CN103555795A - Method for co-producing high-purity rice starch and rice protein - Google Patents
Method for co-producing high-purity rice starch and rice protein Download PDFInfo
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Abstract
The invention belongs to the field of rice deep processing technologies and in particular relates to a method for co-producing the high-purity rice starch and rice protein. The method is characterized in that washing rice used as a raw material, soaking, grinding to obtain thick liquid, separating, adjusting the pH of liquid supernatant, performing enzymolysis, washing, performing settlement separation, and then drying to obtain the high-purity rice protein; or obtained precipitate is subjected to alkaline protease purification, pH adjustment, ethanol purification, washing, settlement separation, drying to obtain a high-purity rice starch product. The method can be used for co-producing the rice starch and rice protein, and can effectively improve the purity and increase the yield of the product. The product obtained by using the method can be used as the raw material for deep processing of food.
Description
Technical field
The invention belongs to the processing technique field of rice deep process technology, starch and vegetable-protein, be specifically related to a kind of method of co-producing high-purity Starch rice and rice protein.
Background technology
China is rice production big country, and the annual production of China Rice in 2012 reaches 1.077 hundred million tons, and with respect to advanced developed country, the deep processing of the rice of China is evening relatively, and product is comparatively single.In the product of the deep processing of rice, starch and protein are two kinds of main compositions of rice, extract separated Starch rice and rice protein and be conducive to rice deep processing and comprehensive utilization from rice.
Starch rice is a kind of important cereal starch, in the middle of all known cereal, the grain diameter of Starch rice is minimum, per surface area is maximum, can adsorb more flavour substances and there is the mouthfeel of lubricious exquisiteness, Starch rice color and luster is white, itself does not contain local flavor, there is property easy to digest and completely without supersensitivity, except can be used as dressing, the foodstuff additive of candy or tablet, the raw materials for production of various β-amyloses, be also widely used and can be used as consumption label in infant food, special food and medicine.
In corn protein, the value of rice protein is mainly reflected in its hypoallergenic, non-pigment disturbs, has soft taste and high nutritive value.The amino acid Compositional balance of rice protein is reasonable, and aminoacids content is high, is acknowledged as the food protein of high-quality, and its biological value (BV) and protein value (PV) are all the highest in corn protein, and nutritive value can compare favourably with egg, cow's milk, beef.In addition, rice protein is to antigenic protein, can not produce anaphylaxis, is very suitable for making infant or baby food.Research in recent years also finds that rice protein has some nourishing functions such as content that can reduce serum cholesterol.
Just because of Starch rice and rice protein, have many advantages in industrial application, world market is increasing to high purity Starch rice (protein butt massfraction is lower than 0.5%) and the demand of high-purity rice protein (dry protein content is higher than 90%).Yet no matter be Starch rice or rice protein, take it in the product of batching, the functional performances such as retentiveness, oil absorbency and whipability are often more important than nutritive values such as amino acid compositions, and the performance of functional performance is affected by its purity often.Due to the starch in rice and protein bound tight, not easily separated, the separating and extracting method of Starch rice and rice protein selects just directly to have influence on the functional performance of product.At present, the separating and extracting method of Starch rice and rice protein is mainly alkaline process or enzyme process.Enzyme process is a kind of is by proteolytic enzyme, rice protein to be hydrolyzed, and finally obtains peptide and starch, therefore may make rice protein lose macromolecular functional performance, has lost albumen hypoallergenic advantage originally; Oligose and protein that another kind of starch enzyme process obtains, lay particular emphasis on the utilization of β-amylose, used higher temperature in the course of processing, and rice protein sex change is more serious, and purity of protein is difficult to further improve.Enzyme process reaction conditions is gentle, safe, nutrition does not go to pot substantially, but can not make Starch rice and rice protein simultaneously, and exists that products obtained therefrom purity is not high, high in cost of production shortcoming.Starch in rice is to be only included in the network structure of protein, and the bonding force between the two is very tight, and common water cannot destroy this bonding force.But in rice protein, more than 80% gluten of content can stretch and dissolve and separated with starch in alkali lye, and settlement separate rear upper strata liquid is the soak solution that is dissolved with caustic solubility albumen (gluten), and lower sediment main component is starch.Therefore alkaline process can effectively be isolated Starch rice and rice protein, and the purity of Starch rice and rice protein is compared with the height of wanting of enzyme process.
Application number is that CN03134973.0 document discloses a kind of method of extracting rice protein from rice, technique comprises the cleaning of rice and immersion, desanding, defibrination, concentrated, dried rice albumen, and it also comprises carries out fine grinding and adopts disc separator stage trapping and the enzyme of protein slurry is processed to (comprising amylase, cellulase and lipase) the Rice & peanut milk after defibrination; Application number CN03134972.2 document discloses a kind of method that subtraction extracts rice protein, and its step comprises that cleaning, dipping by lye, defibrination, the stirring of rice are extracted, separation, sour heavy, separated, dry, and this method is similar to part of the present invention.These two kinds of methods are all applicable to suitability for industrialized production, but CN03134972.2 document does not consider to utilize the farinaceous size after separation to extract separating starch, and the exploitation scheme imperfection to raw material, does not make full use of raw material yet.
Application number is that CN200410039303.0 document discloses and a kind ofly take rice and be that raw material extracts the processing method of rice protein and Starch rice, specifically comprises that immersion, defibrination, lixiviate, separation, acid are heavy, washing, homogeneous and drying step.The method is similar to the inventive method part, but raw material need soak 4h-40h, lixiviate 2h-20h, the overlong time of immersion and lixiviate, and product lipidated protein >=70%, the protein content < 1.0% in starch, the purity of Starch rice and rice protein is lower.
The separation and Extraction > > (food and machinery of document < < high-purity rice protein and starch, 2004,20(6): 18-21) reported that employing alkaline process is separated with starch by rice protein, its suitableeest extraction conditions is with NaOH strength of solution 0.05mol/L, extracts 2h.Under this condition, separation system is not damaged, and the protein content of rice protein can reach 94.03%(butt), albumen yield 63.37%; In Starch rice, protein content is 0.39%(butt), starch yield 47.87%.Although the product purity of document report is higher, product yield is on the low side (63.37%).
Application number is the preparation method that CN200610086357.1 document discloses a kind of Starch rice and rice protein, take crack rice, old rice, long-grained nonglutinous rice, polished rice or glutinous rice is raw material, through pulverizing, micronizing, enzyme digestion reaction, centrifugation, the dry Starch rice that is after precipitation washing, protein residue amount < 0.4%, supernatant liquor heats the enzyme that goes out, the dry rice protein that makes of concentrated, spraying.This method is simple to operate, can obtain the protein product that nutritive value is higher, because enzymolysis product essence is the polypeptide that relative molecular mass is less, and the purity of protein polypeptide also not high (protein content > 65%).
Application number document CN200610010960.1 document discloses a kind of method that combined-enzyme method is produced rice starch and rice protein polypeptide powder, rice meal is broken into rice meal, through soaking, after stirring, temperature regulating and pH, combinative enzyme hydrolysis, centrifugation, white precipitate is added to water stirring, centrifugation, dries to obtain rice starch, and supernatant liquor and lark are partly through concentrated, homogeneous, the dry rice protein polypeptide powder that to obtain.Prozyme wherein comprises Sumizyme MP, neutral protease, aspartic protease and flavor protease, preparation process without sewage discharge, protein content >=80% of rice protein polypeptide powder, protein content≤0.5% in rice starch.But because this method need add multiple proteolytic enzyme, make production cost higher, and the effect of enzyme makes macromolecular proteolysis become polypeptide, can not obtain complete rice protein.
Application number is that CN201010030190.3 document discloses a kind of technique of producing glutinous rice starch and glutinous rice albumen with sticky rice flour, by sticky rice flour sieve, dipping by lye, centrifugation make material be divided into protein liquid and starch slurry, by the starch slurry glutinous rice starch that washs, is dried, pulverizes, sieves and to obtain, protein liquid is adjusted to pH, centrifugal, washing, the dry glutinous rice albumen that to obtain.Glutinous rice starch purity >=90%, glutinous rice purity of protein >=80%.This method is not further purified starch and albumen after utilizing alkali lye initial gross separation albumen and starch, and main containing amylopectin in glutinous rice, looser with the combination of protein, separation is easier to.And the stickiness of glutinous rice is large, its product application scope and general rice starch and rice protein product are different.
Rice protein more than 80% is alkali-soluble gluten, and diluted alkaline can make in rice starch and protein structure closely become loose, thereby makes protein stripping in rice starch granule and separated.Document < < Starch rice physicochemical characteristic, molecular structure and correlation research > > (Wuhan: Hua Zhong Agriculture University's Master's thesis thereof, 2006) reported and by diluted alkaline method, from different varieties rice, extracted the research of starch, having obtained purity is 79.39%-97.87% (butt), the minimum starch that reaches 0.40% (butt) of protein content.The preparation of document < < mechanical force activating quaternary ammonium cationic starch flocculating agent and characteristic research > > (Wuhan: Hua Zhong Agriculture University's Master's thesis, 2008) application alkaline process extracts starch from glutinous rice, polished rice and long-grained nonglutinous rice extract, and its purity does not reach 98.08%, 96.03% and 95.76% with butt score.
Document < < Starch rice extraction process affects > > (Chinese grain and oil journal to starch product cadmium content, 2013, 28(4): 83-87) compared alkaline process, the impact of 3 kinds of starch isolation techniques of enzyme process and surfactant method on starch product cadmium content, obtaining optimum Starch rice extraction process condition is alkaline process: take rice meal as raw material, liquid ratio 6.8: 1, alkali lye massfraction 0.23%, reaction times 16h, the Starch rice purity of extracting under these processing condition is 97.02%, extraction yield is 75.12%.Although the method can access the Starch rice that purity is higher, yield is not high, long reaction time, and the consumption of alkali lye is large, and does not consider the recycling of protein.
Summary of the invention
The object of the present invention is to provide a kind of method of low cost, high quality co-producing high-purity Starch rice and rice protein, its core is to take rice as raw material, on existing rice starch, rice gluten development basis, co-producing high-purity Starch rice and rice protein technology that exploitation makes new advances, farthest solve prior art problem.Utilize the method guaranteeing, on the basis of high product purity, making rice protein (purity of protein >=85%, yield >=70%) and the Starch rice (purity of starch >=95%, yield >=70%) of the good macromolecule of functional performance simultaneously.
Consider that prior art exists into long, the deficiency such as cost is high, product purity is low of product cycle, especially in same technique, be difficult to make rice protein and the Starch rice of high purity and high recovery rate simultaneously, the present invention is directed to the problems referred to above and adopt a kind of efficient co-production technology, in same treatment process, make high purity Starch rice and high-purity rice protein simultaneously, after separated rice protein and Starch rice, carry out purifying, thus the purity of products obtained therefrom of the present invention more openly method want high.The present invention is directly by grain of rice dipping by lye, and extraction yield is high, reduces Raw Materials Rice and first pulverizes the high energy consumption of rear immersion; Because drying means is different, be more conducive to guarantee the performance of the functional performances such as solvability, whipability and emulsifying property of product simultaneously.
Particularly, the present invention is achieved through the following technical solutions:
A method for co-producing high-purity Starch rice and rice protein, it comprises the following steps:
(1) with tap water, clean rice, rice water weight ratio is 1: 2-1: 6, wash 1-3 time;
(2) the NaOH solution that is 0.1%-0.5% by clean rice by concentration is 1 by solid-to-liquid ratio: 1.5-1: 2.5 mix, and soaks and stir 1h-4h under room temperature;
(3) use colloidal mill defibrination, making Rice & peanut milk fineness is 60 order-150 orders, sedimentation, separated supernatant liquor and precipitate 1;
(4) hydrochloric acid for step (3) gained supernatant liquor is adjusted to pH to 4.5-5.5, sedimentation, separatedly must precipitate 2, in gained precipitation 2, add amylase or saccharifying enzyme, in 40 ℃-55 ℃, after hydrolysis 10min-30min, sedimentation, separatedly must precipitate 3;
(5) will precipitate 3 by material water weight ratio, be 1: 2-1: 8 amount adds water and constantly stirs, sedimentation, separatedly must precipitate 4, repeat this step 3-5 time, until obtain pH, be neutral precipitation 4, will precipitate 4 and be dried, be highly purified rice protein powder;
(6) step (3) gained precipitation 1 use to basic protein enzyme purification, separatedly must precipitate 5, with hydrochloric acid, the pH that precipitates 5 is adjusted to neutrality, then uses ethanol purification, after sedimentation, separation, must precipitate 6;
(7) will precipitate 6 by material water weight ratio, be 1: 2-1: 6 amount adds tap water, repeatedly wash 2-5 time, sedimentation, separatedly must precipitate 7, gained precipitation 7 is dried, obtain highly purified Starch rice;
Wherein:
Basic protein enzyme purification described in above step is with tap water, the precipitation of gained 1 to be mixed with by weight to the suspension liquid of 20%-60% concentration, with NaOH solution, adjust the pH to 7.5-9.5 of suspension liquid, the addition 1500U/g-2500U/g of Sumizyme MP reacts 0.5h-3h at 35 ℃-45 ℃; Described ethanol purification adopts be concentration be 80%-90% concentration ethanolic soln, by solid-to-liquid ratio, be 1: 3-1: 10 mix, and under room temperature, stir 0.5h-3h.
As one of characteristic of the present invention, the present invention has also studied drying conditions and the mode of preparing the said products in great detail, specifically:
The dry employing fluidised bed drying of rice protein: drying temperature is 35 ℃-50 ℃, and wind speed is 0.2m/s-2m/s, and be 0.2h-1.0h time of drying; Or employing warm air drying: drying temperature is 35 ℃-50 ℃, and be 2h-5h time of drying; Or employing air stream drying: drying temperature is 80 ℃-110 ℃, and wind speed is 10m/s-18m/s, and be 5s-10s time of drying, and product water content is reached below 14%.
The dry employing warm air drying of Starch rice: drying temperature is 35 ℃-55 ℃, and be 2h-5h time of drying; Or employing fluidised bed drying: drying temperature is 35 ℃-55 ℃, and wind speed is 0.2m/s-2m/s, and be 0.2h-1.0h time of drying; Or employing air stream drying: drying temperature is 80 ℃-110 ℃, and wind speed is 10m/s-18m/s, and be 5s-10s time of drying, makes below the water content to 14% of products obtained therefrom.
Compared with prior art, beneficial effect of the present invention is:
(1) product purity is high, and yield is high.The Starch rice purity that common methods makes is 80%-90%, and yield is 50%-60%, and rice protein purity is 70%-80%, and yield is 60%-70%.Starch rice purity >=95% that the present invention makes, rice protein purity >=85%, product purity be improved significantly, and Starch rice yield >=70%, rice protein yield >=70%, its product yield also has obvious raising.With traditional alkaline process comparison, mostly original technology is rice dry ground to become rice meal, after dipping by lye, initial gross separation goes out to contain more polymictic albumen and starch, it is raw material that the present invention directly adopts rice, after dipping by lye, carry out wet-milling, wet-milling is higher than dry grinding fineness, can better destroy the combination of starch and albumen, extraction yield is high, the destruction of minimizing to nutrition, and the precipitation that contains the supernatant liquor of albumen after settlement separate and contain starch is further purified, by supernatant liquid by regulating pH to make its sedimentation to the iso-electric point of albumen, re-use amylase or Glucoamylase hydrolysis and fall residue and protein binding starch closely, the starch of remnants in deproteination, improve rice protein purity, lower sediment is used the further enzymolysis of Sumizyme MP to fall in starch the not caustic solubility gluten of Ex-all, recycling dissolve with ethanol protein,alcohol-soluble, thus guarantee the high purity of Starch rice.In addition, the water-washing step of increase can effectively be removed remaining small molecules inorganic salts, and this is also favourable to improving product purity.
(2) the present invention obtains highly purified Starch rice and two kinds of products of rice protein in same technical process simultaneously.With existing single Extraction Processes comparison, mostly enzyme process is Starch rice and large mpd polypeptide or rice protein and β-amylose if obtaining, and production cost is high, and the present invention can make rice protein and Starch rice simultaneously, and enzyme dosage is few, and cost is lower.
(3) technique of the present invention is simple, efficiency is high.Mostly common methods is to consume a large amount of alkali lye (solid-to-liquid ratio 1: 6-1: 10), reaction times is grown (mostly being 6h-20h), the present invention can greatly reduce the loss (solid-to-liquid ratio 1: 1.5-1: 2.5) of alkali lye, and the reaction times short (1h-4h), the purifying of starch is to adopt targetedly Sumizyme MP to remove the caustic solubility gluten that in rice protein, content is the highest, and do not select neutral protease, aspartic protease or multiple protein enzyme compound, therefore can effectively enhance productivity.
Accompanying drawing explanation
Fig. 1: be joint process schema of the present invention.
Embodiment
Below in conjunction with example, detailed explanation method of the present invention and effect, but embodiments of the present invention being not limited by the following examples.
Embodiment 1 basic production technique for example
Step 1: get 250 kilograms of rice, with 750 kilograms of tap water, rice is cleaned 3 times;
Step 2: the NaOH solution that is 0.4% by concentration by clean rice mixes by solid-to-liquid ratio at 1: 2, soaking and stirring 2h under room temperature;
Step 3: with colloidal mill, to soaked rice colloidal mill defibrination, make Rice & peanut milk fineness reach 100 orders, separated by conventional spinning liquid partition method, will centrifugally filter out supernatant liquor and precipitate 1 and deposit respectively;
Step 4: salt acid for adjusting pH to 4.8 for the supernatant liquor that upper step is obtained, employing video disc is separated, after heavy phase centrifuging (for ordinary method), must precipitate 2, add 625 kilograms of tap water, at 55 ℃, add 1kg commodity starch enzyme (α-Amylase, Aladdin, BR, 5000U/g) hydrolysis 25min, with wet cyclone (being conventional equipment) separation, heavy phase centrifuging must precipitate 3;
Step 5: upper step gained precipitation 3 is added to water and constantly stirs by the material water weight ratio amount of 1: 3, separated with conventional wet cyclone, centrifuging again, must precipitate 4, so repeatedly to being precipitated 4(, make pH be neutral 3 times), by precipitation 4 dry 0.5h in 50 ℃, the fluidized-bed of wind speed 0.3m/s, obtain rice protein product;
Step 6: add tap water to be made into 20% suspension liquid the precipitation of step 3 gained 1, with the hydrochloric acid of 0.1mol/L, regulate the pH to 8.5 of suspension liquid, add Sumizyme MP (Jia He bio tech ltd, Shanghai product, BR, 200U/mg), enzyme concentration 2000U/g, at 40 ℃, react 2h, must precipitate 5 after filtration, add water 150 kg of water, with the hydrochloric acid of 0.1mol/L, will precipitate 5 and regulate pH to neutral, then the ethanolic soln that is 85% with concentration by precipitation 5 is to mix at 1: 3 by solid-to-liquid ratio, under room temperature, stir 2h after centrifuging must precipitate 6;
Step 7: by precipitating 6 by expecting that the amount that water weight ratio is 1: 3 adds tap water, repeatedly wash 3 times, spinning liquid is separated, centrifuging must precipitate 7, and the precipitation of gained 7 warm air drying 4h at 37 ℃ is obtained to Starch rice product.
In the present embodiment, the Starch rice purity of gained is 98.2% (butt), and the protein content in starch is 0.38%(butt), moisture content is 11.5%(butt).Rice protein product butt purity is 86.6%, and the starch content in albumen is 0.49%(butt), in albumen, ash oontent is 1.2%(butt), moisture content is 6.9%(butt).Wherein, protein measuring adopts micro-Kjeldahl (with reference to State Standard of the People's Republic of China GB5009.5-2010, http://down.foodmate.net/standard/sort/3/21712.html), the mensuration of starch is with reference to State Standard of the People's Republic of China GB/T5514-2008(http: //down.foodmate.net/standard/sort/3/17367.htm
l), moisture determination adopts 105 ℃ of constant weight methods (with reference to State Standard of the People's Republic of China GB5009.3-2010, http://down.foodmate.net/standard/sort/3/21710.html), determination of ash is with reference to State Standard of the People's Republic of China GB5009.4-2010(http: //down.foodmate.net/standard/sort/3/21711.html), measurement result all represents with butt.The comparison (experimental example 1) that embodiment 2 different conditions are extracted rice protein
The present embodiment adopts the basic skills in embodiment 1 to produce Starch rice and rice protein, just changes respectively pH and the washing times of hydrochloric acid adjusting in the step 4 of embodiment 1 and step 5, and gained rice protein yield and purity are as shown in table 1.Wherein, rice protein yield (%) calculation formula=protein product quality * (1-protein product moisture content)/(rice raw material * rice raw material crude protein content); Protein quality * 100/ product total mass in rice protein purity (%) calculation formula=product.As seen from Table 1, under each condition, the purity of rice protein all can reach 85%(butt) more than.Rice protein water content is lower than 14%.Consider, take pH as 5, the effect of washing 5 times is best.
Table 1 different condition is extracted the effect comparison of rice protein
| Sequence number | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| PH value | 4.5 | 4.5 | 4.5 | 5 | 5 | 5 | 5.5 | 5.5 | 5.5 |
| Washing times/time | 3 | 4 | 5 | 3 | 4 | 5 | 3 | 4 | 5 |
| Rice protein yield/% | 80.3 | 80.1 | 77.0 | 81.2 | 80.7 | 80.5 | 78.7 | 78.0 | 76.9 |
| Rice protein purity/% | 85.8 | 87.5 | 87.7 | 86.8 | 88.0 | 88.1 | 86.9 | 87.5 | 87.7 |
The comparison of embodiment 3 Starch rice purification process (experimental example 2)
The present embodiment adopts the method in embodiment 1 to produce Starch rice and rice protein, just changes the purification process of Starch rice in the step 6 of embodiment 1, and yield and the purity of Starch rice are as shown in table 2.Wherein, Starch rice yield (%) calculation formula=starch product quality * (1-starch product moisture content)/(rice raw material * rice raw material starch content); Starch quality * 100/ product total mass in Starch rice purity (%) calculation formula=product.As seen from Table 2, adopt the method for Sumizyme MP and ethanol two-step purifying can make the purity of Starch rice increase substantially.Record the protein content of the Starch rice that the method makes lower than 0.5%(butt), water content is lower than 14%.Wherein, take and add Sumizyme MP 2000U/g, alcohol concn as 85% purity of starch obtaining is for the highest.Under this condition, the extraction effect of Starch rice and the comparing result of other bibliographical informations, in Table 3, can find out that the purity of starch that adopts present method to make is significantly improved.
The comparison of the different purification process of table 2 Starch rice and implementation result
Note: in table 2, control group is after alkali lye extracts, not pass through the starch of any method purifying.
The comparison of table 3 starch isolation effect
The comparison of embodiment 4 several drying modes (experimental example 3)
Drying conditions has a certain impact to the functional performance of product, also affects later use and the exploitation of products obtained therefrom.The present embodiment adopts the method in embodiment 1 to produce Starch rice and rice protein, just changes the drying means of rice protein and Starch rice, and its product yield, purity and characteristic are as shown in Table 3 and Table 4.
Protein properties measuring method:
A) dispersiveness: accurately take sample, water temperature is set 50 ℃ adds sample to stir in 10s, in 1000r/min rotating speed, stirs 2min, after layering, the solid substance in the liquid of upper strata is filtered, and dries, and takes its weight (g), measures 3 times and averages.
Dispersed (%)=solid quality/sample of protein total mass * 100;
B) whipability: get certain density protein solution, stir 2min with 1000r/min rotating speed in clarifixator, measure lather volume V(mL), calculation formula: foaminess (%)=(V-100)/100 * 100;
C) emulsifying property: the salad oil (commercial) and the 30mL rice protein solution that accurately pipette 10mL, oily: water weight ratio=1: 3, under 10000r/min, homogenization treatment 1min makes emulsion, accurately pipette 100 these emulsion of μ L, utilize 0.1% SDS solution dilution to 10mL, under 500nm condition, measure its light absorption value A
1, emulsifying activity index=2.303 * 2 * A
1/ (C * B * L), in formula: C-oil phase accounts for mark more, B-protein concn, L-colorimetric pool radius;
D) oil absorbency: get 0.5g sample in 10mL centrifuge tube, add the commercial vegetables oil of 3mL, stir 30s every 5min, after 30min,, in the centrifugal 25min of 1800r/min, the oil not being adsorbed is separated out.Oil absorbency (mL/g)=(3-free oil volume)/0.5.
Starch property measuring method:
A) dispersiveness: method is with the dispersed measuring method of protein, dispersed (%)=solid quality/starch of starch total mass * 100;
B) glue denseness: the method that adopts standard NY147-88;
C) stick with paste transparency: take a certain amount of starch sample, be made into 1% starch milk, get the starch milk of 50mL1% in 100mL beaker, put heating in boiling water bath, stir 30min, the constancy of volume that keeps starch milk, is cooled to 25 ℃.With spectrophotometer, under the wavelength of 650nm, with distilled water, be the transmittance of blank determination starch paste;
D) gelatinization point: the method for recommending according to (AACC66-21) of international cereal science and technological associations (ICC Standard No.162) and association of U.S. cereal chemistry man is measured.
The rice protein purity that several drying modes obtain all reaches 85%(butt) more than, Starch rice purity can reach 95%(butt) more than.Two kinds of product water content are all lower than 14%.The dispersed 19%-24% of rice protein, whipability 4%-5%, emulsifying property 27%-34%, oil absorbency 38%-51%; The dispersed 0.5%-1.5% of Starch rice, glue denseness 4%-6%, transparency 13%-22%, 73 ℃-79 ℃ of gelatinization points, in Table 3 and table 4.Except warm air drying latter two product dispersiveness is slightly poor, all kept preferably the functional performance of himself, successful is better than the product performance of traditional method for extracting separation, is more conducive to the high value added utilization of rice resource.In Table 4 and table 5.
The impact of several drying modes of table 4 on rice protein yield, purity and functional performance
The impact of several drying modes of table 5 on Starch rice yield, purity and functional performance
The comparison (experimental example 4) of the different rice in steep liquid of embodiment 5 concentration
The present embodiment adopts the method in embodiment 1 to produce Starch rice and rice protein, just changes the NaOH strength of solution in embodiment 1 step 2, and its product yield and purity are as shown in table 5.From the result of table 6, can find out, although the purity of rice protein under different N aOH strength of solution is more or less the same, its yield increases with the increase of concentration; Starch rice yield reduces with the increase of NaOH strength of solution, and its purity but increases with the increase of concentration.The factor such as consider Yield and quality and do not waste, we think that the product that adopts 0.4%NaOH solution soaking to obtain is better.Two kinds of product water content are all lower than 14%.Consider yield and the purity of two kinds of products, the NaOH solution soaking effect that the concentration of take is 0.4%～0.5% is as best.
The comparison of the different rice in steep liquid of table 6 concentration
Claims (4)
1. a method for co-producing high-purity Starch rice and rice protein, is characterized in that the following step:
(1) with tap water, clean rice, rice water weight ratio is 1: 2-1: 6, wash 1-3 time;
(2) the NaOH solution that is 0.1%-0.5% by clean rice by concentration is 1 by solid-to-liquid ratio: 1.5-1: 2.5 mix, and soaks and stir 1h-4h under room temperature;
(3) defibrination, making Rice & peanut milk fineness is 60 order-150 orders, sedimentation, separated supernatant liquor and precipitate 1;
(4) hydrochloric acid for step (3) gained supernatant liquor is adjusted to pH to 4.5-5.5, sedimentation, separatedly must precipitate 2, in gained precipitation 2, add amylase or saccharifying enzyme, in 40 ℃-55 ℃, after hydrolysis 10min-30min, sedimentation, separatedly must precipitate 3;
(5) will precipitation 3 by material water weight ratio, being 1:2-1:8 amount adds water and constantly stirs, sedimentation, separatedly must precipitating 4, repeat this step 3-5 time, be neutral precipitation 4 until obtain pH, will precipitate 4 and be dried, and is highly purified rice protein powder;
(6) step (3) gained precipitation 1 use to basic protein enzyme purification, separatedly must precipitate 5, with hydrochloric acid, the pH that precipitates 5 is adjusted to neutrality, then uses ethanol purification, after sedimentation, separation, must precipitate 6;
(7) will precipitate 6 by material water weight ratio, be 1: 2-1: 6 amount adds water, repeatedly wash 2-5 time, sedimentation, separatedly must precipitate 7, gained precipitation 7 is dried, obtain highly purified Starch rice.
2. method according to claim 1, is characterized in that: the dry employing fluidised bed drying of rice protein described in step (5), and drying temperature is 35 ℃-50 ℃, wind speed is 0.2m/s-2m/s, be 0.2h-1.0h time of drying, or adopt warm air drying, and drying temperature is 35 ℃-50 ℃, be 2h-5h time of drying, or employing air stream drying, drying temperature is 80 ℃-110 ℃, wind speed is 10m/s-18m/s, be 5s-10s time of drying, and product water content is reached below 14%.
3. method according to claim 1, it is characterized in that: basic protein enzyme purification described in step (6) is with tap water, the precipitation of gained 1 to be mixed with by weight to the suspension liquid of 20%-60%, with NaOH solution, adjust pH to 7.5-9.5, the addition 1500U/g-2500U/g of Sumizyme MP reacts 0.5h-3h at 35 ℃-45 ℃; What described ethanol purification adopted is that concentration is the ethanolic soln of 80%-90%, is 1: 3-1 by solid-to-liquid ratio: 10 mix, and under room temperature, stir 0.5h-3h.
4. method according to claim 1, is characterized in that: the dry employing warm air drying of Starch rice described in step (7), and drying temperature is 35 ℃-55 ℃, be 2h-5h time of drying, or employing fluidised bed drying, drying temperature is 35 ℃-55 ℃, wind speed is 0.2m/s-2m/s, be 0.2h-1.0h time of drying, or employing air stream drying, drying temperature is 80 ℃-110 ℃, wind speed is 10m/s-18m/s, be 5s-10s time of drying, makes below product water content to 14%.
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