METHODS FOR PRODUCING A RICE PROTEIN PEPTIDE AND APPLICATIONS THEREOF

Abstract

The present invention provides a method for producing a rice protein peptide including (1) preparing a slurry of rice residue protein, followed by sterilizing the rice residue protein; (2) first crushing; (3) undergoing a first proteolysis; (4) second crushing; (5) undergoing a second proteolysis; (6) conducting solid-liquid separation; (7) concentrating; (8) membrane filtering; (9) providing an anti-microbial treatment; (10) performing spray drying. The present method performing super-fine grinding on the proteolytic rice residue protein. During the process of second proteolysis, the protease fully contacts with the substrate, thereby promoting the proteolytic efficiency and taste.

Claims

1. A method for producing a rice protein peptide, comprising: (1) preparing 5-15% of rice residue protein slurry, followed by sterilizing the rice residue protein slurry at a temperature of 100-135° C. for a reaction time of 5 seconds to 30 minutes to obtain a material; (2) crushing the material by using a colloid mill or a fine crusher to obtain a crushed rice residue protein, wherein a D.sub.50 particle size distribution of the material is reduced to 30-50 microns; (3) adding an alkaline protease for undergoing a first proteolysis after adjusting the temperature of the rice residue protein to 45-60° C. and the pH value to a range from 9.0-12.0, wherein the first proteolysis is performed at a temperature of 45-60° C. for a reaction time of 1-5 hours; (4) performing super-fine grinding on the proteolytic rice residue protein by using a micro jet or a ball mill to obtain a first proteolytic fluid, wherein a Dso particle size distribution of the crushed material is 5-10 microns; (5) adding a neutral protease for undergoing a second proteolysis for a reaction time of 1-5 hours after adjusting the temperature of the first proteolytic fluid to 45-60° C. and the pH value to a range from 7.5-6.5, and then performing enzyme deactivation for a reaction time of 5 seconds to 30 minutes to obtain a second proteolytic fluid; (6) conducting solid-liquid separation on the second proteolytic fluid; (7) collecting filtrate after completing said solid-liquid separation and concentrating the filtrate until reaching a solid content of 10-70%, wherein the filtrate is concentrated at a temperature of 50-90° C. under a vacuum degree of 0.06-0.1 MPa; (8) conducting membrane filtration of the concentrated solution to obtain a feed liquid; (9) providing an anti-microbial treatment of the feed liquid, wherein the condition for the treatment is at a temperature of 90° C. for a reaction time of 30 minutes; (10) performing spray drying on the feed liquid to obtain a rice protein peptide, wherein the spray drying conditions include an inlet air temperature of 180° C., an outlet air temperature of 85-90° C., and a water content discharged is no more than 5%.

2. The method according to claim 1, wherein the protein content of the rice residue protein is from 50-90 wt %, and wherein the rice residue protein is derived from the rice residue protein remaining after sugar production and/or starch by-products.

3. The method according to claim 1, wherein the amount of the alkaline protease in the step (3) accounts for 0.03-5% of the dry rice residue protein, and wherein the amount of the neutral protease as set forth in the step (5) accounts for 0.03-5% of the dry rice residue protein.

4. The method according to claim 1, wherein said separation in the step (6) includes vacuum filtration or plate-and-frame filtration, wherein the vacuum degree of the vacuum filtration is 0.1 MPa, and wherein the pressure of the plate-and-frame filtration is in a range of 0.2-0.7 MPa.

5. The method according to claim 1, wherein said concentration in the step (7) comprises rotary evaporation or climbing and falling film concentration.

6. The method according to claim 1, wherein the material of the membrane comprises weak cation exchange column with carboxyl group using chitosan as a pilaster, and wherein the pore size of the membrane is in a range of 0.01-0.2 microns, the pressure is in a range of 0.1-3 MPa, and the operating temperature is in a range of 50-95° C.

7. A method of applying a rice protein peptide prepared according to the method of claim 1 in food processing, comprising processing the rice protein peptide into health products, foods for special medical purposes, beverages, fruit flavor peptides, energy bars, whey proteins, or meal replacement powder.

8. A method of applying a rice protein peptide prepared according to the method of claim 1 in cosmetics.

9. A method of applying a rice protein peptide prepared according to the method of claim 1 in formulating peptide, comprising formulating one or more peptides selected from soy peptide, collagen peptide, ovalbumin peptide, wheat oligopeptide, corn oligopeptide, pea protein peptide, walnut peptide, peanut peptide, bovine bone peptide, oyster peptide, or a combination thereof to form peptide powder, wherein the formulating of the peptide is with or without a sweetener, a filler, and/or a lubricant accessory.

10. A method of applying a rice protein peptide prepared according to the method of claim 1, wherein the rice protein peptide is used for a peptide tablet or an effervescent tablet with or without magnesium stearate, sodium bicarbonate, citric acid, and/or silica accessory.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0033] FIG. 1 depicts a flow chat of the overall process of the present invention.

DETAILED DESCRIPTION

[0034] The following description accompanied with examples illustrate the embodiments of the present invention.

Example 1

[0035] There is provided a method for producing a rice protein peptide including the following steps:

[0036] (1) preparing 5% of rice residue protein slurry, followed by sterilizing the rice residue protein slurry at 135° C. for a reaction time of 5 seconds to obtain a material;

[0037] (2) crushing the material from step (1) to 600 mesh by using a colloid mill to obtain a crushed rice residue protein, where a D.sub.50 particle size distribution of the material is reduced to 30 microns;

[0038] (3) adding 5% of alkaline protease for undergoing a first proteolysis after adjusting the temperature of the rice residue protein from step (2) to 60° C. and the pH value to 12.0, where the proteolysis process is performed at 60° C. for a reaction time of 5 hours;

[0039] (4) performing super-fine grinding on the proteolytic rice residue protein by using a micro jet to obtain a first proteolytic fluid, where a D.sub.50 particle size distribution of the crushed material is 5 microns;

[0040] (5) adding 5% of neutral protease for undergoing a second proteolysis for a reaction time of 5 hours after adjusting the temperature of the first proteolytic fluid from step (4) to 60° C. and the pH value to 7.5, and then performing enzyme deactivation at 135° C. for a reaction time of 5 seconds to obtain second proteolytic fluid;

[0041] (6) conducting solid-liquid separation on the second proteolytic fluid from step (5) through vacuum filtration, where the vacuum degree is 0.1 MPa;

[0042] (7) collecting the filtrate part from step (6) after completing solid-liquid separation and concentrating the filtrate until the content of a solid content becomes 70%, wherein the filtrate is concentrated at 90° C. and having a vacuum degree of 0.06 MPa;

[0043] (8) conducting membrane filtration of the concentrated solution from step (7) to obtain a feed liquid, where the material of the membrane is a weak cation exchange column with carboxyl group using chitosan as a pilaster. The pore size of the membrane is 0.01 microns, the pressure is 3 MPa, and the operating temperature is at 95° C.;

[0044] (9) providing an anti-microbial treatment of the feed liquid from step (8), where the condition for the treatment is at 90° C. for a reaction time of 30 minutes;

[0045] (10) performing spray drying on the feed liquid from step (9) to obtain a rice protein peptide, where the spray drying conditions include an inlet air temperature at 180° C., an outlet air temperature at 90° C., and a water content discharged is no more than 5%.

[0046] In comparison with the rice residue protein, the amino acid composition in the resulting product of the rice protein peptide has changed. In particular, the amount of the arginine and glutamic acid is increased, which is beneficial for promoting muscle protein synthesis. In contrast, the amount of the isoleucine and valine is reduced. As the content of amino acids with antagonistic effect is reduced, the nutrients can be absorbed easily, so the nutritional value is high, as shown in Table 1 below:

TABLE-US-00001 TABLE 1 Hydrolyzed amino acids Example 1 Rice residue protein Alanine 5.12 5.36 Serine 4.94 4.38 Leucine 6.39 7.35 Aspartic acid 9.95 7.45 Isoleucine 3.1 3.93 Glycine 4.32 3.7 Arginine 8.75 7.58 Histidine 1.95 2.18 Valine 4.88 5.92 Proline 3.98 4.29 Threonine 3.52 3.22 Phenylalanine 4.53 5.05 Glutamic acid 18.2 16.09 Lysine 3.08 2.98 Tyrosine 4.21 5.04 Tryptophan 0.86 1.08 Cystine 1.22 2.04 Methionine 1.75 2.35 Total 90.75 89.99

[0047] The rice protein peptides are applied in protein powder, where the formulation contains 30% of rice protein powder, 60% of rice protein peptides, 8% of maltodextrin, and 2% of high-fructose corn syrup.

[0048] The rice protein peptides are applied in foods for special medical purposes, where the formulation contains 10 parts by mass of rice protein peptides, 2 parts by mass of maltitol, 0.02 parts by mass of mogroside, 0.01 parts by mass of stevia, 0.001 parts by mass of sucralose, 0.3 parts by mass of citric acid, 0.2 parts by mass of malic acid, 0.04 parts by mass of sodium citrate, 0.005 parts by mass of Vitamin B6, and 0.01 parts by mass of calcium. Such foods for special medical purposes are beneficial to the rehabilitation of postoperative patients, improving the immunity of patients, and reducing infection rates. Also, the foods for special medical purposes can improve nitrogen balance in postoperative patients or those who suffer from a cancer, improve their weight loss and the nutritional status, slow down the status of malnutrition, and reduce length and cost of hospitalization, thereby allowing the patient to recover.

Example 2

[0049] There is provided a method for producing a rice protein peptide including the following steps:

[0050] (1) preparing 5% of rice residue protein slurry, followed by sterilizing the rice residue protein slurry at 100° C. for a reaction time of 30 minutes to obtain a material;

[0051] (2) crushing the material from step (1) by using a fine crusher to obtain a crushed rice residue protein, where a D.sub.50 particle size distribution of the material is reduced to 30 microns;

[0052] (3) adding 0.3% of alkaline protease for undergoing a first proteolysis for a reaction time of 1 hour after adjusting the temperature of the rice residue protein from step (2) to 45° C. and the pH value to 9.0;

[0053] (4) performing super-fine crushing on the proteolytic rice residue protein by using a ball mill to obtain a first proteolytic fluid, where a D.sub.50 particle size distribution of the crushed material is 10 microns;

[0054] (5) adding 0.3% of neutral protease for undergoing a second proteolysis for a reaction time of 1 hour after adjusting the temperature of the first proteolytic fluid from step (4) to 45° C. and the pH value to 6.5, and then performing enzyme deactivation at 85° C. for a reaction time of 30 minutes to obtain a second proteolytic fluid;

[0055] (6) conducting solid-liquid separation on the second proteolytic fluid from step (5) through plate and frame filtration, where the filter cloth is 750B filter cloth or double-sided thickened polypropylene D60, and the vacuum degree is 0.4 MPa;

[0056] (7) collecting the filtrate part from step (6) after completing solid-liquid separation and concentrating the filtrate until the content of a solid content becomes 10%, wherein the filtrate is concentrated at 50° C. and having a vacuum degree of 0.1 MPa;

[0057] (8) conducting membrane filtration of the concentrated solution from step (7) to obtain a feed liquid, where the material of the membrane is a weak cation exchange column with carboxyl group using chitosan as a pilaster. The pore size of the membrane is 0.2 microns, the pressure is 0.1 MPa, and the operating temperature is at 50° C.;

[0058] (9) providing an anti-microbial treatment of the feed liquid from step (8), where the condition for the treatment is at 90° C. for a reaction time of 30 minutes;

[0059] (10) performing spray drying on the feed liquid from step (9) to obtain a rice protein peptide, where the spray drying conditions include an inlet air temperature at 180° C., an outlet air temperature at 85° C., and a water content discharged is no more than 5%.

[0060] The physical, and chemical indicators of the resulting product of the rice protein peptide are shown in Table 2.

TABLE-US-00002 TABLE 2 Water content/% Protein/% Ash/% Fat % Free amino acids/% 3.52 91.05 4.52 0.10 0.15

[0061] The rice protein peptides are applied in cosmetics. For example, the formulation of the toner contains 4% of rice protein peptides, 10% of glycerol, 3% of hyaluronan, 10% of hyaluronic acid, 30% of rose water, 5% of butanediol, 5% of pentanediol, and 33% of pure water.

[0062] The cosmetics prepared by the rice protein peptides can resist oxidation, help skin resisting external stimuli, and delay skin aging.

Example 3

[0063] There is provided a method for producing a rice protein peptide including the following steps:

[0064] (1) preparing 5% of rice residue protein slurry, followed by sterilizing the rice residue protein slurry at 115° C. for a reaction time of 15 minutes to obtain a material;

[0065] (2) crushing the material from step (1) by using a high-speed blender to obtain a crushed rice residue protein, where a D.sub.50 particle size distribution of the material is reduced to 40 microns;

[0066] (3) adding 1% of alkaline protease for undergoing a first proteolysis after adjusting the temperature of the rice residue protein from step (2) to 55° C. and the pH value to 10.5, where the proteolysis process is performed at 55° C. for a reaction time of 3 hours;

[0067] (4) performing super-fine grinding on the proteolytic rice residue protein by using a mechanical impact pulverizer to obtain a first proteolytic fluid, where a D.sub.50 particle size distribution of the crushed material is 8 microns;

[0068] (5) adding 2% of neutral protease for undergoing a second proteolysis for a reaction time of 4 hours after adjusting the temperature of the first proteolytic fluid from step (4) to 55° C. and the pH value to 7.0, and then performing enzyme deactivation at 100° C. for a reaction time of 15 minutes to obtain a second proteolytic fluid;

[0069] (6) conducting solid-liquid separation on the second proteolytic fluid from step (5) through a centrifuge, where the second proteolytic fluid is centrifuged at 4000 rpm/min for 10 minutes;

[0070] (7) collecting the filtrate part from step (6) after completing solid-liquid separation and concentrating the filtrate until the content of a solid content becomes 35%, wherein the filtrate is concentrated at 65° C. and having a vacuum degree of 0.8 MPa;

[0071] (8) conducting membrane filtration of the concentrated solution from step (7) to obtain a feed liquid, where the material of the membrane is a weak cation exchange column with carboxyl group using chitosan as a pilaster. The pore size of the membrane is 0.1 microns, the pressure is 1 MPa, and the operating temperature is at 80° C.;

[0072] (9) providing an anti-microbial treatment of the feed liquid from step (8), where the condition for the treatment is at 90° C. for a reaction time of 30 minutes;

[0073] (10) performing spray drying on the feed liquid from step (9) to obtain a rice protein peptide, where the spray drying conditions include an inlet air temperature at 180° C., an outlet air temperature at 87° C., and a water content discharged is no more than 5%.

[0074] The molecular weight (Da) distribution of the resulting product of the rice protein peptide is shown in Table 3.

TABLE-US-00003 TABLE 3 Molecular weight Content/% >10000  0.22 5000-10000 2.8 3000~5000 5.38 2000~3000 6.88 1000~2000 16.47  500~1000 22.04 180~500 30.39 <180 15.82 Sum of the molecular weight less than 2000 84.72

[0075] The rice protein peptides are applied in composite peptide powder, where the formulation containing 30% of rice protein peptide, 10% of ovalbumin (OVA) peptide, 10% of wheat oligopeptide, 10% of marine fish collagen peptide, 10% of peanut peptide, 10% of soybean peptide, 10% of pea protein polypeptide, and 10% of walnut protein peptide.

[0076] The resulting composite peptide powder has more comprehensive nutrition, the amount of amino acids within the peptide powder close to those required in human body and is beneficial for absorption, which can be used as clinical nutrition supplements with dual functions as nutrition and regulation.

[0077] The rice protein peptides are applied in effervescent tablets, where the formulation containing 25% of rice protein peptide, 11% of citric acid, 35% of sodium bicarbonate, 8% of sodium carboxymethyl starch, 12% of lactose, 1.5% of aspartame, 1% of sweet orange essence, 4% of polyvinylpyrrolidone (PVP)—K30, 1% of polyethylene glycol, 1% of silicon micropowder, and 0.5% of magnesium stearate.

[0078] The characteristics of the resulting effervescent tablets are easy to store and carry, fast disintegration, and convenient to take, which are suitable for the elderly, children and patients with dysphagia. Meanwhile, taking effervescent tablets has some fun as it has a soda-like taste when taken, and tastes better after seasoning, making it more easily acceptable.