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
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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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