CN109349417A - A method of big oryzenin functional characteristic is improved using phosphatizing treatment - Google Patents
A method of big oryzenin functional characteristic is improved using phosphatizing treatment Download PDFInfo
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- CN109349417A CN109349417A CN201811310841.7A CN201811310841A CN109349417A CN 109349417 A CN109349417 A CN 109349417A CN 201811310841 A CN201811310841 A CN 201811310841A CN 109349417 A CN109349417 A CN 109349417A
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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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Abstract
The invention discloses a kind of methods for improving big oryzenin functional characteristic using phosphatizing treatment, it is with Broken rice as its raw material, big oryzenin is therefrom extracted using alkali extraction and acid precipitation, big oryzenin is mixed with phosphorylation agent sodium tripolyphosphate, adjust pH value, after reacting a period of time at a certain temperature, using centrifugation, washing, vacuum freeze drying, the big oryzenin of phosphorylation is obtained.Protein solubility > 90% of the big oryzenin of phosphorylation of the present invention, emulsibility > 20m2/ g, emulsion stability > 80%, foaminess > 10%, foam stability > 90%.This method have the characteristics that simple production process, it is at low cost, be easily industrialized production, substantially increase the utilization rate and added value of big oryzenin, be with a wide range of applications.
Description
Technical field
The present invention relates to vegetable protein technical field of modification, and in particular to a kind of to improve rice paddy egg using phosphatizing treatment
The method of white functional characteristic.
Background technique
Rice is as a kind of traditional large main meal products, other than meeting the daily dietary requirements of people and food work
The important source material of industry, be mainly used for monosodium glutamate, starch sugar, wine brewing production, but what the production of these products made full use of is rice
Starch Fraction, and protein part is not fully used often as leftover bits and pieces.Protein content 7-8% in rice, albumen
Matter nutritive value is high, has the characteristics that amino acid composition is reasonable, biological value is high low with anaphylaxis.But due to rice protein
Solubility it is low, limit its application in the food industry.Therefore, it is necessary to the structure to natural rice albumen modified with
Improve its dissolubility and promotes its application with the interaction of water.Currently, the method modified to rice protein mainly has:
1, physical method: physical modification refers to be changed using the physical actions form such as heat, mechanical oscillation, electromagnetic field, ray
The higher structure of protein and intermolecular clustered pattern, are not related to the primary structure of protein generally.
2, chemical method: chemical method includes acylation to amino acid residue, amide, phosphorylation, glycosylation is gone (to utilize beauty
Maillard reaction), covalent cross-linking, hydrolysis and oxidation etc., mainly to amino, hydroxyl, sulfydryl and carboxyl on residue etc. into
Capable chemical reaction, modified essence are the structure and all sides such as conformation and net charge, hydrophobic grouping by changing protein
Face improves its functional characteristic, including dissolubility, surface nature, water imbibition, gelation and thermal stability etc..
3, biological enzyme: enzyme modification technology mainly utilizes proteolytic enzyme, transaminase, oxidizing ferment etc., to protein
Peptide chain is modified, or reduces peptide chain length, or increases protein molecule size by being crosslinked for peptide interchain, finally on the whole
Reach the modification purpose of peptide chain and improves certain functional characters of protein.
In the modification technology of existing big oryzenin, as physical method is related to being produced into using expensive equipment
This height is difficult to realize continuous production.And-the S-S- of modified by biological enzyme method protein in hydrolytic process is partially destroyed,
And the degree of enzymatic hydrolysis is not easy to control.Equipment manufacturing costs involved in the phosphorylation modification technology that the present invention uses are low, and
The available holding of the natural structure of protein.
Summary of the invention
The present invention is intended to provide a kind of method for improving big oryzenin functional characteristic using phosphatizing treatment, this method energy
Enough improve the functional characteristics such as the dissolubility, emulsibility, foaminess of big oryzenin.The method of the present invention is novel, safe and efficient, and
Production equipment manufacturing cost according to the present invention is lower, it is easy to accomplish continuous production.
The present invention is modified by phosphorylation, introduces the electronegativity that phosphate groups increase protein, improves protein
Electrostatic repulsion between molecule is allowed to be easier to be distributed in water phase, thus improves its dissolubility, emulsibility and foaminess.
The method that the present invention improves big oryzenin functional characteristic using phosphatizing treatment, includes the following steps:
Step 1: with Broken rice as its raw material, after grinding sieves with 100 mesh sieve, will crack rice powder and distilled water is mixed with the ratio of 1g:10mL
It closes, is centrifuged after stirring 2 hours at room temperature, the NaCl solution that gained sediment and concentration are 5wt% is mixed with the ratio of 1g:10mL
It closes, is centrifuged after stirring 2 hours at room temperature, the NaOH solution that gained sediment and concentration are 0.05M is mixed with the ratio of 1g:10mL
It closes, is centrifuged after stirring 2 hours at room temperature, takes supernatant, adjust the pH value of supernatant to 5.4 using the HCl solution of 1M, centrifuging and taking
Precipitating, is freeze-dried after washing, obtains big oryzenin；The big oryzenin of acquisition is added to the phosphate-buffered of pH value 7.0
It in liquid, is uniformly mixed, forms the protein dispersion of 1-10% (w/v) concentration；
Step 2: phosphorylation agent is added in the protein dispersion obtained to step 1, adjusting pH value with NaOH solution is
8-10, and reacted 1-3 hours at 30-60 DEG C in whole process interval addition NaOH solution with maintaining the pH value of dispersion liquid constant；
Step 3: step 2 adjusts pH value to 5.4 with acid after reaction, stirs, centrifugation, water washing and precipitating, by gained precipitating point
It dissipates in aqueous solution, adjusts pH value to 7.0, freeze-drying obtains the big oryzenin of phosphorylation.
In step 2, the phosphorylation agent is sodium tripolyphosphate, and the addition quality of phosphorylation agent is big oryzenin matter
The 1-7% of amount.
In step 3, the acid is hydrochloric acid, sulfuric acid or citric acid.
The principle of phosphorylation modified protein is to increase the electronegativity of protein by introducing phosphate groups, improves albumen
Electrostatic repulsion between matter molecule is allowed to be easier to disperse, thus can improve the properties such as its dissolubility, emulsibility, foaminess.It is common
Phosphorylation agent have sodium tripolyphosphate, sodium trimetaphosphate, phosphorus oxychloride etc..Sodium tripolyphosphate be FDA allow using food
Additive, it can also improve the functional characteristic of food protein, and not shadow while modified to protein progress phosphorylation
Ring the digestibility of food protein.The present invention uses sodium tripolyphosphate as phosphorylation modifying agent, and big oryzenin is by changing
After property, the functional characteristics such as dissolubility, emulsibility, foaminess significantly improve.
Compared with the prior art, the beneficial effects of the present invention are embodied in:
1, phosphorylation modifying agent used in the present invention is sodium tripolyphosphate, it be FDA allow using food add
Agent ensure that the safety of product.
2, chemical modification is carried out to big oryzenin using sodium tripolyphosphate, with traditional enzyme modification and physical modification phase
Than the obtained modification rice glutelin denaturation degrees of this method are low, and functional characteristic is also significantly improved.
3, phosphorylation modification rice glutelin prepared by the present invention, compared with natural rice glutelin, dissolubility by
6.5% increases to 90.2%, and emulsibility is by 12.4m2/ g increases to 29.4m2/ g, emulsion stability are increased to by 61.9%
80.1%, foaminess increases to 12.9% by 8.9%, and foam stability increases to 96.5% by 86.2%.It follows that phosphoric acid
Change modified so that big oryzenin dissolubility is significantly improved, and then improves the emulsibility and foaminess of big oryzenin
Equal functional characteristics, have expanded the application of big oryzenin in the food industry.
4, the method for the present invention simple process, non-environmental-pollution, the production equipment manufacturing cost being related to is low, is suitble to industry metaplasia
It produces.
Detailed description of the invention
Fig. 1 be in embodiment 1 sodium tripolyphosphate Different adding amount to big oryzenin dissolubility (a), emulsibility and emulsification
The influence of stability (b) and foaminess and foam stability (c).From figure 1 it appears that the sodium tripolyphosphate of addition 7%
The big oryzenin of obtained phosphorylation, dissolubility, emulsibility and emulsion stability and foaminess and foam stability difference
For 88.0%, 28.1m2/ g, 79.4%, 12.31% and 95.3%.It is phosphorylated modified, the dissolubility of big oryzenin, cream
The property changed and emulsion stability and foaminess and foam stability significantly improve.
Fig. 2 be in embodiment 2 sodium tripolyphosphate Different adding amount to big oryzenin dissolubility (a), emulsibility and emulsification
The influence of stability (b) and foaminess and foam stability (c).From figure 2 it can be seen that the sodium tripolyphosphate of addition 7%
The big oryzenin of obtained phosphorylation, dissolubility, emulsibility and emulsion stability and foaminess and foam stability difference
For 90.2%, 29.4m2/ g, 80.1%, 12.9% and 96.5%.It is phosphorylated modified, the dissolubility of big oryzenin, cream
The property changed and emulsion stability and foaminess and foam stability significantly improve.
Fig. 3 be in embodiment 3 sodium tripolyphosphate Different adding amount to big oryzenin dissolubility (a), emulsibility and emulsification
The influence of stability (b) and foaminess and foam stability (c).From figure 3, it can be seen that the sodium tripolyphosphate of addition 7%
The big oryzenin of obtained phosphorylation, dissolubility, emulsibility and emulsion stability and foaminess and foam stability difference
For 85.0%, 27.7m2/ g, 79.4%, 12.4% and 95.1%.It is phosphorylated modified, the dissolubility of big oryzenin, cream
The property changed and emulsion stability and foaminess and foam stability significantly improve.
Specific embodiment
Non-limiting embodiment is described below:
Embodiment 1:
1, with Broken rice as its raw material, after grinding sieves with 100 mesh sieve, it will crack rice powder and distilled water is mixed with the ratio of 1g:10mL, room
The lower stirring of temperature is centrifuged after 2 hours, is ratio mixing of the NaCl solution of 5wt% with 1g:10mL, room by gained sediment and concentration
The lower stirring of temperature is centrifuged after 2 hours, is ratio mixing of the NaOH solution of 0.05M with 1g:10mL, room by gained sediment and concentration
The lower stirring of temperature is centrifuged after 2 hours, takes supernatant, adjusts the pH value of supernatant to 5.4 using the HCl solution of 1M, centrifuging and taking precipitating,
It is freeze-dried after washing, obtains big oryzenin；Big oryzenin is added in the phosphate buffer of pH value 7.0, mixing is equal
It is even, form the protein dispersion of 1% (w/v) concentration；
2, phosphorylation agent (it is respectively 1%, 4% and 7% that phosphorylation agent, which accounts for the ratio of big oryzenin) is added, uses
It is 8.0 that NaOH solution, which adjusts pH value, and in whole process interval addition NaOH solution to maintain dispersion liquid pH value constant, reaction temperature
Degree is 35 DEG C, and the reaction time is 1 hour；
3, it after reaction, adjusts pH value to 5.4 with acid, stirs, centrifugation, water washing and precipitating；
4, it takes precipitating dispersion in aqueous solution, adjusts pH value to 7.0, freeze-drying obtains the big oryzenin of phosphorylation.
After measured, the dissolubility of the big oryzenin of phosphorylation obtained increases to 88.0% by 6.5%, emulsibility by
12.4m2/ g increases to 28.1m2/ g, emulsion stability increase to 79.4% by 61.9%, and foaminess is increased to by 8.9%
12.3%, foam stability increases to 95.3% by 86.2%.
Embodiment 2:
1, with Broken rice as its raw material, after grinding sieves with 100 mesh sieve, it will crack rice powder and distilled water is mixed with the ratio of 1g:10mL, room
The lower stirring of temperature is centrifuged after 2 hours, is ratio mixing of the NaCl solution of 5wt% with 1g:10mL, room by gained sediment and concentration
The lower stirring of temperature is centrifuged after 2 hours, is ratio mixing of the NaOH solution of 0.05M with 1g:10mL, room by gained sediment and concentration
The lower stirring of temperature is centrifuged after 2 hours, takes supernatant, adjusts the pH value of supernatant to 5.4 using the HCl solution of 1M, centrifuging and taking precipitating,
It is freeze-dried after washing, obtains big oryzenin；Big oryzenin is added in the phosphate buffer of pH value 7.0, mixing is equal
It is even, form the protein dispersion of 5% (w/v) concentration；
2, phosphorylation agent (it is respectively 1%, 4% and 7% that phosphorylation agent, which accounts for the ratio of big oryzenin) is added, uses
It is 9.0 that NaOH solution, which adjusts pH value, and in whole process interval addition NaOH solution to maintain dispersion liquid pH value constant, reaction temperature
Degree is 45 DEG C, and the reaction time is 1.5 hours；
3, it after reaction, adjusts pH value to 5.4 with acid, stirs, centrifugation, water washing and precipitating；
4, it takes precipitating dispersion in aqueous solution, adjusts pH value to 7.0, freeze-drying obtains the big oryzenin of phosphorylation.
After measured, the dissolubility of the big oryzenin of phosphorylation obtained increases to 90.2% by 6.5%, emulsibility by
12.4m2/ g increases to 29.4m2/ g, emulsion stability increase to 80.1% by 61.9%, and foaminess is increased to by 8.9%
12.9%, foam stability increases to 96.5% by 86.2%.
Embodiment 3:
1, with Broken rice as its raw material, after grinding sieves with 100 mesh sieve, it will crack rice powder and distilled water is mixed with the ratio of 1g:10mL, room
The lower stirring of temperature is centrifuged after 2 hours, is ratio mixing of the NaCl solution of 5wt% with 1g:10mL, room by gained sediment and concentration
The lower stirring of temperature is centrifuged after 2 hours, is ratio mixing of the NaOH solution of 0.05M with 1g:10mL, room by gained sediment and concentration
The lower stirring of temperature is centrifuged after 2 hours, takes supernatant, adjusts the pH value of supernatant to 5.4 using the HCl solution of 1M, centrifuging and taking precipitating,
It is freeze-dried after washing, obtains big oryzenin；Big oryzenin is added in the phosphate buffer of pH value 7.0, mixing is equal
It is even, form the protein dispersion of 10% (w/v) concentration；
2, phosphorylation agent (it is respectively 1%, 4% and 7% that phosphorylation agent, which accounts for the ratio of big oryzenin) is added, uses
It is 10.0 that NaOH solution, which adjusts pH value, and in whole process interval addition NaOH solution to maintain dispersion liquid pH value constant, reaction
Temperature is 60 DEG C, and the reaction time is 3 hours；
3, it after reaction, adjusts pH value to 5.4 with acid, stirs, centrifugation, water washing and precipitating；
4, it takes precipitating dispersion in aqueous solution, adjusts pH value to 7.0, freeze-drying obtains the big oryzenin of phosphorylation.
After measured, the dissolubility of the big oryzenin of phosphorylation obtained increases to 85.0% by 6.5%, emulsibility by
12.4m2/ g increases to 27.7m2/ g, emulsion stability increase to 79.4% by 61.9%, and foaminess is increased to by 8.9%
12.4%, foam stability increases to 95.1% by 86.2%.
Claims (7)
1. a kind of method for improving big oryzenin functional characteristic using phosphatizing treatment, it is characterised in that: be to crack rice for original
Material is extracted big oryzenin using alkali extraction and acid precipitation, is modified with big oryzenin of the phosphorylation agent to extraction, obtains phosphorus
The big oryzenin of acidification.
2. according to the method described in claim 1, it is characterized by comprising following steps:
Step 1: with Broken rice as its raw material, after grinding sieves with 100 mesh sieve, the powder that will crack rice is mixed with distilled water, after stirring 2 hours at room temperature
Gained sediment is mixed with the NaCl solution that concentration is 5wt%, is centrifuged after stirring 2 hours at room temperature, gained is precipitated by centrifugation
Object is mixed with the NaOH solution that concentration is 0.05M, is centrifuged after stirring 2 hours at room temperature, is taken supernatant, use the HCl solution of 1M
The pH value of supernatant is adjusted to 5.4, centrifuging and taking precipitating is freeze-dried after washing, obtains big oryzenin；By the rice paddy of acquisition
Albumen is added in the phosphate buffer of pH value 7.0, is uniformly mixed, and obtains protein dispersion；
Step 2: phosphorylation agent is added in the protein dispersion obtained to step 1, adjusting pH value with NaOH solution is 8-10,
And it is reacted 1-3 hours at 30-60 DEG C in whole process interval addition NaOH solution with maintaining the pH value of dispersion liquid constant；
Step 3: step 2 adjusts pH value to 5.4 with acid after reaction, stirs, centrifugation, water washing and precipitating, gained precipitating is dispersed in
In aqueous solution, adjust pH value to 7.0, freeze-drying obtains the big oryzenin of phosphorylation.
3. according to the method described in claim 2, it is characterized by:
In step 1, crack rice powder and distilled water are mixed with the ratio of 1g:10mL；Gained sediment and the NaCl that concentration is 5wt% are molten
Liquid is mixed with the ratio of 1g:10mL；Gained sediment and concentration are that the NaOH solution of 0.05M is mixed with the ratio of 1g:10mL.
4. according to the method described in claim 2, it is characterized by:
In step 1, the concentration of protein dispersion is 1-10%.
5. according to the method described in claim 2, it is characterized by:
In step 2, the phosphorylation agent is sodium tripolyphosphate.
6. according to the method described in claim 2, it is characterized by:
The addition quality of phosphorylation agent is the 1-7% of big oryzenin quality.
7. according to the method described in claim 2, it is characterized by:
In step 3, the acid is hydrochloric acid, sulfuric acid or citric acid.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110810617A (en) * | 2019-11-06 | 2020-02-21 | 江西省科学院应用化学研究所 | Preparation method of rice gluten with high emulsifying activity and high emulsifying stability |
| CN111995655A (en) * | 2020-09-02 | 2020-11-27 | 西华大学 | Walnut protein isolate and preparation method thereof, phosphorylated walnut protein isolate and preparation method thereof, and food |
| CN112056543A (en) * | 2020-09-21 | 2020-12-11 | 合肥工业大学 | Preparation method of enzyme-crosslinked rice gluten-beet pectin composite gel |
| CN112056564A (en) * | 2020-09-21 | 2020-12-11 | 合肥工业大学 | Preparation method of phosphorylation modified rice gluten gel encapsulated riboflavin |
| CN112220005A (en) * | 2020-09-28 | 2021-01-15 | 集美大学 | Hypoallergenic scallop meat porridge and preparation method thereof |
| CN115736074A (en) * | 2022-12-17 | 2023-03-07 | 浙江华康药业股份有限公司 | Method for enhancing gel property of starch soft sweets |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810617A (en) * | 2019-11-06 | 2020-02-21 | 江西省科学院应用化学研究所 | Preparation method of rice gluten with high emulsifying activity and high emulsifying stability |
| CN111995655A (en) * | 2020-09-02 | 2020-11-27 | 西华大学 | Walnut protein isolate and preparation method thereof, phosphorylated walnut protein isolate and preparation method thereof, and food |
| CN112056543A (en) * | 2020-09-21 | 2020-12-11 | 合肥工业大学 | Preparation method of enzyme-crosslinked rice gluten-beet pectin composite gel |
| CN112056564A (en) * | 2020-09-21 | 2020-12-11 | 合肥工业大学 | Preparation method of phosphorylation modified rice gluten gel encapsulated riboflavin |
| CN112056564B (en) * | 2020-09-21 | 2022-06-07 | 合肥工业大学 | Preparation method of phosphorylation modified rice gluten gel encapsulated riboflavin |
| CN112220005A (en) * | 2020-09-28 | 2021-01-15 | 集美大学 | Hypoallergenic scallop meat porridge and preparation method thereof |
| CN115736074A (en) * | 2022-12-17 | 2023-03-07 | 浙江华康药业股份有限公司 | Method for enhancing gel property of starch soft sweets |
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