CN102524736B - Method for preparing functional flavor-developing base material from rice protein - Google Patents
Method for preparing functional flavor-developing base material from rice protein Download PDFInfo
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Abstract
The invention discloses a method for preparing a functional flavor-developing base material from rice protein. According to the method, the rice protein is taken as a raw material, enzymolysis is carried out by using endo alkaline proteases, acid proteases and exo protease segments, and a short-peptide mixture which is rich in flavor amino acids (glutamates and aspartates) and flavor-developing polypeptides is finally obtained and can be widely applied to food and beverage industries as a functional flavoring agent. According to the method, the preparation conditions are mild, harmful substances, such as trichloropropanol and the like, cannot be produced, and the safety is high, so that the method is an ideal alternative method of a vegetable protein acidic hydrolysis method. The flavor-developing base material prepared by the method disclosed by the invention contains a lot of flavor peptides, simultaneously contains abundant of functional peptides, can be quickly absorbed by a human body, is beneficial to fatigue recover, and has the functional characteristics of excellent oxidation resistance, improvement on the immunity of the human body and the like.
Description
Technical field
The invention belongs to the intensive processing technology field of rice protein, be specifically related to a kind of production method of functional base of flavour development, be a kind of take rice protein as raw material, rice protein resolved into the method that is rich in delicate flavour amino acid (glutamic acid and asparatate) and is the small peptide mixture of gustin by high-performance bio enzymolysis technology.
Background technology
Phytoprotein generates various free amino acids through after thoroughly being hydrolyzed, and wherein glutaminase, asparatate and glutamic acid have delicate flavour, and glycine, alanine, serine, threonine, proline, glutaminase and hydroxyproline have sweet taste.Therefore, the vegetable protein hydrolysis has good local flavor, is a kind of extraordinary base of flavour development.Hydrolyzed vegetable protein in the market is usually take defatted soybean, peanut meal, wheat gluten or zein as raw material, and through hydrochloric acid hydrolysis, the liquid delicate flavour flavouring that the alkali neutralization is made is commonly called as and is " chemical soy sauce ".Low, the work simplification of this method cost, delicate flavour is outstanding, but its security is wayward.When producing amino acid with concentrated hydrochloric acid hydrolysis vegetable protein (such as dregs of beans), the residual fat effect in hydrochloric acid and the vegetable protein generates trichloropropanol.Trichloropropanol is the food contaminant that a class is generally acknowledged, the toxicity data show that it has carcinogenesis both at home and abroad, and causes kidney and reproductive system damage.
Compare acid hydrolyzed vegetable protein, vegetable protein enzymolysis thing is safe, because enzymatic reaction has the selectivity of height, does not have side reaction, and unharmful substance generates.Vegetable protein enzymolysis thing is functional preferably in addition simultaneously, and enzymolysis liquid small molecular peptide can be absorbed by the body rapidly, set up, and has the functional characteristics such as good non-oxidizability, raising body immunity, and this is that acid hydrolyzed vegetable protein is not available.
Starch of rice content is about 80%, protein content 8%, and with the starch isolation in the rice or after having utilized, remaining is exactly that protein content is up to the rice protein powder more than 50%.In China, the topmost mode of utilizing of rice starch is produced rice syrup exactly, and its residue seldom has further deep processing usually as feed.In fact, compare with albumen such as corn, wheats, rice protein has that nutritive value is excellent, hypoallergenic and absorption of human body utilization rate high, and its biological value reaches far above other vegetable protein.The rice protein lysine content occupies first of cereals food.100g rice protein powder (65% albumen) contains the glutamic acid up to 12g.Adopt the biological enzymolysis rice protein, protein is broken down into amino acid and small-molecular peptides, and particularly part glutamic acid, asparatate dissociate out, and enzymolysis liquid presents typical delicate flavour.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide a kind of method for preparing functional base of flavour development take rice protein as raw material.
The functional base of flavour development that provides a kind of said method to prepare is provided; This functional base of flavour development does not contain the harmful substances such as trichloropropanol, and security is very high.
A further object of the present invention is to provide the application of above-mentioned functions base of flavour development.
Purpose of the present invention is achieved through the following technical solutions: a kind of method for preparing functional base of flavour development take rice protein as raw material comprises following operating procedure:
(1) the rice protein powder water being configured to mass percent concentration is 5～20% protein solution, then shears dispersion;
(2) protein solution after will disperseing is heated to 90～100 ℃, keeps 5～30 minutes, then is cooled to 30～60 ℃;
(3) regulate pH value to 8.0～9.0, add the alkali protease of rice protein powder quality 0.5～2.0%, enzymolysis time is 4～10 hours, and hydrolysis temperature is the protease optimum temperature of alkali protease; After enzymolysis finishes, in 90～100 ℃ of maintenances 10～20 minutes, then temperature is cooled to the hydrolysis temperature of next step, obtains enzymolysis liquid 1;
(4) regulate pH value to 4.0～5.0, add the reducing substances of rice protein quality 0.01～0.1%, the acid protease and the flavor protease mixture that add again rice protein powder quality 0.5～2.0%, enzymolysis time is 4～10 hours, and hydrolysis temperature is the protease optimum temperature of acid protease and flavor protease mixture; After enzymolysis finishes, regulate the pH value to neutral, then in 90～100 ℃ of maintenances 10～20 minutes, obtain enzymolysis liquid 2;
(5) with 2 centrifugations of step (4) gained enzymolysis liquid, get supernatant, filter, concentrated, drying obtains functional base of flavour development.
The described water of step (1) is deionized water, and the shear rate that described shearing disperses is 1000～5000 rev/mins; The described adjusting of step (3) pH value is that employing concentration is 5～10molL
-1Sodium hydroxide solution; The described adjusting of step (4) pH value is that employing concentration is 5～8molL
-1Hydrochloric acid; The described centrifugation condition of step (5) is 3500～6000 rev/mins.
The described protease optimum temperature in step (3) and (4) is expressed maximum vigor under a certain temperature of enzyme under certain condition, and enzymatic reaction is fastest, and this temperature is called the optimum temperature of this enzyme.
The described alkali protease of step (3) is the alkaline serine endopeptidase.
Described alkali protease is preferably alkali protease Alcalase 2.4L or alkali protease Protex 6L.
When described alkali protease was alkali protease Alcalase 2.4L, the protease optimum temperature was 50 ℃; When described alkali protease was alkali protease Protex 6L, the protease optimum temperature was 60 ℃.
The described reducing substances of step (4) is preferably ascorbic acid, arabo-ascorbic acid or its esters; Described acid protease is preferably acid protease Protex 26L.
Acid protease in described acid protease and the flavor protease mixture and the mass ratio of flavor protease are preferably 1: 1.
A kind of functional base of flavour development for preparing according to above-mentioned method, described functional base of flavour development is the mixture that delicate flavour amino acid and little molecule are gustin.Described delicate flavour amino acid is glutamic acid and asparatate.
The application of above-mentioned functions base of flavour development in food processing, cooking food, preparation beverage additive or food supplement.
Principle of the present invention is: the inventor studies confirm that acidic incision protease hydrolyzed material protein can effectively discharge delicate flavour amino acid and be the delicate flavour small-molecular peptides early stage in a large number; Add again can effectively degrade bitter peptides in the enzymolysis liquid of exoproteinase; Some reducing substanceses such as ascorbic acid and its esters can improve enzymolysis efficiency, and strengthen the delicate flavour of enzymolysis liquid.The present invention at first uses efficient alkali protease that rice protein is hydrolyzed into small-molecular peptides, then with acidic incision enzyme and excision enzyme small-molecular peptides further is degraded to delicate flavour amino acid and is the delicate flavour small-molecular peptides.The functional base of flavour development for preparing by the inventive method can be widely used in processed food and the fields such as the cooking, beverage and health food.
The present invention is compared with existing technology, and has following advantage and beneficial effect:
(1) safe: though acid system hydrolyzed vegetable protein local flavor is good, the trichloropropanol that produces easily in the hydrolytic process is the food contaminant that a class is generally acknowledged, security is wayward; The inventive method adopts the biological enzymolysis scheme, can not produce food contaminant in the production process, has the characteristics of safety and efficiently.
(2) efficient and rational enzyme combination: the inventive method at first uses efficient alkali protease that rice protein is hydrolyzed into small-molecular peptides, then add reducing substances ascorbic acid or arabo-ascorbic acid and its esters, with acidic incision enzyme and excision enzyme small-molecular peptides further is degraded to delicate flavour amino acid and is the delicate flavour small-molecular peptides; Reducing substances helps to improve enzymolysis efficiency, and generates more delicate flavour amino acid and be the delicate flavour small-molecular peptides.
(3) contain abundant functional peptide: in the base of flavour development of the inventive method preparation, a large amount of flavor peptides is not only arranged, contain simultaneously abundant functional peptide, can be absorbed by the body rapidly, set up, have the functional characteristics such as good non-oxidizability, raising body immunity.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
(1) with deionized water with rice protein powder (Anhui United Well Technology Limited's food-grade rice protein powder, protein content 80%) is configured to the protein solution that concentration is mass percent 5%, and with 3000 rev/mins shear rate rice protein powder disperseed;
(2) the rice protein solution after will disperseing is heated to 90 ℃, and keeps 10 minutes, and then temperature is cooled to 50 ℃;
(3) be 5molL with concentration
-1NaOH solution is adjusted to 8.0 with the pH value, add the alkali protease Alcalase 2.4L of Novozymes Company of rice protein powder quality 0.5%, 50 ℃ of hydrolysis temperatures, enzymolysis time are 4 hours; After enzymolysis finished, then enzymolysis liquid was cooled to 55 ℃ in 90 ℃ of maintenances 10 minutes, obtains enzymolysis liquid 1;
(4) be 5molL with concentration
-1Hydrochloric acid solution is adjusted to 4.0 with the pH value, add rice protein quality 0.01% ascorbic acid, add 0.5% acid protease Protex 26L of rice protein powder quality and 0.5% flavor protease (being purchased from Novozymes Company), 55 ℃ of hydrolysis temperatures, enzymolysis time are 4 hours again; After enzymolysis finishes, the pH value of enzymolysis liquid is adjusted to neutrality, then in 90 ℃ of maintenances 10 minutes, obtains enzymolysis liquid 2;
(5) with 2 centrifugations of step (4) gained enzymolysis liquid, centrifugal condition is 3500 rev/mins, get supernatant, obtain a kind of functional base of flavour development by the technique such as filtering, concentrated, dry, degree of hydrolysis and small-molecular peptides yield are respectively 22.6% and 45%.
The assay method of small-molecular peptides yield.Adopt appendix B " assay method of peptide content " among State Standard of the People's Republic of China's " soy peptide powder " (GB/T 22492-2008), measure the 100g rice protein powder and prepare the small-molecular peptides mass M
1, measure protein quality M in the 100g rice protein powder
0,
The mensuration of degree of hydrolysis adopts formol titration.Get respectively 2.0mL rice protein enzymolysis liquid and enzymolysis protein solution before in conical flask, add 3 of 4.0mL distilled water and 1.0% phenolphthalein solutions, shake up rear being titrated to 0.10mol/L standard NaOH solution (needing to demarcate) and be blush, then add 4.0mL neutral formalin solution, shake up rear placement for a moment, use again 0.10mol/L standard NaOH solution (needing to demarcate) to be titrated to and be blush, the standard NaOH liquor capacity V that the rice protein enzymolysis liquid consumes behind the record adding formaldehyde
1, the standard NaOH liquor capacity V that protein solution consumes before the enzymolysis behind the record adding formaldehyde
0
Wherein: V
1Be the quota of expenditure NaOH of titration protein enzymatic hydrolyzate institute solution mL
V
0Be the quota of expenditure NaOH of protein dissolution institute solution mL before the titration enzymolysis
C is NaOH solution titration concentration molL
-1
N is protein enzymatic hydrolyzate total nitrogen content g
Embodiment 2
(1) with deionized water rice protein powder (Anhui United Well Technology Limited's rice slag, protein content 50%) is configured to the protein solution that concentration is mass percent 20%, and with 1000 rev/mins shear rate rice protein powder is disperseed;
(2) the rice protein solution after will disperseing is heated to 90 ℃, and keeps 30 minutes, and then temperature is cooled to 30 ℃;
(3) be 10molL with concentration
-1NaOH the pH value of solution is adjusted to 9.0, add 2.0% the alkali protease Alcalase 2.4L of Novozymes Company of rice protein powder quality, 50 ℃ of hydrolysis temperatures, enzymolysis time are 10 hours; After enzymolysis finished, then enzymolysis liquid was cooled to 55 ℃ in 100 ℃ of maintenances 10 minutes, obtains enzymolysis liquid 1;
(4) be 5molL with concentration
-1Hydrochloric acid the pH value of solution is adjusted to 5.0, add rice protein quality 0.1% arabo-ascorbic acid, add 1% acid protease Protex 26L of rice protein powder quality and 1% flavor protease (being purchased from Novozymes Company), 55 ℃ of hydrolysis temperatures, enzymolysis time are 10 hours; Enzymolysis is adjusted to neutrality with enzymolysis liquid pH after finishing, and then in 90 ℃ of maintenances 20 minutes, obtains enzymolysis liquid 2;
(5) with 2 centrifugations of step (4) gained enzymolysis liquid, centrifugal condition is 5000 rev/mins, get supernatant, obtain a kind of functional base of flavour development by the technique such as filtering, concentrated, dry, degree of hydrolysis and small-molecular peptides yield are respectively 18.5% and 40%.Small-molecular peptides yield and degree of hydrolysis assay method are with embodiment 1.
Embodiment 3
(1) with deionized water with rice protein powder (Anhui United Well Technology Limited's food-grade rice protein powder, protein content 75%) is configured to the protein solution that concentration is mass percent 10%, and with 5000 rev/mins shear rate rice protein powder disperseed;
(2) the rice protein solution after will disperseing is heated to 100 ℃, and keeps 5 minutes, and then temperature is cooled to 60 ℃;
(3) be 8molL with concentration
-1NaOH the pH value of solution is adjusted to 9.0, add the alkali protease Protex-6L that 2.0% outstanding person of rice protein powder quality can company of section, 60 ℃ of hydrolysis temperatures, enzymolysis time are 10 hours; After enzymolysis finished, then enzymolysis liquid was cooled to 50 ℃ in 90 ℃ of maintenances 20 minutes, obtains enzymolysis liquid 1;
(4) be 8molL with concentration
-1Hydrochloric acid solution is adjusted to 5.0 with the pH value, add rice protein quality 0.10% sodium isoascorbate, add 0.5% acid protease Protex26L of rice protein powder quality and 0.5% flavor protease (being purchased from Novozymes Company), 50 ℃ of hydrolysis temperatures, enzymolysis time are 10 hours; Enzymolysis is adjusted to neutrality with enzymolysis liquid pH after finishing, and then in 95 ℃ of maintenances 10 minutes, obtains enzymolysis liquid 2;
(5) with 2 centrifugations of step (4) gained enzymolysis liquid, centrifugal condition is 6000 rev/mins, gets supernatant, obtains a kind of functional base of flavour development by the technique such as filtering, concentrated, dry, and degree of hydrolysis and small-molecular peptides yield are respectively 24% and 55%.Small-molecular peptides yield and degree of hydrolysis assay method are with embodiment 1.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. method for preparing functional base of flavour development take rice protein as raw material is characterized in that comprising following operating procedure:
(1) the rice protein powder water being configured to mass percent concentration is 5～20% protein solution, then shears dispersion;
(2) protein solution after will disperseing is heated to 90～100 ℃, keeps 5～30 minutes, then is cooled to 30～60 ℃;
(3) regulate pH value to 8.0～9.0, add the alkali protease of rice protein powder quality 0.5～2.0%, enzymolysis time is 4～10 hours, and hydrolysis temperature is the protease optimum temperature of alkali protease; After enzymolysis finishes, in 90～100 ℃ of maintenances 10～20 minutes, then temperature is cooled to the hydrolysis temperature of next step, obtains enzymolysis liquid 1;
(4) regulate pH value to 4.0～5.0, add the reducing substances of rice protein quality 0.01～0.1%, the acid protease and the flavor protease mixture that add again rice protein powder quality 0.5～2.0%, enzymolysis time is 4～10 hours, and hydrolysis temperature is the protease optimum temperature of acid protease and flavor protease mixture; After enzymolysis finishes, regulate the pH value to neutral, then in 90～100 ℃ of maintenances 10～20 minutes, obtain enzymolysis liquid 2; Described reducing substances is ascorbic acid, arabo-ascorbic acid or its esters; Acid protease in described acid protease and the flavor protease mixture and the mass ratio of flavor protease are 1:1;
(5) with 2 centrifugations of step (4) gained enzymolysis liquid, get supernatant, filter, concentrated, drying obtains functional base of flavour development.
2. described a kind of method for preparing functional base of flavour development take rice protein as raw material according to claim 1, it is characterized in that: the described water of step (1) is deionized water, the shear rate that described shearing disperses is 1000～5000 rev/mins; The described adjusting of step (3) pH value is that employing concentration is 5～10molL
-1Sodium hydroxide solution; The described adjusting of step (4) pH value is that employing concentration is 5～8molL
-1Hydrochloric acid; The described centrifugation condition of step (5) is 3500～6000 rev/mins.
3. described a kind of method for preparing functional base of flavour development take rice protein as raw material according to claim 1, it is characterized in that: the described alkali protease of step (3) is the alkaline serine endopeptidase.
4. described a kind of method for preparing functional base of flavour development take rice protein as raw material according to claim 3, it is characterized in that: described alkali protease is alkali protease Alcalase2.4L or alkali protease Protex6L.
5. described a kind of method for preparing functional base of flavour development take rice protein as raw material according to claim 4, it is characterized in that: when described alkali protease was alkali protease Alcalase2.4L, the protease optimum temperature was 50 ℃; When described alkali protease was alkali protease Protex6L, the protease optimum temperature was 60 ℃.
6. described a kind of method for preparing functional base of flavour development take rice protein as raw material according to claim 1, it is characterized in that: the described acid protease of step (4) is acid protease Protex26L.
7. functional base of flavour development that method according to claim 1 prepares, it is characterized in that: described functional base of flavour development is the mixture that delicate flavour amino acid and little molecule are gustin.
8. functional base of flavour development according to claim 7, it is characterized in that: described delicate flavour amino acid is glutamic acid and asparatate.
9. the application of functional base of flavour development according to claim 7 in food processing, cooking food, preparation beverage additive or food supplement.
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| CN103907892B (en) * | 2014-03-24 | 2015-08-19 | 成都味源生物工程科技有限公司 | A kind of preparation method of pure natural meat flavor seasoning |
| CN104186912A (en) * | 2014-07-24 | 2014-12-10 | 江南大学 | Method for preparing roasted-flavor base material through enzymolysis of wheat protein and application thereof |
| CN107400690B (en) * | 2016-05-19 | 2021-02-05 | 倪秉豪 | Rice protein preparation method |
| CN108277248A (en) * | 2017-12-29 | 2018-07-13 | 磐安县派普特生物科技有限公司 | A kind of method of ultrasonic wave extraction active seabuckthorn polypeptide |
| CN114585265A (en) * | 2019-09-19 | 2022-06-03 | 奇华顿股份有限公司 | Taste modulating ingredient derived from rice protein |
| CN112717118B (en) * | 2019-10-29 | 2023-03-31 | 中国食品发酵工业研究院有限公司 | Rice peptide with whitening function and preparation method thereof |
| CN110742260A (en) * | 2019-11-25 | 2020-02-04 | 青岛科素生物科技有限公司 | Corn-derived flavoring liquid and preparation method thereof |
| CN115669914B (en) * | 2022-10-14 | 2024-04-02 | 华南理工大学 | Method for improving soy sauce flavor |
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