CN-122004454-A - Method for preparing gel based on succinylation modified rice protein alkali thermal induction

Abstract

The invention relates to the technical field of foods, in particular to a method for preparing gel based on alkali-thermal induction of succinylated modified rice protein. According to the invention, the rice protein is acylated by using succinic anhydride to prepare rice protein with different acylation degrees, and the influence of alkaline environments with different alkaline solutions and different pH values on the gel preparation performance of the induced rice protein is further examined. Compared with the traditional alkali thermal induction process, the novel rice protein gel preparation process is milder and safer. The invention expands the application range of rice protein in the food industry, and lays an important foundation for developing safe, nutritional and palatable easy-to-swallow food.

Inventors

• FAN FENGJIAO
• YIN JIAJIE
• CHEN HUILING
• Lian Xiaoni
• JI KAIGE
• ZHANG JINCHENG
• XIE HONGKAI
• FANG YONG

Assignees

• 南京财经大学

Dates

Publication Date

20260512

Application Date

20260126

Claims (9)

1. 1. A method for preparing gel based on succinylation modified rice protein alkali thermal induction is characterized by comprising the following steps: step 1: Dispersing rice protein powder into deionized water, regulating pH to 11.0 with sodium hydroxide solution, adding succinic anhydride, heating in water bath, stirring for reaction, stopping reaction in cold water bath after the reaction is finished, regulating pH of the reaction system to 7.0, dialyzing, and lyophilizing to obtain succinylated rice protein; step 2: Adding succinylated rice protein into deionized water, magnetically stirring to obtain succinylated rice protein water solution, stirring to obtain alkali solution, adding alkali solution to obtain succinylated rice protein alkali water solution, after pH value of succinylated rice protein alkali water solution is stable, capping, heating in water bath, stirring for reaction, and transferring to ice water bath for overnight storage after reaction is completed to obtain rice protein gel.
2. 2. The method for preparing gel based on alkali-thermal induction of succinylated modified rice protein as claimed in claim 1, wherein in step 1, the addition amount of succinic anhydride is 10-50% of the total mass of rice protein.
3. 3. The method for preparing gel based on the alkali thermal induction of succinylated modified rice protein as claimed in claim 1, wherein in step 1, the water bath temperature is 40 ℃, the stirring reaction time is 90min, and the pH value of the reaction system is controlled to be 8.5+/-0.5 by adopting sodium hydroxide solution.
4. 4. The method for preparing gel based on succinylated modified rice protein by alkali thermal induction as claimed in claim 1, wherein in the step 1, the dialysis treatment temperature is 4 ℃ and the dialysis time is 48 hours.
5. 5. The method for preparing gel based on succinylated modified rice protein by alkali thermal induction of claim 1, wherein in step 2, the alkali solution is sodium hydroxide aqueous solution or sodium carbonate aqueous solution.
6. 6. The method for preparing gel based on alkali thermal induction of succinylated modified rice protein as claimed in claim 1, wherein in step 2, pH value of the alkali aqueous solution of succinylated rice protein is 8-10.
7. 7. The method for preparing gel based on succinylated modified rice protein by alkali thermal induction as claimed in claim 1, wherein in the step 2, the water bath temperature is 85 ℃, and the stirring reaction time is 30min.
8. 8. The method for preparing gel based on succinylated modified rice protein by alkali heat induction as claimed in claim 1, wherein in the step 2, the overnight storage temperature is 4 ℃.
9. 9. A rice protein gel prepared by the method of any one of claims 1-8.

Description

Method for preparing gel based on succinylation modified rice protein alkali thermal induction Technical Field The invention relates to the technical field of foods, in particular to a method for preparing gel based on alkali-thermal induction of succinylated modified rice protein. Background Development of vegetable protein-based easy-to-swallow foods is an important direction to cope with the needs of the aging society and special clinical nutrition. Rice proteins are considered ideal binders because of their hypoallergenicity, relatively balanced amino acid composition, and neutral odor. However, rice proteins have the problems of poor solubility, gel formation capability only under strong alkaline conditions (ph=10), and the like, and how to modify rice proteins to have excellent gel formation capability in a pH range of a food system close to neutral becomes a key technical problem to be solved currently. Currently, the gel matrix of the easily swallowed food in the market and research depends on whey protein, gelatin or kappa-carrageenan, xanthan gum and the like. Although the system can be quickly glued, the inherent defects are that animal proteins possibly cause allergy, and the gel is often hard and brittle or has too strong elasticity. However, gel behavior studies on vegetable proteins, especially rice protein systems, are not yet sufficient. According to the invention, the rice protein is subjected to succinylation directional modification, so that the rice protein can form high-quality gel which is accurate and controllable in texture, stable in performance and suitable for swallowing safety under the mild condition of weak alkalinity, and a new solution is provided for the development of food for dysphagia people. Disclosure of Invention The invention aims to provide a method for preparing gel based on succinylation modified rice protein alkali thermal induction, which aims to solve the problems in the prior art. In order to solve the technical problems, the invention provides the following technical scheme that the method for preparing gel based on succinylation modified rice protein alkali thermal induction comprises the following steps: step 1: Dispersing rice protein powder into deionized water, regulating pH to 11.0 with sodium hydroxide solution, adding succinic anhydride, heating in water bath, stirring for reaction, stopping reaction in cold water bath after the reaction is finished, regulating pH of the reaction system to 7.0, dialyzing, and lyophilizing to obtain succinylated rice protein; step 2: Adding succinylated rice protein into deionized water, magnetically stirring to obtain succinylated rice protein water solution, stirring to obtain alkali solution, adding alkali solution to obtain succinylated rice protein alkali water solution, after pH value of succinylated rice protein alkali water solution is stable, capping, heating in water bath, stirring for reaction, and transferring to ice water bath for overnight storage after reaction is completed to obtain rice protein gel. In the step 1, the addition amount of the succinic anhydride is 10-50% of the total mass of the rice protein. Further, in the step 1, the water bath temperature is 40 ℃, the stirring reaction time is 90min, and the pH value of the reaction system is controlled to be 8.5+/-0.5 by adopting sodium hydroxide solution. Further, in step 1, the dialysis treatment temperature was 4 ℃, and the dialysis time was 48 hours. Further, in step 2, the alkali solution is an aqueous sodium hydroxide solution or an aqueous sodium carbonate solution. In the step 2, the pH value of the succinylated rice protein alkaline aqueous solution is 8-10. Further, in the step 2, the water bath temperature is 85 ℃ and the stirring reaction time is 30min. Further, in step 2, the overnight storage temperature was 4 ℃. Compared with the prior art, the invention has the following beneficial effects: 1. the invention uses succinic anhydride modified rice protein, and examines the quantitative relation between the addition amount of succinic anhydride and the acylation degree, the physical and chemical properties of the protein and the gel property; 2. The invention innovatively uses Na 2CO3 as an alkali inducer to prepare gel, and analyzes the difference of the strength of the prepared gel compared with NaOH as alkali induction. Compared with the traditional NaOH induction, na 2CO3 has a buffer effect, the process is milder and safer, and a new technical path is provided for specific food application scenes; 3. the system evaluates the influence of two alkali inducers within the pH value range of 8-10 on the gel performance, and provides a basis for selecting proper process conditions according to the product requirements. Drawings The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate the invention and together with the embodime