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<\/p>\nRice is mainly composed of starch and protein, of which, starch accounts for about 80% of the total weight of rice, and protein accounts for only about 8% of the total weight.
\nRice protein can be divided into four categories according to different solubility: 1. water-soluble protein, clear protein 2. salt-soluble protein, globulin 3. alcohol-soluble protein 4. alkali-soluble protein, gluten; gluten and alcohol protein, also known as storage proteins, are the main components of rice protein.
\nRice protein extraction process<\/p>\n
1, enzyme preparation: enzyme extraction of an idea is to use protease degradation and modification of rice protein, making it into a soluble peptide and be extracted. This method of reaction conditions are mild, protein peptide chains can be hydrolyzed to short peptide chains, improve the solubility of protein.<\/p>\n
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Enzymatic digestion increases the hydrophobicity of proteins, which can effectively improve their solubility, emulsification and foaming, the disadvantage of which is that the production cost is higher, and the extraction rate varies greatly depending on the enzyme used. According to the different conditions of protease action, can be divided into acid protease, neutral protease and alkaline protease and so on.
\n2, alkaline soluble acid precipitation method: lye can make rice in the tight starch structure becomes loose, while lye on the protein molecules of the secondary bond, especially the hydrogen bond has a destructive effect, and can make some of the polar groups dissociate, so that the surface of the protein molecules have the same charge. Thus, it has a solubilizing effect on protein molecules and promotes the separation of starch and protein.<\/p>\n
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Enzymatic digestion of rice protein by proteases
\nBased on the poor water solubility of rice protein and the non-protein components are mainly carbohydrates, the extracted protein should be further purified (Purification). It can also be treated with cellulase, pectinase and isoamylase to promote the solubilization of more carbohydrates.1, alkaline protease-modified rice protein process
\nCrushed rice \u2192 soaking \u2192 wet milling \u2192 rice slurry liquid \u2192 mixing slurry
\nRice flour: alkali (0.06mol \/ L) = 1:8 \u2192 room temperature stirring extraction 2h \u2192 3500r\/min centrifugation 20min \u2192 take the supernatant \u2192 adjust the pH to 4.8 isoelectric point acid precipitation \u2192 3500r\/min centrifugation 10min \u2192 precipitation \u2192 freeze-drying \u2192 alkaline extraction of rice protein
\nAlkaline extraction of rice protein powder \u2192 5% (w\/v) rice protein suspension \u2192 hydration and dissolution at room temperature for 1h \u2192 55 \u2103 super-constant temperature water bath \u2192 according to the different amount of enzyme, substrate concentration, pH enzyme (pH-Stat [76] method to stabilize the pH of the system, the measurement of the degree of hydrolysis) \u2192 3500r\/min centrifugation for 20min \u2192 the supernatant \u2192 85 \u2103 \/10min inactivation of enzymes \u2192 vacuum concentration \u2192 freeze-drying \u2192 rice protein powder \u2192 3500r\/min centrifugation for 20min \u2192 the supernatant \u2192 85 \u2103 \/10min inactivation \u2192 vacuum concentration Freeze-drying \u2192 rice proteolysis alkaline protease Alcalase modification of rice proteolysis compared to alkaline extraction and acid precipitation of rice protein, solubility increased 13.92 times, emulsification increased 3.07 times, emulsification stability increased 2.26 times, foaming increased 1.07 times, foam stability increased 1.21 times, the functional properties of the rice protein proteolysis have different degrees of improvement. The functional properties of rice protein digests were improved to different degrees.
\nCompared with the hydrolysis of rice protein with Protease N by Ji Wei et al, the improvement of solubility of Alcalase enzyme digestion product was more significant; it was close to the improvement of protein solubility by acid deamidation of modified protein by Jiang Tianyan; and it was in agreement with the conclusions of the study of enzyme digestion on the improvement of solubility of rice protein by Xuan Guodong, Guo Rongrong, and Peng Qinghui that the solubility of the protein had reached more than 90%.
\n2, pepsin modified rice protein process: rice protein \u2192 pepsin hydrolysis \u2192 inactivation of the enzyme \u2192 measurement of protein concentration of the supernatant \u2192 pH value of 7.0 \u2192 dialysis \u2192 freeze-drying \u2192 determination of the functional properties of proteins.
\nPepsin has a certain effect on the solubility of rice protein, and the influencing factors are pH value > enzyme addition > hydrolysis time > temperature. The optimal parameters were enzyme addition of 7.0 U\/g, pH 1.5, hydrolysis time of 5 h, and temperature of 3 0 \u2103. The functional properties of hydrolyzed rice protein were higher than those of untreated rice protein.
\nAmong them, the emulsion stability and emulsification were 3 3 . 2 8mi n , and 0.456, which were even higher than soy protein and egg white protein. Foaming stability and foaming stability were 25.0% and 82.4%, and water holding and oil holding properties were 2.80 and 3.30 g\/g, which were 2.09 and 2.92 times higher than those of untreated rice protein, respectively. Summary
\nIn summary, rice protein has a reasonable amino acid composition, high biological potency, hypoallergenic, and high nutritional value. By means of enzymatic digestion, the solubility of rice protein is increased, emulsification, emulsion stability, water holding and oil holding are improved, and the quality of rice protein is improved so that it can be more easily absorbed and utilized by animals.
\nChina is a large rice-producing country, with abundant rice resources, which provides a basis for the development and utilization of rice protein, rice protein as a very valuable plant protein resources, to solve the problem of insufficient feed protein resources in China provides a feasible way.<\/p>\n","protected":false},"excerpt":{"rendered":"
What is the progress of research on rice enzymatic proteins? Rice is mainly composed of starch and protein, of which, starch accounts for about 80% of the total weight of rice, and protein accounts for only about 8% of the total weight. Rice protein can be divided into four categories according to different solubility: 1. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n