CN108902437A - The method and food emulsifying agent of the glutelin -1 of high emulsibility are extracted from the oil palm dregs of rice - Google Patents
The method and food emulsifying agent of the glutelin -1 of high emulsibility are extracted from the oil palm dregs of rice Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses the methods and food emulsifying agent of the glutelin -1 that high emulsibility is extracted from the oil palm dregs of rice, are related to agricultural product and adopt post-processing technical field；Purpose is for oil palm dregs of rice resource, and therefrom exploitation can be applied to the naturally occurring emulsifying agent in food industry, and specific method is：Using the oil palm dregs of rice as raw material, glutelin -1 is extracted after removing albumin and globulin therein, pass through gel chromatography again by ultrafiltration purification of dialysing to separate the glutelin -1 extracted, obtains -1 third component of oil palm dregs of rice glutelin of high emulsifying activity and high emulsion stability；The group is divided into milky slightly brown powder, quality is soft, emulsification is much higher than the emulsibility and emulsion stability of soybean protein isolate and Sodium Caseinate, due to from a wealth of sources, lower production costs, it can be used as the substitute of Sodium Caseinate or effectively supplement, be applied in the food such as vegetable protein beverage, milk beverage, acid drink, ice cream.
Description
Technical field
The present invention relates to agricultural product to adopt post-processing technical field, and in particular to a kind of that high emulsibility is extracted from the oil palm dregs of rice
The method of glutelin -1 and the wholefood emulsifier prepared with this method.
Background technique
Food emulsifying agent, which refers to, can make each component in food heterogeneous system（Especially complementary compatible component）Mutually fusion,
Stable, uniform form is formed, internal structure is improved, simplifies and controls process, improve a kind of food additive of food quality
Add agent.Studies have shown that most emulsifiers are double property molecules with surface-active, both existed in their molecular structure
Hydrophobic lipophilic group, and there are hydrophilic group, oil immiscible in emulsion can be made mutually mutually to merge with water phase, formed uniform
Stable state.In the food industry, food emulsifying agent also has the effects that dispersion, shortening, stabilization, foaming or defoaming.Emulsification
The emulsifiability of agent both with its hydrophilic lipophilic balance（HLB）, molecular structure, the type of contained hydrophilic group/lipophilic group, opposite point
Protonatomic mass is related, and is influenced by the factors such as material composition in substance system, pH, temperature are emulsified.Studies have shown that lipophilic group
The emulsifying effectiveness of emulsifier when close with object structure is emulsified is preferable；The emulsifying effectiveness of the biggish emulsifier of relative molecular mass
It is better than the lesser emulsifier of relative molecular weight；It is allowed to when emulsifier can make to be emulsified interior phase particle in object with like charges
When mutually exclusive, preferable emulsifying effectiveness can produce；Meanwhile to same emulsion, the effect of compound emulsifying agent is often better than
The emulsifying effectiveness of single emulsifier.
Common emulsifier mainly has sucrose fatty ester, single glyceric acid aliphatic ester, sorbierite in food industry at present
Liver fatty acid ester（Span class）, polyoxyethylene sorbitol glycosides aliphatic ester（Tweens）There is excellent cream Deng, these emulsifiers
Change performance, is widely used in the food such as cream, ice cream, chocolate, bread, biscuit, raw wet Flour product.However, these
Emulsifier is mostly synthetic, has certain toxicity, countries in the world are used for the limitation and rule that measurer has comparison stringent
It is fixed.Currently, due to possess usage amount safe and non-toxic, in food there is no limit the advantages that, the exploitation of wholefood emulsifier
It is had received widespread attention with utilizing.Wholefood emulsifier refer to from food extract preparation have emulsibility or stable emulsifying
The substance of property, including lipid（Such as soybean lecithin, polyglycerol ester）, polysaccharide（Xanthan gum, glucan etc.）, protein etc..Its
In, the development and utilization from the wholefood emulsifier of food protein is particularly subject to food protein and related industry（Such as
Milk beverage, phytoprotein beverage industry etc.）Special attention.Protein belongs to double property molecules, there is surface-active, thus many
It is the potentiality of wholefood emulsifier that native protein, which has exploitation,.Another big advantage of protein-type food products emulsifier is albumen
Matter is strengthened, this advantage makes it be quite suitable for the cream as products such as vegetable protein beverage, milk beverage, meat, meat emulsion products
Agent.In recent years, vegetable protein beverage industry development is swift and violent, and the output value of Chinese vegetable protein beverage in 2016 is about 600,000,000,000
Member is increased every year with about 15% speed for 2011 ~ 2016 years, much higher than the growth rate of the total class of beverage, and has biggish development empty
Between.The performance of emulsifier and application are one of the critical control point of vegetable protein beverage product quality.It is now widely used for planting
Naturally occurring emulsifying agent in object protein beverage is Sodium Caseinate.Sodium Caseinate is to produce raw casein with renin or acid precipitation method,
Then by the white or light yellow emulsifier of the techniques such as dispersion, swelling, neutralization, drying preparation, except with good emulsibility
Also has the function of protein fortification outside.The safety of Sodium Caseinate is very high, they are classified as public affairs by Food and Drug Adminstration of the US
Recognize safe material, non-toxic, China is to its maximum additive amount（ADI）With no restrictions.But the preparation process of Sodium Caseinate is relatively multiple
It is miscellaneous, since using cow's milk as raw material, production cost is higher.Largely studies have shown that soybean protein, corn embryosperm albumen, peanut egg
White equal vegetable proteins have preferable emulsibility or emulsion stability, and having exploitation is the potentiality of wholefood emulsifier.Thus,
Existing preferable emulsifiability, and the Natural Food of safety, economy are developed using resourceful, cheap protein resource
Product emulsifier has good market prospects as the substitute or effective supplement of Sodium Caseinate.
Oil palm（Elaeis guineensisJacq）, belong to Palmae, be that the highest woody oleiferous plants of oil productivity are made in the world
Object, the oil production of oil palm is 4 times of soybean per acre, 8 times of peanut, therefore have the good reputation of " world oil king ".With the oil expression of oil palm pulp
Grease obtained is known as palm oil, and palm oil is also current yield in the world and trading volume maximum, most widely used vegetable oil.
The oil palm dregs of rice（defatted oil palm, DOP）It is most important by-product after oil palm is extracted oil, carbohydrate rich in
And protein（14.5~19.5 g/ 100g）.It is reported that oil palm cake protein（defatted oil palm protein,
DOPP）Essential amino acid composition rationally, it is excellent that dissolubility is preferable, and internal digestibility and bioavailability are higher
Plant protein resource.The annual oil palm dregs of rice yield in the world is about 24,000,000 tons, and Malaysia's oil palm dregs of rice yield in 2016 is just
There are about 2,500,000 tons.However, the oil palm dregs of rice are merely used as the feed or fertilizer of pig, ox, poultry etc. at present, it is not widely used in food
In industry, the huge waste of resource is caused.Therefore, how to develop and use protein in the oil palm dregs of rice, dietary fiber isoreactivity at
Point, the economic value and level of comprehensive utilization of the oil palm dregs of rice are improved, is world's palm oil industry urgent problem to be solved.According to the U.S.
Chemist Kwon and domestic scholars build the classification method of congruent people, and protein can be divided into albumin according to dissolubility difference（It is molten
Yu Shui）, globulin（It is dissolved in dilute salting liquid）, alcohol soluble protein（It is dissolved in 70% ~ 90% alcohol solution）, glutelin -1（Diluted acid is dissolved in,
Acid-soluble glutelin）With glutelin -2（It is dissolved in dilute alkaline soln, alkali solubility glutelin）.Since oil palm dregs of rice yield is larger, source is rich
It is rich；Therefore having very important significance and being worth using tool for the oil palm dregs of rice.
Summary of the invention
The purpose of the present invention is being directed to oil palm dregs of rice resource, therefrom exploitation can be applied to the naturally occurring emulsifying agent in food industry,
It can be used as the substitute of Sodium Caseinate or effectively supplement, not only improve the comprehensive utilization and intensive processing realized to oil palm, and can
To turn waste into wealth, the strong development for promoting oil palm industry and vegetable protein beverage industry.
In order to achieve the above object, the present invention is achieved through the following technical solutions.
The method that the glutelin -1 of high emulsibility is extracted from the oil palm dregs of rice extracts glutelin -1 by raw material of the oil palm dregs of rice, then
The glutelin -1 extracted is separated by gel chromatography, obtains emulsifying activity in 314.32~347.69 m2/ g and cream
Change protein component of the stability 81.92%~92.06%；Specifically include following steps.
a）Pretreatment of raw material：After the dry smashing of the oil palm dregs of rice, ungrease treatment obtains degreasing oil palm dregs of rice powder.
b）Remove albumin and globulin：Phosphate buffer solution is added in degreasing oil palm dregs of rice powder, is obtained by filtration after oscillation
Filter residue.
c）Extract oil palm dregs of rice glutelin -1：Acetic acid-sodium acetate buffer solution is added in obtained filter residue, is filtered after oscillation
Obtain filtrate.
d）Purifying：Dialyzate is obtained by filtration using dialysis membrane in filtrate, the molecular cut off of the dialysis membrane is 7-8
kDa；Dialyzate is subjected to ultrafiltration, ultrafiltration retaining molecular weight is 8-80 kDa, obtains ultrafiltrate.
e）Gel chromatography separation：Obtained ultrafiltrate is purified and divided in sephadex g-100 chromatographic column
From；Acetic acid-sodium acetate buffer solution of the mobile phase for 0.1-0.2 mol/L, pH1.0-3.0, flow velocity 0.8-1.5 mL/min,
It is monitored under 280 nm, automatic collector is collected, and collects 1 pipe every 5 min, collection obtains six components；By obtain six groups
Divide and detects emulsibility and emulsion stability after being freeze-dried respectively；Emulsifying activity is obtained in 314.32~347.69 m2/ g and cream
Change oil palm dregs of rice glutelin -1 third component of the stability 81.92%~92.06%.
It is further preferred that the ungrease treatment in the pretreatment of raw material is in the oil palm dregs of rice by 1 ﹕ 15-30 m/v
Petroleum ether or n-hexane is added in ratio, stirs degreasing 2-6 h, repeatedly degreasing 3-4 times.
Further preferably, in the removal albumin and globulin step, the concentration of the phosphate buffer of addition is
0.1-0.2 mol/L。
Further preferably, in the removal albumin and globulin step, with the aqueous sodium chloride of 0.2-0.4 mol/L
Liquid replaces phosphate buffer.
Further preferably, in the step of extraction oil palm dregs of rice glutelin -1, by obtained filtrate in 10000-12000×gLower centrifugation 40-60 min collects supernatant.
In the gel chromatography separation step or the ultrafiltrate that will obtain carries out in -150 chromatographic column of sephadex G
Purifying and separation.
Use a kind of food of the method preparation of the glutelin -1 described in claim 1 that high emulsibility is extracted from the oil palm dregs of rice
Product emulsifier.
The present invention is studies have shown that the method glutelin -1 from the albumen extracted in the oil palm dregs of rice contains through the invention
Amount is up to 26.08 g/100g, and emulsifiability is best；Simultaneously because oil palm dregs of rice yield is larger, abundance；Therefore the oil palm dregs of rice are
Prepare the excellent data of naturally occurring emulsifying agent.The present invention is prepared from the oil palm dregs of rice using a set of relatively simple, efficient, economic method
The glutelin -1 of high emulsibility energy, prepares wholefood emulsifier, can be used as the substitute of Sodium Caseinate or effectively supplements, both
It is advantageously implemented the comprehensive utilization and intensive processing to oil palm, and can be turned waste into wealth.
Glutelin -1 is a kind of acid-soluble protein matter, and dissolubility is preferable in the solution of pH1.0-4.0.Oil palm cake protein matter
The content of middle glutelin -1 is 26.08 g/100g, but contains a large amount of albumin, globulin and alkali solubility glutelin simultaneously.By
Various aqueous solutions are soluble in albumin, and globulin is soluble in dilute salting liquid, therefore when extracting oil palm dregs of rice glutelin -1, produces
It is easy to be mixed with albumin and globulin in product.The emulsifying activity and emulsion stability of albumin and globulin are all significant in the oil palm dregs of rice
Presence lower than glutelin -1, therefore the two can significantly reduce the emulsifiability of oil palm dregs of rice glutelin -1.So weight of the invention
Point first is that before extracting glutelin -1, albumin and globulin as far as possible in the removal oil palm dregs of rice guarantee the purity and cream of product
Change performance.In addition, oil palm dregs of rice glutelin -1 is a kind of mixture, a variety of eggs are further divided into according to molecular weight and electrification property
It is white.For example, oil palm dregs of rice glutelin -1 can be separated into 6 kinds of molecules in dodecyl sodium sulfate-polyacrylamide gel electrophoresis
Different protein is measured, the emulsifiability of this 6 kinds of protein differs greatly.Therefore, emphasis of the invention second is that guaranteeing
Under conditions of protein invariance, purifying and further separation, screening are carried out to oil palm dregs of rice glutelin -1 using effective means
The highest component of emulsifiability out, as wholefood emulsifier.The present invention is using the oil palm dregs of rice as raw material, using the side successively extracted
Method sufficiently removes oil palm dregs of rice albumin and globulin with dilute salting liquid first, then extracts oil palm dregs of rice glutelin -1, then using height
Fast centrifugation-film dialysis-hyperfiltration technique purifies oil palm dregs of rice glutelin -1, finally using gel chromatography separation technology to oil palm
Dregs of rice glutelin -1 is further purified, is separated and is prepared, and the highest protein component of emulsifiability is filtered out, as wholefood
Emulsifier.
The present invention has following column beneficial effect compared with prior art.
- 1 third component of oil palm dregs of rice glutelin with high emulsibility energy that the present invention obtains is the slightly light brown that is creamy white
Color powder, quality is soft, and protein content reaches 90% or more, is rich in leucine, arginine, glutamic acid, and essential amino acid accounts for
The 39.83% ± 0.34% of total amino acid, nutritive value is higher, is good protein fortifier.Emulsification is much higher than soybean point
Emulsibility and emulsion stability from albumen and Sodium Caseinate.Meanwhile -1 third component of oil palm dregs of rice glutelin is in pH1.0-7.0
It can express very high emulsifying activity and emulsion stability, it is applied widely；Further, since from a wealth of sources, production cost compared with
It is low.Therefore -1 third component of oil palm dregs of rice glutelin is excellent wholefood emulsifier, can be used as the substitute of Sodium Caseinate
Or effectively supplement, it is applied in the food such as vegetable protein beverage, milk beverage, acid drink, ice cream.
Detailed description of the invention
Fig. 1 is the SDS-PAGE figure of oil palm dregs of rice glutelin -1 prepared by embodiment 1.
Fig. 2 is separation of the oil palm dregs of rice glutelin -1 in Sephadex G-150 gel chromatographic columns prepared by embodiment 2
Effect.
Wherein, Mw is molecular weight marker proteins in Fig. 1, and swimming lane 1 is albumin, and swimming lane 2 is globulin, and swimming lane 3 is paddy egg
White -1.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment and attached drawing are closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only
To explain the present invention, it is not intended to limit the present invention.Below with reference to the embodiment technical solution that the present invention will be described in detail, but protect
Shield range is not limited by this.
Embodiment 1
1）Raw material pre-treatment：Make the oil palm dregs of rice dry 24 h under 48 °C, crushes, after crossing 60 meshes, by 1 ﹕ 20（m/v）Ratio add
Enter n-hexane, stir 2 h of degreasing, filter residue is collected in filtering；N-hexane is added in filter residue again, repeatedly after degreasing 3 times, will filter
Slag vapors away remaining organic solvent, obtains degreasing oil palm dregs of rice powder in 55 °C of dry 2 h.
2）Remove albumin and globulin：1 ﹕ 20 is pressed in degreasing oil palm dregs of rice powder（m/v）Ratio 0.2 mol/L is added
PH8.0 phosphate buffer solution, 2 h of mechanical shaking extraction, filtering discard filtrate at room temperature, collect filter residue.It is added again in filter residue
The phosphate buffer solution of the pH8.0 of 0.2 mol/L extracts 3 times repeatedly, collects filter residue, obtains eliminating albumin and globulin
The degreasing oil palm dregs of rice.
3）Extract oil palm dregs of rice glutelin -1：In the above-mentioned oil palm dregs of rice for eliminating albumin and globulin, by 1 ﹕ 20（m/v）
Ratio be added 0.2 mol/L pH2.0 acetic acid-sodium acetate buffer solution, 3 h of mechanical shaking extraction, filtering, collect filtrate.?
The acetic acid buffer solution of 0.2 mol/L is added in filter residue again, extracts 3 times repeatedly, merging filtrate.10000×gLower centrifugation 60
Min collects supernatant.
4）Purifying：The supernatant of collection is fitted into the dialysis membrane that molecular cut off is 8000 Da, in 4 °C of distilled water
48 h of middle dialysis change primary distilled water every 4 h, after dialysis is stayed, collect dialyzate.Then ultrafiltration, institute are carried out to dialyzate
It is 40 kDa, 3 h of ultrafiltration with ultrafiltration retaining molecular weight, collects protein filtrate, vacuum freeze drying can be obtained purer
Oil palm dregs of rice glutelin -1.
5）Gel chromatography separation and preparation
Above-mentioned oil palm dregs of rice glutelin -1 is redissolved in acetic acid-sodium acetate buffer solution of 0.2 mol/L（pH2.0）In, concentration 5
Mg/mL, then in sephadex g-100 chromatographic column（Ф16 mm×60 cm）Carry out further purification and isolation.
Sephadex g-100 is soaked in 60 °C of distilled water first, 48 h is swollen, changes primary distilled water every 4 h.
Then Sephadex G-100 is soaked in acetic acid-sodium acetate buffer solution of 0.2 mol/L（pH2.0）In, pre-balance 24
H fills column.With acetic acid-sodium acetate buffer solution of 0.2 mol/L（pH2.0）For mobile phase, after balancing 48 h, loading, to oil palm
Dregs of rice glutelin -1 carries out gel chromatography separation.Wherein, mobile phase is acetic acid-sodium acetate buffer solution of 0.2 mol/L
（pH2.0）, monitor under flow velocity 1.2 mL/min, 280 nm, automatic collector is collected, and is collected 1 pipe every 5 min, is drawn chromatography
Separating effect figure.The result shows that with this condition, -1 point of glutelin of the oil palm dregs of rice is 6 main components, and emphasis collects third
Component.
6）Freeze-drying：The solution of third component obtained above is collected, is merged, vacuum freeze drying, can be obtained
To highest -1 third component of oil palm dregs of rice glutelin of emulsifying activity and emulsion stability.Wherein, emulsifying activity and stable emulsifying
Property measuring method use nephelometry.
As shown in table 1, experiments have shown that using the available high emulsibility of above-mentioned technique -1 third group of oil palm dregs of rice glutelin
Point, protein content is 94.52 g/ 100g, and be creamy white slightly brown powder, and quality is soft, molecular weight 28.1
KDa, is rich in leucine, arginine, glutamic acid, and essential amino acid accounts for the 39.83% ± 0.34% of total amino acid, nutritive value
It is higher, it is good protein fortifier.Emulsibility analysis shows, emulsibility be 325.11 m2/ g, emulsion stability are
84.73%, much higher than the emulsibility and emulsion stability of soybean protein isolate and Sodium Caseinate.And it can be in pH1.0 ~ pH7.0
When can express very high emulsifying activity and emulsion stability, it is applied widely, can be used as Sodium Caseinate substitute or
Effectively supplement is applied in the food such as vegetable protein beverage, milk beverage, acid drink, ice cream.
Table 1 according to -1 third component of oil palm dregs of rice glutelin prepared by embodiment 1 property
| Property | - 1 third component of oil palm dregs of rice glutelin | Soybean protein isolate | Sodium Caseinate |
| Protein content（g/ 100g） | 91.64A | 90.12A | 92.92A |
| Emulsibility (m2/g) | 325.11A | 32.57C | 61.04B |
| Emulsion stability (%) | 84.73A | 43.08B | 40.62B |
| Appropriate pH | 1.0 ~ 7.0 | 6.0 ~ 7.5 | 6.0 ~ 7.5 |
| Relative molecular mass (kDa) | 28.1C | 140~180B | 75.0~375.0A |
| TEAA (%) | 39.83a | 35.47b | 32.69b |
| Foaming characteristic (%) | 16.0 | 100.0 | 124.5 |
| Foam stability (%) | 2.94 | 19.2 | 64.4 |
Note：TEAA indicates that the sum of essential amino acid accounts for the ratio of total amino acid；With the different capitalizations between a line（A-C）
Indicate extremely significant sex differernce（P>0.01）.
Embodiment 2
1）Raw material pre-treatment：By the oil palm dregs of rice, dry 12 h, crushing cross 60 meshes, by 1 ﹕ 15 under 55 °C（m/v）Ratio be added
Petroleum ether, stirs 3 h of degreasing, and filter residue is collected in filtering；Petroleum ether is added in filter residue again, repeatedly after degreasing 4 times, by filter residue
In 55 °C of dry 2 h, degreasing oil palm dregs of rice powder is obtained.
2）Remove albumin and globulin：1 ﹕ 25 is pressed in degreasing oil palm dregs of rice powder（m/v）Ratio 0.1 mol/L is added
Phosphate buffer solution（pH8.5）, 3 h of mechanical shaking extraction, filtering discard filtrate at room temperature, collect filter residue.It is added again in filter residue
The phosphate buffer solution of 0.1 mol/L（pH8.5）, extract 3 times repeatedly, collect filter residue, obtain eliminating albumin and ball
The degreasing oil palm dregs of rice of albumen.
3）Extract oil palm dregs of rice glutelin -1：In the above-mentioned oil palm dregs of rice for eliminating albumin and globulin, by 1 ﹕ 25（m/v）
Ratio be added 0.15 mol/L acetic acid-sodium acetate buffer solution（pH2.5）, 4 h of mechanical shaking extraction, filtering, collection filtrate.?
Acetic acid-sodium acetate buffer solution of 0.15 mol/L is added in filter residue again（pH2.5）, extract 3 times repeatedly, merging filtrate.?
12000 ×g40 min of lower centrifugation collect supernatant.
4）Purifying：The supernatant of collection is fitted into the dialysis membrane that molecular cut off is 7000 Da, in 4 °C of distilled water
24 h of middle dialysis change primary distilled water every 2 h, collect dialyzate.Then ultrafiltration, ultrafiltration membrane retention used are carried out to dialyzate
Molecular weight is 60 kDa, 5 h of ultrafiltration, collects protein filtrate, and purer oil palm dregs of rice paddy egg can be obtained in vacuum freeze drying
White -1.
5）Gel chromatography separation and preparation
Above-mentioned oil palm dregs of rice glutelin -1 is redissolved in acetic acid-sodium acetate buffer solution of 0.2 mol/L（pH2.5）In, concentration 1
Mg/mL, then in -150 chromatographic column of sephadex G（Ф10 mm×100 cm）Upper progress further purification and isolation separation.
First by sephadex G -150（Sephadex G-150）It is soaked in 80 °C of distilled water, is swollen 24 h, every
4 h change primary distilled water.Then Sephadex G-150 is soaked in acetic acid-sodium acetate buffer solution of 0.2 mol/L
（pH2.5）In, after 24 h of pre-balance, fill column.With acetic acid-sodium acetate buffer solution of 0.2 mol/L（pH2.5）For flowing
Phase, after balancing 24~48 h, loading carries out gel chromatography separation to oil palm dregs of rice glutelin -1.Wherein, mobile phase is 0.2 mol/
Acetic acid-sodium acetate buffer solution of L（pH2.5）, it monitoring under flow velocity 1.0 mL/min, 280 nm, automatic collector is collected, every
5 min collect 1 pipe, draw chromatography separating effect figure.The result shows that with this condition, oil palm dregs of rice glutelin -1 is separated into 6 groups
Point, emphasis collects third component.
6）Freeze-drying：Third component solution obtained above is collected, is merged, vacuum freeze drying, can be obtained
Emulsifying activity and highest -1 third component of oil palm dregs of rice glutelin of emulsion stability.
As shown in Fig. 2, experiments have shown that the highest oil palm of emulsifying activity and emulsion stability can be obtained using above-mentioned technique
- 1 third component of dregs of rice glutelin, for white slightly brown powder, quality is soft, and protein content is 91.64 g/ 100g, point
Son amount be 28.1 kDa, be rich in leucine, arginine, glutamic acid, essential amino acid account for total amino acid 39.83% ±
0.34%, nutritive value is higher, is good protein fortifier.By Nephelometric Determination, emulsibility is analysis shows its emulsibility
For 330.49 m2/ g, emulsion stability 92.06% are steady much higher than the emulsibility of soybean protein isolate and Sodium Caseinate and emulsification
It is qualitative；And can express very high emulsifying activity and emulsion stability in pH1.0 ~ pH7.0, and it is applied widely, it can
Using the substitute or effective supplement as Sodium Caseinate, it is applied to vegetable protein beverage, milk beverage, acid drink, ice cream etc.
In food.
The above content is combine specific preferred embodiment to the further description done of the present invention, and it cannot be said that
A specific embodiment of the invention is only limitted to this, for those of ordinary skill in the art to which the present invention belongs, is not taking off
Under the premise of from the present invention, several simple deduction or replace can also be made, all shall be regarded as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (7)
1. extracting the method for the glutelin -1 of high emulsibility from the oil palm dregs of rice, it is characterised in that：Paddy is extracted by raw material of the oil palm dregs of rice
Albumen -1, then the glutelin -1 extracted is separated by gel chromatography, emulsifying activity is obtained 314.32 ~ 347.69
m2- 1 third component of oil palm dregs of rice glutelin of/g and emulsion stability 81.92 ~ 92.06%；Specifically include following steps：
a）Pretreatment of raw material：After the dry smashing of the oil palm dregs of rice, ungrease treatment obtains degreasing oil palm dregs of rice powder；
b）Remove albumin and globulin：Phosphate buffer solution is added in degreasing oil palm dregs of rice powder, filter residue is obtained by filtration after oscillation；
c）Extract oil palm dregs of rice glutelin -1：Acetic acid-sodium acetate buffer solution is added in obtained filter residue, is obtained by filtration after oscillation
Filtrate；
d）Purifying：Dialyzate is obtained by filtration using dialysis membrane in filtrate, the molecular cut off of the dialysis membrane is 7-8 kDa；
Dialyzate is subjected to ultrafiltration, ultrafiltration retaining molecular weight is 8-80 kDa, obtains ultrafiltrate；
e）Gel chromatography separation：Obtained ultrafiltrate is purified and separated in sephadex g-100 chromatographic column；Stream
Dynamic is mutually acetic acid-sodium acetate buffer solution of 0.1-0.2 mol/L, pH1.0-3.0, flow velocity 0.8-1.5 mL/min, 280 nm
Lower monitoring, automatic collector are collected, and collect 1 pipe every 5 min, collection obtains six components；Obtain six components are distinguished
Emulsibility and emulsion stability are detected after freeze-drying；Emulsifying activity is obtained in 314.32~347.69 m2/ g and stable emulsifying
Oil palm dregs of rice glutelin -1 third component of the property 81.92%~92.06%.
2. the method for the glutelin -1 according to claim 1 for extracting high emulsibility from the oil palm dregs of rice, which is characterized in that institute
The ungrease treatment in pretreatment of raw material stated is that petroleum ether or n-hexane is added in the ratio of 1 ﹕ 15-30 m/v in the oil palm dregs of rice,
Stir degreasing 2-6 h, repeatedly degreasing 3-4 times.
3. the method for the glutelin -1 according to claim 1 for extracting high emulsibility from the oil palm dregs of rice, which is characterized in that institute
In the removal albumin and globulin step stated, the concentration of the phosphate buffer of addition is 0.1-0.2 mol/L.
4. the method for the glutelin -1 according to claim 1 for extracting high emulsibility from the oil palm dregs of rice, which is characterized in that institute
In the removal albumin and globulin step stated, phosphate buffer is replaced with the sodium-chloride water solution of 0.2-0.4 mol/L.
5. the method for the glutelin -1 according to claim 1 for extracting high emulsibility from the oil palm dregs of rice, which is characterized in that institute
In the step of extraction oil palm dregs of rice glutelin -1 stated, by obtained filtrate in 10000-12000×gLower centrifugation 40-60 min,
Collect supernatant.
6. the method for the glutelin -1 according to claim 1 for extracting high emulsibility from the oil palm dregs of rice, which is characterized in that institute
It is purified and is divided in -150 chromatographic column of sephadex G in the gel chromatography separation step stated or by obtained ultrafiltrate
From.
7. a kind of food of the method preparation using the glutelin -1 described in claim 1 for extracting high emulsibility from the oil palm dregs of rice
Emulsifier.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171261B (en) * | 2014-07-11 | 2016-05-18 | 中国热带农业科学院椰子研究所 | From coconut cake, prepare the method for the acid-soluble glutelin of high emulsibility and foaming characteristic |
| CN108191961A (en) * | 2018-01-22 | 2018-06-22 | 山西师范大学 | The albuminised method and antioxidant that there is high scavenging capacity to superoxide anion are prepared from coconut cake |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171261B (en) * | 2014-07-11 | 2016-05-18 | 中国热带农业科学院椰子研究所 | From coconut cake, prepare the method for the acid-soluble glutelin of high emulsibility and foaming characteristic |
| CN108191961A (en) * | 2018-01-22 | 2018-06-22 | 山西师范大学 | The albuminised method and antioxidant that there is high scavenging capacity to superoxide anion are prepared from coconut cake |
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| YAJUN ZHENG等: "Purification and identification of antioxidative pepeides of palm kernel expeller glutelin-1 hydrolysates", 《RSC ADVANCES》 * |
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