CN105192098A - Method for simultaneously extracting fat and protein in unpolished rice bran layer with aqueous enzymatic method - Google Patents
Method for simultaneously extracting fat and protein in unpolished rice bran layer with aqueous enzymatic method Download PDFInfo
- Publication number
- CN105192098A CN105192098A CN201510657755.3A CN201510657755A CN105192098A CN 105192098 A CN105192098 A CN 105192098A CN 201510657755 A CN201510657755 A CN 201510657755A CN 105192098 A CN105192098 A CN 105192098A
- Authority
- CN
- China
- Prior art keywords
- albumen
- grease
- brown rice
- rice grain
- chaff layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to a method for simultaneously extracting fat and protein in an unpolished rice bran layer with an aqueous enzymatic method. Aiming at effectively avoiding problems of fat rancidity and protein modification and the like in the unpolished rice bran layer, caused by the fact that series enzymes are activated in a rice milling process, high-quality oil and high-quality plant protein are finally obtained. The method for simultaneously extracting the fat and the protein in the unpolished rice bran layer with the aqueous enzymatic method is realized by the following steps: 1, pre-treating before a reaction; 2, carrying out enzymolysis by a compound enzyme; and 3, stopping the reaction. Finally, the extraction rates of the fat and the protein in the unpolished rice bran layer are 71.62% and 78.65% respectively. After the fat and the protein of the unpolished rice bran layer are extracted by the aqueous enzymatic method, polished rice obtained by rice milling machining has a complete structure after being observed by a scanning electron microscope.
Description
Technical field:
The present invention relates to processing of farm products field, be specifically related to a kind of method that aqueous enzymatic method extracts grease and albumen in brown rice grain chaff layer simultaneously, be applied to the comprehensive utilization of brown rice resource.
Background technology:
Nutrient needed for the human life activity that brown rice comprises enriches more than highed milled rice, paddy just obtains brown rice after peeling rice husk off, brown rice grain is made up of chaff layer, Fetal liver cells 3 part, and the main component of brown rice grain chaff layer is protein, fat, vitamin, mineral matter and fiber.
Brown rice grain chaff layer is made up of pericarp, seed coat, central core, aleurone etc., it is general very thin that peel thickness is about 10 μm of seed coats, has semipermeability, more easily absorb moisture, and pigment deposition wherein; Ball center layer is squeezed into film-form by endosperm, thickness is about 1 ~ 2 μm of aleurone and is made up of the almost square prothenchyma (of wood) of marshalling, cell is larger, particulate matter " aleurone grain " small abrim in cell, wherein mainly containing protein, fat, vitamin and mineral matter, but not starch-containing grain.Be called sub-aleurone near the one layer of cells inside aleurone cells, character is between aleurone cells and internal starch cell, and shaped slightly, like aleurone cells, wherein contains the more composition such as protein, fat.
Fat content in brown rice grain chaff layer is up to 15% ~ 20%, it is a kind of important, vegetable oil that nutritive value is very high, because it contains the material that a large amount of oryzanol etc. has certain physiologically active, can reduce blood pressure, have the effect alleviating the symptom such as cardiovascular and cerebrovascular disease, neurasthenia.Containing a large amount of unrighted acids in product oil, wherein the content of linoleic plus oleic acid is impartial, and the 1:1 of Fatty acids composition and world health organisation recommendations is close, is referred to as " precious oil ".
Albumen in brown rice grain chaff layer is about 15% ~ 23%, containing eight kinds of essential amino acids, and the pattern similarity of its composition and world health organisation recommendations, wherein lysine content is very high, nutritive value is equally matched with albumen, not only there is special nutritional labeling and physiological function, also have the notable feature being different from other animal/vegetable protein simultaneously: not containing ANFs, among the conventional food that can add baby, child or special population to.
Fullbook utilizes enzyme to extract albumen and oil from soybean and rapeseed, achieves desirable Expected Results, thus uses the oil in Enzymatic Extraction oil plant and albumen etc. to study the study hotspot increasingly becoming and pay close attention to both at home and abroad.The people such as P.Hanmoungjai utilize alkali protease (Alcalase) from rice bran, extract oil and albumen, utilize Responds Surface Methodology to analyze the impact of Different factor on oily recovery rate, protein extracting ratio, the maximum extracted rate obtained reaches 79% and 68% respectively simultaneously.
Brown rice is rich in nutrition, but because required digestion time is long before consumption, mouthfeel is poor and do not accepted by most consumers.Therefore brown rice is reprocessed by people, grinds and removes chaff layer and plumule.Containing lipolytic enzyme and oxidizing ferment in brown rice grain chaff layer, and the activity of lipase is very high, after husk rice, lipase and grease contact with each other, the hydrolysis of grease will occur rapidly, produce free fatty, then issue lipogenous becoming sour in the acting in conjunction of the factors such as oxidizing ferment, light, heat.Recent domestic also has many researchers by the enzyme stabilization technique that goes out to brown rice application, extraction grease and albumen is carried out again to grinding the chaff layer gone, but the enzyme stabilization technique that goes out is all for lipase, principle based on protein denaturation is carried out, therefore in order to obtain high quality oils and high-quality vegetable protein simultaneously, the present invention have studied without husk rice operation, directly under brown rice state, utilizes aqueous enzymatic method to extract grease in brown rice grain chaff layer and albumen simultaneously.
Summary of the invention:
The present invention utilizes serial enzymes to carry out enzymolysis to brown rice grain chaff layer innovatively under the effect of water, and the albumen in brown rice grain chaff layer and grease are separated from brown rice.The serial enzymes adopted is that cellulase and compound protease are with 6:4 proportioning, reaction advantage for carry out grease and albumen in extraction brown rice grain chaff layer under brown rice state, effectively prevent in rice milling process the problems such as the spoiled by rancid oil or fat and albuminous degeneration in the brown rice grain chaff layer caused after activating serial enzymes, obtain high quality oils and quality plant albumen.The method simultaneously extracting grease in brown rice grain chaff layer and albumen with aqueous enzymatic method is realized by following steps: one, react pre-treatment; Two, complex enzyme zymohydrolysis; Three, cessation reaction.Finally, the grease in brown rice grain chaff layer and the recovery rate of albumen are respectively 71.62% and 78.65%.Brown rice grain chaff layer is after aqueous enzymatic extraction grease and albumen, and the polished rice obtained through husk rice processing finds that after sem observation its structure is intact.
Detailed description of the invention:
Central scope of the present invention is, according to the research of grease and protein Process in aqueous enzymatic extraction brown rice grain chaff layer, namely direct under brown rice state, utilize aqueous enzymatic method to extract grease and albumen in chaff layer simultaneously, make the lipase in brown rice and oxidizing ferment etc. be in resting state like this, the grease hydrolysis effectively controlled in the brown rice grain chaff layer that rice milling process causes becomes sour and the problem such as albuminous degeneration.Specifically, the research step that aqueous enzymatic method provided by the invention extracts grease in brown rice grain chaff layer and albumen simultaneously comprises: one, react pre-treatment: take a certain amount of through pretreated brown rice, add distilled water by certain solid-liquid ratio, be placed in thermostat water bath and constantly stir; Two, complex enzyme zymohydrolysis: add a certain amount of complex enzyme, control reaction temperature and pH, under optimum condition, after enzymolysis certain hour, are warming up to 90 DEG C of enzyme 5min that go out, obtain reacting rear material; Three, cessation reaction: reacted material is carried out centrifugation, obtains free oil, hydrolyzate and emulsion, after hydrolyzate freeze drying, obtains aminosal quality.According to the recovery rate of the grease in formulae discovery brown rice grain chaff layer and albumen;
Detailed description of the invention one: a kind of method that aqueous enzymatic method extracts grease and albumen in brown rice grain chaff layer is simultaneously realized by following steps: one, the single factor experiment of grease and protein Process in aqueous enzymatic extraction brown rice grain chaff layer under brown rice state: enzyme concentration is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, pH6.5,50 DEG C, under the condition of 70min and solid-liquid ratio 1:8, choose enzyme concentration and be respectively 0.5,1.0,1.5,2.0,2.5% 5 level, study the impact of different enzyme concentration on the recovery rate of the grease in brown rice grain chaff layer and albumen.Hydrolysis temperature is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, under the condition of pH6.5, solid-liquid ratio 1:8,70min and enzyme concentration 2.0%, choose hydrolysis temperature and be respectively 35,40,45,50,55 DEG C of five levels, study the impact of different hydrolysis temperature on the recovery rate of the grease in brown rice grain chaff layer and albumen.Enzymolysis time is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, under the condition of pH6.5, temperature 50 C, solid-liquid ratio 1:8 and enzyme concentration 2.0%, choose enzymolysis time be respectively 40,50,60,70,80min five levels, study the impact of different enzymolysis time on the recovery rate of the grease in brown rice grain chaff layer and albumen.Solid-liquid ratio is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, pH6.5,50 DEG C, under the condition of 70min and enzyme concentration 2.0%, choose solid-liquid ratio and be respectively 1:2,1:4,1:6,1:8,1:10 five levels, the impact of the grease in research different feed liquid comparison brown rice grain chaff layer and the recovery rate of albumen.PH is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, 50 DEG C, 70min, enzyme concentration be 2.0% and solid-liquid ratio 1:8 condition under, choose pH and be respectively 5.0,5.5,6.0,6.5,7.0 5 levels, study the impact of different pH on the recovery rate of the grease in brown rice grain chaff layer and albumen.
Detailed description of the invention two: present embodiment and detailed description of the invention one difference are that choosing enzyme concentration in step one is respectively 1.5,2.0,2.5% 3 level, and other condition is pH6.5,50 DEG C, 70min and solid-liquid ratio 1:8.Other composition is identical with specific implementation method one with step.
Detailed description of the invention three: present embodiment and detailed description of the invention one difference are that choosing hydrolysis temperature in step one is respectively 45,50,55 DEG C of three levels, and other condition is pH6.5, solid-liquid ratio 1:8,70min and enzyme concentration 2.0%.Other composition is identical with specific implementation method one with step.
Detailed description of the invention four: present embodiment and detailed description of the invention one difference be to choose in step one enzymolysis time be respectively 60,70,80min tri-levels, pH6.5,50 DEG C, solid-liquid ratio 1:8 and enzyme concentration 2.0%.Other composition is identical with specific implementation method one with step.
Detailed description of the invention five: present embodiment and detailed description of the invention one difference are that choosing solid-liquid ratio in step one is respectively 1:6,1:8,1:10 tri-levels, other condition is pH6.5,50 DEG C, 70min and enzyme concentration 2.0%.Other composition is identical with specific implementation method one with step.
Detailed description of the invention six: present embodiment and detailed description of the invention one difference are that choosing pH in step one is respectively 6.0,6.5,7.0 3 levels, other condition is 50 DEG C, 70min, enzyme concentration are 2.0% and solid-liquid ratio 1:8.Other composition is identical with specific implementation method one with step.
Claims (6)
1. one kind is extracted the method for grease and albumen in brown rice grain chaff layer simultaneously with aqueous enzymatic method, its characterization step is as follows: step one: the single factor experiment of the grease in preparation aqueous enzymatic extraction brown rice grain chaff layer and the technique of albumen: enzyme concentration is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, pH6.5,50 DEG C, under the condition of 70min and solid-liquid ratio 1:8, choose enzyme concentration and be respectively 0.5,1.0,1.5,2.0,2.5% 5 level, study the impact of different enzyme concentration on the recovery rate of the grease in brown rice grain chaff layer and albumen; Hydrolysis temperature is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, under the condition of pH6.5, solid-liquid ratio 1:8,70min and enzyme concentration 2.0%, choose hydrolysis temperature and be respectively 35,40,45,50,55 DEG C of five levels, study the impact of different hydrolysis temperature on the recovery rate of the grease in brown rice grain chaff layer and albumen; Enzymolysis time is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, under the condition of pH6.5, temperature 50 C, solid-liquid ratio 1:8 and enzyme concentration 2.0%, choose enzymolysis time be respectively 40,50,60,70,80min five levels, study the impact of different enzymolysis time on the recovery rate of the grease in brown rice grain chaff layer and albumen; Solid-liquid ratio is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, pH6.5,50 DEG C, under the condition of 70min and enzyme concentration 2.0%, choose solid-liquid ratio and be respectively 1:2,1:4,1:6,1:8,1:10 five levels, the impact of the grease in research different feed liquid comparison brown rice grain chaff layer and the recovery rate of albumen; PH is on the impact of the recovery rate of the grease in brown rice grain chaff layer and albumen, 50 DEG C, 70min, enzyme concentration be 2.0% and solid-liquid ratio 1:8 condition under, choose pH and be respectively 5.0,5.5,6.0,6.5,7.0 5 levels, study the impact of different pH on the recovery rate of the grease in brown rice grain chaff layer and albumen.
2. a kind of aqueous enzymatic method according to claim 1 extracts the method for grease and albumen in brown rice grain chaff layer simultaneously, with grease and albumen in aqueous enzymatic extraction brown rice grain chaff layer under certain reaction condition, it is characterized in that choosing enzyme concentration in step one is respectively 1.5,2.0,2.5% 3 level, other condition is pH6.5,50 DEG C, 70min and solid-liquid ratio 1:8, the grease in calculating brown rice grain chaff layer and the recovery rate of albumen.
3. a kind of aqueous enzymatic method according to claim 1 extracts the method for grease and albumen in brown rice grain chaff layer simultaneously, with grease and albumen in aqueous enzymatic extraction brown rice grain chaff layer under certain reaction condition, it is characterized in that choosing hydrolysis temperature in step one is respectively 45,50,55 DEG C of three levels, other condition is pH6.5, solid-liquid ratio 1:8,70min and enzyme concentration 2.0%, the grease in calculating brown rice grain chaff layer and the recovery rate of albumen.
4. a kind of aqueous enzymatic method according to claim 1 extracts the method for grease and albumen in brown rice grain chaff layer simultaneously, with grease and albumen in aqueous enzymatic extraction brown rice grain chaff layer under certain reaction condition, it is characterized in that choosing in step one enzymolysis time be respectively 60,70,80min tri-levels, other condition is pH6.5,50 DEG C, solid-liquid ratio 1:8 and enzyme concentration 2.0%, calculates the recovery rate of grease in brown rice grain chaff layer and albumen.
5. a kind of aqueous enzymatic method according to claim 1 extracts the method for grease and albumen in brown rice grain chaff layer simultaneously, with grease and albumen in aqueous enzymatic extraction brown rice grain chaff layer under certain reaction condition, it is characterized in that choosing solid-liquid ratio in step one is respectively 1:6,1:8,1:10 tri-levels, other condition is pH6.5,50 DEG C, 70min and enzyme concentration 2.0%, calculates the recovery rate of grease in brown rice grain chaff layer and albumen.
6. a kind of aqueous enzymatic method according to claim 1 extracts the method for grease and albumen in brown rice grain chaff layer simultaneously, with grease and albumen in aqueous enzymatic extraction brown rice grain chaff layer under certain reaction condition, it is characterized in that choosing pH in step one is respectively 6.0,6.5,7.0 3 levels, other condition is 50 DEG C, 70min, enzyme concentration are 2.0% and solid-liquid ratio 1:8, calculates the recovery rate of grease in brown rice grain chaff layer and albumen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510657755.3A CN105192098A (en) | 2015-10-13 | 2015-10-13 | Method for simultaneously extracting fat and protein in unpolished rice bran layer with aqueous enzymatic method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510657755.3A CN105192098A (en) | 2015-10-13 | 2015-10-13 | Method for simultaneously extracting fat and protein in unpolished rice bran layer with aqueous enzymatic method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192098A true CN105192098A (en) | 2015-12-30 |
Family
ID=54940379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510657755.3A Pending CN105192098A (en) | 2015-10-13 | 2015-10-13 | Method for simultaneously extracting fat and protein in unpolished rice bran layer with aqueous enzymatic method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192098A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106198544A (en) * | 2016-07-11 | 2016-12-07 | 浙江大学 | A kind of method for rapidly judging of high dietary-fiber rice |
| CN109054983A (en) * | 2018-07-24 | 2018-12-21 | 沈慧红 | A kind of processing method that brown rice extracts rice bran oil |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571609A (en) * | 2013-11-14 | 2014-02-12 | 东北农业大学 | Method for synchronously preparing high-stability rice bran oil and rice bran protein |
| CN104593137A (en) * | 2015-01-21 | 2015-05-06 | 东北农业大学 | Method for extracting rice bran oil from brown rice by use of aqueous enzymatic method |
| CN104789601A (en) * | 2015-05-11 | 2015-07-22 | 东北农业大学 | Method for simultaneously extracting various substances with antioxidant activity from whole-fat rice bran |
-
2015
- 2015-10-13 CN CN201510657755.3A patent/CN105192098A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571609A (en) * | 2013-11-14 | 2014-02-12 | 东北农业大学 | Method for synchronously preparing high-stability rice bran oil and rice bran protein |
| CN104593137A (en) * | 2015-01-21 | 2015-05-06 | 东北农业大学 | Method for extracting rice bran oil from brown rice by use of aqueous enzymatic method |
| CN104789601A (en) * | 2015-05-11 | 2015-07-22 | 东北农业大学 | Method for simultaneously extracting various substances with antioxidant activity from whole-fat rice bran |
Non-Patent Citations (1)
| Title |
|---|
| 马超: "水酶法提取米糠油和蛋白及米糠油微胶囊化研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106198544A (en) * | 2016-07-11 | 2016-12-07 | 浙江大学 | A kind of method for rapidly judging of high dietary-fiber rice |
| CN106198544B (en) * | 2016-07-11 | 2019-01-04 | 浙江大学 | A kind of method for rapidly judging of high dietary-fiber rice |
| CN109054983A (en) * | 2018-07-24 | 2018-12-21 | 沈慧红 | A kind of processing method that brown rice extracts rice bran oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hernandez et al. | Enzymatic treatment of rice bran to improve processing | |
| CN101455428B (en) | Walnut peptide nutrient food and preparation method thereof | |
| CN104642910A (en) | Preparation method of instant oat flour | |
| CN101455403B (en) | Peanut peptide nutrient food and preparation method thereof | |
| CN101280327A (en) | Synchronous aqueous enzymatic ultrasonic extraction for walnut oil and walnut protein peptide | |
| CN103734319B (en) | Peanut milk nutrient solution prepared by a kind of peanut meal protein extract | |
| CN100358990C (en) | Extraction of aqueous solvent from hickory nut oil | |
| CN101703195A (en) | Method for synchronously preparing two banana powders by utilizing bananas | |
| CN102599569B (en) | Papaya enzyme and production method thereof | |
| CN107557420A (en) | A kind of preparation method of flaxseed meal polypeptide | |
| CN102726801A (en) | Brown rice juice stock solution and preparation method thereof, brown rice juice beverage and preparation method thereof | |
| CN106929141A (en) | A kind of method that peanut oil is prepared based on peanut endogenous protease water law demulsification peanut oil body | |
| CN105124376A (en) | Whole coarse nutritious rice flour | |
| CN105192098A (en) | Method for simultaneously extracting fat and protein in unpolished rice bran layer with aqueous enzymatic method | |
| EP2249667B1 (en) | Nutritious drink | |
| Huang et al. | Changing the nutrient composition and enhancing the hydrolytic enzyme activity of citrus pulp residue by cofermentation with Candida utilis and Bacillus subtilis | |
| CN105001970A (en) | Aqueous enzymatic method for extracting organic rice bran oil | |
| CN108719764A (en) | A kind of production method of compound bio enzyme process high-content GABA functionality rice flour | |
| JP4759349B2 (en) | Method for producing soy sauce using liquid koji | |
| CN117247983A (en) | Preparation method of walnut peptide | |
| CN101100691A (en) | Method for extracting small peptides from pine pollen by using enzyme | |
| CN102805288A (en) | Extraction method for rice bran nutriments | |
| CN102627694A (en) | Method for extracting wheat bran protein | |
| CN108641802A (en) | A method of extracting peanut oil using microbial fermentation | |
| CN109769885A (en) | A kind of coarse cereals crisp short cakes with sesame and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151230 |
|
| RJ01 | Rejection of invention patent application after publication |