CN101381399A - Microwave preparation method of rice protein glycosylation modification - Google Patents
Microwave preparation method of rice protein glycosylation modification Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 108
- 235000009566 rice Nutrition 0.000 title claims abstract description 108
- 230000004048 modification Effects 0.000 title claims abstract description 23
- 238000012986 modification Methods 0.000 title claims abstract description 23
- 230000013595 glycosylation Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 107
- 108010068370 Glutens Proteins 0.000 claims abstract description 81
- 235000021312 gluten Nutrition 0.000 claims abstract description 81
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 24
- 239000005017 polysaccharide Substances 0.000 claims abstract description 24
- 150000004676 glycans Chemical class 0.000 claims abstract description 17
- 239000000725 suspension Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000243 solution Substances 0.000 claims description 24
- 238000006243 chemical reaction Methods 0.000 claims description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
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- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 230000035484 reaction time Effects 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000012460 protein solution Substances 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 229920002307 Dextran Polymers 0.000 claims description 4
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 13
- 238000007385 chemical modification Methods 0.000 abstract description 3
- 238000006206 glycosylation reaction Methods 0.000 abstract description 3
- 238000006911 enzymatic reaction Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 238000002715 modification method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000003513 alkali Substances 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 239000002253 acid Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000010009 beating Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000008878 coupling Effects 0.000 description 3
- 238000010168 coupling process Methods 0.000 description 3
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- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
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- 108010058846 Ovalbumin Proteins 0.000 description 1
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- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
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- 230000002255 enzymatic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
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- 230000000630 rising effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- -1 temperature Substances 0.000 description 1
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- Peptides Or Proteins (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention relates to a microwave preparation method for modified glycosylation of rice gluten, which can effectively improve the nutrient value of a product. The method is characterized in that a rice egg is stirred with a deionized magnetic force to obtain a rice gluten suspension; the rice gluten suspension is poured into a container, and the container is placed on a microwave oven for heating till the rice gluten is completely dissolved; after the rice gluten is completely dissolved, the rice gluten suspension is immediately cooled to room temperature in ice bath, undissolved substances are removed through centrifugal filtration to obtain a rice gluten solution, and the rice gluten solution is added with polysaccharide, is dumped into the container to be heated in a microwave after being evenly mixed, then is cooled to room temperature by ice bath, is subject to freeze drying treatment, and is crushed to obtain solid powder of a rice gluten-polysaccharide complex. The method overcomes the disadvantages of physical modification, chemical modification and enzymatic method, greatly expands the application range of the rice gluten, is a novel, simple, economical, cheap and high-efficient safe modification method, and can easily realize industrialization, and products produced by the method have broad market prospect.
Description
Technical field
The present invention relates to a kind of microwave preparation of rice protein glycosylation modification, specifically can effectively improve the nutritive value of product.
Background technology
Protein has different functional propertys, not only the physicochemical property of food in manufacturing, processing or preservation is played an important role, and can also effectively improve the nutritive value of product.But natural plant protein matter has high hydrophobicity, often can not satisfy modern food exploitation and the needs of processing, thereby need improve its functional performance by the method for modification, enlarges its Application Areas.
Forming the graft coupling of protein and polysaccharide by Maillard reaction, is that protein solubilising and functional performance improve an emerging branch of technical study field over past ten years.The technology that this employing biomacromolecule polysaccharide improves the protein function characteristic is one of protein safety modification scheme few in number.But the application for rice protein glycosylation modification does not but appear in the newspapers.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of method of rice protein glycosylation modification, by rice gluten and polysaccharide under wet heat condition, adopt the mode of microwave heating, carry out graft coupling and react the solvability that improves rice gluten, preparation has the biomacromolecule novel material of protein function character and polysaccharide stabilizes effect concurrently; This method has overcome the shortcoming of physically modified, chemical modification and enzyme modification, and expanded the range of application of rice gluten greatly, be a kind of novel, simple economy, expense is low, efficient is high safe method of modifying, be easy to realize industrialization, product has vast market prospect.
According to technical scheme provided by the invention, a kind of microwave preparation of rice protein glycosylation modification adopts following processing step (its prescription is formed in g/L or mg/mL):
1, the preparation of rice gluten: at first rice is soaked in water, the solid-liquid ratio of rice and water is 1:3 during immersion, soaks and pulls an oar after 2～3 hours, and stamp mill, stamp mill rotating speed 8000～10000rpm are used in making beating; Carry out alkali after the making beating and carry, 40～50 ℃ of alkali temperature raising degree, alkali are carried 2～3 hours time, and alkali lye is the sodium hydroxide of 0.1mg/mL; Carry out after alkali is carried centrifugal, centrifugal rotational speed 3000～5000rpm; It is heavy then the centrifugal supernatant liquor that obtains to be carried out acid, and the heavy step of acid is used 0.1mol/L hydrochloric acid, and regulating the pH value is 4.5～5.0; Carry out centrifugally after acid is heavy once more, and the centrifugal precipitation that obtains washed, be washed to pH neutral 6.5～7.5; Carry out lyophilize at last and become rice gluten, the lyophilize temperature is-50 ℃.
2, get above-mentioned rice gluten 8～10g, add deionized water 0.8～1L; Regulate pH value to 12.0～12.5, magnetic agitation 10～20min obtains the rice gluten suspension liquid;
3, the rice gluten suspension liquid is poured in the container, placed microwave oven heating, microwave power is 300～500W, installs reflux, and microwave heating to 70～80 ℃ are fully dissolved rice gluten;
4, after rice gluten fully dissolves immediately ice bath be cooled to room temperature, the pH value transfers to 10.5～11.0, insolubles is removed in centrifuging, the gained supernatant liquor is rice gluten solution, using deionized water is 2～8mg/mL with the rice gluten solution dilution to concentration; Centrifugal speed is 3000～5000rpm, centrifugation time 20～30min;
5, get the rice gluten solution 200mL that rice gluten concentration is 2～8mg/mL, it is 1:3～1:6 that the adding polysaccharide makes the mass ratio of rice gluten and polysaccharide, pour into after mixing and carry out microwave heating in the container, microwave power is 300～500W, after reacting 4～5min under ℃ condition of microwave heating to 75～90, the protein solution ice bath is cooled to room temperature, then repeats microwave heating and ice bath refrigerative step 4～6 times and make total reaction time reach 20～30min;
6, with the rice gluten reaction solution after the microwave treatment with behind hydrochloric acid adjust pH to 6.5～7.5 of 0.1mol/L, carry out lyophilize and handle, the lyophilize temperature is-50 ℃, pulverizes the solid state powder that obtains rice gluten-polysaccharide compound behind 80～100 mesh sieves then;
Described polysaccharide is dextran (relative molecular mass is 20000) or corn dextrin or chitosan.
Further describe the solution of the present invention below:
1, determining of operational path:
The cardinal principle of rice protein glycosylation modification is to utilize the poly-hydroxy essence of biomacromolecule polysaccharide to improve the hydrophile-lyophile balance of covalent complex, utilize the random coil structure speciality of polysaccharide to improve the thermostability of mixture, utilize the macromole essence of polysaccharide to improve the interface shape stabilising effect of mixture simultaneously.Maillard reaction claims the carbonyl ammonia react again, refers between aminocompound and the carbonyl compound through condensation, polymerization and generates the reaction of melanoid, is also referred to as non-enzymatic browning.Through the research in a nearly century,, understand that each step of Maillard reaction is still very difficult though Maillard reaction has been had comparatively deep understanding.Maillard reaction is very complicated, and the amount of a lot of intermediate or product is considerably less or active very big, is difficult to prepare.The degree of this reaction is subjected to the influence of several factors, as the kind of reactant, temperature, water-activity, pH, metal ion, sulphite, halfcystine etc.
2, glycosylation modification test:
On the basis of extensively consulting document, show that the factor that influences glycosylation modification has the ratio, protein liquid concentration of microwave power, Heating temperature and time, pH value of solution, albumen and sugar etc.The soybean protein of researchs such as the ovalbumin of researchs such as the protamine of researchs such as Naoto, Kato and Babiker all can well dissolve near neutrallty condition, but rice gluten belongs to caustic solubility albumen, for guaranteeing dissolved state, therefore the initial pH value of reaction is decided to be 11, but Maillard reacts the degree of wayward reaction under the high pH condition, so Heating temperature is unsuitable too high.In experimentation, determine temperature at 80-90 ℃, with the graft(ing) degree index, ratio, the protein liquid concentration of high spot reviews Heating temperature and time, albumen and sugar are made experiment of single factor respectively, for ensuing orthogonal experiment provides the data basis.
Result in conjunction with experiment of single factor, determine optimum process condition by orthogonal test: the extreme value R of the every index that draws from orthogonal experiment shows, the influence of rice protein-polysaccharide graft linked reaction is followed successively by in proper order quality proportioning, protein concn and the microwave power of reaction times, albumen and sugar.Optimal processing parameter is: rice protein and polysaccharide quality proportioning 1:3～1:6, protein concn 2～8mg/mL, microwave power 300～500W, reaction times 20～30min.The rice gluten graft(ing) degree for preparing under this condition can reach 40%～50%.
3, the check analysis of modification rice gluten:
(1) in graft(ing) degree is the scope of 0-40%, the solubleness of modification rice gluten increases along with the increase of graft(ing) degree.In pH value 3-11 scope, especially under the neutrallty condition, its solubleness significantly improves than rice material albumen.
(2) when graft(ing) degree is 25% left and right sides, modification rice gluten emulsifying property is best, and graft(ing) degree is high more, and emulsifying stability is good more.
(3) for whipability, about 18% is more satisfactory grafting degree, the latherability maximum of this moment, and froth stability then improves along with the rising of graft(ing) degree
(4) heat stability test shows, in the solution of pH value 5,7,9, when modification rice gluten solubleness improved, thermostability also was improved.
Functional propertys such as the solvability by measuring modification rice gluten under the different graft(ing) degree conditions, emulsifying property, whipability, thermostability have shown that the present invention can make the functional property of rice gluten be significantly improved.
The present invention under wet heat condition, adopts the mode of microwave heating by rice gluten and polysaccharide, carries out graft coupling and reacts the solvability that improves rice gluten, and preparation has the biomacromolecule novel material of protein function character and polysaccharide stabilizes effect concurrently; This method has overcome the shortcoming of physically modified, chemical modification and enzyme modification, and expanded the range of application of rice gluten greatly, be a kind of novel, simple economy, expense is low, efficient is high safe method of modifying, be easy to realize industrialization, product has vast market prospect.
Embodiment
Following the present invention will be further described in conjunction with the embodiments:
The method of embodiment one, a kind of rice protein glycosylation modification of the present invention adopts following processing step (its prescription is formed in g/L or mg/mL):
1, the preparation of rice gluten: at first rice is soaked in water, the solid-liquid ratio of rice and water is 1:3 during immersion, soaks and pulls an oar after 2 hours, making beating using-system stamp mill, the rotating speed 10000rpm of tissue mashing machine; Carry out alkali after the making beating and carry, 50 ℃ of alkali temperature raising degree, alkali are carried 2～3 hours time, and alkali lye is the sodium hydroxide of 0.1mg/mL; Carry out after alkali is carried centrifugal, centrifugal rotational speed 3000rpm; It is heavy then the centrifugal supernatant liquor that obtains to be carried out acid, and the heavy step of acid is used 0.1mol/L hydrochloric acid, and regulating the pH value is 4.5～5.0; Carry out centrifugally after acid is heavy once more, and the centrifugal precipitation that obtains washed, be washed to pH neutral 6.5～7.5; Carry out lyophilize at last and become rice gluten, the lyophilize temperature is-50 ℃.
2, get rice gluten 8g, add deionized water 0.8L; Regulate pH value to 12.0, obtain the rice gluten suspension liquid behind magnetic agitation (the powerful magnetic stirring apparatus of the JB90-D) 10min;
3, the rice gluten suspension liquid is poured in the container, placed microwave oven heating, microwave power is 300W, installs reflux, and microwave heating to 70 ℃ is fully dissolved rice gluten;
4, after rice gluten fully dissolves immediately ice bath be cooled to room temperature, the pH value transfers to 10.5, insolubles is removed in centrifuging, the gained supernatant liquor is rice gluten solution, uses deionized water with the rice gluten solution dilution of the preparation concentration to 2mg/mL; Centrifugal speed is 3000rpm, and centrifugation time is 20min;
5, get the rice gluten solution 200mL that concentration is 2mg/mL, add dextran (relative molecular mass is 20000), the mass ratio that makes rice gluten and dextran is 1:3, pour into after mixing and place the microwave oven heating in the container, microwave power is 300W, behind the reaction 5min, the protein solution ice bath is cooled to room temperature under microwave heating to the 75 ℃ condition, then repeats microwave heating and ice bath refrigerative step 4 and time make total reaction time reach 20min;
6, with the rice gluten reaction solution after the microwave treatment with behind the hydrochloric acid adjust pH to 6.5 of 0.1mol/L, carry out lyophilize and handle, the lyophilize temperature is-50 ℃, pulverizes the solid state powder that obtains rice gluten-polysaccharide compound behind 80 mesh sieves then.
The method of embodiment two, a kind of rice protein glycosylation modification of the present invention adopts following processing step (its prescription is formed in g/L or mg/mL):
1, processing step makes middle rice gluten in the employing enforcement one.
2, get rice gluten 9g, add deionized water 1L; Regulate pH value to 12.3, obtain the rice gluten suspension liquid behind magnetic agitation (the powerful magnetic stirring apparatus of the JB90-D) 15min;
3, the rice gluten suspension liquid is poured in the container, placed microwave oven heating, microwave power is 400W, installs reflux, and microwave heating to 75 ℃ is fully dissolved rice gluten;
4, after rice gluten fully dissolves immediately ice bath be cooled to room temperature, the pH value transfers to 10.8, insolubles is removed in centrifuging, the gained supernatant liquor is rice gluten solution, uses deionized water with the rice gluten solution dilution of the preparation concentration to 5mg/mL; Centrifugal speed is 4000rpm, and centrifugation time is 25min;
5, get the rice gluten solution 200mL that concentration is 5mg/mL, add corn dextrin, the mass ratio that makes rice gluten and corn dextrin is 1:4.5, pour into after mixing and carry out microwave heating in the container, microwave power is 400W, behind the reaction 5min, the protein solution ice bath is cooled to room temperature under microwave heating to the 83 ℃ condition, then repeats microwave heating and ice bath refrigerative step 5 and time make total reaction time reach 25min;
6, with the rice gluten reaction solution after the microwave treatment with behind the hydrochloric acid adjust pH to 7.0 of 0.1mol/L, carry out lyophilize and handle, the lyophilize temperature is-50 ℃, pulverizes the solid state powder that obtains rice gluten-polysaccharide compound behind 80 mesh sieves then.
The method of embodiment three, a kind of rice protein glycosylation modification of the present invention adopts following processing step (its prescription is formed in g/L or mg/mL):
1, processing step makes middle rice gluten in the employing enforcement one.
2, get rice gluten 10g, add deionized water 1L; Regulate pH value to 12.5, obtain the rice gluten suspension liquid behind magnetic agitation (the powerful magnetic stirring apparatus of the JB90-D) 20min;
3, the rice gluten suspension liquid is poured in the container, placed microwave oven heating, microwave power is 500W, installs reflux, and microwave heating to 80 ℃ is fully dissolved rice gluten;
4, be that ice bath is cooled to room temperature after rice gluten fully dissolves, the pH value transfers to 11.0, and insolubles is removed in centrifuging, and the gained supernatant liquor is rice gluten solution, uses deionized water with the rice gluten solution dilution of the preparation concentration to 8mg/mL; Centrifugal speed is 5000rpm, centrifugation time 30min;
5, getting concentration is 8mg/mL rice gluten solution 200mL, add chitosan, the mass ratio that makes rice gluten solution and chitosan is 1:6, pour into after mixing and carry out microwave heating in the container, microwave power is 500W, behind the reaction 5min, the protein solution ice bath is cooled to room temperature under microwave heating to the 90 ℃ condition, then repeats microwave heating and ice bath refrigerative step 6 and time make total reaction time reach 30min;
6, with the rice gluten reaction solution after the microwave treatment with behind the hydrochloric acid adjust pH to 7.5 of 0.1mol/L, carry out lyophilize and handle, the lyophilize temperature is-50 ℃, pulverizes the solid state powder that obtains rice gluten-polysaccharide compound behind 80 mesh sieves then.
Claims (8)
1, a kind of microwave preparation of rice protein glycosylation modification is characterized in that adopting following processing step: its prescription is formed in g/L or mg/mL:
(1), gets rice gluten 8～10g, adding deionized water 0.8～1L; Regulate pH value to 12.0～12.5, magnetic agitation 10～20min obtains the rice gluten suspension liquid;
(2), the rice gluten suspension liquid is poured in the container, place the microwave oven heating, microwave heating to 70～80 ℃ are fully dissolved rice gluten;
(3), rice gluten fully dissolve after immediately ice bath be cooled to room temperature, the pH value transfers to 10.5～11.0, insolubles is removed in centrifuging, the gained supernatant liquor is rice gluten solution, using deionized water is 2～8mg/mL with the rice gluten solution dilution to concentration; Centrifugal speed is 3000～5000rpm, centrifugation time 20～30min;
(4), get the rice gluten solution 200mL that rice gluten concentration is 2～8mg/mL, it is 1:3～1:6 that the adding polysaccharide makes the mass ratio of rice gluten and polysaccharide, pour into after mixing and carry out microwave heating in the container, after reacting 4～5min under ℃ condition of microwave heating to 75～90, the protein solution ice bath is cooled to room temperature, then repeat microwave heating and ice bath refrigerative step 4～6 times, make total reaction time reach 20～30min;
(5), with the rice gluten reaction solution after the microwave treatment with behind hydrochloric acid adjust pH to 6.5～7.5 of 0.1mol/L, carry out lyophilize and handle, the lyophilize temperature is-50 ℃, pulverizes the solid state powder that obtains rice gluten-polysaccharide compound behind 80～100 mesh sieves then.
2, the microwave preparation of a kind of rice protein glycosylation modification according to claim 1 is characterized in that described polysaccharide is dextran or corn dextrin or chitosan.
3, the microwave preparation of a kind of rice protein glycosylation modification according to claim 1 is characterized in that described microwave power is 300～500W.
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| CN104872372A (en) * | 2015-05-04 | 2015-09-02 | 中国农业科学院农产品加工研究所 | Mannan-grafted and modified peanut protein and preparation method thereof |
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| CN105396541B (en) * | 2015-12-15 | 2017-08-08 | 沈阳师范大学 | A kind of albumen and sugared graft reaction equipment and the preparation method of glycosylation albumen |
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