CN109022528B - Preparation method of high-F-value oligopeptide from rice grains - Google Patents
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Abstract
A preparation method of a rice grain high F value oligopeptide belongs to the food processing technology and mainly comprises the following steps: adding water into rice grains, processing by using a colloid mill, carrying out water bath and stirring, centrifuging and discarding supernatant, repeating for 3 times, carrying out degreasing treatment on the rice grains after impurity removal, carrying out desolventizing after processing, preparing reverse micelle solution, weighing the degreased rice grains, adding the degreased rice grains into the reverse micelle solution, centrifuging after ultrasonic extraction to remove residues, adding KCl buffer solution into a pre-extraction solution, centrifuging after ultrasonic extraction, freeze-drying supernatant, adding water into rice grain protein for dissolving, adjusting pH, adding alkaline protease, carrying out enzymolysis, carrying out enzyme deactivation, cooling, regulating pH, adding flavourzyme, carrying out enzymolysis, carrying out enzyme deactivation and centrifugation, adjusting the pH value of the supernatant, adsorbing by using activated carbon particles, and filtering to obtain rice grain high-F value oligopeptide; the invention can make full use of the rice grain protein and obtain high-F-value oligopeptide with higher purity, thereby improving the economic benefit of the rice grain.
Description
Technical Field
The invention belongs to a food processing technology, and mainly relates to a preparation method of a rice grain high F value oligopeptide.
Background
The rice dregs are the by-products left after the rice is fermented to produce alcohol, monosodium glutamate, starch sugar and the like, and the protein content is 50% -60%, so that the rice dregs can be used for producing protein powder and food additives or preparing bioactive peptides with physiological activity. However, in China, the rice wine is generally used as animal feed, which greatly wastes high-quality protein resources, so how to utilize the rice wine protein and improve the economic benefit is an urgent problem to be solved. In the fermentation process, although rice starch is liquefied and saccharified to produce soluble sugars, since the content of sugars is extremely high, a part of sugars remains in rice grains. In recent years, more and more researchers have been devoted to extracting protein from rice grains, because rice protein is mostly alkali-soluble, so that rice protein can be extracted by using an alkali-soluble acid-precipitation method, but a large amount of alkaline industrial wastewater is generated, and serious pollution is caused to the environment. At present, rice polypeptide is mainly prepared through an enzymatic method, and research on rice polypeptide at home and abroad achieves certain results, but the research is far less deep than that on other bean polypeptide, and the development and utilization of the rice polypeptide at home are rare.
The high F value oligopeptide mixture is a mixed small peptide (or oligopeptide) system consisting of 2-9 amino acid residues, the F value is the molar ratio of the content of branched chain amino acid and aromatic amino acid, the F value in the blood of normal people is 3.0-3.5, while the F value of patients with liver diseases is only 1.0 or less, and the F value of the high F value oligopeptide is more than 20. Oligopeptides are protein precursors composed of 2-9 amino acids, or protein degradation products composed of 2-9 amino acids from protein degradation, which can also be called small peptides, short peptides, etc. It has received a high degree of attention from the food and medical community because of its unique amino acid composition and physiological function. The invention firstly crushes the rice grains by a colloid mill, soluble impurities in the rice grains can be fully dissolved in water under the crushing degree, and most of the rice gluten which is insoluble in water accounts for most of the rice gluten, and most of the soluble protein is dissolved out in the saccharification process, so most of the rice grain protein is insoluble in water, and the protein lost in the water washing process is very little. Compared with the traditional production process of the rice wine dreg protein, the process for preparing the rice wine dreg protein by utilizing the reverse micelle extraction technology has the following advantages: (1) the protein is always in the water environment during the extraction process, so that the biological characteristics of the protein are slightly damaged. (2) Acid and alkali are not needed to be added in the process, and the extraction solvent can be recycled, so that the problem of environmental pollution is solved. (3) Can improve the utilization rate of raw materials and improve economic benefits. The concentrated protein obtained by pretreating the rice wine is subjected to two-step enzymolysis, different proteases have specificity to the protein and different action sites, so that different extraction rates and hydrolysis degrees can be obtained, and in order to obtain the best hydrolysis effect of the rice wine protein, the invention combines incision enzyme (alkaline protease) and exonuclease (flavourzyme). Enzymolysis to obtain a mixed solution containing the high F value oligopeptide and amino acid, and performing adsorption treatment by using activated carbon to remove free amino acid in the mixed solution and simultaneously play a role in decoloring so as to obtain the high F value oligopeptide with high purity.
In a word, soluble impurities in the rice grains can be removed by firstly adopting a water washing impurity removal method. The extraction conditions for extracting the rice grain protein by using the reverse micelle are mild, the purity of the product is higher, and the denaturation degree of the protein is very small. Then, two-step enzymolysis is utilized to obtain a mixed solution containing the high F value oligopeptide and amino acid, and finally, activated carbon is used for adsorption, so that the high F value oligopeptide with high purity can be obtained. Therefore, the rice wine protein can be fully utilized, and the economic benefit is improved.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a preparation method of the high-F-value oligopeptide from the rice grains, so that the effect of fully and effectively extracting the protein from the rice grains and obtaining the high-F-value oligopeptide with higher purity through two-step enzymolysis is achieved, and the aim of improving the economic value of the rice grains is fulfilled.
The technical problem to be solved by the invention is realized by the following technical scheme:
(1) a washing impurity removal method: adding water into the rice wine raw material, processing by using a colloid mill, heating in a water bath after the processing, keeping stirring for 15min, centrifuging and removing supernatant, wherein the mass ratio of the rice wine raw material to the water is 1: 5;
(2) preparation of the degreased rice wine: degreasing the rice grains after impurity removal on a Soxhlet extractor by using petroleum ether, and then putting the treated rice grains in a ventilated place for desolventizing;
(3) preparing a reverse micelle solution: adding isooctane into the AOT surfactant until the concentration is 0.05-0.15 g/mL, magnetically stirring to completely dissolve the surfactant, adding a Kcl solution into the solution, wherein the concentration of the Kcl solution is 0.1mol/L, the addition amount of the Kcl solution is 10 times of the volume of the surfactant solution, and then centrifuging for 20min under the condition of 2000r/min to obtain a transparent and clear system, namely a reverse micelle solution;
(4) extracting the rice grain protein by using a reverse micelle solution: adding the degreased rice grains into a reverse micelle solution until the concentration is 0.01-0.02 g/ml and the Wo value is 18, performing ultrasonic extraction treatment, wherein the ultrasonic power is 250W, the extraction temperature is 40 ℃, the extraction time is 20-30 min, the extraction pH is 7, centrifuging for 15min under the condition of 4000r/min after extraction, removing residues to obtain an extraction liquid, adding a Kcl buffer solution into the extraction liquid, performing ultrasonic extraction again, and performing freeze-drying treatment on a supernatant obtained by centrifuging to obtain rice grain protein;
(5) two steps of enzymolysis: dissolving the rice grain protein in water to ensure that the mass fraction of the rice grain protein is 10-15%, adjusting the pH value to 8.5-9.5, adding flavourzyme for enzymolysis, wherein the enzymolysis temperature is 55-60 ℃, the enzymolysis time is 2-3 h, inactivating enzyme after enzymolysis, cooling, adjusting the pH value to 4-6, adding flavourzyme for enzymolysis, wherein the enzymolysis temperature is 40-50 ℃, the enzymolysis time is 3-4 h, inactivating enzyme after enzymolysis is centrifuged for 10-20 min at 4000-5000 r/min, removing residues after centrifugation to obtain supernatant, adjusting the pH value of the supernatant to 3-4, adsorbing with activated carbon particles, wherein the volume ratio of the mass of the material to the activated carbon particles is 10-20: 1, and the adsorption time is 10-20 min, and filtering to obtain the high-F-value oligopeptide of the rice grains.
The high F value oligopeptide prepared by the method has high purity, and the rice grain protein can be fully utilized to improve the economic benefit.
Drawings
FIG. 1 shows a process for preparing a high F value oligopeptide from rice grains.
Detailed Description
The invention is described in detail below with reference to figure 1,
(1) accurately weighing a proper amount of rice wine raw materials 100g according to the weight ratio of 1: adding water at a ratio of 5, processing with a colloid mill to make the grain diameter of the rice wine grains to be 5-50 μm and uniformly distributed in the water phase, performing water bath for 15min at a certain temperature while keeping stirring, centrifuging (2000 r/min for 15min), discarding the supernatant, and repeating for 3 times. (2) Degreasing the rice residue after impurity removal by using petroleum ether on a Soxhlet extractor at 50 ℃, and then putting the treated rice residue in a ventilated place for desolventizing to completely volatilize the petroleum ether. (3) Weighing 5g of AOT surfactant, putting the AOT surfactant into a 1000mL beaker, adding isooctane until the concentration is 0.10g/mL, magnetically stirring to completely dissolve the surfactant, adding 0.1mol/L KCl solution into the solution according to the volume ratio of 1:10, and centrifuging for 20min at 2000r/min to obtain a transparent and clear system, namely a reverse micelle solution (a small amount of water at the bottom layer has little influence on the system). (4) Weighing 500mL of reverse micelle solution, adding into a beaker, weighing 10g of degreased rice grains, adding into the reverse micelle solution (with the accuracy of 0.0001g), wherein the Wo value is 18, treating with 250W of ultrasonic power, the extraction temperature is 40 ℃, the extraction time is 20-30 min, the pH value is 7, centrifuging for 15min under the condition of 4000r/min, and removing residues. (5) Adding 200mL of pre-extraction solution into 1.0mol/L KCl buffer solution with the same volume, treating with 270W of ultrasonic power, extracting at 30 ℃, extracting for 20-30 min, and keeping the pH value at 9, centrifuging for 15min under the condition of 4000r/min, and freeze-drying supernatant. (6) Adding distilled water to make the content of the protein in the rice grains to be 10 percent, adjusting the pH to 9.0 by using 0.1mol/L HCl or 0.1mol/L NaOH, adding alkaline protease according to 1.0-2.0 percent of the mass of the protein, carrying out enzymolysis reaction for 3h at 55 ℃, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid, adjusting the pH to 5, adding flavourzyme according to 0.5-1.0 percent of the mass of the protein, carrying out enzymolysis reaction for 4h at 50 ℃, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the liquid, adjusting the pH to 4.0, and centrifuging the liquid for 15min at 4500 r/min. (7) Adjusting the pH value of the supernatant to 4, wherein the volume ratio of the mass of the materials to the activated carbon particles is 10: 1, adsorption time 20 min.
Example 1:
(1) accurately weighing a proper amount of rice wine raw materials 100g according to the weight ratio of 1: adding water at a ratio of 5, processing with a colloid mill to make the grain diameter of the rice wine grains to be 5-50 μm and uniformly distributed in the water phase, performing water bath for 15min at a certain temperature while keeping stirring, centrifuging (2000 r/min for 15min), discarding the supernatant, and repeating for 3 times. (2) Degreasing the rice residue after impurity removal by using petroleum ether on a Soxhlet extractor at 50 ℃, and then putting the treated rice residue in a ventilated place for desolventizing to completely volatilize the petroleum ether. (3) Weighing 5g of AOT surfactant, putting the AOT surfactant into a 1000mL beaker, adding isooctane until the concentration is 0.10g/mL, magnetically stirring to completely dissolve the surfactant, adding 0.1mol/L KCl solution into the solution according to the volume ratio of 1:10, and centrifuging for 20min at 2000r/min to obtain a transparent and clear system, namely a reverse micelle solution (a small amount of water at the bottom layer has little influence on the system). (4) Weighing 500mL of reverse micelle solution, adding into a beaker, weighing 10g of defatted rice wine, adding into the reverse micelle solution (with accuracy of 0.0001g), adjusting Wo value to 18, treating with 250W of ultrasonic power, extracting at 40 deg.C for 30min, adjusting pH to 7, centrifuging at 4000r/min for 15min, and removing residue. (5) Adding 200mL of the pre-extraction solution into 1.0mol/L KCl buffer solution with the same volume, treating with 270W of ultrasonic power, extracting at 30 ℃ for 30min, and centrifuging at 4000r/min for 15min, and freeze-drying the supernatant. (6) Adding distilled water to make the content of the protein in the rice grains to be 10%, adjusting the pH to 9.0 by using 0.1mol/L HCl or 0.1mol/L NaOH, adding alkaline protease according to 1.0% of the protein mass, carrying out enzymolysis reaction at 55 ℃ for 3h, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid to 5, adding flavourzyme according to 0.5% of the protein mass, carrying out enzymolysis reaction at 50 ℃ for 4h, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid to 4.0, and centrifuging the liquid for 15min at 4500 r/min. (7) Adjusting the pH value of the supernatant to 4, wherein the volume ratio of the mass of the materials to the activated carbon particles is 10: 1, adsorption time 20 min.
Finally, the recovery rate of the protein is 93.4 percent, and the peptide yield of the high F value oligopeptide is 64.7 percent.
Example 2:
(1) accurately weighing a proper amount of rice wine raw materials 100g according to the weight ratio of 1: adding water at a ratio of 5, processing with a colloid mill to make the grain diameter of the rice wine grains to be 5-50 μm and uniformly distributed in the water phase, performing water bath for 15min at a certain temperature while keeping stirring, centrifuging (2000 r/min for 15min), discarding the supernatant, and repeating for 3 times. (2) Degreasing the rice residue after impurity removal by using petroleum ether on a Soxhlet extractor at 50 ℃, and then putting the treated rice residue in a ventilated place for desolventizing to completely volatilize the petroleum ether. (3) Weighing 5g of AOT surfactant, putting the AOT surfactant into a 1000mL beaker, adding isooctane until the concentration is 0.10g/mL, magnetically stirring to completely dissolve the surfactant, adding 0.1mol/L KCl solution into the solution according to the volume ratio of 1:10, and centrifuging for 20min at 2000r/min to obtain a transparent and clear system, namely a reverse micelle solution (a small amount of water at the bottom layer has little influence on the system). (4) Weighing 500mL of reverse micelle solution, adding into a beaker, weighing 10g of defatted rice wine, adding into the reverse micelle solution (to the accuracy of 0.0001g), adjusting Wo value to 18, treating with 250W of ultrasonic power, extracting at 40 deg.C for 20min, adjusting pH to 7, centrifuging at 4000r/min for 15min, and removing residue. (5) Adding 200mL of the pre-extraction solution into 1.0mol/L KCl buffer solution with the same volume, treating with 270W of ultrasonic power, extracting at 30 ℃ for 20min and at the pH value of 9, centrifuging for 15min under the condition of 4000r/min, and freeze-drying the supernatant. (6) Adding distilled water to make the content of the protein in the rice grains to be 10%, adjusting the pH to 9.0 by using 0.1mol/L HCl or 0.1mol/L NaOH, adding alkaline protease according to 1.0% of the protein mass, carrying out enzymolysis reaction at 55 ℃ for 3h, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid to 5, adding flavourzyme according to 0.5% of the protein mass, carrying out enzymolysis reaction at 50 ℃ for 4h, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid to 4.0, and centrifuging the liquid for 15min at 4500 r/min. (7) Adjusting the pH value of the supernatant to 4, wherein the volume ratio of the mass of the materials to the activated carbon particles is 10: 1, adsorption time 20 min.
Finally, the recovery rate of the protein is 85.6 percent, and the peptide yield of the high F value oligopeptide is 51.0 percent.
Example 3:
(1) accurately weighing a proper amount of rice wine raw materials 100g according to the weight ratio of 1: adding water at a ratio of 5, processing with a colloid mill to make the grain diameter of the rice wine grains to be 5-50 μm and uniformly distributed in the water phase, performing water bath for 15min at a certain temperature while keeping stirring, centrifuging (2000 r/min for 15min), discarding the supernatant, and repeating for 3 times. (2) Degreasing the rice residue after impurity removal by using petroleum ether on a Soxhlet extractor at 50 ℃, and then putting the treated rice residue in a ventilated place for desolventizing to completely volatilize the petroleum ether. (3) Weighing 5g of AOT surfactant, putting the AOT surfactant into a 1000mL beaker, adding isooctane until the concentration is 0.10g/mL, magnetically stirring to completely dissolve the surfactant, adding 0.1mol/L KCl solution into the solution according to the volume ratio of 1:10, and centrifuging for 20min at 2000r/min to obtain a transparent and clear system, namely a reverse micelle solution (a small amount of water at the bottom layer has little influence on the system). (4) Weighing 500mL of reverse micelle solution, adding into a beaker, weighing 10g of defatted rice wine, adding into the reverse micelle solution (with accuracy of 0.0001g), adjusting Wo value to 18, treating with 250W of ultrasonic power, extracting at 40 deg.C for 30min, adjusting pH to 7, centrifuging at 4000r/min for 15min, and removing residue. (5) Adding 200mL of the pre-extraction solution into 1.0mol/L KCl buffer solution with the same volume, treating with 270W of ultrasonic power, extracting at 30 ℃ for 30min, and centrifuging at 4000r/min for 15min, and freeze-drying the supernatant. (6) Adding distilled water to make the content of the protein in the rice grains to be 10%, adjusting the pH to 9.0 by using 0.1mol/L HCl or 0.1mol/L NaOH, adding alkaline protease according to 2.0% of the protein mass, carrying out enzymolysis reaction at 55 ℃ for 3h, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid to 5, adding flavourzyme according to 1.0% of the protein mass, carrying out enzymolysis reaction at 50 ℃ for 4h, heating the enzymolysis liquid at 90 ℃ for 10min to inactivate enzyme, cooling the enzymolysis liquid to 4.0, and centrifuging the liquid for 15min at 4500 r/min. (7) Adjusting the pH value of the supernatant to 4, wherein the volume ratio of the mass of the materials to the activated carbon particles is 10: 1, adsorption time 20 min.
Finally, the recovery rate of the protein is 93.4 percent, and the peptide yield of the high F value oligopeptide is 68.4 percent.
Claims (1)
1. A preparation method of a rice wine high F value oligopeptide is characterized by comprising the following steps:
(1) a washing impurity removal method: adding water into the rice wine raw material, processing by using a colloid mill, heating in a water bath after the processing, keeping stirring for 15min, centrifuging and removing supernatant, wherein the mass ratio of the rice wine raw material to the water is 1: 5;
(2) preparation of the degreased rice wine: degreasing the rice grains after impurity removal on a Soxhlet extractor by using petroleum ether, and then putting the treated rice grains in a ventilated place for desolventizing;
(3) preparing a reverse micelle solution: adding isooctane into the AOT surfactant until the concentration is 0.05-0.15 g/mL, magnetically stirring to completely dissolve the surfactant, adding a KCl solution into the solution, wherein the concentration of KCl is 0.1mol/L, the addition amount is 10 times of the volume of the surfactant solution, and then centrifuging for 20min under the condition of 2000r/min to obtain a transparent and clear system, namely a reverse micelle solution;
(4) extracting the rice grain protein by using a reverse micelle solution: adding the degreased rice grains into a reverse micelle solution until the concentration is 0.01-0.02 g/ml and the Wo value is 18, performing ultrasonic extraction treatment, wherein the ultrasonic power is 250W, the extraction temperature is 40 ℃, the extraction time is 20-30 min, the extraction pH is 7, centrifuging for 15min under the condition of 4000r/min after extraction, removing residues to obtain an extraction liquid, adding a KCl buffer solution into the extraction liquid, performing ultrasonic extraction again, and performing freeze-drying treatment on a supernatant obtained by centrifuging to obtain rice grain protein;
(5) two steps of enzymolysis: dissolving rice grain protein in water to ensure that the mass fraction of the rice grain protein is 10-15%, adjusting the pH value to 8.5-9.5, adding alkaline protease for enzymolysis, wherein the enzymolysis temperature is 55-60 ℃, the enzymolysis time is 2-3 h, inactivating enzyme after enzymolysis, cooling, adjusting the pH value to 4-6, adding flavourzyme for enzymolysis, wherein the enzymolysis temperature is 40-50 ℃, the enzymolysis time is 3-4 h, inactivating enzyme after enzymolysis, centrifuging for 10-20 min at 4000-5000 r/min, removing residues after centrifugation to obtain supernatant, adjusting the pH value of the supernatant to 3-4, adsorbing by using activated carbon particles, wherein the volume ratio of the mass of the supernatant to the activated carbon particles is 10-20: 1, and the adsorption time is 10-20 min, and filtering to obtain the high-F-value oligopeptide of the rice grains.
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