CN111374263A - Aqueous rice bran extract and its preparation method and application - Google Patents
Aqueous rice bran extract and its preparation method and application Download PDFInfo
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- CN111374263A CN111374263A CN201811611647.2A CN201811611647A CN111374263A CN 111374263 A CN111374263 A CN 111374263A CN 201811611647 A CN201811611647 A CN 201811611647A CN 111374263 A CN111374263 A CN 111374263A
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- rice bran
- suspension
- water
- enzymolysis
- amylase
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- 235000009566 rice Nutrition 0.000 title claims abstract description 178
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- 238000002360 preparation method Methods 0.000 title abstract description 6
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- 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
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- 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
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 2
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- 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
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- 235000015097 nutrients Nutrition 0.000 description 2
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- 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
- 239000008165 rice bran oil Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000008163 sugars Chemical class 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
- 101500000959 Bacillus anthracis Protective antigen PA-20 Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 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
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- 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
- 238000000862 absorption spectrum Methods 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
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- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals 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 a rice bran aqueous solution extract, a preparation method and application thereof. According to the rice bran aqueous solution extract, a mode of combining enzymolysis with hydrothermal is adopted, firstly, endogenous reducing sugar is generated by enzymolysis, and then, the rice bran aqueous solution extract is prepared under the alkalescent condition by controlling hydrothermal reaction, and rice bran glycoprotein contained in the rice bran aqueous solution extract has better solubility and emulsibility particularly near isoelectric points. The rice bran water-soluble extract provided by the application has good sweet smell, caramel smell and good mixed flavor of rice milk smell and milk smell, and is suitable for special dietary food such as infant formula, beverage, 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 and a preparation method and application thereof.
Technical Field
The rice bran is a main byproduct of rice processing, and although the rice bran accounts for less than 10% of the weight of rice, the rice bran contains 64% of nutrient components in the rice and 90% of essential elements for human bodies. The dry protein content of rice bran is generally 11% -16%, and the dietary fiber (mainly composed of cellulose, hemicellulose and lignin) content is 22% -27%. The byproduct obtained by 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 rice bran research work mainly comprises the extraction of rice bran protein, the extraction of water-soluble dietary fiber and the comprehensive utilization.
The single extraction of functional substances such as rice bran protein or fiber, phytic acid and the like has low yield, and a plurality of byproducts such as starch hydrolysate, a large amount of wastewater and the like are generated again in the extraction process, so that the environmental burden is large. Especially, the rice bran protein is extracted through the protease action, the molecular weight of the protein is obviously reduced in the treatment process, and the functions of the obtained polypeptide, especially the small molecular peptide, such as emulsification, emulsification stability, foaming property and the like are obviously reduced.
It has been reported that a rice bran extract is obtained by converting starch, fiber and protein of rice bran into soluble fractions as much as possible. However, the water-soluble extracts of rice bran reported so far are mainly starch hydrolysates, i.e. dextrins, and the content of rice bran proteins is very low.
Strong alkaline extraction, or protease degradation, is usually used to further increase the protein extraction yield. However, the protein denaturation degree is high under strong alkaline conditions, toxic substances such as lysine-alanine may be generated, and in addition, a large amount of wastewater is brought by alkali dissolution and acid precipitation, so that the environmental burden is large. The enzymolysis of protease produces small molecular peptide, although the extraction rate is improved, the water and oil holding capacity, emulsifying foamability and the like of the protein are damaged.
Because the rice bran protein is a protein with low allergy and high nutritional 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 food for special people, and is an rare high-quality protein resource.
Therefore, how to effectively and economically extract highly functional rice bran proteins from rice bran remains a problem to be solved.
Disclosure of Invention
In order to solve the above problems, in one aspect, the present application provides a water-soluble extract of rice bran, which comprises 13 to 25% by mass of glycoprotein, and five-carbon sugar in the total monosaccharide content of 6% or more.
In some embodiments, the aqueous rice bran extract has a Nitrogen Solubility Index (NSI) > 30% and an Emulsion Stability (ESI) > 60% at pH 6.
In another aspect, the present application provides a method for preparing a water-soluble extract of rice bran, comprising the steps of: 1) adding water to rice bran and mixing to obtain suspension; 2) carrying out enzymolysis treatment on the rice bran suspension obtained in the step 1) to obtain an enzymolysis liquid; 3) carrying out hydrothermal treatment on the enzymolysis liquid obtained in the step 2) to obtain a mixed liquid; and 4) separating the mixture obtained in step 3), or optionally further drying to obtain water soluble extract of rice bran.
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 ratio of the suspension in step 1) is from 1:5 to 1:20, preferably from 1:6 to 1: 12.
In some embodiments, the step 2) is performed using an amylase, a cellulase and a phytase.
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 moderate temperature amylase and/or a high temperature amylase.
In some embodiments, the enzymatic conditions using a mesophilic 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 90-140 min.
In some embodiments, the enzymatic 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 10-30 min.
In some embodiments, the enzymatic 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 1.5-3 h.
In some embodiments, the hydrothermal treatment conditions in step 3) are as follows: the pH value 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 from 0.01 to 10bar, preferably from 0.5 to 5 bar; the reaction time is 10min-3h, preferably 0.5h-2 h.
In yet another aspect, the present application provides the use of the water soluble extract of rice bran as a food ingredient.
In some embodiments, wherein the food product is a special dietary food product, such as an infant formula; a beverage; or a baked good.
In yet another aspect, the present application provides a food or food ingredient comprising the water soluble extract of rice bran.
In some embodiments, wherein the food product is a special dietary food product, such as an infant formula; a beverage; or a baked good.
Therefore, the application discovers for the first time that the rice bran water-soluble extract containing high-functionality and high-protein content rice bran glycoprotein can be prepared by combining non-protease enzymolysis with hydrothermal. In addition, the application unexpectedly finds that the water-soluble rice bran extract containing the glycoprotein after being specially treated by the method provided by the application has good sweet smell, caramel smell and good mixed flavor of rice milk smell and milk smell, and is suitable for infant formula, beverage, baked product, full-nutrition special dietary food and the like.
Detailed Description
In the present application, "rice bran" refers to a byproduct of rice processing, and "defatted rice bran" refers to rice bran obtained by extracting fat (rice bran oil) from rice bran.
According to the method, a mode of combining enzymolysis with hydrothermal is adopted, firstly, endogenous reducing sugar is generated by enzymolysis, and then, the rice bran glycoprotein with better solubility and emulsibility near an isoelectric point is prepared under a weak alkaline condition by controlling hydrothermal reaction. The extraction yield and functionality of the rice bran protein obtained by the method are obviously improved, and especially compared with alkaline extraction, the method can obviously reduce the dosage of alkali during 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% at the pH of 6, and the ESI of the rice bran water-soluble extract is more than 60%; analyzing monosaccharide composition of the water-soluble rice bran extract, wherein pentose is not less than 5% of total monosaccharide; the obtained soluble substance containing rice bran has good mixed flavor of sweet flavor, caramel flavor, rice milk flavor and milk flavor.
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 the particle size of less than 150 mu m, adding the defatted rice bran into deionized water, stirring for 10-60min, and preparing a rice bran suspension with a feed-liquid ratio of 1:5-1:20, wherein the optimal ratio is 1:6-1:12 from the viewpoint of balance of energy consumption and yield;
2) adding 0.1% -0.5% of amylase including high-temperature amylase, medium-temperature amylase and the like into the rice bran suspension in the step 1), preferably selecting the high-temperature amylase, and preferably using the amount of 0.1% -0.3%;
3) if the medium temperature amylase is added in the step 2), putting the sample into a water bath shaking table, wherein the rotating speed is 150-250rpm, the reaction temperature is 50-70 ℃, and the optimal temperature is 50-60 ℃; the enzymolysis time is 60-150min, preferably 90-140 min;
4) if the high-temperature amylase is added in the step 2, putting the sample into a water bath shaking table, wherein the rotating speed is 150-250rpm, the reaction temperature is 85-95 ℃, and the optimal temperature is 90-95 ℃; the enzymolysis time is 10-60min, preferably 10-30 min;
5) adjusting the pH value of the suspension enzymolysis liquid obtained in the step 3) or 4) to 4-6, adding one or more of cellusclast, viscozyme, xylanase and the like into the suspension enzymolysis liquid, wherein the adding amount is 0.1-0.5%, the rotating speed is 150-250rpm, the reaction temperature is 50-65 ℃, and the enzymolysis time is 0.5-3 h; 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 1.5-3 h.
6) Adjusting the pH value of the mixed enzymolysis liquid obtained in the step 5) to 7.5-9.5, preferably 7.8-9.5, and then transferring the mixed enzymolysis liquid to a hydrothermal kettle for reaction for 10min-3h, preferably 0.5-2 h; the reaction temperature is 80-120 ℃, preferably 90-120 ℃; the reaction pressure is from 0.01 to 10bar, preferably from 0.5 to 5 bar.
7) Centrifuging the mixed solution 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 method adopts non-protease enzymolysis to generate endogenous reductive polysaccharide and oligosaccharide, utilizes the part of sugar and utilizes the raw materials to the maximum extent; furthermore, the reaction degree of endogenous reducing sugar and rice bran protein is controlled through hydrothermal reaction, and compared with the rice bran protein in the conventional rice bran extract, the rice bran glycoprotein obtained has obviously enhanced dissolving and emulsifying properties particularly near the isoelectric point, so that the problems of poor solubility and low extraction rate caused by protein denaturation caused by stabilizing treatment of defatted rice bran in the production process are obviously improved.
In addition, the method provided by the application can effectively avoid the problems of poor functionality, bitter taste and the like; the method can effectively reduce the dosage of alkali while increasing the protein extraction rate.
Therefore, the water-soluble rice bran extract containing the glycoprotein after the special treatment by the method has good mixed flavor of sweet flavor, caramel flavor, rice milk flavor and milk flavor.
The following examples are intended to specifically describe the embodiments of the present invention, but the present invention is not limited to the following examples.
Unless otherwise indicated, the instruments, equipment and reagents used in the following examples are all commercially available.
Raw materials
In the following examples of the present invention, the rice bran material used was defatted rice bran produced by jaboticari group, which had approximately the following composition:
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 of producing a composite material
In the following examples of the present invention, the detection methods used were as follows:
1) protein content in water-soluble rice bran extract: kjeldahl method
2) The extraction rate of rice bran protein is as follows:
recording the initial weighed mass M of rice bran1Determining the protein content X by using a Kjeldahl method1Percent; weighing the obtained water-soluble rice bran extract2Determining the protein content X by using a Kjeldahl method2Percent, the extraction rate R is calculated according to the following formula:
3) browning degree of water-soluble rice bran extract:
the hydrothermal reaction induces Maillard reaction between protein and reducing sugar, and color deepening may occur to different degrees. Preparing a rice bran water-soluble extract sample into 1 per mill of water solution, and measuring the light absorption value of the water solution at 420nm by using ultraviolet-visible absorption spectrum.
4) Solubility of water-soluble extract of rice bran:
considering that the water-soluble rice bran extract provided by the invention has good solubility of polysaccharide, oligosaccharide and the like, the nitrogen solubility index is adopted to examine the solubility of the water-soluble rice bran 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 be 6 or 8, the mixture is respectively stirred for 1h at 37 ℃ under the condition of the pH values, the mixture is centrifuged for 20min under the condition of 4500g centrifugal force to obtain supernatant, the supernatant is lyophilized, the protein content in the supernatant is measured by using a Kjeldahl method, and the Nitrogen Solubility Index (NSI) of the sample is calculated according to the following formula:
5) emulsifiability of water-soluble rice bran extract:
adding deionized water into water-soluble rice bran extract sample to obtain 2% solution, adding 80mL of the water solution, adding 20mL of soybean oil, and homogenizing at 10000rpm/min for 3min to obtain emulsion. Then, 50. mu.L of the emulsion was sucked from the bottom of the emulsion, placed in a test tube, and mixed with 5mL of sodium dodecyl sulfate (SDS, 0.1% w/w) uniformly, and the absorbance A was measured at a wavelength of 500nm0This value is the Emulsifying Activity Index (EAI) of the rice bran glycoprotein under the preparation conditions. After 10min, the absorbance A was again measured under the same conditionstEmulsion Stability (ESI) was calculated according to the following formula:
6) and (3) detecting monosaccharide composition in the rice bran water-soluble extract:
i) accurately weighing a standard sample to prepare mixed standard samples with different concentrations, wherein the standard sample comprises the following 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: 0.05mg) of a sample to be tested was accurately weighed, and 1ml of TFA was added thereto, followed by acidolysis overnight at 110 ℃.
b) The mixed solution after acidolysis is subjected to vacuum rotary evaporation to dryness, and 1ml of sterile water is added for full dissolution. Centrifuged at 12000rpm for 10 minutes to obtain a supernatant.
c) The supernatant was diluted 20-fold and examined using an ion chromatography system (Hypercarb PA20) in which: mobile phase: phase A: ddH2O; phase B: 200mM NaOH; and C phase: 200mM NaOH/500mM NaAC, gradient elution, flow rate of 0.5 mL/min.
Calculating the ratio of the peak area of all pentoses to the total monosaccharide peak area (calculating all endogenous saccharides, when exogenous reducing sugar is added, subtracting the content, and calculating the total monosaccharide content of all pentoses)
7) Evaluation of flavor of rice bran containing rice bran glycoprotein by water-soluble extraction:
the prepared rice bran water-soluble substance was subjected to flavor evaluation and text description by 10 experienced scorers (5 men and 5 women). After a round of text description, more sweet and burnt flavors, rice flavor, milk flavor and overall flavor are selected from the sample, and the taste of the rice bran aqueous solution is further subjected to sensory evaluation and scoring.
Evaluation standard of rice bran water-soluble extract
Influence of non-protease
Example 1:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.5% high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.5% viscozyme and 0.5% phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E1.
Example 2:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 300g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.1% high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.1% viscozyme and 0.1% phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E2.
Example 3:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E3.
Comparative example of enzymatic hydrolysis
Comparative example 1 (pure enzymatic hydrolysis, pH4)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the pH of the suspension to 4, further adding 0.3% viscozyme and 0.3% phytase, reacting for 2h to obtain a rice bran suspension, centrifuging the suspension, collecting a supernatant, and freeze-drying to obtain a comparative product C1.
Comparative example 2 (enzymolysis-extraction with weak base)
Weighing 50g of defatted rice bran into a conical flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the pH of the suspension to 4, further adding 0.3% viscozyme and 0.3% phytase, reacting for 2h to obtain a rice bran suspension, adjusting the pH of the suspension to 8.5, stirring for 2h at normal temperature, inactivating enzymes in a boiling water bath for 10min, collecting a supernatant, and freeze-drying to obtain a comparative product C2.
Comparative example 3 (pure weak base)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, adjusting the pH of the suspension to 8.5, stirring at normal temperature for 1h, collecting the supernatant, and freeze-drying to obtain a comparative product C3.
Comparative example 4 (pure weak base hydrothermal)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, adjusting the pH of the rice bran suspension to 8.5, transferring the rice bran suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C4.
Comparative example 5 dosage of enzyme hydrolysis
Weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.7% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.7% of viscozyme and 0.7% of phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 1h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C5.
Comparative example 6: (protease enzymolysis)
Weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, adding alkaline protease, reacting for 1h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C6.
Comparative example 7: (protease enzymolysis, adding exogenous sugar)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, adjusting the pH of the suspension to 8.5, adding 5g of glucose 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 C7.
Comparative example 8: (hydrothermal, addition of exogenous sugar)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, adjusting 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, addition of exogenous sugar)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, adjusting 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 an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a 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, then 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 C10.
Comparative example 11: (cellulase, hydrothermal method)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, heating the sample to 55 ℃, adjusting the suspension to pH4, adding 0.3% viscozyme, reacting for 2h to obtain the rice bran suspension, adjusting the suspension to pH8.5, transferring the rice bran suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2h, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C11.
Comparative example 12: (Amylase, hydrothermal, xylose addition)
Weighing 50g of defatted rice bran into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a 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, 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 C12.
The processes of examples 1 to 3 and comparative examples 1 to 12 were summarized as shown in Table 1.
TABLE 1
The extraction yield, NSI, EAI and ESI of the products obtained in examples 1-3 and comparative examples 1-12 above were characterized and the results are shown in Table 2.
TABLE 2
In conclusion, the water-soluble rice bran extracts obtained by combining the non-protease enzymatic hydrolysis and the hydrothermal hydrolysis of the examples 1 to 3(E1-E3) all have protein contents of more than 10%, extraction rates of more than 30%, certain fragrance, no bitter taste and certain sweet fragrance; the water soluble rice bran containing glycoprotein has high protein solubility near protein isoelectric point (above 30%), and can be dissolved well at pH8 above 65%. In the comparative example, the extraction of protein was very low, the protein content in the solubles was also very low (C1), the sample was mainly sweet in starch hydrolyzing sugar, with only non-protease enzymatic hydrolysis, without an alkaline extraction step; extracting with weak alkali or enzymolysis, extracting with weak alkali, and extracting with water, wherein the protein extraction rate and protein content in soluble substance are relatively low, and the protein has poor solubility and emulsibility near isoelectric point (C2-C4), and the water solution has bran taste and astringent taste; the effect of the enzyme is equivalent to that of the enzyme (E1) when the enzyme is excessively hydrolyzed (C5), so that the enzymolysis dosage is less than 0.5%; although a lot of rice bran peptides with good solubility can be obtained by enzymolysis with protease, the rice bran peptides have very poor functionality and the aqueous solution has a significant bitter taste (C6).
Hydrothermal reaction
Example 4:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 30min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. And adjusting the pH value of the suspension to 8, transferring the suspension into a hydrothermal kettle, heating to 95 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E4.
Example 5:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 30min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. And adjusting the pH value of the suspension to 9.5, transferring the suspension into a hydrothermal kettle, heating to 125 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E5.
Comparative example 13:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. And adjusting the pH value of the suspension to 7.5, transferring the suspension into a hydrothermal kettle, heating to 88 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C13.
Comparative example 14:
weighing 50g of defatted rice bran with the particle size of 100 mu m into an erlenmeyer flask, adding 400g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. And adjusting the pH value of the suspension to 9.8, transferring the suspension into a hydrothermal kettle, heating to 133 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C14.
The process conditions of examples 4 to 5 and comparative examples 13 to 14 were summarized as shown in Table 3.
TABLE 3
The extraction yields, NSI, EAI and ESI of the products obtained in examples 4-5 and comparative examples 13-14 above were characterized and the results are shown in 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 water-soluble extract are both reduced (C13), but if the hydrothermal temperature is too high, the extraction alkali concentration is too high, the protein extraction rate can be increased, but some sugar in the water-soluble extract may undergo other reactions, the maillard reaction browning index is too high, the obtained product has too deep color and is difficult to apply, and the flavor is also deteriorated; meanwhile, the alkali liquor concentration 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 mu m into an erlenmeyer flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E6.
Example 7:
weighing 50g of defatted rice bran with the particle size of 145 mu m into a conical flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a product E7.
Comparative example 15:
weighing 50g of defatted rice bran with the particle size of 250 mu m into an erlenmeyer flask, adding 900g of deionized water, stirring for 10min to obtain a rice bran suspension, placing the sample in a 90 ℃ water bath shaker, adding 0.3% of high-temperature amylase, reacting for 20min, then cooling to 55 ℃, adjusting the suspension to the pH of 4, further adding 0.3% of viscozyme and 0.3% of phytase, and reacting for 2h to obtain the rice bran suspension. Adjusting the pH value of the suspension to 8.5, then transferring the suspension into a hydrothermal kettle, heating to 115 ℃, reacting for 2 hours, cooling, centrifuging, collecting supernatant, and freeze-drying to obtain a comparative product C15.
The extraction yield, NSI, EAI and ESI of the products obtained in examples 6-7 and comparative example 15 above were characterized as shown in Table 5.
TABLE 5
As can be seen from the results in Table 5, the particle size of the raw material mainly affects the glycoprotein content and protein extraction rate of the water-soluble rice bran extract provided by the present invention, and in order to achieve a high protein extraction rate and protein content, it is recommended that the particle size is 150 μm or less.
The monosaccharide composition analysis statistics and sensory evaluation results of all of the example products E1-E7 and the comparative example products C1-C13 are summarized and shown in Table 6.
TABLE 6
As can be seen from table 6, when various pentoses and hexoses having reducing ends are released by hydrolyzing cellulose, hemicellulose and the like of starch in rice bran with amylase, mixed cellulose enzyme and the like, the more kinds of the obtained reducing sugars are, and the higher the content of pentoses, a favorable mixed flavor having a favorable burnt flavor, a favorable rice milk flavor and a favorable milk flavor can be obtained by combining hydrothermal reaction (E1-E7). The obtained product has very weak flavor of burnt flavor without combined processes of enzymolysis, hydrothermal treatment and the like, and basically has no rice milk or milk flavor; 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 abundant and good mixed flavor (C7-C9); the water-soluble extract obtained by hydrothermal hydrolysis only by using amylase has rich burnt flavor and insufficient other flavors; or on the basis of the above, a plurality of exogenous reducing sugars are additionally added, so that abundant and strong mixed flavor is not reflected in the embodiment; the water-soluble extract obtained by hydro-thermal hydrolysis after only using cellulose mixed enzyme has limited enzymolysis efficiency due to the interaction among different components such as starch, fiber, protein and the like, slightly less scorched flavor and certain mixed flavor; however, when only these two enzymes were used, the amount of soluble protein released was small and the extraction rate was limited (C10-C12).
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the scope of the invention, which is defined by the claims appended hereto, and any other technical entity or method that is encompassed by the claims as broadly defined herein, or equivalent variations thereof, is contemplated as being encompassed by the claims.
Claims (10)
1. An aqueous rice bran extract comprising 13 to 25% by mass of glycoproteins, and five carbon sugars of 6% or more of the total monosaccharide content.
2. The water-soluble extract of rice bran according to claim 1, having a Nitrogen Solubility Index (NSI) > 30% and Emulsion Stability (ESI) > 60% at pH 6.
3. A process for preparing an aqueous extract of rice bran according to claim 1 or 2, comprising the steps of:
1) adding water to rice bran and mixing to obtain suspension;
2) carrying out enzymolysis treatment on the rice bran suspension obtained in the step 1) to obtain an enzymolysis liquid;
3) carrying out hydrothermal treatment on the enzymolysis liquid obtained in the step 2) to obtain a mixed liquid; and
4) separating the mixture obtained in step 3), or optionally further drying to obtain water soluble extract of rice bran.
4. A process according to claim 3, wherein the rice bran is defatted rice bran;
optionally, the rice bran particle size is <150 μm;
optionally, the ratio of the suspension liquid in the step 1) is 1:5-1:20, preferably 1:6-1: 12.
5. The method according to claim 3 or 4, wherein the step 2) is performed enzymatically using a non-protease, preferably selected from one or more of amylase, cellulase and phytase; preferably, wherein the amylase is a mesophilic amylase and/or a thermophilic amylase;
optionally, the enzymatic conditions using mesophilic 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 90-140 min; or
Optionally, the enzymatic 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 10-30 min; or
Optionally, the enzymatic conditions using cellulase and phytase 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 1.5-3 h.
6. The method according to any one of claims 3 to 5, wherein the hydrothermal treatment conditions in step 3) are as follows: the pH value is 7.5-9.5, preferably 7.8-9.5.
7. The method of claim 6, wherein the hydrothermal treatment conditions in step 3) are as follows: the reaction temperature is 80-120 ℃, preferably 90-120 ℃; the reaction pressure is from 0.01 to 10bar, preferably from 0.5 to 5 bar; the reaction time is 10min-3h, preferably 0.5-2 h.
8. Use of the water-soluble extract of rice bran according to claim 1 or 2 as a food ingredient.
9. Use according to claim 8, wherein the food is a food for special meals, preferably an infant formula, a beverage, or a bakery product.
10. A food or food ingredient comprising the water-soluble extract of rice bran of claim 1 or 2; optionally, the food is a special dietary food, preferably an infant formula, a beverage, or a bakery product.
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| CN113841829A (en) * | 2021-08-13 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Rice-flavored rice bran product with high dietary fiber content and preparation method thereof |
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