Cao Yu Ze

Abstract: Rice is one of the most important food crops on earth, and the effective processing of its protein is of great significance. Using commercially available broken rice as raw material, the rice protein was separated and prepared by the alkaline method. The isoelectric point of the rice protein prepared by the alkaline method was determined, and the effects of factors such as the liquid-to-material ratio, reaction pH, reaction temperature, and reaction time on the extraction rate of rice protein were investigated, and the process conditions were optimized. The results showed that the optimal process conditions for preparing rice protein by the alkali method were a liquid-to-solid ratio of 1:8, a reaction pH of 11.5, a reaction temperature of 45 ° C, and a reaction time of 1.0 h. Under these conditions, the extraction yield of rice protein was 67%.   Rice is an important food crop. According to statistics, about 50% of the world's population rely on rice as their staple food,...

  Abstract : Objective : To investigate the conditions for enzymatic hydrolysis of rice protein and to improve the solubilization, emulsification and foaming properties of rice protein. [Methods] The enzyme incorporation was determined by the enzyme-catalyzed reaction process, and the reaction conditions of the enzymes were determined by a homogeneous design of experiments and Mathematica mathematical software. O [Results] The results showed that alkaline protease and complex protease hydrolyzed rice protein more effectively than a single enzyme preparation; during the enzyme-catalyzed reaction process, the indexes of solubility, emulsification, and foaming properties of rice protein varied in different tendencies, and there was no correlation between the degree of hydrolysis and the indexes mentioned above. There was no corresponding relationship between the hydrolysis degree and the above indexes. [The conclusion is that the two-enzyme hydrolysis is more suitable for improving th...

Abstract: A model was developed for the prediction of the protein content of rice samples with different grain sizes by near infrared spectroscopy (NIRS). The correlation coefficients between the model predicted values and the chemically determined values were O.94, and the mean standard deviation, mean relative error and mean absolute deviation of the predicted values were O.43, 2.1% and O.21, respectively, which solved the problem of the long detection time of the traditional method for the determination of protein.   The main nutrient in rice is protein, but high-protein rice is hard, light yellow, easy to deteriorate when stored, the rice is yellow-brown, so that the appearance and taste quality is reduced[1] . Therefore, the protein content is an important indicator for evaluating the quality of rice. Protein is a complex nitrogen-containing organic compound, and the nitrogen content of different proteins is also different, so the Kjeldahl method is generally used for the dete...