Techniques to Extract Protein from Rice

Extracting black rice bran protein with improved yield, purity, and color compared to existing methods. The extraction process involves enzymatic digestion, alkaline extraction, and hydrogen peroxide decolorization. The enzymatic step breaks down polysaccharides and anti-nutritional factors to release more protein. The alkaline step changes the protein charge to enhance solubility. The hydrogen peroxide step removes pigments for purer protein.

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A novel method for preparing low GI artificial rice that combines rice protein extraction with a novel rice protein blend. The method utilizes a specific rice protein extract that is prepared through a novel enzymatic process that enhances protein solubility and bioavailability. The extracted protein is then blended with a proprietary rice blend that combines traditional rice flour with a specially formulated rice protein concentrate. The resulting blend is then extruded into low GI artificial rice that maintains the characteristic texture and nutritional profile of traditional rice while addressing concerns related to protein content and texture.

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A method to improve the solubility and functional properties of glutinous rice protein for potential food applications. The method involves two steps: (1) Extracting the protein from glutinous rice using alkali and acid precipitation. (2) Modifying the extracted protein using frozen ball milling and enzymatic hydrolysis. The ball milling step reduces particle size and improves solubility. Enzymatic hydrolysis further reduces particle size and improves solubility. The combined treatment also enhances antioxidant properties.

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An optimized method for extracting and purifying yellow rice protein. The method involves degreasing the yellow rice flour, extracting the protein using an alkali-soluble acid precipitation, and further purifying the extract through gel column chromatography. The optimal conditions for each step are determined through experiments to maximize protein yield. This allows efficient extraction and purification of protein from yellow rice, which can be used as a nutritional supplement.

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Production system for rice protein and its by-products through a standardized process that combines rice processing, enzyme treatment, separation, and post-treatment steps. The system begins with rice processing, followed by enzyme treatment to liquefy the rice milk and starch, followed by separation to obtain a protein gel. The gel is then processed through saccharification and fermentation to produce a fermented syrup. The syrup undergoes further processing, including drying, to produce the final product. This system enables the production of high-quality rice protein while simultaneously generating valuable by-products through optimized processing steps.

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Optimizing rice protein extraction through an enhanced alkali method that significantly increases protein yield. The method employs a controlled alkali treatment to enhance protein solubility, resulting in a higher protein recovery rate compared to conventional extraction methods. This approach enables the efficient extraction of rice protein from raw materials, reducing the environmental impact of wastewater treatment.

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Process to extract protein from rice grains with high yield and purity. The process involves treating the rice grains with alpha amylase to break down the starch, followed by alkaline protease to further hydrolyze the proteins. Then, ethanol and salt solutions are added to precipitate the protein, and finally, an alkali solution extracts the remaining protein. This multi-step process allows efficient extraction of protein from rice grains with improved solubility and purity compared to traditional methods.

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A method for extracting rice protein from brown rice using alkaline extraction and salt precipitation. The method involves treating brown rice with an alkaline solution like sodium hydroxide to extract the protein, then precipitating the protein with salt like sodium chloride. This allows selective isolation of rice protein from the starch in brown rice. The extracted protein has improved solubility, emulsification, foaming, and gelation properties compared to conventional methods. The protein is also more concentrated and has higher water and oil retention.

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A green and efficient method for extracting and separating rice protein using a combined alkali and enzymatic extraction process. The method involves initially extracting rice protein using alkali at a low pH to partially hydrolyze the protein. Then, enzymes are added to further break down the protein into soluble peptides. This two-step process improves protein extraction efficiency compared to using alkali alone while avoiding the drawbacks of high alkali concentrations.

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Isolating organic plant proteins with high digestibility, balanced amino acids, and without chemical residues. The method involves grinding raw plant material, raising the pH of the resulting solution, separating solids, lowering the pH of the supernatant, precipitating, and drying to isolate the protein. This provides a clean, organic plant protein source without added sodium or chloride. The isolated proteins have improved digestibility, complete amino acid profiles, and are organic.

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A quantitative method for measuring protein content in rice using liquid chromatography-mass spectrometry (LC/MS). The method involves labeling a specific protein fragment with a stable isotope-labeled peptide, followed by LC/MS analysis to quantify the labeled peptide. This approach enables precise quantification of protein content in rice by selectively targeting specific protein fragments, eliminating interference from other proteins.

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Extracting protein and starch from purple rice using fermentation with Lactobacillus paracasei. The method involves fermenting purple rice with Lactobacillus paracasei for 72-120 hours using sucrose as the carbon source and ammonium chloride as the nitrogen source. This results in high yields of both protein and starch from the rice. The fermentation conditions of temperature and time were optimized to maximize the extraction of protein and starch. The use of Lactobacillus paracasei and specific fermentation conditions allows efficient and selective extraction of protein and starch from purple rice without the need for harsh chemicals like alkali.

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High-purity rice protein powder that achieves superior protein quality and texture through a novel combination of rice processing and enzymatic hydrolysis. The process involves first extracting rice protein from rice residue using a combination of crushing, liquefaction, and spray drying. The extracted rice residue is then subjected to enzymatic hydrolysis to break down cellulose and other complex compounds. The resulting rice residue is then processed to achieve complete protein structure opening and complete starch removal, followed by surfactant-assisted separation of fat and other colloids. The final product undergoes spray drying and subsequent processing steps to achieve the desired particle size and texture.

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Method for purifying high-purity black rice starch and soluble black rice protein from germinated black rice. The process involves using germinated black rice as a raw material and steps like micro-jetting, fermentation, enzymatic hydrolysis, cyclone washing, membrane filtration, and spray drying to separate and purify the starch and protein. This allows obtaining high-purity black rice starch with low protein content and soluble black rice protein rich in biologically active compounds like gamma-aminobutyric acid and flavonoids.

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A method to extract antioxidant protein from rice byproducts like rice dregs. The process involves soaking the rice dregs in water to extract the protein, then separating the protein through centrifugation and drying it to obtain high-purity rice protein powder. This allows utilization of low-protein rice byproducts like rice dregs to produce protein-rich rice protein powder with antioxidant properties.

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A method for identifying differential proteins in rice quality using high-throughput proteomics. The approach employs strong cation exchange columns to separate and purify proteins from rice samples, followed by mass spectrometry analysis. The method leverages a validated proteomics platform to identify and quantify protein variations associated with rice quality characteristics. These identified proteins are then verified through quantitative PCR (qPCR) to establish their functional significance. The method enables rapid identification of key proteins related to rice quality traits, providing a foundation for research into breeding high-quality rice varieties and developing transgenic lines.

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A method for efficiently extracting protein from broken rice that improves yield, reduces costs, and shortens extraction time compared to traditional methods. The process involves pulverizing, soaking, and preparing crude protein from broken rice to maximize protein extraction and reduce impurities. This allows more complete protein extraction from broken rice compared to conventional methods.

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A novel method for extracting high-quality rice protein through a multi-step process that leverages the unique properties of rice residue. The process involves adding water to rice dregs, adjusting the pH to optimize protein extraction, followed by centrifugation to separate the protein solution. The resulting protein solution is then treated with acid to adjust its isoelectric point, allowing precipitation of the protein. The precipitate is then dried to produce rice protein, which retains its nutritional value and functional properties.

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A method for rapid and efficient extraction of rice albumin from rice grains, followed by electrophoresis analysis to evaluate its quality. The extraction process involves grinding rice into flour, dissolving it in water, and then using centrifugation to separate the supernatant. The supernatant is then mixed with protein extracts and subjected to SDS-PAGE electrophoresis to separate and quantify the albumin protein. This approach enables the rapid identification of rice varieties with specific protein profiles, enabling early breeding selections for improved eating quality.

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Method to extract rice protein powder with higher protein content compared to traditional methods. The process involves soaking rice in a concentrated sodium hydroxide solution, followed by enzymatic and acid hydrolysis steps. The higher protein yield is achieved by using specific conditions during the initial rice slurry preparation step. The process involves soaking rice in a concentrated sodium hydroxide solution, followed by enzymatic and acid hydrolysis steps. The higher protein yield is achieved by using specific conditions during the initial rice slurry preparation step.

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