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A method for improving the solubility of rice protein without desalination

A technology of rice protein and rice protein powder, which is applied in vegetable protein processing, protein food ingredients, protein food processing and other directions, can solve the problems of limited effect of pure physical methods, and achieve the effects of improving production efficiency, reducing production costs and reducing emissions

Active Publication Date: 2020-09-04
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are three main methods of deamidation, one is physical treatment, such as twin-screw extrusion under hot and humid conditions, but the effect of pure physical methods is limited; the other is chemical enzymatic method, such as the most common and effective papain treatment, but deamidation The degree of deamidation can only reach about 10%; the third is the chemical acid method, the hydrochloric acid method is the most representative, and its deamidation degree can reach more than 60%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for improving rice protein solubility from desalination, comprising the following steps:

[0031] 1. Crushing: Crushing the crude rice protein to more than 40 meshes to obtain the crude rice protein fraction for later use. The crude rice protein comes from the rice dregs after producing starch sugar from rice, and the total protein content is about 75%.

[0032] 2. Vibration ball milling treatment: input the rice crude protein powder into the vibrating ball mill, set the discharge sieve to 300 mesh (about 50 μm), continuously pulverize and collect samples for later use.

[0033] 3. High-pressure homogenization: Add 16 times the mass of water to the powder sample in step 2 and heat it to 80°C, then introduce it into a high-pressure homogenizer, and cycle through 65MPa pressure for 3 times.

[0034] 4. Deamidation treatment: Add a final concentration (after adding oxalic acid, the concentration of oxalic acid in the sample solution) to the sample solution obtaine...

Embodiment 2

[0042] 1. Crush: Crush 1000g rice crude protein to above 40 mesh for later use.

[0043] 2. Vibration ball milling treatment: input the crude protein powder into the vibrating ball mill, set the outlet sieve to 400 mesh (about 35 μm), continuously pulverize and collect samples for later use.

[0044] 3. High-pressure homogenization: Add 20 times the mass of water to the powder sample in step 2 and heat it to 85°C, then introduce it into a high-pressure homogenizer, and cycle through 80MPa pressure for 3 times.

[0045] 4. Deamidation treatment: add 0.25mol / L oxalic acid solution to the sample solution obtained in step 3, then stir in a closed reaction vessel and heat to slightly boiling, and keep stirring for 150min.

[0046] 5. Precipitation: After the deamidation reaction is completed, calcium hydroxide solution (1.5% by mass fraction) is slowly added to the solution to adjust the pH of the system to 7.0, so that oxalic acid produces calcium oxalate precipitation.

[0047] ...

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Abstract

The invention provides a method for improving the solubility of rice protein without desalting, and belongs to the technical field of food processing. The method includes the following steps: (1) grinding rice protein to obtain rice protein powder; (2) mixing the rice protein powder with water, and performing high-pressure homogenization to obtain rice protein homogenate; (3) mixing the rice protein homogenate with an oxalic acid solution for deamidation reaction to obtain a deamidated feed liquid; and (4) adding an calcium hydroxide solution and a calcium carbonate suspension to the deamidated feed liquid, adjusting the pH value of the deamidated feed liquid to 6.5-7.5, performing solid-liquid separation, and collecting a liquid phase component as a rice protein solution. The method effectively avoids a large amount of generation of soluble salt NaCl, salt precipitation can be removed through filtration, complicated and inefficient desalting process is avoided, generation efficiency is improved, production cost is reduced, and discharge of the salt solution is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the solubility of rice protein without desalination. Background technique [0002] Rice protein is a recognized hypoallergenic protein and is widely used in infant food and other fields. However, because rice protein contains a large amount of uncharged polar glutamine and asparagine, they make the protein closely connected through hydrogen bonds, and the protein structure is stable, which leads to extremely low solubility of rice protein and affects the protein. Other functional properties, such as foaming, emulsifying and gelling properties, etc. Therefore, the low solubility greatly limits the deep processing of rice protein and its application in the food industry. [0003] Studies have shown that the solubility of proteins can be improved by deamidation treatment. Deamidation is the most effective method to improve the solubility...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14A23J3/32
CPCA23J3/14A23J3/32A23V2002/00A23V2250/5482
Inventor 王鲁峰余奔梁志远潘思轶徐晓云
Owner HUAZHONG AGRI UNIV