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Rice bran protein and processing method thereof

A rice bran and protein technology, applied in the field of vegetable protein processing, can solve the problems of poor product functionality, low rice bran protein purity and extraction yield, etc., and achieve the effects of good hydrophilic solubility, satisfying allergies, and good foaming activity.

Pending Publication Date: 2022-07-01
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of low purity and extraction yield of rice bran protein extraction and poor product functionality, the present invention provides a concentrated rice bran protein and its preparation method

Method used

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  • Rice bran protein and processing method thereof
  • Rice bran protein and processing method thereof
  • Rice bran protein and processing method thereof

Examples

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preparation example Construction

[0088] In step (2) of the rice bran protein concentrate preparation method of the present invention, the rice bran can be contacted with water, and then the pH of the contact solution can be adjusted, or the rice bran can be contacted with an alkaline aqueous solution, and the pH of the contact solution can be optionally adjusted.

[0089] In the step (2) of the rice bran protein concentrate preparation method of the present invention, the contact liquid may also be subjected to colloid milling treatment before centrifugation. Colloid milling can be performed using any commercially available colloid milling equipment. The number of colloid mill treatments can be arbitrary, as a non-limiting example, the number of colloid mills is 1-4.

[0090] The homogenization operation of the present invention can be realized by one or more of ultrasound, high-pressure micro-jet and high-pressure homogenization, and the homogenization of the present invention can be achieved by any commerci...

Embodiment 1

[0123] Weigh 100g of fresh full-fat rice bran after crushing and sieving (40 mesh), put it into a heat preservation bucket, add liquid nitrogen to cover the rice bran, cover the heat preservation cover, and keep it for 20min (continuously add liquid nitrogen during this process, keep the liquid nitrogen All covered with rice bran powder), and then let the liquid nitrogen evaporate to dryness, continue to add liquid nitrogen to cover the rice bran with liquid nitrogen, cover with a heat preservation cover, keep for 10 minutes, and then wait for the liquid nitrogen to volatilize, and finally collect the pretreated full-fat rice bran. Add 600 g of water to the pretreated rice bran, stir evenly, adjust the pH of the suspension to 10.5, place it in a 50°C water bath and stir for 2 hours, set the colloid mill gear gap to 10 μm, and overmill the suspension once. Then adjust the gear gap of the colloid mill to 5 μm, repeat the overgrinding twice, centrifuge at 3000g for 10min, collect ...

Embodiment 2

[0125] Weigh 100g of fresh full-fat rice bran after crushing and sieving (40 mesh), put it into a heat preservation bucket, add liquid nitrogen to cover the rice bran, cover the heat preservation cover, and keep it for 20min (continuously add liquid nitrogen during this process, keep the liquid nitrogen All covered with rice bran powder), and then let the liquid nitrogen evaporate to dryness, continue to add liquid nitrogen to cover the rice bran with liquid nitrogen, cover with a heat preservation cover, keep for 10 minutes, and then wait for the liquid nitrogen to volatilize, and finally collect the pretreated full-fat rice bran. Add 600 g of water to the pretreated full-fat rice bran, stir evenly, adjust the pH of the suspension to 9.6, place it in a 50°C water bath and stir for 2 hours, and use the same colloid mill conditions in Example 1 to colloid the suspension. Grinding, centrifuging at 3000g for 10min, collecting the first lipid-containing supernatant, and adding 400g...

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Abstract

The invention provides rice bran protein concentrate, the proportion H of the hydrophilic amino acid content to the hydrophobic amino acid content is (1.8-2.0): 1, and the foaming activity is not lower than 65%. Meanwhile, the invention also provides a preparation method of the rice bran protein concentrate, fresh rice bran is treated by using a refrigerant, and then the operations of alkali dissolution, homogenization treatment, acid precipitation, degreasing and the like are performed, so that the obtained rice bran protein concentrate has good hydrophilic solubility, the proportion of small molecular weight protein is slightly increased, and the rice bran protein concentrate has better foaming activity; meanwhile, the rice bran protein disclosed by the invention has a very light flavor and does not interfere with the flavors of other ingredients during application.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein processing, and relates to a processing method of rice bran protein. Background technique [0002] Rice bran protein is a very high quality vegetable protein. In terms of protein quality, the amino acid composition of rice bran protein is similar to that recommended by FAO / WHO, and it is hypoallergenic. It can be used as a food material for special populations, especially infant formula, and is a rare high-quality protein resource. The content of essential amino acids in rice bran protein is high, PER (Protein Efficiency Ratio, protein efficacy ratio) is between 2.0 and 2.5 (casein is 2.5), and the digestibility can reach more than 90%. In addition, studies have shown that rice bran protein can lower cholesterol. At the same time, rice bran protein also has many health benefits, including cholesterol lowering, high antioxidant activity (due to more aromatic amino acids), can inhibit ox...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/24A23L2/66A21D2/26A23L29/00A23L33/185
CPCA23J1/12A23J3/24A23L2/66A21D2/265A23L29/045A23L33/185A23V2002/00A23V2250/548A23V2200/30A23V2200/304
Inventor 殷宝茹郑妍刘彬赵杰
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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