CN109123065A - A kind of preparation method of soluble sugar frame rice protein - Google Patents
A kind of preparation method of soluble sugar frame rice protein Download PDFInfo
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- CN109123065A CN109123065A CN201810728935.XA CN201810728935A CN109123065A CN 109123065 A CN109123065 A CN 109123065A CN 201810728935 A CN201810728935 A CN 201810728935A CN 109123065 A CN109123065 A CN 109123065A
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- rice protein
- protein
- carboxymethyl cellulose
- sodium carboxymethylcellulose
- frame
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- 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
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
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- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
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- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Peptides Or Proteins (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
High dissolubility, rice protein with sugared frame structure method is prepared the invention discloses a kind of.Rice protein and carboxymethyl cellulose (sodium), pectin, Arabic gum, sodium alginate, xanthan gum, chitosan or its complex polysaccharide are dissolved in alkaline solution, stirring neutralizes, centrifugation, and soluble sugared frame rice protein is obtained after supernatant is freeze-dried.This sugar frame technology makes rice protein solubility improve 40 times or more, reaches 70% or more, emulsibility and improves to 500% or more 300% or more, foaming characteristic raising, is greatly expanded the application prospect of rice protein.
Description
Technical field
The invention belongs to food protein finishing technology fields, prepare soluble rice protein more particularly, to a kind of
, the sugared frame technology of protein-polysaccharide interaction and the soluble sugar frame albumen that is prepared by the technology.
Background technique
Rice is one of worldwide important grain source.Its rice protein content accounts for the 8~10% of rice, has
Essential amino acid abundant, is easily absorbed by the body, and is the outstanding person of grain protein.In addition to this, the immunogene of rice protein
Property it is minimum for corn gluten protein class, be the ideal substitute of the protein intake of good infant and other sensitive groups.But
The solubility of rice protein lowly seriously hinders its commercial applications prospect.Dissolubility is to measure protein processing and function spy
Property decisive indicator, there is indivisible association with its emulsibility and foaming characteristic.In addition, rice protein is lysine shortage
Type protein need to arrange in pairs or groups edible with other protein.
The deliquescent method of currently used improvement rice protein mainly has enzyme process and chemical method.Enzyme modification is mainly logical
The primary structure site that protease acts on protein is crossed, aminosal peptide bond reduces protein molecular weight, exposure to reach
The purpose of polar group；But Lower degrees of hydrolysis cannot cause the solvation effect of protein, and high degree of hydrolysis will will lead to hydrolysis
The reduction of the emulsibility and bubble function of object generates bitter substance, reduces the application value of product.Modified chemical method is then to utilize
The methods of acid, alkali, dressing agent destroy the active force between protein, so that protein aggregation degree reduces, so that it is molten to improve its
Xie Du.
Glycosylation albumen is a kind of conventional protein modified method, and principle is to form covalent bond by chemical action, is changed
The immanent structure and function of kink of preserved egg white matter, destroy the build-in attribute of protein.Patent CN 101429226A provides a kind of big
Rice gluten occurs glycosylated method with glycosyl donor, can significantly improve rice egg under conditions of 95 DEG C of temperature, pH are 11
White solubility.But protein is prone to hydrolysis under the conditions of the alkali process under high temperature, destroys its peptide chain structure, causes
Nutrition loss, or even can also cause some food-safety problems.
Summary of the invention
In view of the above-mentioned problems existing in the prior art, this application provides it is a kind of prepare it is soluble, there is sugared frame structure
Rice protein method.In the case where not destroying rice protein primary structure, rice protein solubility made from this method
It can reach 70% or more, and emulsibility improves 300% or more, foaming characteristic and improves 500% or more, therefore has and widely answer
Use prospect.
Technical scheme is as follows:
A kind of preparation method of soluble sugar frame rice protein, by insoluble rice protein and carboxymethyl cellulose or carboxylic first
Base sodium cellulosate is dispersed in water, and makes its pH >=10.0 by acidity adjustment, and stirring neutralizes, centrifugation, supernatant is freezed dry
It is dry to get soluble sugar frame rice protein.
Specifically includes the following steps:
(1) alkali disperses: by rice protein and carboxymethyl cellulose or sodium carboxymethylcellulose with mass ratio 1:0.05~1:1
It is dispersed in water to obtain dispersion liquid, stir and evenly mix, above-mentioned dispersion liquid pH is adjusted to 10.0~12.0 with NaOH solution；
(2) sugared frame: stirring 30~120min for feed liquid obtained by step (1) under the revolving speed of 600~2000r/min, so that
Simultaneously sugared frame effect occurs for the sufficiently exposure of the binding site of protein and polysaccharide；
(3) acid neutralizes: material liquid pH obtained by step (2) being adjusted to 6.5~8 with HCl solution；
(4) it is centrifuged: feed liquid obtained by step (3) being centrifuged 5~20min in 4000~10000g, takes supernatant；
(5) dry: supernatant obtained by step (5) is freeze-dried to get soluble sugar frame rice protein finished product.
Optionally, the carboxymethyl cellulose or carboxymethyl cellulose are replaced by other food-grade polysaccharide or its complex polysaccharide
Sodium, or shared with the carboxymethyl cellulose or sodium carboxymethylcellulose.It is preferred that by pectin, Arabic gum, sodium alginate, Huang
At least one of virgin rubber, chitosan or its complex polysaccharide replace the carboxymethyl cellulose or sodium carboxymethylcellulose, or
It is shared with the carboxymethyl cellulose or sodium carboxymethylcellulose.
With the protein content m of Kai Shiding nitrogen determination Raw Materials Rice albumen0And protein content m in sugared frame albumen.Greatly
Rice solubility can be represented by the formula:
Rice protein solubility (%)=m/m0× 100%
In formula: m --- protein content (g) in sugared frame albumen；
m0--- Raw Materials Rice protein matter content (g).
Product emulsibility is indicated with following formula:
In formula: A0--- lotion 500nm absorbance；
C --- protein concentration；
--- oily volume ratio (v/v)；
τ --- lotion extension rate.
Product foaming characteristic is indicated with following formula:
In formula: V0--- bubble volume；
M --- the sugared frame albumen quality (g) for blistering；
The present invention is beneficial to be had the technical effect that
Sugar frame albumen prepared by the present invention and glycosylation albumen in the prior art have the difference of essence, and the present invention is non-total
Covalent reaction changes the intrinsic conformation of protein using physical action, reaches on the basis of not changing prlmary structure of protein and change
The effect of property, not will cause the change of protein structure and nutritional ingredient.
Specifically being the present invention carries out non-covalent reacting that (alkali divides for means with rice protein and other food polysaccharide
Dissipate, sugared frame, acid are neutralized, are centrifuged, is dry) realize that the structure of rice protein and solubility are modified:
(1) state that dissolves that inducible protein matter structure is capable of in alkali dispersion first changes, exposure action site therein；Hereafter
Whipping process in, rice protein and carboxymethyl cellulose (sodium), pectin, Arabic gum, sodium alginate, xanthan gum, chitosan
Or the structural chain of its complex polysaccharide realizes the framework of protein-polysaccharide higher structure by hydrogen bonding；
(2) during HCl solution deionization, the secondary structure of sugared frame albumen will no longer follow individual rice protein
Folding pathway, while by carboxymethyl cellulose (sodium), pectin, Arabic gum, sodium alginate, xanthan gum, chitosan or it is multiple
It closes polysaccharide structural framing formed therewith and shields the interaction between its hydrophobic grouping, and form the intermediate of solvation；
(3) finally, rice protein remains complete primary structure, is stretching, extension compared to its chain structure of Raw Materials Rice albumen
Shape and net surface charge with higher and surface hydrophobicity base, thus its dissolubility is improved to 70% or more, at the same emulsibility and
Foaming characteristic is greatly improved.
In other words, protein conformation is unfolded under the alkaline condition of room temperature in the present invention, and protein is in sour N-process
Middle folding, and bridging structure is formed by non-covalent bond effect and polysaccharide molecule chain, because referred to herein as " sugared frame ".The effect of sugared frame is
Change the folding pathway in protein N-process, forms the novel expansion shape structure for being different from native protein, therefore can mention
The net surface charge and conformation mobility of high product, and then the parents characteristic of protein is improved, improving protein solubility
Its functionality is improved simultaneously.
In the present invention, alkali process acts on are as follows: 1) provides solvating system；2) it realizes between protein and polysaccharide molecule chain
Interaction.Compared with CN 101429226A technology, the present invention substantially reduces energy consumption and improves yield: without using height
Temperature processing, whole flow process are completed in 1h；Compared with other chemical modifications and enzyme modification, there is green, efficient, simple etc.
Feature.
The soluble sugar frame albumen being prepared according to this method is with a wide range of applications, and can be applied to food, doctor
Medicine, cosmetics and high-end health products industry.For the sugared frame albumen of the method for the present invention preparation, measured using triumphant formula nitriding method
Rice protein solubility；The side according to LWT-Food Science and Technology 2016,65 (1): 832-839
Method measures protein emulsibility and foaming characteristic.Verification result according to the present invention, sugared frame albumen are completely soluble in water, herein rice egg
White matter solubility can be regarded as the percentage that rice protein quality in sugared frame protein product accounts for rice protein quality in raw material.
Specific embodiment
Below with reference to embodiment, the present invention is specifically described.
Embodiment 1
(1) alkali disperses: dispersing 1000g rice protein and 50g carboxymethyl cellulose in 10L water, stirs and evenly mixs, uses
Above-mentioned protein-PS dispersion liquid pH is adjusted to 10.0 by NaOH solution；
(2) sugared frame: feed liquid obtained by step (1) is stirred into 60min under the revolving speed of 600r/min, so that two kinds of constituent structure
Binding site sufficiently exposure and occur framework connection；
(3) acid neutralizes: material liquid pH obtained by step (2) being adjusted to 6.5 with HCl；
(4) it is centrifuged: feed liquid obtained by step (3) being centrifuged 5min in 4000g, takes supernatant；
(5) dry: supernatant obtained by step (4) being dialysed, is freeze-dried, soluble sugared frame rice protein is obtained
Finished product.
Embodiment 2
(1) alkali disperses: it disperses 1000g rice protein and 200g sodium carboxymethylcellulose, 300g pectin in 10L water,
It stirs and evenly mixs, above-mentioned dispersion liquid pH is adjusted to 11.0 with NaOH solution；
(2) sugared frame: feed liquid obtained by step (1) is stirred into 90min under the revolving speed of 1500r/min, so that Multiple components knot
Simultaneously framework connection occurs for the sufficiently exposure of the binding site of structure；
(3) acid neutralizes: material liquid pH obtained by step (2) being adjusted to 7.0 with HCl；
(4) it is centrifuged: feed liquid obtained by step (3) being centrifuged 10min in 7000g, takes supernatant；
(5) dry: supernatant obtained by step (4) being dialysed, is freeze-dried, soluble sugared frame rice protein is obtained
Finished product.
Embodiment 3
(1) alkali disperses: dispersing 1000g rice protein and 300g pectin, 200g Arabic gum, 500g sodium alginate in
It in 10L water, stirs and evenly mixs, above-mentioned dispersion liquid pH is adjusted to 12.0 with NaOH solution；
(2) sugared frame: feed liquid obtained by step (1) is stirred into 30min under the revolving speed of 2000r/min, so that Multiple components knot
Simultaneously framework connection occurs for the sufficiently exposure of the binding site of structure；
(3) acid neutralizes: material liquid pH obtained by step (2) being adjusted to 8.0 with HCl；
(4) it is centrifuged: feed liquid obtained by step (3) being centrifuged 20min in 10000g, takes supernatant；
(5) dry: supernatant obtained by step (4) being dialysed, is freeze-dried, soluble sugared frame rice protein is obtained
Finished product.
Comparative example
As a comparison case by the embodiment 1 of CN 101429226A.
Detect example:
The end properties that Examples 1 to 3 is prepared is as shown in table 1.
Table 1
From above-mentioned analysis data, it can be concluded that, sugared frame technology described in above-described embodiment 1~3 can greatly improve rice
The solubility of albumen, and the increase rate of each embodiment with polysaccharide additive amount increase and increase, it is obtained sugar frame albumen at
Rice protein solubility is 70% or more in product, while emulsibility and foaming characteristic are significantly improved.Comparative example (CN
It is 101429226A) glycosylation rice protein, is caused sternly in primary structure of the glycosylation process high temperature alkali process to protein
The destruction of weight, thus its parents characteristic is poor and dissolubility and the main reason for low emulsibility.And sugared frame albumen is mild
Room temperature in carry out, the change of protein structure will not be caused, but form the polysaccharide-protein complex of noncovalent interaction.Sugared frame
Albumen has stronger conformation mobility, and then assigns its higher net surface charge and surface hydrophobicity base, in Protein requirement
It is deliquescent while substantially increasing its functional characteristic.The dissolubility and emulsibility of sugared frame albumen are even and frequently as food function
Property additive soybean protein isolate quite (J.Food Sci., 2006,71 (3): 137-145).
Raw materials and reagents involved by above embodiments and application example are commercial product, and used industrial equipment is
This field conventional equipment.
The above is only the preferred embodiments of the invention, and the present invention is not limited only to above embodiments.It is appreciated that this
Field technical staff directly exports or associates other improvements and changes in the case where not departing from spirit of that invention and concept thereof,
It is considered as being included within protection scope of the present invention.
Claims (4)
1. a kind of preparation method of soluble sugar frame rice protein, it is characterised in that:
Insoluble rice protein and carboxymethyl cellulose or sodium carboxymethylcellulose are dispersed in water, it is made by acidity adjustment
PH >=10.0, stirring neutralize, centrifugation, and supernatant is freeze-dried to get soluble sugar frame rice protein.
2. according to the method described in claim 1, it is characterized in that specifically includes the following steps:
(1) alkali disperses: by rice protein and carboxymethyl cellulose or sodium carboxymethylcellulose with mass ratio 1:0.05~1:1 dispersion
Yu Shuizhong obtains dispersion liquid, stirs and evenly mixs, and above-mentioned dispersion liquid pH is adjusted to 10.0~12.0 with NaOH solution；
(2) sugared frame: feed liquid obtained by step (1) is stirred into 30~120min under the revolving speed of 600~2000r/min, so that albumen
Simultaneously sugared frame effect occurs for the sufficiently exposure of the binding site of matter and polysaccharide；
(3) acid neutralizes: material liquid pH obtained by step (2) being adjusted to 6.5~8 with HCl solution；
(4) it is centrifuged: feed liquid obtained by step (3) being centrifuged 5~20min in 4000~10000g, takes supernatant；
(5) dry: supernatant obtained by step (5) is freeze-dried to get soluble sugar frame rice protein finished product.
3. method according to claim 1 or 2, it is characterised in that: replaced by other food-grade polysaccharide or its complex polysaccharide
The carboxymethyl cellulose or sodium carboxymethylcellulose, or shared with the carboxymethyl cellulose or sodium carboxymethylcellulose.
4. method according to claim 1 or 2, it is characterised in that: by pectin, Arabic gum, sodium alginate, xanthan gum,
At least one of chitosan or its complex polysaccharide replace the carboxymethyl cellulose or sodium carboxymethylcellulose, or with it is described
Carboxymethyl cellulose or sodium carboxymethylcellulose share.
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| CN201810728935.XA CN109123065B (en) | 2018-07-05 | 2018-07-05 | Preparation method of soluble sugar rack rice protein |
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| CN201810728935.XA CN109123065B (en) | 2018-07-05 | 2018-07-05 | Preparation method of soluble sugar rack rice protein |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568674A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation method of high-embedding-rate microcapsules for powdering spice essential oil |
| CN115316489A (en) * | 2022-08-15 | 2022-11-11 | 江南大学 | Method for enhancing solubility of plant protein |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101717808A (en) * | 2009-12-18 | 2010-06-02 | 长沙理工大学 | Method for preparing rice protein with high dissolubility |
| CN107568410A (en) * | 2017-10-12 | 2018-01-12 | 江南大学 | A kind of method for the rice protein for preparing the common frame structure of high dissolubility |
-
2018
- 2018-07-05 CN CN201810728935.XA patent/CN109123065B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101717808A (en) * | 2009-12-18 | 2010-06-02 | 长沙理工大学 | Method for preparing rice protein with high dissolubility |
| CN107568410A (en) * | 2017-10-12 | 2018-01-12 | 江南大学 | A kind of method for the rice protein for preparing the common frame structure of high dissolubility |
Non-Patent Citations (1)
| Title |
|---|
| 陈健等: "《食品化学原理》", 28 February 2015 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568674A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation method of high-embedding-rate microcapsules for powdering spice essential oil |
| CN114568674B (en) * | 2022-02-17 | 2023-07-18 | 江南大学 | Preparation method of microcapsule with high embedding rate for powdering spice essential oil |
| CN115316489A (en) * | 2022-08-15 | 2022-11-11 | 江南大学 | Method for enhancing solubility of plant protein |
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