Method for preparing highly-soluble rice protein with covalent structure

• Main Authors: WANG TAO, XU PENGCHENG, CHEN ZHENGXING, WANG REN
• Format: Patent
• Language: Chinese; English
• Published: 12.01.2018
• Subjects: FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention discloses a method for preparing highly-soluble rice protein with a covalent structure. The method comprises the steps: dissolving rice protein and casein, soybean protein or whey protein in an alkali solution, performing stirring, neutralizing and centrifuging, and freeze-drying supernatant liquid to obtain the soluble structurally covalent protein. By the structure covalence technique, the solubility of the rice protein is improved by more than 50 times (to higher than 90%), the emulsibility of the rice protein is improved to higher than 139%, the lysine content of the rice protein is improved to higher than 60%, and the application prospects of the rice protein are greatly expanded. 本发明公开种制备高可溶性共架结构的大米蛋白的方法方法。将大米蛋白和酪蛋白、大豆蛋白、或乳清蛋白溶解于碱溶液中，搅拌、中和、离心，将上清液冷冻干燥后即获得可溶性的结构共架蛋白。这种结构共架技术使得大米蛋白溶解度提高50倍以上(达到90％以上)、乳化性提高至139％以上、赖氨酸含量提至60％以上，极大地拓展了大米蛋白的应用前景。