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Method for improving functional characteristics of rice glutenin through phosphorylation treatment

A glutenin and phosphorylation technology, which is applied in the field of plant protein modification, can solve the problems of difficult control of enzymatic hydrolysis, difficult continuous production, expensive equipment, etc., to achieve improved functional properties, low manufacturing cost, and high solubility. Improved effect

Pending Publication Date: 2019-02-19
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Among the existing rice gluten modification technologies, physical methods involve the use of expensive equipment, high production costs, and difficult to achieve continuous production
However, during the hydrolysis process of biological enzymatic modification, the -S-S- of the protein is partially destroyed, and the degree of enzymatic hydrolysis is not easy to control

Method used

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  • Method for improving functional characteristics of rice glutenin through phosphorylation treatment
  • Method for improving functional characteristics of rice glutenin through phosphorylation treatment
  • Method for improving functional characteristics of rice glutenin through phosphorylation treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Use broken rice as raw material, after grinding through a 100-mesh sieve, mix the broken rice flour and distilled water at a ratio of 1g: 10mL, stir at room temperature for 2 hours and then centrifuge, and mix the obtained precipitate with 5wt% NaCl solution at a concentration of 1g : Mix at a ratio of 10mL, stir at room temperature for 2 hours and then centrifuge, mix the obtained precipitate with NaOH solution with a concentration of 0.05M at a ratio of 1g: 10mL, stir at room temperature for 2 hours and then centrifuge, take the supernatant, use 1M NaOH solution HCl solution adjusts the pH value of the supernatant to 5.4, centrifuges to get the precipitate, freezes and dries after washing with water, and obtains rice gluten; rice gluten is added in the phosphate buffered saline solution with a pH value of 7.0, and mixed evenly to form 1% (w / v) concentration of protein dispersion;

[0027] 2. Add phosphorylation reagent (the ratio of phosphorylation reagent to rice...

Embodiment 2

[0032] 1. Use broken rice as raw material, after grinding through a 100-mesh sieve, mix the broken rice flour and distilled water at a ratio of 1g: 10mL, stir at room temperature for 2 hours and then centrifuge, and mix the obtained precipitate with 5wt% NaCl solution at a concentration of 1g : Mix at a ratio of 10mL, stir at room temperature for 2 hours and then centrifuge, mix the obtained precipitate with NaOH solution with a concentration of 0.05M at a ratio of 1g: 10mL, stir at room temperature for 2 hours and then centrifuge, take the supernatant, use 1M NaOH solution HCl solution adjusts the pH value of the supernatant to 5.4, centrifuges to get the precipitate, freezes and dries after washing with water, and obtains rice gluten; adds rice gluten in the phosphate buffered saline solution with a pH value of 7.0, mixes uniformly, and forms a 5% (w / v) concentration of protein dispersion;

[0033]2. Add phosphorylation reagent (the ratio of phosphorylation reagent to rice ...

Embodiment 3

[0038] 1. Use broken rice as raw material, after grinding through a 100-mesh sieve, mix the broken rice flour and distilled water at a ratio of 1g: 10mL, stir at room temperature for 2 hours and then centrifuge, and mix the obtained precipitate with 5wt% NaCl solution at a concentration of 1g : Mix at a ratio of 10mL, stir at room temperature for 2 hours and then centrifuge, mix the obtained precipitate with NaOH solution with a concentration of 0.05M at a ratio of 1g: 10mL, stir at room temperature for 2 hours and then centrifuge, take the supernatant, use 1M NaOH solution HCl solution adjusts the pH value of the supernatant to 5.4, centrifuges to get the precipitate, freezes and dries after washing with water, and obtains rice gluten; rice gluten is added in the phosphate buffered saline solution with a pH value of 7.0, and mixed uniformly to form a 10% (w / v) concentration of protein dispersion;

[0039] 2. Add phosphorylation reagent (the ratio of phosphorylation reagent t...

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Abstract

The invention discloses a method for improving the functional characteristics of rice glutenin through phosphorylation treatment, which comprises the following steps: rice glutenin is extracted from broken rice through alkali extraction and acid precipitation, the rice glutenin is mixed with phosphorylating reagent sodium tripolyphosphate and pH value is adjusted. Reaction is carried out at a certain temperature for a period of time, phosphorylated glutenin is obtained through centrifugation, washing, vacuum freeze-drying and other steps. The protein solubility of the phosphorylated rice glutenin is 90%, the emulsifying ability is 20m2 / g, and the emulsifying stability is 80%, the foaming ability is 10%, and foam stability is 90%. The method has the advantages of simple production process,low cost, and easy achievement of industrial production, greatly improves the utilization rate and added value of the rice glutenin, and has wide application prospect.

Description

technical field [0001] The invention relates to the technical field of plant protein modification, in particular to a method for improving the functional properties of rice gluten by phosphorylation treatment. Background technique [0002] As a traditional staple food, rice not only meets people's daily dietary needs, but also is an important raw material for the food industry. It is mainly used in the production of monosodium glutamate, starch sugar, and wine. However, the production of these products fully utilizes the starch part of rice. , and the protein part is often underutilized as a waste. The protein content in rice is 7-8%, the nutritional value of protein is high, and it has the characteristics of reasonable amino acid composition, high biological potency and low allergy. However, due to the low solubility of rice protein, its application in the food industry is limited. Therefore, there is a need to modify the structure of native rice protein to improve its so...

Claims

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Application Information

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IPC IPC(8): A23J1/12A23J3/14
CPCA23J1/12A23J3/14
Inventor 陈寒青王亚茹章宝范金磊杨琴
Owner HEFEI UNIV OF TECH
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