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Method for modifying functional properties of rice bran protein by electrolysis and sugar alcohol compound

A rice bran protein and compound technology, applied in the field of modified rice bran protein technology, can solve the problems of rice bran protein denaturation and aggregation, limit the application of rice bran protein, precipitation, etc.

Inactive Publication Date: 2019-11-19
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the functional properties of rice bran protein processed by conventional production processes are often affected by environmental factors, for example, heat sterilization treatment and metal cations can cause denaturation, aggregation or precipitation of rice bran protein
This also limits the application of rice bran protein in more food production fields to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0007] The method for modifying the functional properties of rice bran protein by electrolysis and sugar alcohol compounds is realized through the following steps: step 1: dissolving rice bran protein in deionized water to prepare a 1% (w / w) rice bran protein aqueous solution, and then placing the rice bran protein solution in In the cathode electrolyzer, direct current is passed through, and the current density is 2.0, 4.0, 6.0mA / cm 2 , electrolyzed for 90, 120, and 150 min respectively, and after the reaction, the solution was vacuum freeze-dried; step 2: take the electrolyzed protein powder, prepare a 1% (w / w) rice bran protein aqueous solution, and mix the sorbitol solution with a ratio of 2:1 , 1:1, and 1:2 (w / w) ratios were mixed, and after mixing, it was freeze-dried again, and its hydrophobicity and emulsification stability were measured.

specific Embodiment approach 2

[0009] The difference between this embodiment and specific embodiment 1 is that the current density in step 1 is 2.0, 4.0, 6.0mA / cm 2 , to determine its hydrophobicity and emulsification stability, and the other steps are the same as in Embodiment 1.

specific Embodiment approach 3

[0011] The difference between this embodiment and Embodiment 1 is that the electrolysis time in Step 1 is 90, 120, and 150 min respectively, and the hydrophobicity and emulsification stability are measured. Other steps are the same as Embodiment 1.

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Abstract

The invention provides a method for modifying functional properties of a rice bran protein by electrolysis and a sugar alcohol compound. According to the method, electrolysis is adopted, the sugar alcohol compound is combined to modify a rice bran protein structure, the current density, the electrolytic time and a sorbitol solution are measured, finally, it is determined that when the current density is 4.0 mA / cm<2>, the electrolytic time is 120 min, and the sorbitol solution is mixed at a ratio of 1:1(w / w), the emulsifying activity and emulsifying stability of the protein are increased by 30%, and the hydrophobicity is lowered by 20%. According to the method, the key problem to be solved is that the rice bran protein is modified by adopting an electrolysis technology and combining with the sugar alcohol compound, the influence of treatment by different electrolytic factors and the sugar alcohol compound on the functional properties of the rice bran protein is explored, and theoreticalguidance is provided for carrying out the application range of the rice bran protein in food processing.

Description

technical field [0001] The invention relates to the technical field of modifying rice bran protein, in particular to a method for modifying the functional properties of rice bran protein by electrolysis and sugar alcohol compounds, that is, using electrolysis and sugar alcohol compounds to treat protein to modify rice bran protein. Background technique [0002] Rice bran protein is rich in nutrients and has good functionality, such as solubility, emulsification, foaming, gelling, and water holding properties. Therefore, it has been widely used in the field of food processing. However, the functional properties of rice bran protein processed by conventional production processes are often affected by environmental factors, for example, heat sterilization treatment and metal cations can cause denaturation, aggregation or precipitation of rice bran protein. This also limits the application of rice bran protein in more food production fields to a certain extent. Therefore, elec...

Claims

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Application Information

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IPC IPC(8): A23J3/14
CPCA23J3/14
Inventor 于殿宇李丹李婷婷唐洪琳吴楠汪鸿吴非王立琦江连洲刘天一杨福明
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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