Low-bitterness rice peptide with anti-oxidation and anti-fatigue effects and preparation method of low-bitterness rice peptide

An anti-oxidation and anti-fatigue technology, applied in the field of food deep processing, can solve the problems of limited popularization and application, unfavorable large-scale industrial production, strong bitter taste, etc., and achieves the effect of prolonging the shelf life, considerable yield and reducing bitter taste.

Pending Publication Date: 2022-07-29
湖北瑞邦生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional rice peptide preparation methods often produce a strong bitter taste, which will limit its po

Method used

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  • Low-bitterness rice peptide with anti-oxidation and anti-fatigue effects and preparation method of low-bitterness rice peptide
  • Low-bitterness rice peptide with anti-oxidation and anti-fatigue effects and preparation method of low-bitterness rice peptide
  • Low-bitterness rice peptide with anti-oxidation and anti-fatigue effects and preparation method of low-bitterness rice peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of a rice peptide with low bitterness and anti-oxidative and anti-fatigue effect, the steps are as follows:

[0036] (1) Pretreatment: the rice protein powder is colloid milled with 8 times of deionized water;

[0037] (2) Denaturation: denaturation at 80°C for 2 hours;

[0038] (3) One-time enzymatic hydrolysis: adjust the pH to 8.5-9.0 with food-grade sodium hydroxide, raise the temperature to 60 °C, add Bacillus subtilis alkaline protease with a feed content of 5wt‰, maintain the pH to 8.0-9.0 during the process, and enzymatic hydrolysis The time is 2h, and after the end, the temperature is raised to 90°C to inactivate the enzyme for 15min;

[0039] (4) Secondary enzymatic hydrolysis: adjust the pH to 6.0-7.0 with food-grade hydrochloric acid, heat up to 45-50 °C, add papain with a feeding amount of 5wt‰, the pH is not maintained during the process, and the enzymatic hydrolysis time is 3h. The temperature was raised to 90°C to inactivate the en...

Embodiment 2

[0045] A preparation method of a rice peptide with low bitterness and anti-oxidative and anti-fatigue effect, the steps are as follows:

[0046] (1) Pretreatment: the rice protein powder is colloid milled with 10 times of deionized water;

[0047] (2) Denaturation: denaturation at 90°C for 1.5h;

[0048] (3) One enzymatic hydrolysis: adjust the pH to 6.5-7.5 with food-grade sodium hydroxide, raise the temperature to 55 °C, and add neutral protease of Bacillus subtilis with a feeding amount of 2 wt%. The pH is not maintained during the process, and the enzymatic hydrolysis time is 4 h. After the end, the temperature was raised to 90°C to inactivate the enzyme for 15min;

[0049] (4) Secondary enzymatic hydrolysis: adjust the pH to 7.5-8.0 with food-grade sodium hydroxide, raise the temperature to 50-60 °C, add flavor protease with a feeding amount of 3wt‰, do not maintain pH during the process, and the enzymatic hydrolysis time is 3h, After the end, the temperature was raised...

Embodiment 3

[0055] A preparation method of a rice peptide with low bitterness and anti-oxidative and anti-fatigue effect, the steps are as follows:

[0056] (1) Pretreatment: the rice protein powder is colloid milled with 12 times of deionized water;

[0057](2) Denaturation: denaturation at 100°C for 1 hour;

[0058] (3) One-time enzymatic hydrolysis: adjust the pH to 6.0-7.0 with food-grade sodium hydroxide, raise the temperature to 55 °C, add trypsin with a content of 1 wt% in the feeding amount, keep the pH unchanged during the process, and the enzymatic hydrolysis time is 6 h. The temperature was raised to 95°C to inactivate the enzyme for 15min;

[0059] (4) Secondary enzymatic hydrolysis: adjust the pH to 7.0-7.5 with food-grade sodium hydroxide, raise the temperature to 50 °C, add papain with a feed content of 1wt‰ and flavor protease with a content of 1wt‰, without maintaining pH during the process, enzymatic hydrolysis The time was 2h, and after the end, the temperature was ra...

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PUM

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Abstract

The invention discloses a low-bitterness rice peptide with anti-oxidation and anti-fatigue effects and a preparation method of the low-bitterness rice peptide. The preparation method of the rice peptide comprises the following steps: performing colloid milling or homogenization on rice protein powder, then performing denaturation treatment, performing enzymolysis twice, performing adsorption and impurity removal, and finally performing decoloration, filtration, concentration, sterilization and drying to obtain the low-bitterness rice peptide with the anti-oxidation and anti-fatigue effects. The prepared rice peptide is high in yield and high in peptide content, the bitter taste of the rice peptide is greatly reduced, and application and popularization of the rice peptide in the field of food are greatly promoted.

Description

technical field [0001] The invention belongs to the field of food deep processing, and in particular relates to a rice peptide with low bitterness and anti-oxidative and anti-fatigue effects and a preparation method thereof. Background technique [0002] Rice peptide powder can promote fat metabolism, enhance physical fitness, and have antioxidant, cholesterol-lowering, and blood pressure-lowering effects. It can also prevent or delay food oxidation, improve food quality, and extend food shelf life. It can be widely used in medicine, cosmetics and health care products industries. . The traditional preparation method of rice peptides often produces strong bitter taste, which will limit its popularization and application in the food field, and is not conducive to large-scale industrial production. Therefore, it is very necessary to provide a rice peptide with lower bitterness and anti-oxidative and anti-fatigue effect. SUMMARY OF THE INVENTION [0003] In view of the defic...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/14C07K1/34
CPCC12P21/06C07K1/14C07K1/34
Inventor 王微王希搏尹晓清张林
Owner 湖北瑞邦生物科技有限公司
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