CN105543318B - Production method of high-purity easily-soluble hydrolyzed rice protein - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 104
- 235000009566 rice Nutrition 0.000 title claims abstract description 104
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 59
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 103
- 102000004190 Enzymes Human genes 0.000 claims abstract description 92
- 108090000790 Enzymes Proteins 0.000 claims abstract description 92
- 230000007062 hydrolysis Effects 0.000 claims abstract description 38
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 238000001694 spray drying Methods 0.000 claims description 28
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 23
- 238000006243 chemical reaction Methods 0.000 claims description 19
- 239000011259 mixed solution Substances 0.000 claims description 19
- 238000005406 washing Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 17
- 239000004365 Protease Substances 0.000 claims description 16
- 239000000413 hydrolysate Substances 0.000 claims description 14
- 108091005804 Peptidases Proteins 0.000 claims description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 13
- 108091005658 Basic proteases Proteins 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000003825 pressing Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 102000004142 Trypsin Human genes 0.000 claims description 9
- 108090000631 Trypsin Proteins 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 239000012588 trypsin Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 230000003301 hydrolyzing effect Effects 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 6
- 230000002457 bidirectional effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 74
- 235000018102 proteins Nutrition 0.000 description 50
- 239000003513 alkali Substances 0.000 description 11
- 235000019419 proteases Nutrition 0.000 description 9
- 108010009736 Protein Hydrolysates Proteins 0.000 description 7
- 230000000415 inactivating effect Effects 0.000 description 7
- 239000003531 protein hydrolysate Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000007853 buffer solution Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000000643 oven drying Methods 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
- 108090000526 Papain Proteins 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
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- 235000019834 papain Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
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- 235000021245 dietary protein Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 206010003645 Atopy Diseases 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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Abstract
The invention discloses a production method of high-purity easily-soluble hydrolyzed rice protein, which obtains the high-purity easily-soluble hydrolyzed rice protein by performing bidirectional compound enzyme enzymolysis on rice residues, decoloring and debitterizing, wherein the purity of the rice hydrolyzed protein prepared by the method reaches 94% by determination; the protein of the product has the hydrolysis degree of 75 percent, the solubility of 98 percent and the average molecular weight of 830Da, 85 percent of the protein is concentrated on 790Da, the emulsibility and the foamability of the product are greatly improved, and the protein has good application prospect.
Description
Technical Field
The invention relates to a production method of rice protein, in particular to a production method for obtaining high-purity easily-soluble rice protein by hydrolyzing rice protein with an enzyme method.
Background
The biological value (B.V.) and protein value (P.V.) of rice protein are the first of all in various food proteins, and the protein in rice contains all amino acids required by human body, and has the unique properties of high nutrition, low irritability, mild flavor, no flatulence and the like. Rice is the only grain that can be used for allergy-free tests, and clinical studies in the United states show that less than 1% of the approximately 700 cases of atopy have been allergic to rice protein, and there are few cases in pediatrics where rice protein allergy has been reported. Therefore, the rice protein is internationally recognized high-quality food protein, is particularly suitable for health care products and infant food, and has good prospects in the development of the food market.
The rice residue is the residue of rice after syrup extraction, is a byproduct after the rice sugar production industrial production, and has the protein content of 35-40 percent which is far higher than the protein content of 7-8 percent in the rice. Rice protein in the rice residue is subjected to long-time high-temperature liquefaction and amylase hydrolysis, cross-linking is generated among molecules, protein and reducing sugar are combined through N-sugar peptide bonds, the generated dark color pigment enables the rice residue to be dark yellow in appearance, starch is partially degraded, and the rice protein is wrapped in a limit dextrin form. Therefore, the solubility of the rice protein in the rice residue is greatly reduced, and certain functional properties related to the rice protein are lost, so that the application of the rice protein in food is limited, the rice residue is mainly used as animal feed after being simply treated in China, and the added value of the rice protein is extremely low.
Through retrieval:
CN201110090550.3 discloses a preparation method of high-purity rice protein, which comprises the steps of size mixing, grinding, degreasing, saccharifying enzyme enzymolysis, separating and washing, enzyme deactivation and sterilization and the like.
CN201110081635.5 discloses an extraction method of rice residue protein, which adopts a method of alkali extraction and acid precipitation to treat rice residue.
CN200910043181.5 discloses a method for preparing rice residue protein by using complex enzyme, wherein cellulase and amylase are used for processing rice residue raw materials.
CN200810163917.8 discloses a method for preparing rice protein polypeptide by using rice residue protein, which treats rice residue raw materials in a mode of alkali soaking and combined hydrolysis of alkaline protease and papain.
CN2012100390075 discloses a method for preparing high-purity rice protein from rice dregs.
Studies of Chenjiwang et al (research on enzymatic preparation process and characteristics of rice peptide [ J ]. Proc. agricultural engineering, 2006, 22 (6): 178-.
Zheng 36993.
Many researches show that the preparation of hydrolyzed protein for food by utilizing rice residue hydrolysis is an effective means of vegetable protein. However, the rice residue has complex components and high difficulty in protein extraction, so that the development of the rice protein has the problems of low product yield, low purity, deep color and the like. The rice protein is extracted by an alkaline method, the protein yield is the lowest, the solubility is poor, and the method is no longer suitable for extracting the rice residue protein; how to prepare high-purity easily-soluble hydrolyzed rice protein is a technical problem which troubles the development of the rice protein.
Disclosure of Invention
In order to solve the above problems, the present invention provides a method for producing highly pure and easily soluble hydrolyzed rice protein. The rice residue is used as a raw material, the hydrolyzed rice protein with high solubility and high purity is extracted, the rice hydrolyzed protein for food is industrially produced, the market potential of the rice protein is further developed, the application of the rice protein in the food industry range is expanded, and the rice deep processing diversified utilization is promoted by utilizing the rice residue.
The invention adopts the specific technical scheme that:
1) rice residue pretreatment: preparing the rice residue into a mixed solution with the mass fraction of 15-25%;
2) complex enzyme hydrolysis: adding a complex enzyme preparation into the mixed solution obtained in the step 1), reacting for 2-4h at the temperature of 45-55 ℃ and the pH value of 7.0-8.0, and heating to inactivate enzyme after the reaction is finished.
3) Washing with water: filtering the mixed solution obtained in the step 2), repeatedly washing the material slag with water, and removing the washing liquid by plate-and-frame filter pressing;
4) enzymolysis and hydrolysis: adding compound protease into the material residue washed by water in the step 3) for hydrolysis, wherein the temperature is 50-65 ℃, the pH value is 8.0-9.0, and the hydrolysis lasts for 2-4 h; after the hydrolysis is finished, heating to inactivate enzyme.
5) Decoloring and debitterizing: adding 1-1.5% of activated carbon into the reaction tank after the step 4) according to the weight of the rice residues, stirring and decoloring for 30-50min, heating to 90-100 ℃, cooling to normal temperature after decoloring and debitterizing are finished, and filtering to obtain hydrolysate;
6) spray drying: and (3) drying the hydrolysate obtained in the step 5) by using a spray drying method to obtain a finished product of the hydrolyzed rice protein.
The complex enzyme preparation in the step 2) is a combination of liquefying enzyme, saccharifying enzyme and debranching enzyme.
The addition amount of the complex enzyme preparation is 30-40U/g of liquefying enzyme, 30-40U/g of saccharifying enzyme and 30-40U/g of debranching enzyme, and preferably 40U/g of liquefying enzyme, 30U/g of saccharifying enzyme and 30U/g of debranching enzyme.
The compound protease in the step 4) is a combination of two enzymes of alkaline protease and trypsin.
The addition amount of the composite protease is 350-400U/g, the addition ratio is 2:1, and the preferable addition amount of the composite protease is 350-400U/g, and the addition ratio is 2: 1.
The process conditions of spray drying in the step 6) are as follows: feeding temperature: 40-60 ℃, air inlet temperature: 150 ℃ and 200 ℃, air outlet temperature: spray drying at 60-85 deg.C.
Analysis of product purity and degree of hydrolysis:
protein purity determination of the product of the invention, refer to the patents: publication No. CN 102524515A is a method for preparing high-purity rice protein from rice residue.
The hydrolysis degree of the invention is determined by referring to the influence of the hydrolysis condition and the hydrolysis degree of the rice protease on the synthetic protein [ J ] in the university of China university of agriculture, 2007,26 (4): 565 to 569.
According to the invention, through the optimized use of the complex enzyme preparation, high molecular starch and dextrin in the rice residue are removed, the solubility and the hydrolysis degree of the rice protein are improved, the molecular weight of the rice protein hydrolysate is reduced, the purity and the quality of the rice protein hydrolysate are effectively improved, and the product purity reaches 94% through determination; the protein of the product has the hydrolysis degree of 75 percent, the solubility of 97 percent and the average molecular weight of 880Da, 85 percent is concentrated in 790Da, and the emulsifying property and the foaming property of the product are greatly improved.
Detailed Description
The liquefying enzyme, the saccharifying enzyme, the debranching enzyme, the alkaline protease, the trypsin and the papain used in the invention are all commercial products and have no specificity requirement.
Example 1
1) Rice residue pretreatment: crushing the rice residue, sieving with a 70-mesh sieve, and oven drying. 100kg of rice residue is weighed and put into a buffer solution to prepare a mixed solution with the mass fraction of 15 percent, and the mixed solution is added into a reaction tank. 2) Complex enzyme hydrolysis: adding a complex enzyme preparation into the mixed solution obtained in the step 1), wherein the adding amount of the complex enzyme is 40U/g of liquefying enzyme, 30U/g of saccharifying enzyme and 30U/g of debranching enzyme. Controlling the temperature at 45 ℃, adding alkali liquor with the concentration of 0.3%, adjusting the pH value to 7.0, continuously reacting for 2 hours, raising the temperature to 80 ℃ after finishing reaction, and inactivating the enzyme for 20 min. 3) Washing with water: filtering the mixed liquid obtained in the step 2), repeatedly washing the material slag with water, and removing the washing liquid by plate and frame filter pressing. 4) Enzymolysis and hydrolysis: adding the material residue washed by water in the step 3) into a reaction tank, and adding the compound protease according to the weight of 350U/g rice residue, wherein the adding ratio of the alkaline protease to the trypsin is 2: 1. Adding alkali liquor with the mass fraction of 0.3%, adjusting the pH value to 8.0, uniformly stirring, and hydrolyzing for 4h at the temperature of 55 ℃. After hydrolysis, heating to 80 deg.C, and inactivating enzyme for 20 min. 5) Decoloring and debitterizing: adding 1.0kg of activated carbon into the reaction tank after the step 4), stirring and decoloring for 30min, heating to 90 ℃, cooling to normal temperature after decoloring and debittering are finished, and removing material residues and activated carbon through plate-and-frame filter pressing to obtain hydrolysate. 6) Spray drying: and (3) drying the hydrolysate obtained in the step 5) by using a spray drying method to obtain a finished product of the hydrolyzed rice protein. The process conditions of spray drying are as follows: feeding temperature: 40 ℃, air inlet temperature: 150 ℃, air outlet temperature: spray drying at 60 deg.C.
The purity of the rice protein hydrolysate prepared by the method reaches 94 percent through determination; the protein of the product has the hydrolysis degree of 75 percent, the solubility of 98 percent and the average molecular weight of 830Da, 85 percent is concentrated on 790Da, and the emulsifying property and the foaming property of the product are greatly improved.
Example 2
1) Rice residue pretreatment: crushing the rice residue, sieving with a 70-mesh sieve, and oven drying. 150kg of rice residue is weighed and put into a buffer solution to prepare a mixed solution with the mass fraction of 25 percent, and the mixed solution is added into a reaction tank. 2) Complex enzyme hydrolysis: adding a complex enzyme preparation into the mixed solution obtained in the step 1), wherein the preferable complex enzyme preparation is a complex enzyme combination of a liquefying enzyme, a saccharifying enzyme and a debranching enzyme. The addition amount of the complex enzyme is 30U/g of liquefying enzyme, 40U/g of saccharifying enzyme and 30U/g of debranching enzyme. Controlling the temperature at 55 deg.C, adding 0.5% alkali solution, adjusting pH to 8.0, reacting for 30min, heating to 85 deg.C, and inactivating enzyme for 20 min. 3) Washing with water: filtering the mixed liquid obtained in the step 2), repeatedly washing the material slag with water, and removing the washing liquid by plate and frame filter pressing. 4) Enzymolysis and hydrolysis: adding the material residue washed by water in the step 3) into a reaction tank, and adding a compound protease, an alkaline protease and a trypsin enzyme according to the weight of 400U/g of rice residue, wherein the adding mass ratio is 2: 1. Adding 0.5 wt% alkali solution, adjusting pH to 9.0, stirring, hydrolyzing at 65 deg.C for 90 min. After the hydrolysis is finished, the temperature is raised to 85 ℃, and the enzyme is inactivated for 20 min. 5) Decoloring and debitterizing: adding 1.5kg of activated carbon into the reaction tank after the step 4), stirring and decoloring for 50min, heating to 100 ℃, cooling to normal temperature after decoloring and debittering are finished, and removing material residues and activated carbon through plate-and-frame filter pressing to obtain hydrolysate. 6) Spray drying: and (3) drying the hydrolysate obtained in the step 5) by using a spray drying method to obtain a finished product of the hydrolyzed rice protein. The process conditions of spray drying are as follows: feeding temperature: 60 ℃, air inlet temperature: 200 ℃, air outlet temperature: spray drying at 85 deg.C.
The purity of the rice protein hydrolysate prepared by the method reaches 93 percent through determination; the protein of the product has the hydrolysis degree of 75 percent, the solubility of 96 percent, the average molecular weight of 850Da, 85 percent of which is concentrated in 800Da, and the emulsifying property and the foaming property of the product are greatly improved.
Example 3
1) Rice residue pretreatment: crushing the rice residue, sieving with a 70-mesh sieve, and oven drying. 125kg of rice residue is weighed and put into a buffer solution to prepare a mixed solution with the mass fraction of 20 percent, and the mixed solution is added into a reaction tank. 2) Complex enzyme hydrolysis: adding a complex enzyme preparation into the mixed solution obtained in the step 1), wherein the preferable complex enzyme preparation is a complex enzyme combination of a liquefying enzyme, a saccharifying enzyme and a debranching enzyme. The addition amount of the complex enzyme is 40U/g of liquefying enzyme, 40U/g of saccharifying enzyme and 30U/g of debranching enzyme. Controlling the temperature at 35-40 deg.C, adding 0.4% alkali solution, adjusting pH to 8.0, reacting for 30min, heating to 85 deg.C, and inactivating enzyme for 20 min. 3) Washing with water: filtering the mixed liquid obtained in the step 2), repeatedly washing the material slag with water, and removing the washing liquid by plate and frame filter pressing. 4) Enzymolysis and hydrolysis: adding the material residue washed by water in the step 3) into a reaction tank, and adding the composite protease, the combination of alkaline protease and trypsin according to the weight of 380U/g rice residue, wherein the adding mass ratio is 1: 1. Adding 0.4 wt% of alkali liquor, adjusting pH to 9.0, stirring, hydrolyzing at 50 deg.C for 90 min. After hydrolysis, the temperature is raised to 83 ℃ and enzyme is deactivated for 20 min. 5) Decoloring and debitterizing: adding 1.25kg of activated carbon into the reaction tank after the step 4), stirring and decoloring for 40min, heating to 95 ℃, cooling to normal temperature after decoloring and debittering are finished, and removing material residues and activated carbon through plate-and-frame filter pressing to obtain hydrolysate. 6) Spray drying: and (3) drying the hydrolysate obtained in the step 5) by using a spray drying method to obtain a finished product of the hydrolyzed rice protein. The process conditions of spray drying are as follows: feeding temperature: 50 ℃, air inlet temperature: 175 ℃, air outlet temperature: spray drying was carried out at 72.5 ℃.
The purity of the rice protein hydrolysate prepared by the method reaches 93 percent through determination; the protein of the product has the hydrolysis degree of 70 percent, the solubility of 94 percent and the average molecular weight of 860Da, 85 percent is concentrated in 780Da, and the emulsifying property and the foaming property of the product are greatly improved.
Comparative example 1
1) Rice residue pretreatment: crushing the rice residue, sieving with a 70-mesh sieve, and oven drying. 150kg of rice residue is weighed and put into a buffer solution to prepare a mixed solution with the mass fraction of 25 percent, and the mixed solution is added into a reaction tank. 2) Complex enzyme hydrolysis: adding a complex enzyme preparation into the mixed solution obtained in the step 1), wherein the preferable complex enzyme preparation is a complex enzyme combination of a liquefying enzyme, a saccharifying enzyme and a debranching enzyme. The addition amount of the complex enzyme is 30U/g of liquefying enzyme, 40U/g of saccharifying enzyme and 30U/g of debranching enzyme. Controlling the temperature at 55 deg.C, adding 0.5% alkali solution, adjusting pH to 8.0, reacting for 30min, heating to 85 deg.C, and inactivating enzyme for 20 min. 3) Washing with water: filtering the mixed liquid obtained in the step 2), repeatedly washing the material slag with water, and removing the washing liquid by plate and frame filter pressing. 4) Enzymolysis and hydrolysis: adding the material residue washed by water in the step 3) into a reaction tank, and adding two enzymes of compound protease, alkaline protease and papain in a weight ratio of 2:1 according to the weight of 400U/g rice residue. Adding 0.5 wt% alkali solution, adjusting pH to 9.0, stirring, hydrolyzing at 55 deg.C for 90 min. After the hydrolysis is finished, the temperature is raised to 85 ℃, and the enzyme is inactivated for 20 min. 5) Decoloring and debitterizing: adding 1.5kg of activated carbon into the reaction tank after the step 4), stirring and decoloring for 50min, heating to 100 ℃, cooling to normal temperature after decoloring and debittering are finished, and removing material residues and activated carbon through plate-and-frame filter pressing to obtain hydrolysate. 6) Spray drying: and (3) drying the hydrolysate obtained in the step 5) by using a spray drying method to obtain a finished product of the hydrolyzed rice protein. The process conditions of spray drying are as follows: feeding temperature: 60 ℃, air inlet temperature: 200 ℃, air outlet temperature: spray drying at 85 deg.C.
The purity of the rice protein hydrolysate prepared by the method reaches 88 percent through determination; the hydrolysis degree of the protein of the product reaches 62 percent, the solubility reaches 89 percent, the average molecular weight is 1100Da, and 85 percent is concentrated in 1020 Da.
Comparative example 2
1) Rice residue pretreatment: crushing the rice residue, sieving with a 70-mesh sieve, and oven drying. 100kg of rice residue is weighed and put into buffer solution to prepare mixed solution with the mass fraction of 15-25% and then added into a reaction tank. 2) Enzymolysis and hydrolysis: mixing the solution, adding alkaline protease, alkaline protease and trypsin according to the proportion of 1% of the weight of the rice residue, wherein the adding proportion is 2: 1. Adding 0.3 wt% of alkali solution, adjusting pH to 8.0, stirring, hydrolyzing at 45 deg.C for 90 min. After hydrolysis, heating to 80 deg.C, and inactivating enzyme for 20 min. After hydrolysis, heating to 80 deg.C, and inactivating enzyme for 20 min. 3) Decoloring and debitterizing: adding 1.0kg of activated carbon into the reaction tank after the step 2), stirring and decoloring for 30min, heating to 90 ℃, cooling to normal temperature after decoloring and debittering are finished, and removing material residues and activated carbon through plate-and-frame filter pressing to obtain hydrolysate. 4) Spray drying: drying the hydrolysate obtained in the step 3) by using a spray drying method to obtain a finished product of the hydrolyzed rice protein. The process conditions of spray drying are as follows: feeding temperature: 40 ℃, air inlet temperature: 150 ℃, air outlet temperature: spray drying at 60 deg.C.
The purity of the rice protein hydrolysate prepared by the method is 72 percent by determination; the protein product has hydrolysis degree of 58%, solubility of 78%, average molecular weight of 1500Da, and 85% concentration of 1380 Da.
Claims (4)
1. A production method of high-purity easily-soluble hydrolyzed rice protein is characterized by comprising the following steps:
1) rice residue pretreatment: preparing the rice residue into a mixed solution with the mass fraction of 15-25%;
2) complex enzyme hydrolysis: adding a complex enzyme preparation into the mixed solution obtained in the step 1), continuously reacting for 2-4h at the temperature of 45-55 ℃ and the pH value of 7.0-8.0, and heating to inactivate enzyme after the reaction is finished;
3) washing with water: filtering the mixed solution obtained in the step 2), repeatedly washing the material slag with water, and removing the washing liquid by plate-and-frame filter pressing;
4) enzymolysis and hydrolysis: adding compound protease into the material residue washed by water in the step 3) according to the weight of the rice residue, hydrolyzing at the temperature of 50-65 ℃ and the pH value of 8.0-9.0 for 2-4 h; after hydrolysis, heating to inactivate enzyme;
5) decoloring and debitterizing: adding 1-1.5% of activated carbon into the reaction tank after the step 4) according to the weight of the rice residues, stirring and decoloring for 30-50min, heating to 90-100 ℃, cooling to normal temperature after decoloring and debitterizing are finished, and filtering to obtain hydrolysate;
6) spray drying: drying the hydrolysate obtained in the step 5) by using a spray drying method to obtain a finished hydrolyzed rice protein product;
the complex enzyme preparation in the step 2) is a combination of liquefying enzyme, saccharifying enzyme and debranching enzyme, and the addition amount of the complex enzyme preparation is 30-40U/g of liquefying enzyme, 30-40U/g of saccharifying enzyme and 30-40U/g of debranching enzyme;
the compound protease in the step 4) is a combination of two enzymes of alkaline protease and trypsin;
the addition amount of the compound protease is 350-400U/g rice residue, and the addition ratio of the alkaline protease to the trypsin is 2: 1.
2. The method according to claim 1, characterized in that the complex enzyme is added in an amount of 40U/g of liquefying enzyme, 30U/g of saccharifying enzyme and 30U/g of debranching enzyme.
3. The method according to claim 1, wherein the compound protease is added in an amount of 350U/g of rice residue, and the ratio of the alkaline protease to the trypsin is 2: 1.
4. The method according to claim 1, characterized in that the process conditions of spray drying in step 6) are: feeding temperature: 40-60 ℃, air inlet temperature: 150 ℃ and 200 ℃, air outlet temperature: spray drying at 60-85 deg.C.
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| CN106561971A (en) * | 2016-11-07 | 2017-04-19 | 南昌大学 | Rice protein peptide and preparation method thereof |
| CN109468356B (en) * | 2018-11-22 | 2021-03-26 | 湖南汇升生物科技有限公司 | Preparation method of rice protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101530153A (en) * | 2009-04-22 | 2009-09-16 | 湖南农业大学 | Method by adopting complex enzyme to prepare rice residue protein |
| CN101695334A (en) * | 2009-09-09 | 2010-04-21 | 万福生科(湖南)农业开发股份有限公司 | Method for extracting rice protein by using rice |
| CN103229887A (en) * | 2013-04-25 | 2013-08-07 | 合肥锦泰糖业有限公司 | Method for preparing rice protein by utilizing bio-enzyme |
| CN103918869A (en) * | 2014-04-24 | 2014-07-16 | 盘锦和田食品有限公司 | High-purity rice protein peptide and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101530153A (en) * | 2009-04-22 | 2009-09-16 | 湖南农业大学 | Method by adopting complex enzyme to prepare rice residue protein |
| CN101695334A (en) * | 2009-09-09 | 2010-04-21 | 万福生科(湖南)农业开发股份有限公司 | Method for extracting rice protein by using rice |
| CN103229887A (en) * | 2013-04-25 | 2013-08-07 | 合肥锦泰糖业有限公司 | Method for preparing rice protein by utilizing bio-enzyme |
| CN103918869A (en) * | 2014-04-24 | 2014-07-16 | 盘锦和田食品有限公司 | High-purity rice protein peptide and preparation method thereof |
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