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Method for preparing EGCG-purple rice protein system

A technology of purple rice and protein, applied in the direction of plant protein processing, etc., can solve the problems affecting the quality of purple rice

Pending Publication Date: 2021-04-16
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Adding EGCG during the processing of purple rice can not only increase its nutritional value, but also affect the quality of purple rice. However, at this stage, there are few studies on the use of tea polyphenols to improve the functional properties of purple rice protein

Method used

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  • Method for preparing EGCG-purple rice protein system

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Embodiment 1

[0014] A method for preparing an EGCG-purple rice protein system, characterized in that it comprises the following steps: (1) Weighing 5g of purple rice flour, adding 50mL, 0.05mol L-1, and a pH of 12.7 NaOH solution, magnetically stirring and leaching 1h, 2000r·min at 4°C -1 Centrifuge for 20 min, then discard the pellet. After adjusting the pH to 4.8 with HCl, let stand for 1 h, centrifuge again for 20 min, discard the supernatant, wash the precipitate with distilled water 3 times, freeze-dry, and store the extracted protein at 4°C for later use; (2 ) Prepare a 2% purple rice protein solution, then add EGCG with a concentration of 0.08%, and control the temperature at 20°C; (3) finally adjust the pH to 6. The foamability of the system is reduced and the foam stability is poor.

Embodiment 2

[0016] A method for preparing an EGCG-purple rice protein system, characterized in that it comprises the following steps: (1) Weighing 5g of purple rice flour, adding 50mL, 0.05mol L-1, and a pH of 12.7 NaOH solution, magnetically stirring and leaching 1h, 2000r·min at 4°C -1 Centrifuge for 20 min, then discard the pellet. After adjusting the pH to 4.8 with HCl, let stand for 1 h, centrifuge again for 20 min, discard the supernatant, wash the precipitate with distilled water 3 times, freeze-dry, and store the extracted protein at 4°C for later use; (2 ) Prepare a 2% purple rice protein solution, then add EGCG with a concentration of 0.08%, and control the temperature, and the temperature is 30°C; (3) finally adjust the pH to 6. The system has low water loss rate and good foaming property, but poor foam stability and insufficient emulsifying ability.

Embodiment 3

[0018] A method for preparing an EGCG-purple rice protein system, characterized in that it comprises the following steps: (1) Weighing 5g of purple rice flour, adding 50mL, 0.05mol L-1, and a pH of 12.7 NaOH solution, magnetically stirring and leaching 1h, 4000r·min at 4°C -1 Centrifuge for 20 min, then discard the pellet. After adjusting the pH to 4.8 with HCl, let stand for 1 h, centrifuge again for 20 min, discard the supernatant, wash the precipitate with distilled water 3 times, freeze-dry, and store the extracted protein at 4°C for later use; (2 ) Prepare a 2% purple rice protein solution, then add EGCG with a concentration of 0.08%, and control the temperature, and the temperature is 30°C; (3) finally adjust the pH to 6. The system has good foaming properties, high foaming stability, low water loss rate, and enhanced emulsifying ability. It is the best method for the preparation of EGCG-purple rice protein system.

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Abstract

The invention discloses a method for preparing an EGCG-purple rice protein system, and belongs to the field of purple rice protein product development. The method comprises the following steps: (1) extracting purple rice protein, (2) determining the optimal temperature for preparing the EGCG-purple rice protein system, and (3) determining the optimal pH value for preparing the EGCG-purple rice protein system. According to the invention, the process for preparing the EGCG-purple rice protein system is defined, the functional characteristics of the system are determined, and the system has the characteristics of good foamability, high foaming stability, low water loss rate and enhanced emulsifying capacity.

Description

technical field [0001] The invention belongs to the field of purple rice protein product development, and mainly relates to a method for preparing an EGCG-purple rice protein system. Background technique [0002] Adding EGCG during purple rice processing can not only increase its nutritional value, but also affect the quality of purple rice. However, at present, there are few studies on the use of tea polyphenols to improve the functional properties of purple rice protein. [0003] EGCG, that is, epigallocatechin gallate, the molecular formula is C 22 h 18 o 11 , is the main component of green tea tea polyphenols, and is a catechin monomer isolated from tea leaves, accounting for 9%-13% of the gross weight of green tea. Because of its special stereochemical structure, EGCG has a very strong antioxidant Antioxidant activity is at least 100 times that of vitamin C and 25 times that of vitamin E, which can protect cells and DNA from damage. Many studies have shown that EGCG...

Claims

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Application Information

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IPC IPC(8): A23J1/12A23J3/14
Inventor 唐月温家煜姜思岐杨欣悦安迪
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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