TH12976U - Rice protein hydrolysate containing bioactive pigments and methods for preparing such product. - Google Patents

Abstract

Revised 10/03/2017. This invention relates to bioactive colored rice protein hydrolysate, which is prepared by a process consisting of steps of preparing concentrated protein powder from colored rice grains and preparing the protein hydrolysate with protease enzymes from various sources, namely from Aspergillus oryzae or Aspergillus niger, or from papaya latex, or from porcine gastric mucosa. The bioactive colored rice protein hydrolysate according to this invention contains various peptides and amino acids which exhibit beneficial effects in antioxidant, anti-inflammatory, immunomodulatory, and memory and learning enhancement, and thus are beneficial to health and maintaining bodily balance. Therefore, the bioactive colored rice protein hydrolysate according to this invention is suitable for use in various foods. --------------------- New Request Revised 30/08/2016. This invention relates to bioactive colored rice protein hydrolysate, which is prepared by a process consisting of steps of preparing concentrated protein powder from colored rice grains. The preparation of protein hydrolysates with protease enzymes from various sources, including Aspergillus oryzae or Aspergillus niger, papaya latex, or porcine gastric mucosa, resulted in bioactive rice protein hydrolysates. These hydrolysates, as described in this invention, contain various peptides and amino acids that exhibit beneficial effects in antioxidant, anti-inflammatory, immunomodulatory, and memory and learning enhancement. Consequently, they contribute to overall health and maintain bodily balance. Therefore, these bioactive colored rice protein hydrolysates are suitable for use in a wide range of foods.

Claims (9)

Revised 10/03/2017 1. Method for preparing protein hydrolysate from colored rice consists of the following steps: preparing concentrated protein powder from colored rice grains and preparing protein hydrolysate with protease enzymes. The specific steps are: (a) providing raw material of Sukhothai black rice powder containing the main components of the rice powder after cleaning by sieves to remove dust and impurities and fine grinding to obtain fine rice powder; (b) extracting fat from the rice powder using an organic solvent to obtain rice powder residue and removing the organic solvent; and (c) extracting concentrated protein from the rice powder residue to obtain concentrated protein powder; (d) liquefying and adjusting the pH to obtain a protein solution with a concentration of 1-3% by weight at a pH of 2-8; (e) digesting the protein solution with protease enzymes to obtain protein hydrolysate; and (f) separating the clarifier by centrifugation. To obtain mixed protein hydrolysate (g), the separation of protein hydrolysate by peptide molecular size. 2. Method for preparing protein hydrolysate from colored rice according to claim 1, whereby the extraction of fat from rice powder with organic solvent (b) is performed as follows: The rice powder from (a) is fermented in an organic solvent at a ratio of rice powder to organic solvent of approximately 1:3 to 1:4, stirring the mixture continuously for approximately 45-60 minutes. It is then filtered through filter paper to separate the fat. The rice powder residue is kept. The rice powder residue is then air-dried in an air-drying chamber to remove the organic solvent. 3. Method for preparing protein hydrolysate from colored rice according to claim 1, whereby the extraction of concentrated protein from the rice powder residue to obtain concentrated protein powder (c) is performed as follows: The rice powder residue that Remove the organic solvent obtained from (b) and ferment in a sodium alkaline solution with a concentration of approximately 0.01-1 M at a ratio of rice residue to alkaline solution of approximately 1:3 to 1:4 by weight, and stir the mixture continuously for 45-60 minutes. Separate the clear from the sediment by centrifugation, where the sediment is repeated in the fermentation step in the sodium alkaline solution to obtain the maximum protein concentrate from the rice residue. All clear is then precipitated by adjusting the pH to 3.2-3.5 with 0.2 M hydrochloric acid. Then, centrifugation is performed to collect the sediment, which is then dried in a vacuum dryer to obtain colored rice protein concentrate. 4. Method for preparing colored rice protein hydrolysate according to claim 2, in which the enzymatic digestion of the protein solution with protease enzymes to obtain protein hydrolysate (e) is carried out as follows: Take the pH-adjusted protein solution from (d), add one or more types of protein digesting enzymes or proteases. 5. Preparation method for protein hydrolysate from colored rice according to claim 4, where the optimal conditions for hydrolysis of the protein solution with protease enzyme selected from Aspergillus oryzae or Aspergillus niger, or from papaya latex, or from the gastric mucosa of pigs, in a protein solution to protease ratio of approximately 1:5-25 by weight, with constant temperature controlled at 30-55°C for 5-50 hours. 6. Preparation method for protein hydrolysate from colored rice according to claim 4, where the optimal conditions for hydrolysis of the protein solution with protease enzyme selected from Aspergillus oryzae or Aspergillus niger are a pH of 2-5, in a protein solution to protease ratio of 2:1 by weight, with constant temperature controlled at 45-50°C for 5-15 hours. 7. Preparation method for protein hydrolysate from colored rice according to claim 4, where the optimal conditions for hydrolysis of the protein solution with protease enzyme selected from papaya latex. 7. Method for preparing colored rice protein hydrolysate according to claim 4, where the optimal conditions for digestion of protein solution with selected protease enzymes from porcine gastric mucosa are a pH of 2-5, a protein solution to protease ratio of 1:20 by weight, and constant temperature control of 30-40°C for 45-50 hours. 8. Method for preparing colored rice protein hydrolysate according to claim 1, where the clarification is separated by centrifugation to obtain mixed protein hydrolysate (f) with the following steps: The solution digested by enzyme from (e) is separated by centrifugation, where the precipitate is repeated in the protease digestion step to obtain the maximum amount of protein hydrolysate. The resulting clarification is then combined and called 9. Method for preparing protein hydrolysate from colored rice according to claim 1, in which the separation of protein hydrolysate by molecular size of peptides (g) is performed as follows: The mixed protein hydrolysate from (f) is separated into 3 molecular size ranges by filter, in which the peptides are selected from a group consisting of peptides with molecular size greater than 30 kDa, peptides with molecular size between 3-30 kDa, and peptides with molecular size less than 3 kDa, and the separated peptides by molecular size are dried by cold and vacuum method. 1. The method for preparing protein hydrolysates from colored rice consists of the following steps: preparing concentrated protein powder from colored rice grains and preparing protein hydrolysates using protease enzymes. The specific steps are: (a) providing raw material of Sukhothai black rice powder containing the main components of the rice powder after cleaning by sieves to remove dust and impurities and fine grinding to obtain fine rice powder; (b) extracting fat from the rice powder using an organic solvent to obtain rice powder residue and removing the organic solvent; and (c) extracting concentrated protein from the rice powder residue to obtain concentrated protein powder; (d) liquefying and adjusting the pH to obtain a protein solution with a concentration of 1-3% by weight at a pH of 2-8; (e) digesting the protein solution with protease enzymes to obtain protein hydrolysate; (f) separating the clarifier by centrifugation to obtain mixed protein hydrolysate; and (g) separating the protein hydrolysate according to the molecular size of the peptides. 2. Method for preparing colored rice protein hydrolysate according to claim 1, in which the extraction of fat from rice powder with organic solvent (b) is performed as follows: The rice powder from (a) is fermented in the organic solvent at a ratio of rice powder to organic solvent of approximately 1:3 to 1:4, with continuous stirring of the mixture for approximately 45-60 minutes. The mixture is then filtered through filter paper to separate the fat. The rice powder residue is kept aside. The rice powder residue is then air-dried in an air-purification chamber to remove the organic solvent. 3. Method for preparing colored rice protein hydrolysate according to claim 1, in which the extraction of concentrated protein from the rice residue to obtain concentrated protein powder (c) is carried out as follows: The rice residue from which the organic solvents have been removed, obtained from (b), is fermented in a sodium alkaline solution with a concentration of approximately 0.01-1 M at a ratio of rice residue to alkaline solution of approximately 1:3 to 1:4 by weight, and the mixture is continuously stirred for 45-60 minutes. The clear portion is separated from the sediment by centrifugation, where the sediment is repeated in the fermentation step in the sodium alkaline solution to obtain the maximum amount of concentrated protein powder from the rice residue. All clear portions are then precipitated by adjusting the pH to 3.2-3.5 with 0.2 M hydrochloric acid. The sediment is then centrifuged and dried using a vacuum dryer to obtain concentrated protein powder from colored rice. 4. Method for preparing protein hydrolysates from colored rice, according to claim paragraph 2, whereby the digestion of the protein solution with protease enzymes to obtain protein hydrolysates (e) is performed as follows: Take the pH-adjusted protein solution from (d), add one or more selected protein-digesting enzymes or proteases, either from Aspergillus oryzae or Aspergillus niger, or from papaya latex, or from the gastric mucosa of pigs, in a ratio of protein solution to protease enzyme of approximately 1:5-25 by weight. Maintain a constant temperature of 30-55 °C for 5-50 hours. 5. Method for preparing protein hydrolysate from colored rice, as per claim 4, where the optimal conditions for enzymatic hydrolysis of the protein solution with selectable protease enzymes from Aspergillus oryzae or Aspergillus niger are a pH of 2-5, a protein-to-protease ratio of 2:1 by weight, and a constant temperature of 45-50°C for 5-15 hours. 6. Method for preparing protein hydrolysate from colored rice, as per claim 4, where the optimal conditions for enzymatic hydrolysis of the protein solution with a selectable protease enzyme derived from papaya latex are a pH of 5-8, a protein-to-protease ratio of 1:2 by weight, and a constant temperature of 45-50°C for 5-15 hours. 7. Method for preparing protein hydrolysate from colored rice, as per claim 4, where the optimal conditions for digestion of protein solution with selective protease enzymes from porcine gastric mucosa are a pH of 2–5, a protein-to-protease ratio of 1:20 by weight, and a constant temperature of 30–40°C for 45–50 hours. 8. Method for preparing colored rice protein hydrolysate under claim 1, in which the clear fraction is separated by centrifugation to obtain mixed protein hydrolysate (f) is made as follows: The enzymatically digested solution from (e) is separated by centrifugation, in which the precipitate is repeated in the protease digestion step to obtain the maximum amount of protein hydrolysate. The resulting clear fraction is then combined and called the mixed protein hydrolysate. 9. Method for preparing protein hydrolysate from colored rice, according to claim 1, where the separation of protein hydrolysate by molecular size of peptides (g) is performed as follows: The mixed protein hydrolysate from (f) is separated into 3 molecular size ranges by filter, where the peptides are selected from a group consisting of peptides with molecular size greater than 30 kDa, peptides with molecular size between 3-30 kDa, and peptides with molecular size less than 3 kDa, and the separated peptides by molecular size are dried by cold and vacuum method.