CN103555795B - A kind of method of co-producing high-purity Starch rice and rice protein - Google Patents
A kind of method of co-producing high-purity Starch rice and rice protein Download PDFInfo
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Abstract
The invention belongs to rice deep process technology field, be specifically related to a kind of method of co-producing high-purity Starch rice and rice protein.The invention is characterized in, take rice as raw material, after washing rice, immersion, defibrination, separation, adjust the pH of supernatant liquor, enzymolysis, washing and settlement separate after, drying obtains highly purified rice protein product; Or by precipitation wherein through basic protein enzyme purification, adjust pH, ethanol purification, washing, settlement separate and drying and other steps after obtain highly purified Starch rice product.The present invention can simultaneously coproduction Starch rice and rice protein two kinds of products, effectively can improve purity and the yield of product.Products obtained therefrom of the present invention can be used as the raw material of food deep processing.
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 relative to advanced developed country, the deep processing of the rice of China is relatively late, 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, and from rice, extraction and isolation Starch rice and rice protein are conducive to rice deep processing and comprehensive utilization.
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, more flavour substances can be adsorbed and there is the mouthfeel of lubricious exquisiteness, Starch rice color and luster is white, itself is not containing local flavor, there is property easy to digest and completely without supersensitivity, except can be used as the raw materials for production of the dressing of candy or tablet, foodstuff additive, various β-amylose, be also widely used in infant food, special food and medicine and can be used as consumption label.
In corn protein, the value of rice protein is mainly reflected in its hypoallergenic, non-pigment interference, has soft taste and high nutritive value.The amino acid Compositional balance of rice protein is reasonable, and aminoacids content is high, be acknowledged as the food protein of high-quality, its biological value (BV) and protein value (PV) all the highest in corn protein, nutritive value can compare favourably with egg, cow's milk, beef.In addition, rice protein is opposing immunogenic peptide, 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 the content that can reduce serum cholesterol.
In industrial application, there is many advantages just because of Starch rice and rice protein, world market 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%) increasing.But no matter be Starch rice or rice protein, in the product taking it as batching, the functional performances such as retentiveness, oil absorbency and whipability are often more important than nutritive values such as amino acid compositions, the performance Chang Shouqi impurities affect of functional performance.Because the starch in rice and protein bound are tight, not easily separated, the separating and extracting method of Starch rice and rice protein selects the functional performance just directly having influence on product.At present, the separating and extracting method of Starch rice and rice protein mainly alkaline process or enzyme process.Enzyme process one is hydrolyzed by rice protein by proteolytic enzyme, finally obtains peptide and starch, and rice protein therefore may be made to lose macromolecular functional performance, loses albumen hypoallergenic advantage originally; The oligose that another kind of starch enzyme process obtains and protein, lay particular emphasis on the utilization of β-amylose, employ higher temperature in the course of processing, and rice protein sex change is relatively more serious, and purity of protein is difficult to improve further.Enzyme process reaction conditions is gentle, security is high, nutrition does not substantially go to pot, but can not obtain Starch rice and rice protein simultaneously, and also exists that products obtained therefrom purity is not high, high in cost of production shortcoming.Starch in rice is only included in the network structure of protein, and closely, common water cannot destroy this bonding force to bonding force therebetween.But in rice protein the gluten of content more than 80% can stretch in alkali lye dissolve and and starch separation, settlement separate rear upper liquid is the soak solution being dissolved with caustic solubility albumen (gluten), and lower sediment main component is starch.Therefore alkaline process can effectively isolate Starch rice and rice protein, and the purity of Starch rice and rice protein wants high compared with enzyme process.
Application number is that CN03134973.0 document discloses a kind of method extracting rice protein from rice, technique comprises the cleaning of rice and immersion, desanding, defibrination, concentrated, dried rice albumen, and it also comprises the Rice & peanut milk after to defibrination and carries out fine grinding and adopt disc separator stage trapping and the ferment treatment (comprising amylase, cellulase and lipase) to protein slurry; Application number CN03134972.2 document discloses a kind of subtraction and extracts the method for rice protein, its step comprise the cleaning of rice, dipping by lye, defibrination, stirring extracting and developing, acid heavy, be separated, dry, 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 extraction and isolation starch after being separated, and to the development and utilization scheme imperfection of raw material, does not make full use of raw material yet.
Application number is that CN200410039303.0 document discloses a kind of processing method taking rice as raw material and extract rice protein and Starch rice, specifically comprise immersions, defibrination, lixiviate, separation, acid heavy, wash, 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.
Document " separation and Extraction of high-purity rice protein and starch " (food and machinery, 2004,20(6): 18-21) report employing alkaline process by rice protein and starch separation, its suitableeest extraction conditions is with NaOH solution concentration 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, to crack rice, old rice, long-grained nonglutinous rice, polished rice or glutinous rice is raw material, through pulverizing, micronizing, enzyme digestion reaction, centrifugation, after precipitation washing, drying is Starch rice, protein residue amount < 0.4%, supernatant liquor heats the enzyme that goes out, and concentrated, spraying dry obtains rice protein.This method is simple to operate, can obtain the protein product that nutritive value is higher, and 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 produces rice starch and rice protein polypeptide powder, rice meal is broken into rice meal, through soaking, stirring, temperature regulating and pH, combinative enzyme hydrolysis, after centrifugation, white precipitate is added water stirring, centrifugation, dry to obtain rice starch, supernatant liquor and lark part are through concentrated, homogeneous, dry rice protein polypeptide powder.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 make macromolecular proteolysis become polypeptide, can not obtain complete rice protein.
Application number is the technique that CN201010030190.3 document discloses that a kind of sticky rice flour produces glutinous rice starch and glutinous rice albumen, sticky rice flour is sieved, dipping by lye, centrifugation make material be divided into protein liquid and starch slurry, starch slurry is washed, dry, pulverize, sieve to obtain glutinous rice starch, protein liquid adjusted pH, centrifugal, washing, dry glutinous rice albumen.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, main containing amylopectin in glutinous rice, with the combination of protein loosely, separation is easier to.And the stickiness of glutinous rice is large, its product application scope and general rice starch and rice protein product different.
Rice protein more than 80% is alkali-soluble gluten, and diluted alkaline can to make in rice starch and protein structure closely become loose, thus makes the protein stripping in rice starch granule and separated.Document " Starch rice physicochemical characteristic, molecular structure and correlation research thereof " (Wuhan: Hua Zhong Agriculture University's Master's thesis, 2006) research of extracting starch by diluted alkaline method from different varieties rice is reported, obtaining purity is 79.39%-97.87% (butt), the minimum starch reaching 0.40% (butt) of protein content.Document " preparation of mechanical force activating quaternary ammonium cationic starch flocculating agent and characteristic research " (Wuhan: Hua Zhong Agriculture University's Master's thesis, 2008) apply alkaline process and extract starch from glutinous rice, polished rice and long-grained nonglutinous rice extract, its purity does not reach 98.08%, 96.03% and 95.76% with butt score.
Document " Starch rice extraction process is on the impact of starch product cadmium content " (Chinese grain and oil journal, 2013,28(4): 83-87) compare alkaline process, enzyme process and surfactant method 3 kinds of starch isolation techniques to the impact of starch product cadmium content, obtaining optimum Starch rice extracting factor 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 extracted at the process conditions is 97.02%, and extraction yield is 75.12%.Although the method can obtain the higher Starch rice of purity, 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 take rice as raw material, on existing rice starch, rice gluten development basis, develop the co-producing high-purity Starch rice and rice protein technology that make new advances, farthest solve prior art problem.Utilize the method on the basis ensureing high product purities, 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 can be obtained simultaneously.
Consider that prior art exists into product cycle long, the deficiency such as cost is high, product purity is low, especially in same technique, be difficult to rice protein and the Starch rice of obtained 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, obtain high purity Starch rice and high-purity rice protein in same treatment process simultaneously, after separation rice protein and Starch rice, carry out purifying, therefore more openly method is high for the purity of products obtained therefrom of the present invention.The present invention is directly by grain of rice dipping by lye, and extraction yield is high, reduces the high energy consumption that Raw Materials Rice first pulverizes rear immersion; Simultaneously because drying means is different, be more conducive to the performance of the functional performances such as the solvability of guarantee product, whipability and emulsifying property.
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) clean rice with tap water, rice water weight ratio is 1: 2-1: 6, washes 1-3 time;
(2) by clean rice concentration be 0.1%-0.5% NaOH solution by solid-to-liquid ratio be 1: 1.5-1: 2.5 mixing, soak under room temperature and stir 1h-4h;
(3) use colloidal mill defibrination, make Rice & peanut milk fineness be 60 order-150 orders, sedimentation, be separated to obtain supernatant liquor and precipitation 1;
(4) by step (3) gained supernatant liquor with hydrochloric acid adjust pH to 4.5-5.5, sedimentation, be separated to obtain precipitation 2, to gained precipitation 2 in add amylase or saccharifying enzyme, in 40 DEG C-55 DEG C, hydrolysis 10min-30min after, sedimentation, be separated to obtain precipitation 3;
(5) precipitation 3 added water by the amount that material water weight ratio is 1: 2-1: 8 and constantly stirs, sedimentation, being separated and obtaining precipitation 4, repeating this step 3-5 time, until obtaining pH is neutral precipitation 4, by precipitation 4 drying, be highly purified rice protein powder;
(6) step (3) gained precipitation 1 is used basic protein enzyme purification, be separated and obtain precipitation 5, with hydrochloric acid, the pH of precipitation 5 is adjusted to neutrality, then uses ethanol purification, after sedimentation, separation, must 6 be precipitated;
(7) by precipitation 6 by material water weight ratio be 1: 2-1: 6 amount add tap water, repeatedly wash 2-5 time, sedimentation, be separated to obtain precipitation 7, by gained precipitation 7 dryings, obtain highly purified Starch rice;
Wherein:
Basic protein enzyme purification described in above step is the suspension liquid with tap water, the precipitation 1 of gained being mixed with by weight 20%-60% concentration, the pH to 7.5-9.5 of suspension liquid is adjusted by NaOH solution, the addition 1500U/g-2500U/g of Sumizyme MP, reacts 0.5h-3h at 35 DEG C-45 DEG C; What described ethanol purification adopted is concentration be 80%-90% concentration ethanolic soln, be 1: 3-1: 10 mixing by solid-to-liquid ratio, in stirred at ambient temperature 0.5h-3h.
As one of characteristic of the present invention, the present invention has also studied the drying conditions and mode of preparing the said products in great detail, specifically:
The drying of rice protein adopts fluidised bed drying: drying temperature is 35 DEG C-50 DEG C, and wind speed is 0.2m/s-2m/s, and time of drying is 0.2h-1.0h; Or employing warm air drying: drying temperature is 35 DEG C-50 DEG C, and time of drying is 2h-5h; Or employing air stream drying: drying temperature is 80 DEG C-110 DEG C, and wind speed is 10m/s-18m/s, and time of drying is 5s-10s, makes product water content reach less than 14%.
The drying of Starch rice adopts warm air drying: drying temperature is 35 DEG C-55 DEG C, and time of drying is 2h-5h; Or employing fluidised bed drying: drying temperature is 35 DEG C-55 DEG C, and wind speed is 0.2m/s-2m/s, and time of drying is 0.2h-1.0h; Or employing air stream drying: drying temperature is 80 DEG C-110 DEG C, and wind speed is 10m/s-18m/s, and time of drying is 5s-10s, below the water content to 14% making 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 obtains 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 obtains, 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.Compare with traditional alkaline process, mostly original technology is rice dry ground to become rice meal, after dipping by lye, initial gross separation goes out containing more polymictic albumen and starch, the present invention directly adopts rice to be raw material, wet-milling is carried out after dipping by lye, wet-milling is higher than dry grinding fineness, the combination of starch and albumen can better be destroyed, extraction yield is high, reduce the destruction to nutrition, and the settlement separate rear supernatant liquor containing albumen and the precipitation containing starch are further purified, supernatant liquid is made its sedimentation by regulating pH to the iso-electric point of albumen, re-use amylase or Glucoamylase hydrolysis and fall residue and protein binding starch closely, starch remaining in deproteination, improve rice protein purity, lower sediment uses the further enzymolysis of Sumizyme MP to fall the caustic solubility gluten of non-Ex-all in starch, recycling dissolve with ethanol protein,alcohol-soluble, thus ensures the high purity of Starch rice.In addition, the water-washing step of increase effectively can remove remaining small molecules inorganic salts, and this is also favourable to raising product purity.
(2) the present invention obtains highly purified Starch rice and rice protein two kinds of products in same technical process simultaneously.Compare with existing single Extraction Processes, mostly what enzyme process obtained be Starch rice and large mpd polypeptide or rice protein and β-amylose, production cost is high, and the present invention can obtain rice protein and Starch rice simultaneously, and enzyme dosage is few, and cost is lower.
(3) present invention process is simple, efficiency is high.Mostly common methods is to need to consume a large amount of alkali lye (solid-to-liquid ratio 1: 6-1: 10), reaction times longer (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 adopts Sumizyme MP to remove the caustic solubility gluten that in rice protein, content is the highest targetedly, 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 description 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 is illustrated
Step 1: get 250 kilograms of rice, cleans 3 times with 750 kilograms of tap water by rice;
Step 2: by clean rice concentration be 0.4% NaOH solution by solid-to-liquid ratio 1: 2 mix, 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, is separated by conventional rotary filter press method, will centrifugally filter out supernatant liquor and precipitate 1 to deposit respectively;
Step 4: the supernatant liquor salt acid for adjusting pH to 4.8 that upper step is obtained, employing video disc is separated, must 2 be precipitated after heavy phase centrifuging (for ordinary method), add 625 kilograms of tap water, at 55 DEG C, add 1kg commodity starch enzyme (α-Amylase, Aladdin, BR, 5000U/g) be hydrolyzed 25min, be separated with wet cyclone (for conventional equipment), heavy phase centrifuging must precipitate 3;
Step 5: upper step gained precipitation 3 is added water by the amount of material water weight ratio 1: 3 and constantly stirs, be separated with conventional wet cyclone, centrifuging again, must 4 be precipitated, so repeatedly pH is made to be neutral to being precipitated 4(3 times), by precipitation 4 in 50 DEG C, dry 0.5h in the fluidized-bed of wind speed 0.3m/s, obtain rice protein product;
Step 6: the precipitation 1 of step 3 gained is added the suspension liquid that tap water is made into 20%, the pH to 8.5 of suspension liquid is regulated with the hydrochloric acid of 0.1mol/L, add Sumizyme MP (the good and bio tech ltd's product in Shanghai, BR, 200U/mg), enzyme concentration 2000U/g, 2h is reacted at 40 DEG C, must 5 be precipitated after filtration, add water 150 kg of water, regulate pH to neutral precipitation 5 with the hydrochloric acid of 0.1mol/L, then by precipitation 5 and concentration be 85% ethanolic soln be to mix at 1: 3 by solid-to-liquid ratio, after stirred at ambient temperature 2h, centrifuging must precipitate 6;
Step 7: precipitation 6 is added tap water by the amount that material water weight ratio is 1: 3, and repeatedly wash 3 times, rotary filter press, centrifuging must precipitate 7, and the precipitation 7 of gained warm air drying 4h at 37 DEG C is obtained 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 dry basis 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 National 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 National 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 DEG C of constant weight methods (with reference to National 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 National 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.Embodiment 2 different condition extracts the comparison (test example 1) of rice protein
The present embodiment adopts the basic skills in embodiment 1 to produce Starch rice and rice protein, just changes pH and washing times that in the step 4 of embodiment 1 and step 5, hydrochloric acid regulates respectively, gained rice protein yield and purity 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, be 5 with pH, wash the effect of 5 times for the best.
Table 1 different condition extracts the effectiveness 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 (test example 2) of embodiment 3 Starch rice purification process
The present embodiment adopts the method in embodiment 1 to produce Starch rice and rice protein, and just change the purification process of Starch rice in the step 6 of embodiment 1, 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 that the purity of Starch rice can be made to increase substantially.Record the protein content of the Starch rice that the method obtains lower than 0.5%(butt), water content is lower than 14%.Wherein, to add Sumizyme MP 2000U/g, alcohol concn is 85% purity of starch obtained for the highest.Under this condition, the comparing result of the extraction effect of Starch rice and other bibliographical informations, in table 3, can be found out and adopt the obtained purity of starch of present method significantly to be improved.
The different purification process of table 2 Starch rice compares with implementation result
Note: in table 2, control group is not through the starch of any method purifying after alkali lye extracts.
Table 3 starch isolation effectiveness comparison
The comparison (test example 3) of several drying mode of embodiment 4
The functional performance of drying conditions to product has a certain impact, and 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, and just change the drying means of rice protein and Starch rice, its product yield, purity and characteristic are as shown in Table 3 and Table 4.
Protein properties measuring method:
A) dispersed: accurately take sample, water temperature sets 50 DEG C, in 10s, add sample stir, stir 2min in 1000r/min rotating speed, after layering, the solid substance in upper liquid is filtered, dry, take its weight (g), measure and average for 3 times.
Protein dispersibility (%)=solid quality/sample total mass × 100;
B) whipability: get certain density protein solution, stirs 2min with 1000r/min rotating speed in clarifixator, measures 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, i.e. oil: water weight ratio=1: 3, under 10000r/min, homogenization treatment 1min obtains emulsion, accurately pipette 100 these emulsion of μ L, utilize the SDS solution dilution of 0.1% 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, adds the commercial vegetables oil of 3mL, in the centrifugal 25min of 1800r/min after 5min stirs 30s, 30min, is not separated out by the oil adsorbed.Oil absorbency (mL/g)=(3-free oil volume)/0.5.
Starch property measuring method:
A) dispersed: method with protein dispersibility measuring method, starch dispersion (%)=solid quality/starch total mass × 100;
B) gel consistence: the method adopting standard NY147-88;
C) stick with paste transparency: take a certain amount of starch sample, be made into the starch milk of 1%, the starch milk getting 50mL1%, in 100mL beaker, is put heating in boiling water bath, is stirred 30min, keep the constancy of volume of starch milk, be cooled to 25 DEG C.With spectrophotometer under the wavelength of 650nm, be the transmittance of blank determination starch paste with distilled water;
D) gelatinization point: the method for recommending according to (AACC66-21) of international cereal science and technological associations (ICCStandardNo.162) and US corn chemist association measures.
The rice protein purity that several drying mode obtains 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, gel consistence 4%-6%, transparency 13%-22%, gelatinization point 73 DEG C-79 DEG C, in table 3 and table 4.Except warm air drying latter two product dispersiveness is slightly poor, maintain the functional performance of himself all preferably, successful is better than the product performance that traditional method for extracting is separated, and is more conducive to the high value added utilization of rice resource.In table 4 and table 5.
Several drying mode of table 4 is on the impact of rice protein yield, purity and functional performance
Several drying mode of table 5 is on the impact of Starch rice yield, purity and functional performance
The comparison (test example 4) of embodiment 5 different rice in steep liquid concentration
The present embodiment adopts the method in embodiment 1 to produce Starch rice and rice protein, just changes the NaOH solution concentration in embodiment 1 step 2, its product yield and purity as shown in table 5.As can be seen from the result of table 6, 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 solution concentration, 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 adopting 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 being 0.4% ~ 0.5% with concentration soaks effect for the best.
The comparison of table 6 different rice in steep liquid concentration
Claims (1)
1. a method for co-producing high-purity Starch rice and rice protein, is characterized in that the following step:
(1) clean rice with tap water, rice water weight ratio is 1:2-1:6, washes 1-3 time;
(2) by clean rice concentration be 0.1%-0.5% NaOH solution by solid-to-liquid ratio be 1:1.5-1:2.5 mixing, soak under room temperature and stir 1h-4h;
(3) defibrination, makes Rice & peanut milk fineness be 60 order-150 orders, sedimentation, be separated to obtain supernatant liquor and precipitation 1;
(4) by step (3) gained supernatant liquor with hydrochloric acid adjust pH to 4.5-5.5, sedimentation, be separated to obtain precipitation 2, to gained precipitation 2 in add amylase or saccharifying enzyme, in 40 DEG C-55 DEG C, hydrolysis 10min-30min after, sedimentation, be separated to obtain precipitation 3;
(5) be that the amount of 1:2-1:8 adds water and constantly stirs by precipitation 3 by material water weight ratio, sedimentation, be separated and obtain precipitation 4, repeat this step 3-5 time, until obtaining pH is neutral precipitation 4, by precipitation 4 drying, be highly purified rice protein powder;
(6) step (3) gained precipitation 1 is used basic protein enzyme purification, be separated and obtain precipitation 5, with hydrochloric acid, the pH of precipitation 5 is adjusted to neutrality, then uses ethanol purification, after sedimentation, separation, must 6 be precipitated;
(7) be that the amount of 1:2-1:6 adds water by precipitation 6 by material water weight ratio, repeatedly wash 2-5 time, sedimentation, be separated and obtain precipitation 7, by gained precipitation 7 dryings, obtain highly purified Starch rice;
Wherein:
The drying of rice protein described in step (5) adopts fluidised bed drying, drying temperature is 35 DEG C-50 DEG C, and wind speed is 0.2m/s-2m/s, and time of drying is 0.2h-1.0h, or employing warm air drying, drying temperature is 35 DEG C-50 DEG C, and time of drying is 2h-5h, or adopts air stream drying, drying temperature is 80 DEG C-110 DEG C, wind speed is 10m/s-18m/s, and time of drying is 5s-10s, makes product water content reach less than 14%;
Basic protein enzyme purification described in step (6) is the suspension liquid with tap water, the precipitation 1 of gained being mixed with by weight 20%-60%, pH to 7.5-9.5 is adjusted by NaOH solution, the addition 1500U/g-2500U/g of Sumizyme MP, reacts 0.5h-3h at 35 DEG C-45 DEG C; What described ethanol purification adopted is concentration is the ethanolic soln of 80%-90%, is 1:3-1:10 mixing, in stirred at ambient temperature 0.5h-3h by solid-to-liquid ratio;
The drying of Starch rice described in step (7) adopts warm air drying, drying temperature is 35 DEG C-55 DEG C, and time of drying is 2h-5h, or adopts fluidised bed drying, drying temperature is 35 DEG C-55 DEG C, wind speed is 0.2m/s-2m/s, and time of drying is 0.2h-1.0h, or adopts air stream drying, drying temperature is 80 DEG C-110 DEG C, wind speed is 10m/s-18m/s, and time of drying is 5s-10s, makes below product water content to 14%.
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| CN103931867B (en) * | 2014-05-08 | 2015-10-21 | 无锡群硕谷唐生物科技有限公司 | A kind of method of coproduction rice starch and rice protein |
| CN103947822B (en) * | 2014-05-08 | 2015-11-04 | 无锡群硕谷唐生物科技有限公司 | A kind of CL rice protein liquid and preparation method thereof and its purposes |
| CN105348395B (en) * | 2015-12-04 | 2017-10-17 | 益阳市佑林米业有限公司 | A kind of method and extraction element that starch is extracted using cracking rice |
| EP3634155A4 (en) * | 2017-05-12 | 2021-02-17 | Axiom Foods Inc. | Rice products and systems and methods for making thereof |
| CN107410667B (en) * | 2017-07-19 | 2021-01-12 | 山东禹王生态食业有限公司 | Processing method of soybean protein isolate with low starch content or without starch |
| CN110386959B (en) * | 2019-08-22 | 2022-07-26 | 合肥工业大学 | Method for extracting and separating rice protein |
| CN110731409A (en) * | 2019-10-09 | 2020-01-31 | 安徽金太阳食品有限公司 | method for processing high protein rice flour with broken rice |
| CN112790271A (en) * | 2020-12-24 | 2021-05-14 | 吉林中粮生化有限公司 | Method for extracting pea protein isolate and pea starch by micron method |
| CN113481259B (en) * | 2021-07-13 | 2023-06-13 | 山东省科学院菏泽分院 | Method for extracting starch syrup and rice protein isolate by using broken rice |
| CN113698500B (en) * | 2021-09-06 | 2022-07-15 | 江南大学 | Method for extracting edible rice starch and rice protein from pesticide residue super-standard broken rice |
| CN114027387A (en) * | 2021-11-24 | 2022-02-11 | 洛阳蓝斯利科技有限公司 | Preparation method of high-content liquorice protein |
| CN114128834B (en) * | 2021-12-03 | 2023-07-28 | 江南大学 | Method for simultaneously preparing high-protein snow rice cake and low-protein snow rice cake |
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