Optimization of enzymatically extracted rice protein in extrusion encapsulation

挤压封装中酶法提取大米蛋白的优化

• 批准号: 542823-2019
• 负责人: Ramaswamy, Hosahalli
• 金额: $ 1.82万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=681009
• 关键词: Optimization; enzymatically; extracted; rice; protein

Extrusion processing has been traditionally used to prepare diversified products like instant cereals, structured snacks, extruded vegetable proteins (meat simulators), enhanced value food products and more recently for encapsulation purposes. Generally, the technology is either a starch, or protein or their combinations. In general, most commercial extrusion processes involve high temperature cooking with continuous high pressure shearing, compression and decompression application and resembles a complex reaction chamber. In encapsulation extrusion processes, the technique is generally used to embed an active component within a structure forming matrix. The objective of this project is to investigate extrusion operational parameters in order to achieve a plasticization of enzymatically extracted rice protein during low temperature extrusion encapsulation of high value, sensitive bio-molecules. The research partner, a Quebec based ingredient encapsulating company, is experiencing problems with encapsulating high value and heat sensitive bio-molecules in rice protein matrix. While they have found some success with alkali extracted rice protein, the more commonly used and less invasive protein extracted using enzyme aided extraction processes is posing difficulties. It is hypothesized that the extrusion processing conditions employed is failing to plasticize the proteins and other conditions might yield satisfactory results. While they have manufacturing scale extrusion equipment, they lack the time, expertise and resources to explore the concept. The applicant's team at McGill has carried out extensive studies on extrusion processing and has the necessary infrastructure to carryout such work. The experimental plan is to use a response surface design with operational variables and carryout optimization toward obtaining the right encapsulation.The results are expected to be useful for diversifying the product line and to be competitive in the market place. It also paves way for manpower training and generate new data for a better understanding of the process.

挤压加工传统上用于制备多种产品，如即食谷物、结构化零食、挤压植物蛋白（人造肉）、增值食品，最近还用于封装目的。一般来说，该技术是淀粉、蛋白质或它们的组合。一般来说，大多数商业挤出工艺涉及高温蒸煮和连续高压剪切、压缩和减压应用，并且类似于复杂的反应室。 在封装挤出工艺中，该技术通常用于将活性成分嵌入结构形成基质内。该项目的目的是研究挤出操作参数，以在高价值、敏感生物分子的低温挤出封装过程中实现酶法提取的大米蛋白的塑化。研究合作伙伴是一家总部位于魁北克的配料封装公司，该公司在将高价值和热敏感的生物分子封装在大米蛋白基质中时遇到了问题。虽然他们在碱提取大米蛋白方面取得了一些成功，但使用酶辅助提取工艺提取的更常用且侵入性较小的蛋白质却带来了困难。据推测，所采用的挤出加工条件未能塑化蛋白质，而其他条件可能会产生令人满意的结果。虽然他们拥有制造规模的挤出设备，但他们缺乏时间、专业知识和资源来探索这一概念。申请人在麦吉尔的团队对挤压加工进行了广泛的研究，并拥有开展此类工作所需的基础设施。实验计划是使用具有操作变量的响应面设计并进行优化以获得正确的封装。结果预计将有助于产品线多样化并在市场上具有竞争力。它还为人力培训铺平了道路，并生成新数据以更好地了解流程。