Preparation method and application of colored rice bran protein hydrolysate

• Main Authors: CHENG GUIGUANG, WANG ZHENGXUAN, LIU YAPING, ZHANG JIAN, CAO JIANXIN, CUI TIANQI, XIAO SHANSHAN
• Format: Patent
• Language: Chinese; English
• Published: 12.07.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention discloses a preparation method of colored rice bran protein hydrolysate, which comprises the following steps: placing degreased colored rice bran in an alkaline solution, carrying out ultrahigh pressure treatment, stirring and extracting at normal temperature, carrying out solid-liquid separation, adjusting the pH value of an extracting solution to 4-5, standing, carrying out solid-liquid separation, and washing and drying a solid to obtain colored rice bran protein; the colored rice bran protein is sequentially hydrolyzed by pepsin, neutral protease and trypsin, hydrolysate is separated by an ultrafiltration membrane, and separated liquid is dried to obtain colored rice bran protein hydrolysate; the prepared colored rice bran protein hydrolysate has the functional characteristics of oxidation resistance and blood glucose reduction, the extraction rate and the hydrolysis degree of the purple rice bran protein and the red rice bran protein are high through the method, and the colored rice bran pr