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Method for increasing solubility of rice protein

A rice protein and solubility technology, which is applied in the field of improving the solubility of rice protein, can solve the problems that the solubility cannot be significantly improved, takes a long time, and the steps are cumbersome, and achieves the effects of short processing time, improved solubility, and simple operation

Inactive Publication Date: 2016-08-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there is a method to improve the solubility of rice protein, it still takes a long time, the steps are cumbersome, and the solubility cannot be significantly improved.

Method used

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  • Method for increasing solubility of rice protein
  • Method for increasing solubility of rice protein
  • Method for increasing solubility of rice protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for improving rice protein solubility, comprising the steps of:

[0038] The first step: take rice protein and add distilled water to obtain a rice protein solution with a mass concentration of 1%;

[0039] Step 2: Put the rice protein solution in an ultrasonic cell pulverizer, the working time is 5s, the interval time is 4s, and the whole time is 6min, so that the tight structure of rice protein is loosened, and the enzyme action site inside the molecule is exposed, which is the next step prepare;

[0040] The third step: in the second step, after ultrasonic cell crushing of rice protein, 5600 U / g protein of neutral protease (Neutrase) was added to the solution, and reacted in a constant temperature water bath shaker at 45°C for 60 minutes;

[0041] Step 4: Take it out after the reaction in the third step, put it in a constant temperature water bath at 90°C for 10 minutes to inactivate the protease, centrifuge at 4200r / min for 20 minutes, and take the superna...

Embodiment 2

[0044] The method for improving the solubility of rice protein is only different from Example 1 in that in the second step, microwave treatment is adopted for 1 min, and the microwave power is 525W.

[0045] Using the above method to improve the solubility of rice protein, the final solubility increased from 0.62% to 45.30%.

Embodiment 3

[0047] The method for improving rice protein solubility only differs from Example 1 in that: in the third step, the enzyme dosage of neutral protease is 5000U / g protein, and the reaction time is 50min.

[0048] Using the above method to improve the solubility of rice protein, the final solubility increased from 0.62% to 66.42%.

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Abstract

The invention relates to extraction of rice protein, and particularly discloses a method for increasing the solubility of the rice protein. The method comprises the following steps of conducting ultrasonic cell crushing on the rice protein, and conducting enzymolysis by utilizing neutral protease to increase the solubility of the rice protein. Physical treatment methods and types of protease are screened by a great number of objective experiments and multi-factor optimization is performed based on the screening, and the technical scheme capable of remarkably increasing the solubility of the rice protein is finally determined. The method is simple in operation, mild in condition, short in treatment period and quick in solubility improvement. After the rice protein is treated by applying the method, the solubility of the rice protein can be increased from 0.62 percent to 79.30 percent.

Description

technical field [0001] The invention relates to the extraction of rice protein, in particular to a method for improving the solubility of rice protein. Background technique [0002] Rice protein is a recognized high-quality protein. It has the advantages of high biological potency, high digestibility and low allergy, and is often used as a base material for infant products. Its protein composition is mainly glutenin and globulin, and the content of albumin and gliadin is relatively low. There are a large number of sulfhydryl groups and disulfide bonds in glutenin molecules and between molecules. These structural characteristics make rice protein poorly soluble; resulting in most rice protein being used for feed production; this leads to underutilization of high-quality protein, resulting in waste; therefore It is necessary to explore its solubility in order to improve the utilization of rice protein. [0003] At present, the methods to improve the solubility of rice prote...

Claims

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Application Information

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IPC IPC(8): A23J1/12
CPCA23J1/125
Inventor 王强石爱民刘红芝盛晓静刘丽胡晖杨颖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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