CN111374263B - Rice bran aqueous solution extract, preparation method and application thereof - Google Patents
Rice bran aqueous solution extract, preparation method and application thereof Download PDFInfo
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- CN111374263B CN111374263B CN201811611647.2A CN201811611647A CN111374263B CN 111374263 B CN111374263 B CN 111374263B CN 201811611647 A CN201811611647 A CN 201811611647A CN 111374263 B CN111374263 B CN 111374263B
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- rice bran
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 166
- 235000009566 rice Nutrition 0.000 title claims abstract description 166
- 239000000284 extract Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000007864 aqueous solution Substances 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 165
- 238000000034 method Methods 0.000 claims abstract description 22
- 102000003886 Glycoproteins Human genes 0.000 claims abstract description 17
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 239000004382 Amylase Substances 0.000 claims description 39
- 102000013142 Amylases Human genes 0.000 claims description 39
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
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- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
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- 239000003205 fragrance Substances 0.000 abstract description 11
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- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000006286 aqueous extract Substances 0.000 description 3
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- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 235000019774 Rice Bran oil Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
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- 238000001514 detection method Methods 0.000 description 2
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- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
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- 229940097043 glucuronic acid Drugs 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
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- 235000012054 meals Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000008165 rice bran oil Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- RVLOMLVNNBWRSR-KNIFDHDWSA-N (2s)-2-aminopropanoic acid;(2s)-2,6-diaminohexanoic acid Chemical compound C[C@H](N)C(O)=O.NCCCC[C@H](N)C(O)=O RVLOMLVNNBWRSR-KNIFDHDWSA-N 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 241000717739 Boswellia sacra Species 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
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- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Pediatric Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The application provides an aqueous rice bran extract, a preparation method and application thereof. The method adopts the mode of combining enzymolysis with hydrothermal, firstly utilizes enzymolysis to generate endogenous reducing sugar, and then further controls the hydrothermal reaction to prepare the rice bran aqueous solution extract under the weak alkaline condition, and the contained rice bran glycoprotein has better solubility and emulsibility especially near the isoelectric point. The rice bran water-soluble extract provided by the application has good sweet fragrance, caramel fragrance, rice milk fragrance and milk fragrance, and is suitable for special dietary foods such as infant powder, beverages, baked goods and the like.
Description
Technical Field
The invention relates to the field of grain processing, in particular to a rice bran aqueous solution extract, a preparation method and application thereof.
Technical Field
Rice bran is a major by-product of rice processing, and although it is less than 10% by weight of rice, it contains 64% of nutrients and 90% of essential elements of human body in rice. The dry protein content in rice bran is generally 11% -16%, and the dietary fiber (mainly composed of cellulose, hemicellulose, lignin, etc.) content is 22% -27%. The byproduct obtained after extracting rice bran oil from rice bran is defatted rice bran, which contains many nutrients including rice bran protein, fiber, starch, phytic acid, etc.
At present, the research work of rice bran mainly comprises the extraction of rice bran protein, the extraction of water-soluble dietary fiber and comprehensive utilization.
The single extraction of rice bran protein or fiber, phytic acid and other functional substances has low yield, and a plurality of byproducts such as starch hydrolysate, a plurality of waste water and the like are produced again in the extraction process, so that the environmental burden is high. In particular, the rice bran protein is extracted by the action of protease, the molecular weight of the protein is obviously reduced in the treatment process, and the obtained polypeptide, in particular the small molecular peptide, has obviously reduced functions such as emulsification, emulsion stability, foamability and the like.
There have been reports on the preparation of rice bran extracts, which are obtained by converting starch, fiber and protein of rice bran into soluble fractions as much as possible. However, the water-soluble extract of rice bran reported so far is mainly starch hydrolysate, namely dextrin substances, and the rice bran protein content is very low.
The extraction of proteins is usually further enhanced by strong base extraction or protease degradation. However, the protein denaturation degree under the strong alkali condition is high, toxic substances such as lysine-alanine and the like can be generated, and in addition, a large amount of wastewater is brought by alkali dissolution and acid precipitation, so that the environmental burden is high. The protease enzymolysis produces small molecular peptides, and the extraction rate is improved, but the water and oil holding capacity, the emulsification foamability and the like of the protein are damaged.
Since rice bran protein is a protein with low allergy and high nutritive value, the amino acid composition of the rice bran protein is similar to the FAO/WHO recommended mode, and the rice bran protein has low allergy, can be used as a raw material of infant formula for special people, and is an unprecedented high-quality protein resource.
Therefore, how to efficiently and economically extract high-functionality rice bran protein from rice bran is still a problem to be solved.
Disclosure of Invention
In order to solve the above problems, in one aspect, the present application provides a rice bran water-soluble extract comprising 13 to 25% by mass of glycoprotein, and pentose accounting for 6% or more of total monosaccharide content.
In some embodiments, the rice bran water-soluble extract has a Nitrogen Solubility Index (NSI) of >30% at pH6, and an Emulsion Stability (ESI) of >60%.
In another aspect, the present application provides a method for preparing a rice bran water-soluble extract, comprising the steps of: 1) Mixing rice bran with water to obtain suspension; 2) Performing enzymolysis treatment on the rice bran suspension obtained in the step 1) to obtain an enzymolysis solution; 3) Carrying out hydrothermal treatment on the enzymolysis liquid obtained in the step 2) to obtain a mixed liquid; and 4) separating the mixed liquor obtained in the step 3), or optionally further drying to obtain the rice bran water-soluble extract.
In some embodiments, the rice bran is defatted rice bran.
In some embodiments, the rice bran particle size is <150 μm.
In some embodiments, the suspension in step 1) has a feed to liquid ratio of 1:5 to 1:20, preferably 1:6 to 1:12.
In some embodiments, the step 2) uses amylase, cellulase and phytase for the enzymatic treatment.
In some embodiments, the enzyme used in step 2) does not comprise a protease.
In some embodiments, the amylase used in step 2) is a medium temperature amylase and/or a high temperature amylase.
In some embodiments, the enzymatic hydrolysis conditions using a medium temperature amylase are as follows: the enzyme dosage is 0.1% -0.5%, preferably 0.1% -0.3%; the reaction temperature is 50-70 ℃, preferably 50-60 ℃; the enzymolysis time is 60-150min, preferably 90-140min.
In some embodiments, the enzymatic hydrolysis conditions using high temperature amylase are as follows: the enzyme dosage is 0.1% -0.5%, preferably 0.1% -0.3%; the reaction temperature is 85-95 ℃, preferably 90-95 ℃; the enzymolysis time is 10-60min, preferably 10-30min.
In some embodiments, the enzymatic hydrolysis conditions of the cellulase and phytase used in step 2) are as follows: the enzyme dosage is 0.1% -0.5%, preferably 0.2% -0.4%; the pH value is 4-6; the reaction temperature is 50-65 ℃, preferably 50-60 ℃; the enzymolysis time is 0.5-3h, preferably 1.5-3h.
In some embodiments, the hydrothermal treatment conditions in step 3) are as follows: the pH is 7.5-9.5, preferably 7.8-9.5.
In some embodiments, the hydrothermal treatment conditions in step 3) are as follows: the reaction temperature is 80-120 ℃, preferably 90-120 ℃; the reaction pressure is 0.01 to 10bar, preferably 0.5 to 5bar; the reaction time is 10min-3h, preferably 0.5h-2h.
In yet another aspect, the present application provides the use of the rice bran water-soluble extract as a food ingredient.
In some embodiments, wherein the food is a special meal food, such as an infant formula; a beverage; or baked goods.
In yet another aspect, the present application provides a food product or food ingredient comprising the rice bran water-soluble extract.
In some embodiments, wherein the food is a special meal food, such as an infant formula; a beverage; or baked goods.
Therefore, the application discovers that the rice bran water-soluble extract containing high-functionality and high-protein content rice bran glycoprotein can be prepared through non-protease enzymolysis and hydrothermal combination for the first time. In addition, the application surprisingly finds that the glycoprotein-containing rice bran water-soluble extract specially treated by the method provided by the application has good sweet fragrance, caramel fragrance, rice milk fragrance and good mixed flavor, and is suitable for infant formulas, beverages, baked goods, food for full-nutrition special diet and the like.
Detailed Description
In the present application, "rice bran" refers to a by-product of rice processing, and "defatted rice bran" refers to rice bran after extraction of fat (rice bran oil) from rice bran.
The method adopts the mode of combining enzymolysis with hydrothermal, firstly utilizes enzymolysis to generate endogenous reducing sugar, and then further prepares the rice bran glycoprotein with better solubility and emulsibility especially near isoelectric point under weak alkaline conditions by controlling hydrothermal reaction. The extraction yield and the functionality of the rice bran protein obtained by the method are obviously improved, and particularly compared with the extraction by an alkaline method, the method can obviously reduce the consumption of alkali during the extraction and avoid the condition of impaired functionality and flavor.
Specifically, the application provides a rice bran water-soluble extract containing high-functionality rice bran glycoprotein, wherein the water-soluble rice bran extract contains 13-25% of rice bran glycoprotein, 40-60% of carbohydrate and 0-10% of fat. The extraction rate of the rice bran protein can reach more than 35%, wherein the NSI of the rice bran water-soluble extract containing the rice bran glycoprotein is more than 30% and the ESI is more than 60% at the pH of 6; analyzing the monosaccharide composition of the rice bran water-soluble extract, wherein the five-carbon sugar is not less than 5% of the total monosaccharides; the obtained rice bran-containing soluble substance has good mixed fragrance of sweet fragrance, caramel fragrance, rice Olibanum and milk fragrance.
The application also provides a preparation method of the rice bran water-soluble extract containing the high-functionality rice bran glycoprotein, which comprises the following steps:
1) Weighing a certain amount of defatted rice bran with particle size less than 150 μm, adding into deionized water, stirring for 10-60min to prepare rice bran suspension with feed-liquid ratio of 1:5-1:20, and preferably 1:6-1:12 from the aspect of balance of energy consumption and yield;
2) Adding 0.1% -0.5% amylase including high temperature amylase, middle temperature amylase, etc., preferably high temperature amylase, preferably 0.1% -0.3% to the rice bran suspension in step 1);
3) If medium-temperature amylase is added in the step 2), placing the sample into a water bath shaking table, wherein the rotating speed is 150-250rpm, and the reaction temperature is 50-70 ℃, preferably 50-60 ℃; the enzymolysis time is 60-150min, preferably 90-140min;
4) If high-temperature amylase is added in the step 2, placing the sample into a water bath shaking table, wherein the rotating speed is 150-250rpm, and the reaction temperature is 85-95 ℃, preferably 90-95 ℃; the enzymolysis time is 10-60min, preferably 10-30min;
5) Adjusting the pH of the suspension enzymolysis liquid obtained in the step 3) or 4) to 4-6, adding one or more of celluclast, viscozyme, xylanase and the like into the suspension enzymolysis liquid, wherein the addition amount is 0.1-0.5%, the rotating speed is 150-250rpm, the reaction temperature is 50-65 ℃, and the enzymolysis time is 0.5-3h; the cellulase is preferably viscozyme, the addition amount is preferably 0.2% -0.4%, the temperature is preferably 50-60 ℃, and the enzymolysis time is preferably 1.5-3h.
6) The pH value of the mixed enzymolysis liquid obtained in the step 5) is adjusted to 7.5-9.5, preferably 7.8-9.5, and then the mixed enzymolysis liquid is transferred into a hydrothermal kettle, and the reaction time is 10min-3h, preferably 0.5-2h; the reaction temperature is 80-120 ℃, preferably 90-120 ℃; the reaction pressure is from 0.01 to 10bar, preferably from 0.5 to 5bar.
7) Centrifuging the mixture obtained in step 6), collecting supernatant, and drying to obtain water-soluble testa oryzae extract containing functional testa oryzae glycoprotein, wherein the drying method can be selected from freeze drying, spray drying, etc.
Therefore, the application adopts non-protease enzymolysis to produce endogenous reducing polysaccharide and oligosaccharide, and utilizes the partial sugar to the maximum extent; further, the reaction degree of endogenous reducing sugar and rice bran protein is controlled through hydrothermal reaction, and compared with rice bran protein in a conventional rice bran extract, the obtained rice bran glycoprotein has obviously enhanced solubility and emulsification performance, so that the problems of poor solubility and low extraction rate caused by protein denaturation due to stabilization treatment of defatted rice bran in the production process are obviously solved.
In addition, the method provided by the application can effectively avoid the problems of poor functionality, bitter taste and the like; the dosage of alkali is effectively reduced while the protein extraction rate is increased.
Therefore, the glycoprotein-containing rice bran water-soluble extract specially treated by the method has good sweet flavor, caramel flavor, rice milk flavor and milk flavor.
Embodiments of the present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
The instruments, equipment and reagents used in the following examples are all commercially available unless otherwise indicated.
Raw materials
In the following examples of the present invention, defatted rice bran produced by the Yihaijiali group was used as the rice bran raw material, and the content of the components thereof was approximately as follows:
25-35% of starch, 12-18% of protein, 0-8% of fat, 25-30% of dietary fiber, 0-12% of ash and 2-10% of water.
Method
In the following embodiments of the present invention, the detection method used is as follows:
1) Protein content in the rice bran water-soluble extract: kjeldahl method of determination of nitrogen
2) Extraction rate of rice bran protein:
recording the mass M of the rice bran initially weighed 1 Protein content X in the protein by Kjeldahl nitrogen determination method 1 The%; weighing the obtained water-soluble extract of rice bran 2 Protein content X in the protein by Kjeldahl nitrogen determination method 2 The extraction ratio R is calculated according to the following formula:
3) Degree of browning of rice bran water-soluble extract:
the hydrothermal reaction induces Maillard reaction between protein and reducing sugar, and may deepen color to different extent. The rice bran water-soluble extract sample is prepared into 1 per mill of water solution, and the absorbance value of the water solution at 420nm is measured by utilizing ultraviolet-visible absorption spectrum.
4) Solubility of the aqueous extract of rice bran:
considering that the polysaccharide, the oligosaccharide and the like in the rice bran water-soluble extract provided by the invention have good solubility, the nitrogen solubility index is adopted to examine the solubility of the rice bran water-soluble extract.
Specifically, a rice bran water-soluble extract sample is prepared into a solution with the concentration of 2%, the pH value is adjusted to 6 or 8, the mixture is stirred for 1h at 37 ℃ under the conditions of the pH values, the mixture is centrifuged for 20min under the condition of 4500g centrifugal force to obtain supernatant, the supernatant is freeze-dried, the protein content in the supernatant is measured by a Kjeldahl method, and the Nitrogen Solubility Index (NSI) of the sample is calculated according to the following formula:
5) Emulsifying property of water-soluble extract of rice bran:
adding deionized water into the rice bran water-soluble extract sample to prepare a solution with the concentration of 2%, taking 80mL of the water solution, adding 20mL of soybean oil, and homogenizing at a speed of 10000rpm/min for 3min to prepare an emulsion. Then, 50. Mu.L of the emulsion was sucked from the bottom of the emulsion, put into a test tube, mixed with 5mL of sodium dodecyl sulfate (SDS, 0.1% w/w) uniformly, and absorbance A was measured at a wavelength of 500nm 0 This value is the Emulsifying Activity Index (EAI) of the rice bran glycoprotein under the conditions of this preparation. After 10min, absorbance A was measured again under the same conditions t Emulsion Stability (ESI) was calculated according to the following formula:
6) Detection of monosaccharide composition in the rice bran water-soluble extract:
i) Accurately weighing standard samples to prepare mixed standard samples with different concentrations, wherein the standard samples comprise the components: fucose (Fuc), arabinose (Ara), galactose (Gal), glucose (Glc), xylose (Xyl), mannose (Man), fructose (Fru), ribose (Rib), galacturonic acid (Gal-AC), glucuronic acid (Glc-AC).
ii) sample pretreatment:
a) 10mg (error 0.05 mg) of the sample to be measured was accurately weighed, 1ml of TFA was added and acidolysis was carried out at 110℃overnight.
b) The acidolysis mixture was evaporated to dryness in vacuo, and 1ml of sterile water was added for complete dissolution. Centrifuge at 12000rpm for 10 minutes, and collect the supernatant.
c) The supernatant was diluted 20-fold and purified by an ion chromatography system (Hypercarb PA 20), wherein: mobile phase: phase A: ddH 2 O; and B phase: 200mM NaOH; and C phase: 200mM NaOH/500mM NaAC, gradient elution, flow rate 0.5mL/min.
Calculating the ratio of the area of all five-carbon sugar peaks to the total monosaccharide peak area (only calculating all endogenous sugar, subtracting the content when adding exogenous reducing sugar, and then calculating the content of all five-carbon sugar in the total monosaccharide
7) Evaluation of flavor of water-soluble extraction of rice bran containing rice bran glycoprotein:
firstly, 10 experienced scoring operators (5 men and 5 women) are selected to carry out flavor evaluation and text description on the prepared rice bran water-soluble substance. After a round of text description, the samples are selected to have more sweet and burnt flavor, rice flavor, milk flavor and integral flavor, and the taste of the rice bran water solution for further sensory evaluation and grading.
Evaluation criterion for rice bran water-soluble extract
Non-protease influence
Example 1:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.5% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.5% of viscozyme and 0.5% of phytase, and reacting for 2h to obtain the rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E1.
Example 2:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 300g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.1% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.1% of viscozyme and 0.1% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E2.
Example 3:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 900g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E3.
Comparative enzymolysis example
Comparative example 1 (pure enzymatic hydrolysis, pH 4)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table at 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, further adding 0.3% of viscozyme and 0.3% of phytase, reacting for 2h to obtain rice bran suspension, centrifuging the suspension, collecting supernatant, and freeze-drying to obtain a comparison product C1.
Comparative example 2 (enzymolysis-Weak base extraction)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a 90 ℃ water bath shaking table, adding 0.3% high-temperature amylase, reacting for 20min, cooling to 55 ℃, regulating the suspension to pH4, further adding 0.3% viscozyme and 0.3% phytase, reacting for 2h to obtain rice bran suspension, regulating the suspension to pH8.5, stirring for 2h at normal temperature, inactivating enzyme in boiling water bath for 10min, collecting supernatant, and freeze-drying to obtain a comparative product C2.
Comparative example 3 (pure Weak base extraction)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, adjusting the pH of the suspension to 8.5, stirring at normal temperature for 1h, collecting supernatant, and freeze-drying to obtain a comparison product C3.
Comparative example 4 (sodium carbonate solution)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, regulating the pH of the suspension to 8.5, transferring into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, centrifuging after cooling, collecting supernatant, and freeze-drying to obtain a comparative product C4.
Comparative example 5 (more amount of enzymolysis)
Weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.7% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.7% of viscozyme and 0.7% of phytase, and reacting for 2h to obtain the rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 1h, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain a comparative product C5.
Comparative example 6: (protease enzymolysis)
Weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is regulated to pH8.5, alkaline protease is added for reaction for 1h, the mixture is centrifuged after cooling, and the supernatant is collected and freeze-dried to obtain a comparison product C6.
Comparative example 7: (protease enzymolysis, adding exogenous sugar)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, regulating the pH of the suspension to 8.5, adding 5g of glucose into the suspension, transferring into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C7.
Comparative example 8: (hydrothermal, adding exogenous sugar)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, regulating the pH of the suspension to 8.5, adding 5g of arabinose into the suspension, transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C8.
Comparative example 9: (hydrothermal, adding exogenous sugar)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, regulating the pH of the suspension to 8.5, adding 5g of xylose into the suspension, transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C9.
Comparative example 10: (amylase, hydrothermal)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a 90 ℃ water bath shaking table, adding 0.3% high-temperature amylase, reacting for 20min, adjusting the pH of the suspension to 8.5, transferring into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, centrifuging after cooling, collecting supernatant, and freeze-drying to obtain a comparative product C10.
Comparative example 11: (cellulase, hydrothermal)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, heating the sample to 55 ℃, adjusting the suspension to pH4, adding 0.3% viscozyme, reacting for 2h to obtain rice bran suspension, adjusting the suspension to pH8.5, transferring into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, centrifuging after cooling, collecting supernatant, and freeze-drying to obtain a comparative product C11.
Comparative example 12: (amylase, hydrothermal, xylose)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table at 90 ℃, adding 0.3% high-temperature amylase, reacting for 20min, adjusting the suspension to pH8.5, adding 5g of xylose into the suspension, transferring the xylose into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, centrifuging after cooling, collecting supernatant, and freeze-drying to obtain a comparative product C12.
The processes of examples 1-3 and comparative examples 1-12 are summarized as shown in Table 1.
TABLE 1
The extraction rates, NSI, EAI and ESI of the products obtained in examples 1 to 3 and comparative examples 1 to 12 were characterized and the results are shown in table 2.
TABLE 2
In summary, the protein content in the rice bran water-soluble extracts obtained by the combination of the non-protease enzymolysis and the hydrothermal treatment of the examples 1-3 (E1-E3) is more than 10%, the extraction rate is more than 30%, and the rice bran water-soluble extracts have a certain flavor, are tasty and have no bitter and astringent taste, and have a certain sweet flavor; the aqueous rice bran solution containing glycoprotein has high protein solubility around the isoelectric point of the protein, more than 30%, and more than 65% of the protein can be well dissolved at pH8. In the comparative example, only non-protease enzymolysis is used, no alkaline extraction step is carried out, the protein extraction rate is very low, the protein content in soluble substances is very low (C1), and the sample is mainly sweet of starch hydrolysis sugar; the pure weak base extraction or the weak base extraction after enzymolysis and the pure hydrothermal extraction are adopted, the protein extraction rate and the protein content in soluble matters are relatively low, the solubility and the emulsifying property of the protein near the isoelectric point are also poor (C2-C4), and at the moment, the aqueous solution has slightly bran taste and astringent taste; the effect (C5) of excessive enzymolysis is equivalent to the effect (E1) generated by a proper amount of enzyme, so that the enzymolysis dosage is less than 0.5 percent; the use of protease for enzymolysis can give more rice bran peptides with better solubility, but the functionality is very poor, and the aqueous solution has obvious bitter taste (C6).
Hydrothermal reaction
Example 4:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 900g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 30min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is adjusted to pH8, then transferred into a hydrothermal kettle, heated to 95 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E4.
Example 5:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 900g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 30min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is adjusted to pH 9.5, then transferred into a hydrothermal kettle, heated to 125 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E5.
Comparative example 13:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is adjusted to pH 7.5, then transferred into a hydrothermal kettle, heated to 88 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain a comparative product C13.
Comparative example 14:
weighing 50g of defatted rice bran with the particle size of 100 μm into a conical flask, adding 400g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is adjusted to pH 9.8, then transferred into a hydrothermal kettle, heated to 133 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain a comparative product C14.
The process conditions of examples 4-5 and comparative examples 13-14 are summarized as shown in Table 3.
TABLE 3 Table 3
The products obtained in examples 4-5 and comparative examples 13-14 were characterized for extraction yield, NSI, EAI and ESI, and the results are shown in Table 4.
TABLE 4 Table 4
Comparing the above results, it can be seen that the hydrothermal temperature is too low (below 90 ℃), the extraction pH is too low (below 8.0), the protein extraction rate and the content in the aqueous extract are both reduced (C13), but if the hydrothermal temperature is too high, the concentration of the extracted alkali solution is too high, the protein extraction rate can be increased, but some of the sugars in the aqueous extract may undergo other reactions, the maillard reaction browning index is too high, the obtained product is too deep in color and difficult to use, and the flavor is also deteriorated; and simultaneously, the concentration of alkali liquor is increased, and the environmental burden is also large (C14).
Particle size of raw material
Example 6:
weighing 50g of defatted rice bran with the particle size of 60 μm into a conical flask, adding 900g of deionized water, stirring for 10min to obtain rice bran suspension, placing the sample in a water bath shaking table with the temperature of 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E6.
Example 7:
weighing 50g of defatted rice bran with the particle size of 145 μm into a conical flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a water bath shaking table at 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain the product E7.
Comparative example 15:
weighing 50g of defatted rice bran with the particle size of 250 μm into a conical flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a water bath shaking table at 90 ℃, adding 0.3% of high-temperature amylase, reacting for 20min, cooling to 55 ℃, adjusting the suspension to pH4, and further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. The suspension is regulated to pH8.5, then transferred into a hydrothermal kettle, heated to 115 ℃, reacted for 2 hours, cooled and centrifuged, and the supernatant is collected and freeze-dried to obtain a comparative product C15.
The extraction rates, NSI, EAI and ESI of the products obtained in examples 6 to 7 and comparative example 15 above were characterized as shown in table 5.
TABLE 5
As shown in Table 5, the particle size of the raw materials mainly affects the glycoprotein content and the protein extraction rate of the rice bran water-soluble extract provided by the invention, and in order to achieve higher protein extraction rate and protein content, the particle size is recommended to be less than 150 μm.
The results of the monosaccharide composition analysis statistics and the sensory evaluation of all of the example products E1 to E7 and the comparative example products C1 to C13 are summarized in Table 6.
TABLE 6
As is clear from Table 6, when the starch cellulose, hemicellulose, etc. in rice bran are hydrolyzed by amylase, cellulose mixed enzyme, etc., and various kinds of reducing-terminated pentoses and hexoses are released, and the kinds of reducing sugars to be obtained are increased, and the content of pentoses is increased, it has been unexpectedly found that a good mixed flavor (E1-E7) having a good scorched flavor, a rice milk flavor and a milk flavor can be obtained by combining a hydrothermal reaction. The flavor and the burnt flavor of the obtained product are very weak without the combined processes of enzymolysis or hydrothermal treatment, and the flavor of rice milk or milk flavor is basically absent; in addition, the peptide-containing rice bran water-soluble substance obtained by enzymolysis has poor taste and serious bitter taste (C6); the rice bran water-soluble substance obtained by adding exogenous reducing sugar has no rich and good mixed flavor (C7-C9); only the water-soluble extract obtained by hydrolysis of amylase and water heating is rich in burnt flavor and insufficient in other flavors; or a plurality of exogenous reducing sugars are additionally added on the basis, and the rich and intense mixed flavor in the embodiment is not shown; the water-soluble extract obtained by only hydrolyzing cellulose with mixed enzyme and then carrying out hydrothermal treatment has the advantages of limited enzymolysis efficiency, slightly less burnt flavor and certain mixed flavor due to the interaction among different components such as starch, fiber, protein and the like; however, with these two enzymes alone, the amount of soluble protein released was small and the extraction yield was limited (C10-C12).
The foregoing description is only illustrative of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, which is defined broadly in the appended claims, and any person skilled in the art to which the invention pertains will readily appreciate that many modifications, including those that fall within the metes and bounds of the claims, or equivalence of such metes and bounds thereof.
Claims (8)
1. A process for preparing a rice bran water-soluble extract comprising the steps of:
1) Adding water into defatted rice bran with particle size less than 150 μm, and mixing to obtain rice bran suspension with feed-liquid ratio of 1:5-1:20;
2) Performing enzymolysis treatment on the rice bran suspension obtained in the step 1) to obtain an enzymolysis solution; wherein, amylase, cellulase and phytase are used for enzymolysis treatment, the amylase is high-temperature amylase, the cellulase is viscozyme, and the enzymolysis conditions of the high-temperature amylase are as follows: the enzyme dosage is 0.1% -0.5%, the reaction temperature is 85-95 ℃, the enzymolysis time is 10-60min, and the enzymolysis conditions of the viscozyme and the phytase are as follows: the enzyme dosage is 0.1% -0.5%, the pH value is 4-6, the reaction temperature is 50-65 ℃, and the enzymolysis time is 0.5-3h;
3) Carrying out hydrothermal treatment on the enzymolysis liquid obtained in the step 2) to obtain a mixed liquid, wherein the pH value of the hydrothermal treatment is 8.0-9.5, the temperature of the hydrothermal treatment is 90-120 ℃ or 125 ℃, the reaction pressure is 0.01-10bar, and the time of the hydrothermal treatment is 2-3 h; and
4) Separating the mixed liquor obtained in step 3), or optionally further drying, to obtain rice bran water-soluble extract.
2. The method of claim 1, wherein the high temperature amylase is used in an amount of 0.1% -0.3%; the enzyme dosage of the viscozyme and the phytase is 0.2% -0.4%.
3. The method of claim 1, wherein the high temperature amylase has a reaction temperature of 90-95 ℃; the reaction temperature of the viscozyme and the phytase is 50-60 ℃.
4. The method of claim 1, wherein the enzymatic hydrolysis time of the high temperature amylase is 10-30min; the enzymolysis time of the viscozyme and the phytase is 1.5-3h.
5. The process of claim 1, wherein the suspension in step 1) has a feed to liquid ratio of 1:6 to 1:12.
6. The process according to claim 1, wherein the reaction pressure in the hydrothermal treatment in step 3) is 0.5-5bar.
7. An aqueous rice bran extract obtained by the method according to any one of claims 1 to 6, comprising 13 to 25% by mass of glycoprotein and having a pentasaccharide content of 6% or more of total monosaccharides.
8. The rice bran water-soluble extract of claim 7 having a Nitrogen Solubility Index (NSI) at pH6 >30% and an Emulsion Stability (ESI) of >60%.
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