Method for improving functional characteristics of rice bran protein

A technology of rice bran protein and properties, which is applied in the field of improving the functional properties of rice bran protein, can solve the problems of low effective utilization rate of rice bran, difficult conditions to control, and different storage time, etc., to achieve increased oil retention, good viscoelastic performance, and improved emulsification Effect

Active Publication Date: 2018-06-22
江南米道江苏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country's rice bran output ranks first in the world, the effective utilization rate of rice bran is very low (less than 20%), and most of it is used as feed, which is a serious waste of resources
(References: Cai Yongjian, Ye Jianfen, Wu Xiaojuan, et al. Effect of rice bran storage time on the functional properties of rice bran protein [J]. Food and Oils, 2015, 26(6): 31-34.) However, this improvement in the functional properties of rice bran protein The method takes too long, and the optimal storage time for functional properties such as emulsification and emulsification stability, foaming and foaming stability is different, and the conditions are difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for improving the functional properties of rice bran protein, the specific operation steps are as follows:

[0026] (1) Rice bran crushing: 500g of fresh rice bran (acid value 3.2 mg KOH / g oil) is crushed and sieved with a high-speed universal grinder, and the fineness reaches 180 mesh to obtain rice bran fine powder;

[0027] (2) Compound enzyme catalyzed reaction: prepare cellulase with deionized water (enzyme activity 1×10 5 U / g) at a concentration of 4 g / L and lipoxygenase (enzyme activity 5×10 4 U / mg) enzyme mixture with a concentration of 3 g / L, mix the enzyme mixture with the rice bran fine powder obtained in step (1) at a mass ratio of 60:100, and stir evenly with an electric stirrer at a stirring rate of 200 r / min , stirring time 20 min; put the mixed rice bran in the tray of the artificial climate box to control the temperature and humidity for reaction, first react at a temperature of 50 °C and a relative humidity of 85% for 2 h, then keep the rel...

Embodiment 2

[0041] A method for improving the functional properties of rice bran protein, the specific operation steps are as follows:

[0042] (1) Rice bran crushing: 500g of fresh rice bran (acid value 3.6 mg KOH / g oil) is crushed and sieved with a high-speed universal grinder, and the fineness reaches 180-200 mesh to obtain rice bran fine powder;

[0043] (2) Compound enzyme catalyzed reaction: prepare cellulase with deionized water (enzyme activity is 1.5×10 5 U / g) concentration is 3g / L and lipoxygenase (enzyme activity is 5.5×10 4 U / mg) enzyme mixture with a concentration of 1 g / L, mix the enzyme mixture with the rice bran fine powder obtained in step (1) at a mass ratio of 70:100, and stir evenly with an electric stirrer at a stirring rate of 500 r / min , stirring time 15 min; put the mixed rice bran in the tray of the artificial climate box to control the temperature and humidity for reaction. React at 25 °C for 2.5 h, then raise the temperature to 35 °C, lower the relative humi...

Embodiment 3

[0052] A method for improving the functional properties of rice bran protein, the specific operation steps are as follows:

[0053] (1) Rice bran crushing: 500g of fresh rice bran (acid value 4.0 mg KOH / g oil) was crushed and sieved with a high-speed universal grinder until the fineness reached 200 mesh to obtain fine rice bran powder;

[0054] (2) Compound enzyme catalyzed reaction: prepare cellulase with deionized water (enzyme activity is 2×10 5 U / g) concentration is 2 g / L and lipoxygenase (enzyme activity is 6×10 4 U / mg) enzyme mixture with a concentration of 1 g / L, mix the enzyme mixture with the rice bran fine powder obtained in step (1) at a mass ratio of 80:100, and stir evenly with an electric stirrer at a stirring rate of 800 r / min , stirring time 10min; put the mixed rice bran in the tray of the artificial climate box to control the temperature and humidity for reaction. ℃ for 3 h, then raise the temperature to 30 ℃, and reduce the relative humidity to 40% to co...

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PUM

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Abstract

The invention relates to a method for improving functional characteristics of rice bran protein. The method comprises the following steps of (1) crushing fresh bran to obtain rice bran fine powder; (2) compounding cellulase and lipoxygenase mixed liquor, uniformly stirring enzyme mixed liquor with the rice bran fine powder, and performing a temperature-controlled humidity-controlled reaction; (3)performing extrusion stabilization on the rice bran after the reaction, performing drying, and performing defatting so as to obtain defatted rice bran; and (4) extracting the rice bran protein from the defatted rice bran by an alkali-solution and acid-isolation method, and performing freeze drying so as to obtain the rice bran protein having better functional characteristics. According to the ricebran protein prepared by the method, water retention property, oil retention property, emulsibility, emulsion stability, foamability and foaming stability of the rice bran protein can be comprehensively improved, and besides, the method is simple and easy to control.

Description

technical field [0001] The invention relates to a method for improving the functional properties of rice bran protein. Background technique [0002] Rice bran is a by-product separated from the brown rice whitening process, including the pericarp layer, seed coat layer, outer endosperm layer, aleurone layer, part of the endosperm cells, most of the germ and a small amount of broken rice of brown rice. my country is the world's largest producer and consumer of rice, with an annual output of more than 10 million tons of rice bran, and my country's rice bran resources rank first in the world. Rice bran is the essence of rice grains. Although it only accounts for 6% to 8% of the mass of rice, it concentrates 64% of rice nutrients and more than 90% of human essential elements. The in-depth development and utilization of rice bran can increase the added value of rice bran 60 times, therefore, rice bran is a high value-added resource with great development potential. Although my ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12
CPCA23J1/125
Inventor 吴伟吴晓娟尤翔宇苗向硕林亲录
Owner 江南米道江苏科技有限公司
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