soak them in 0.02mol / L NaOH for 2 hours, refine the pulp and pass through a 100-mesh sieve;

[0028] Step (2): add 0.09mol / L NaOH solution according to the ratio of solid to liquid 1:9, extract at room temperature for 4 hours, centrifuge at 4000r / min, and keep the supernatant;

[0029] Step (3): add 0.09mol / L NaOH solution to the precipitate in step (2) according to the ratio of material to liquid 1:4, extract at room temperature for 2 hours, centrifuge at 4000r / min, and keep the supernatant;

[0030] Step (4): Combine the supernatants of step (2) and step (3), and add 0.2mol / L HCl solution until the pH of the solution is 4.0;

[0031] Step (5): spray drying the precipitate in step (4);

[0032] Step (6): packing the product in the step (5).

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PUM

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Abstract

The invention belongs to the technical field of food researches and exploitation, and relates to a rice residue protein extraction method. The method comprises the following steps: immersing 1000g of rice residues in 0.02mol / L of NaOH for 1-2h, pulping, and sieving by a 100 mesh sieve; adding 0.09mol / L of a NaOH solution according to a solid-to-liquid ratio of 1:7-9, extracting at room temperature for 3-4h, centrifuging under 4000r / min, and allowing the obtained supernatant to be left; adding 0.09mol / L of the NaOH solution to the obtained precipitate according to a solid-to-liquid ratio of 1:3-4, extracting at room temperature for 1-2h, centrifuging under 4000r / min, and allowing the obtained supernatant to be left; mixing above obtained two supernatants, adding 0.2mol / L of a HCl solution until the pH value of the obtained solution is 4.0-4.5, and centrifuging under 4000r / min; carrying out spray drying on the obtained precipitate; and packaging the obtained product. The method allows rice proteins to be continuously and massively extracted from rice residues, and has a high protein extraction rate, allows rice protein isolate with the protein extraction rate of 87.46% and the purity of 80.7% to be obtained, and also has the advantages of low production cost and suitableness for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food research and development. The invention relates to the research on the extraction process of rice dreg protein and is suitable for industrial production. Background technique [0002] The two main components of rice are starch and protein, which are about 80% and 8% respectively. According to their solubility, rice protein can be divided into 4 types: water-soluble albumin, salt-soluble globulin, alkali-soluble glutenin and gliadin. Among them, gluten and globulin are the main components, accounting for 80% and 12% respectively, and gliadin accounts for 3%. The value of rice protein is mainly reflected in its hypoallergenic, non-pigmentation interference, soft and non-irritating taste and its high nutritional value. It is rich in essential amino acids for the human body, especially lysine content is higher than other grains. The biological value of rice protein is as high as 77, ranking first amo...

Claims

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Application Information

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IPC IPC(8): A23J1/12
Inventor 李晓梅李冰
Owner 菏泽家政职业学院