82 results about "Rice protein" patented technology

The invention discloses application of rice protein MBS and a coding gene thereof in plant light protection. The invention provides any one of the following applications of the protein OsMBS. C1, regulating and controlling the plant yield; c2, regulating and controlling light protection of the plants; c3, regulating and controlling the strong light adaptability of the plants; c4, regulating and controlling the photosynthetic activity of the plants; and C5, cultivating a strong light resistant plant. Transgenosis experiments and field yield measurement verify that the homologous protein OsMBS has enhanced expression in rice, the chloroplast is wrapped in a sharp increase mode under strong light, a shading layer for directly protecting the chloroplast is formed, light protection of the rice fragrance of the rice can be enhanced, and remarkable and efficient yield increase in the field is achieved.

The invention relates to an anti-wrinkle and anti-aging composition and application thereof. The anti-wrinkle and anti-aging composition is prepared from hydrolyzed rice protein, a bifidus yeast fermentation product lysate, dipeptide diaminobutyryl benzyl amide diacetate, adenosine, hydroxydecyl ubiquinone, ceramide NP, palmitoyl tripeptide-5, carnosine and acetyl hexapeptide-8. According to the present invention, the components achieve the synergistic effect, such that the fibroblast proliferation can be promoted, the cell metabolism can be improved, the generation of collagen, elastin and the like can be promoted, the excellent oxidation resistance can be provided, and the effects of expression line inhibition, existing wrinkle fading and long-term aging resistance can be combined.

The application discloses application of a rice disease resistance related gene Os04g55720 in bacterial blight breeding and relates to the technical field of modern biotechnology and genetic engineering technology.The rice disease resistance related gene Os04g55720 has a nucleotide sequence as shown in SEQ ID NO.1, is composed of 2821 nucleotides, has a coding region sequence as shown in SEQ ID NO.2, and has a sequence of 2148 nucleotides; the gene encodes a protein with 613 amino acids, and has an amino acid sequence as shown in SEQ ID NO.3.The application proves that overexpression of Os04g55720 enhances the resistance of rice to bacterial blight by means of molecular biology and biochemical technology, and shows that the rice protein OsPGDH-3 can effectively control the incidence of rice bacterial blight at a relatively low level.The application provides a new idea, strategy and gene resource for green prevention and control of rice bacterial blight.

The present invention relates to a Single Nucleotide Polymorphism (SNP) marker for determining the degree of protein content of rice seeds and a method for determining the degree of protein content of rice seeds using said marker. Specifically, the present invention relates to an SNP marker for determining protein content and a method for determining protein content using said marker, which constructs a machine learning-based rice protein content prediction model by utilizing SNP markers associated with high and low protein content, thereby enabling the prediction of rice seeds with high protein content in the early stages of growth.

This utility model discloses an emulsification and homogenization device for rice protein preparation, relating to the field of emulsification and homogenization technology. It includes a base, a movable frame, an emulsification and homogenization tank, and an emulsification and homogenization component. A vertical frame is fixed to the top of the base, and a driving component is installed on the top of the vertical frame. The driving component drives the movable frame and the emulsification and homogenization component to move vertically along the vertical frame. A degassing component is installed on the side of the vertical frame, and the degassing component can rotate around the vertical frame. The degassing component includes a cover plate, the diameter of which is larger than the outer diameter of the emulsification and homogenization tank. This utility model, with its degassing component, allows for the extraction of air from the emulsification and homogenization tank after the rice protein powder has been emulsified and homogenized, promoting the precipitation and discharge of gas from the rice protein emulsion. This device achieves continuous rice protein emulsification and homogenization and degassing, eliminating the need for an additional gas removal process and improving production efficiency.

The invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

This invention provides a method for preparing low-bitter rice protein peptides, relating to the fields of food processing and bioengineering. The method involves preparing rice protein slurry, followed by ultra-fine pulverization using an ultra-high pressure, high-energy fluid mill. Through the synergistic effect of extreme shearing, cavitation, and impaction, the dense protein structure is efficiently disrupted, exposing enzyme cleavage sites and directionally reconstructing hydrophobic ends. Subsequently, a combination of endopeptides and exopeptides is added for enzymatic hydrolysis. The endopeptides achieve efficient hydrolysis, while the exopeptides precisely remove terminal hydrophobic amino acids, controlling bitterness generation at its source. This invention overcomes the technical bottlenecks of low efficiency and high bitterness associated with traditional enzymatic hydrolysis. The resulting rice protein peptides have a degree of hydrolysis exceeding 11%, a protein recovery rate exceeding 55%, and a bitterness value far lower than commercially available products. Furthermore, the process is continuous and the conditions are mild, making it suitable for high-end fields such as infant formula, sports nutrition foods, and special medical foods.

The invention relates to the technical field of protein separation design, and discloses a novel rice protein centrifuge which comprises an equipment case and a conical outer barrel, a bending kinetic energy mechanism is arranged on the right side of the top of the equipment case, and the bending kinetic energy mechanism is used for transmitting kinetic energy in an inclined state; a main motor is fixedly connected to the rear side of the right portion of the top end of the equipment case, an auxiliary motor is fixedly connected to the right side of the top end of the equipment case, and a lifting guide mechanism is arranged on the left side of the inner wall of the equipment case. By means of meshing transmission of a gear and a tooth groove in the outer wall of the rotating ball ring, the rotating ball ring is driven to do circular motion on the right side of an equipment case, a sliding ball slides in an arc-shaped sliding groove in the inner wall of the rotating ball ring, and then a conical outer barrel in an inclined state is driven to rotate at a high speed; the limiting sliding columns drive the connecting shafts slidably connected to the outer sides of the limiting sliding columns to rotate synchronously, and differential separation in the inclined state is achieved.

1. The name of the design product: packing bottle (small rice protein nourishing series). 2. The use of the design product: for packing of small rice protein nourishing series hair and skin care products. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design contains color.

A method for preparing a composite plant protein, including: S1: mixing at least two kinds of plant proteins with water, adding compound alkali powder to a mixed solution and stirring, so as to obtain a protein stock solution with a pH of 10-10.5; the two kinds of plant proteins being rice protein and pea protein, or the rice protein and soy protein; and the compound alkali powder is sodium hydroxide and calcium hydroxide; S2: obtaining a protein solution with a pH of 6.8-7.0 by performing a high-pressure jet mill-ultrasonic treatment on the protein stock solution obtained from step S1, and adding citric acid to a treated protein stock solution; and S3: obtaining the composite plant protein by spray-drying the protein solution obtained from step S2.

The invention discloses a process for preparing a rice protein-prebiotic compound based on Maillard reaction, and belongs to the technical field of preparation of food additives and functional components. The process comprises the following steps: dissolving rice protein and prebiotics (such as fructo-oligosaccharide, galactooligosaccharide, inulin and the like) in water according to a specific mass ratio, adjusting the pH value to be alkaline, and treating through an efficient wet ball milling technology to obtain a nanoscale composite solution; then controllable Maillard reaction is carried out, and the rice protein-prebiotic covalent complex with high grafting degree and moderate browning degree is prepared by adjusting the reaction temperature, time and humidity. The compound has the excellent amino acid composition of the rice protein and the physiological activity of prebiotics, the solubility, emulsibility and stability of the rice protein are remarkably improved, and meanwhile, the prebiotics function of promoting intestinal health is given to the compound. The method is mild in process condition, green and efficient, and the obtained product can be widely applied to the fields of functional foods, special medical foods, dietary supplements and the like.

The food composition using sweet potatoes and Cheonggukjang according to the present invention is, It is characterized by comprising 82~88% by weight of sweet potato paste, 2.5~5.0% by weight of Cheonggukjang powder, 1.5~3.0% by weight of Injeolmi soybean powder, 1.5~3.0% by weight of rice protein powder, 1.5~3% by weight of nut powder, 1.0~2.0% by weight of syrup, 0.5~1.0% by weight of agar, 1.0~1.5% by weight of flavor enhancer, 0.3~0.5% by weight of natural preservative, and 0.2~0.3% by weight of citric acid. Furthermore, the present invention can further neutralize the odor of Cheonggukjang and enhance the savory flavor and nutritional components of the grain by including 1.5 to 3.0 weight percent of roasted barley powder. The food composition according to the present invention can neutralize the aroma of Cheonggukjang while improving the flavor and nutrition of the product. In particular, since 80% by weight or more of the total weight consists of sweet potato paste, the natural sweetness and flavor of sweet potatoes can be delivered more intensely, thereby providing a richer taste for the product and a soft, moist texture. Furthermore, cookies or energy bars produced by the food composition of the present invention can secure a soft and chewy texture, maintain an appropriate viscosity that does not easily crumble, and exhibit excellent advantages in terms of nutrition.

The application provides a rice starch with high content of resistant starch and a preparation method thereof, and a polylysine-Fe3O4@hyaluronic acid magnetic porous gel is added into rice slurry, the positive electricity of the polylysine and the negative electricity of the protein are adsorbed out of rice protein through electrostatic interaction, and higher purity rice starch is extracted through high-speed centrifugation and electrostatic interaction; then, gradient microwave treatment and low-temperature crystallization aging are adopted on the rice starch, and finally, the rice starch with high content of resistant starch is prepared, and the functional value of the rice starch is improved.

The utility model relates to the technical field of rice protein enzymolysis, in particular to a rice protein continuous enzymolysis reaction device, which comprises a protein feed liquid conveying pipe, an enzymolysis liquid conveying pipe, a pipeline mixer, a continuous reaction tank and an enzyme deactivation heat exchanger, the pipeline mixer, the continuous reaction tank and the enzyme deactivation heat exchanger are sequentially connected through an enzymolysis feed liquid conveying pipe; a protein feed liquid flow control device is arranged on the protein feed liquid conveying pipe, and an enzymatic hydrolysate flow control device is arranged on the enzymatic hydrolysate conveying pipe. According to the utility model, the first-in first-out of protein feed liquid can be ensured, and the protein feed liquid completing the reaction is immediately heated for enzyme deactivation to terminate the reaction, so that the enzymolysis reaction time can be accurately controlled.

The invention relates to the technical field of food, in particular to a method for preparing gel based on succinylation modified rice protein alkali heat induction. The preparation method comprises the following steps: firstly, acylating rice protein by adopting succinic anhydride to prepare rice protein with different acylation degrees; the influence of different alkaline solutions and alkaline environments with different pH values on the performance of inducing the rice protein to prepare the gel is further investigated. Compared with a traditional alkali heat induction process, the brand new rice protein gel preparation process provided by the invention is milder and safer. The application range of the rice protein in the food industry is expanded, and meanwhile, an important foundation is laid for developing safe, nutritional and palatable foods easy to swallow.

The application provides a rice peptide product, a preparation method and application thereof. The preparation method comprises the following steps: S1, centrifuging a rice protein solution to obtain a rice protein supernatant and a rice protein heavy phase; S2, dissolving the rice protein heavy phase, and then sequentially performing a first enzymolysis reaction and a second enzymolysis reaction to obtain a rice protein enzymolysis solution; and S3, sequentially performing filtration, concentration and drying on the rice protein enzymolysis solution to obtain the rice peptide product. The enzyme participating in the first enzymolysis reaction is a food-grade protease and a food-grade flavor enzyme, and the enzyme participating in the second enzymolysis reaction is a food-grade glutamine enzyme. The present application does not need to use chemical reagents to pretreat raw materials containing rice protein, and can obtain a rice peptide product with good thick and fresh flavors through enzymolysis treatment by using biological enzymes, and the bitter taste existing in the rice peptide product obtained by the prior art is removed, which is beneficial to subsequent food processing and easy to be widely promoted and applied.

The invention provides a preparation process of bitter-free high-hydrolytic rice enzymolysis protein. The preparation process comprises the steps of raw material pretreatment, enzymolysis, debitterizing, concentration, drying and the like. In the raw material pretreatment stage, the combination of high-pressure homogenization and short-time cooking is adopted, hydrophilic groups are exposed preferentially, enzyme is guided to hydrolyze hydrophilic regions preferentially, generation of hydrophobic bitter peptides is reduced, and a bitter control foundation is laid in the raw material activation stage. By adopting multi-step enzymolysis, neutral protease and flavourzyme are respectively added to form a composite enzymolysis system, so that the bitter taste is far lower than that of a traditional process; meanwhile, excessive hydrolysis can be avoided through a multi-step hydrolysis mode, and the fluctuation range of the hydrolysis degree can be controlled within + / -2%. Beta-cyclodextrin is added to include trace bitter substances, so that the debitterizing rate is increased to 90% or above, the technical process of deeply removing bitter peptides under high hydrolysis degree is realized, meanwhile, small molecular protein / peptide components are not lost, and sufficient nutritional components are maintained.

The present application relates to the technical field of meal replacement powder, and discloses a high-protein satiety meal replacement powder containing rice and pea protein and a preparation method thereof.The meal replacement powder comprises a protein component, dietary fiber, high-quality oil, a sweetener, trace nutrients, a stabilizer and a flavor component; wherein the protein component is a composite protein powder prepared by homogenizing, high-temperature shearing and spray drying of rice protein and pea protein.The present application utilizes the complementary characteristics of amino acids of rice protein and pea protein to achieve balanced nutrition, low allergenicity and easy digestion; the combination of dietary fiber, high-quality oil and composite trace nutrients takes into account high protein, high satiety and comprehensive nutrition; the product is prepared by a segmented mixing process and has good stability, diverse flavors and convenient preparation, and is suitable for people with lactose intolerance, weight control, exercise and other groups, solving the technical problems of low protein content, high allergenicity, nutritional imbalance and strong beany odor of traditional meal replacement powder, and being suitable for industrialized popularization and application.

This invention discloses a gluten-free bread and its preparation method, belonging to the field of fermented grain product processing technology. The gluten-free bread of this invention comprises, by weight, 90-100 parts rice flour, 0-10 parts rice protein, 1-4 parts edible colloid, 0.5-3 parts yeast, 0-10 parts white sugar, 0-2 parts salt, 3-10 parts oil, and 75-100 parts water; wherein the rice protein has a protein content of 70-90%, and the edible colloid includes hydroxypropyl methylcellulose (HPMC) and propylene glycol alginate (PGA). This invention utilizes hydroxypropyl methylcellulose, propylene glycol alginate, and rice protein to form a gluten-free dough with fermentation extensibility and structural stability, preparing gluten-free bread with good sensory properties and texture, overcoming the disadvantages of small specific volume and unstable tissue structure in gluten-free bread.

The invention discloses an integrated preparation and application system for efficiently extracting and functionally modifying rice protein, which relates to the technical field of deep processing of vegetable protein and preparation of functional materials and comprises the steps of pretreatment and homogenization of raw materials, enzyme-assisted release reaction, solid-liquid separation and coarse filtration, membrane separation and purification and the like. And a closed-loop control chain connected thereto via a communication interface. The closed-loop control chain generates a raw material characterization vector, a process time sequence characterization vector and first / second product characterization vectors through raw material incoming line characterization, process online monitoring and product online characterization, and the process memory bank stores and outputs batch retrieval result vectors in batches; a multi-modal control engine generates a parameter corridor and a candidate structured control object under the constraint of a structured control program, a constraint compiler verifies and cuts during operation, an evaluator selects an optimal object, and an edge controller adjusts parameters in a fast and slow double-loop linkage manner, so that a product meets an acceptance threshold set, the stability and consistency are improved, the flux attenuation risk is reduced, and the product quality is improved. And the traceability is improved.

The invention provides a modification method for improving the solubility of rice protein, and belongs to the technical field of food processing. Rice protein is used as a raw material, water is added to prepare rice protein pulp, and the rice protein pulp is sheared, stirred and mixed; adjusting the temperature of the obtained slurry to 50-60 DEG C and the pH value to 8-11; and adding a composite modifier for mixing reaction, and then performing high-pressure homogenization and spray drying to obtain the high-solubility rice protein. A composite modifier of sodium polyacrylate and citrus fiber is added under the alkaline condition, a high-solubility rice protein composite structure is formed through three-dimensional physical embedding and steric hindrance effects, the solubility of rice protein in water is improved, excellent suspension capacity and smooth taste are provided for the whole system, and the rice protein has good water solubility. The instability after long-term standing is avoided, and the method is particularly suitable for being applied to liquid products such as high-protein drinks and the like.

The invention discloses edible fresh-keeping gel beads for a vegetable protein beverage and a preparation method of the edible fresh-keeping gel beads, and belongs to the technical field of functional food and intelligent packaging. According to the edible fresh-keeping gel beads prepared by the preparation method disclosed by the invention, Schiff base formed by perillaldehyde-yeast protein is used as a liquid core, and Ca < 2 + > is used for pre-crosslinking; the wall material is a sodium alginate-rice protein composite network and can intelligently respond to imine bond protonation caused by pH drop in the beverage storage process, so that controllable release of perillaldehyde is realized, protein aggregation and microbial growth are inhibited, and a clean label and original sense are kept. According to the invention, triple advantages of edible, intelligent response and low cost are taken into consideration, and a plug-and-play fresh-keeping solution is provided for the plant-based protein beverage.

The invention relates to the technical field of protein extraction, in particular to a rice protein extraction process. The method comprises the following steps: 1, washing rice with clear water, and drying; step 2, diluting and mixing alkali liquor in pure water to obtain mixed liquor, and introducing the mixed liquor into an extraction device; step 3, putting rice into the mixed solution in the extraction device, and stirring and infiltrating to obtain a protein solution; 4, performing centrifugal separation on the rice and the protein liquid, collecting the protein liquid, adding an acid solvent, performing acid precipitation, and performing centrifugal separation again to obtain a precipitate; 5, washing the precipitate with pure water, then carrying out acid neutralization treatment, and drying to obtain rice protein; the extraction device comprises a material barrel with the middle fixedly connected with an inner pipe, the outer wall of the inner pipe is slidably connected with a sliding sleeve, the sliding sleeve is fixed to a bottom frame, and the bottom frame slides at the bottom of the material barrel; the rice and alkali liquor can be turned over, so that the extraction efficiency and effect are improved.

The utility model discloses a spray drying device for rice protein peptide, which relates to the technical field of rice protein peptide and comprises a drying tower body. A sealing cover plate is arranged above the drying tower body, a worm wheel is arranged on the inner side of the sealing cover plate, a conveying supporting sleeve is arranged in the middle of the worm wheel in a penetrating mode, and a transverse airflow pipe for longitudinal airflow conveying is arranged on the outer side of the conveying supporting sleeve. A longitudinal airflow pipe for transverse airflow conveying is arranged on the outer side of the transverse airflow pipe; the outer side of the lower end of the sealing cover plate is provided with an annular sealing insulating part. The problems that rice protein peptide is formed after rice is subjected to enzymolysis, contains moisture and needs to be dried, a conventional drying device can cause a large amount of rice protein peptide to adhere to a drying tower, part of equipment is damaged due to long-term adhesion, and meanwhile, due to single-direction air flow jetting or high-temperature and low-temperature air flow drying, the rice protein peptide cannot be dried easily are solved. And thus, the rice protein peptide loses functional activity.

The invention relates to the technical field of phenylalanine removal, and discloses a low-phenylalanine special dietary food. Specifically, carboxyl of template molecule L-phenylalanine and imidazolyl of a functional monomer methacryloyloxy di (imidazolyl) monomer are subjected to ionic interaction, amino of L-phenylalanine and carbonyl of the methacryloyloxy di (imidazolyl) monomer are self-assembled into a polymeric molecule through hydrogen-bond interaction, and through a free radical polymerization method, the polymer is prepared. Preparing a silica gel based L-phenylalanine adsorbent; and adding the silica gel-based L-phenylalanine adsorbent into the L-phenylalanine fully free rice protein solution, oscillating for adsorption, and concentrating to obtain the low-phenylalanine rice protein base material. The invention provides a method for adsorbing and removing L-phenylalanine in rice protein, the prepared low-phenylalanine rice protein base material is a protein component, and other nutrient substances are supplemented to prepare the low-phenylalanine special dietary food.

The invention discloses a high-foamability composite sesame protein solid beverage and a preparation method thereof, the solid beverage is prepared from sesame protein powder, cereal auxiliary materials, prebiotics, a natural sweetener, a flavor modifier and functional auxiliary materials, the cereal auxiliary materials are one or two of rice protein powder and oat powder; the prebiotics are one or two of inulin and isomaltooligosacharide; the sweetening agent is one or more of white granulated sugar, erythritol and stevioside; the flavor improver is one or more of edible salt, organic acid and natural flavors and fragrances; the functional auxiliary material is one or more of chia seed powder, walnut powder and freeze-dried fruit powder. According to the invention, the core nutritional value of sesame protein can be brought into full play, the amino acid deficiency can be made up through the synergistic effect of the raw materials, the product is endowed with additional functions of promoting intestinal health and the like, and the method has important significance for improving the additional value of the sesame product and meeting the requirements of the market on high-end functional solid beverages.

The invention relates to a composition with an eye enlarging effect and application of the composition. The composition is prepared from soluble collagen, tocopheryl nicotinate, acetyl hexapeptide-8, hydrolyzed rice protein, acetyl tetrapeptide-5, Arabic gum, rhizobium gum, an arnica extract and schizophyllum commune fermentation product filtrate. By compounding a plurality of plant extracts and polypeptides for use, excellent effects of tightening, lifting, removing pouches and reducing melanin can be realized, and the eye cream has a visual eye enlarging effect and is more young.

The invention provides a compound protein microemulsion composition. The compound protein microemulsion composition comprises water and the following raw materials in parts by weight: 6-20 parts of protein; 6 to 20 parts of fat; 15 to 30 parts of carbohydrate; 0-3 parts of an emulsifier; 0.1 to 2 parts of a thickening agent; 0.001 to 2 parts of an acidity regulator; 0.1-3 parts of a flavoring agent; 0-5 parts of a functional component; the protein is a compound of yeast protein and one of whey protein, casein, soybean protein isolate and rice protein. According to the preparation process, the protein and the protein protective agent are subjected to hydration treatment, and the acid adding process is optimized, so that the problem that the protein is degenerated and flocculated in an acid system to cause instability is effectively solved, and the stability of the system is realized. The problems that an existing emulsion is poor in palatability and difficult to eat continuously are solved. The product is sour, sweet and tasty, and can meet the requirements of people pursuing the taste.

The application belongs to the technical field of food health, and particularly relates to a rice peptide which is helpful to reducing blood sugar and application thereof. The application takes rice protein as raw material, and establishes a rice peptide preparation method through protein enzyme screening, single factor experiment and response surface method optimization of enzyme hydrolysis process. The combination of T2DM model evaluation of the blood sugar reducing activity shows that the part of the rice peptide with a molecular weight of less than 1000 Da reaches more than 90%, can effectively relieve the glucose metabolism disorder of T2DM mice, can significantly reduce the fasting blood glucose and HbA1c level of T2DM mice, wherein 500 mg / kg.bw rice peptide can reduce the blood sugar by 23.36%; can improve insulin resistance and improve the sensitivity of insulin; can relieve the pancreatic injury, repair the islet structure, and reduce the liver fatty degeneration; can significantly increase the serum GLP-1 level of T2DM mice by 7.29%, and reduce the serum DPP-IV by 8.84%.