Studies On The Extraction And Pilot Production Of Rice Protein

Rice protein is a kind of high nutritious vegetable protein. Its essential amino acid compositions are balanced. The thesis studied the technology of extraction and pilot manufacturing of rice protein.There is nearly 80 percent glutamine in rice protein, which is soluble in alkali. The results showed that the optimum conditions of extraction were as follows: 0. 09mol/L NaOH, extracting time was 4 hours, seven times NaOH solvent at room temperature. The concentration of rice protein in the production is 80. 16 percent, with the recovery rate 90.10 percent. The advantage by enzyme is a low solvent / material ratio and moderate reaction, so the nutrition is not destroyed. The results shov/ed that the content of rice protein was 75.26 percent, with the recovery rate 78.95 percent. The optimum condition was like this: amylase enzyme 5U/g, pH=7.0 at 90℃, 0. 6MPa for 35 minutes, material / solvent 1:3, then about 8 hours action with beta- amylase enzyme and glucose enzyme.We purified the rice protein (RP) by enzyme method defat, hydrogen peroxide discolored and removed water demanding. The optimum condition was like this: passed through colloid mill and homogenizer(20MPa), only lipase 0.2 percent , material / solvent 1:3, for 8 hours action, then discolored with hydrogen peroxide 6 percent at 50℃ for one hour.The content of ash could be decreased to 4. 5 percent by rowing isolation. The content of fat could be decreased to 48.7 percent by cellulose and lipase. The content of protein in the rice protein production was 87. 5 percent, rose 16. 26 percent, recovery was 70 percent. The white of protein rose 33 percent.The study and development of rice protein (RP), in particular rice protein isolate (RPI) was first in our country. We had studied the optimum condition parameters of the extraction of rice protein concentrate (RPC) by alkali and by enzyme. We built the first pilot production line of rice protein in our country and get 80 percent of RPC and 92. 2 percent of RPI .The RPI had high purity , low fat ( < 1%) and balanced constitute of amino acids. The technology by enzyme and physical method was advanced in the world.