NGHIÊN CỨU ĐIỀU KIỆN THỦY PHÂN PHỤ PHẨM PROTEIN CỦA QUÁ TRÌNH SẢN XUẤT MALTODEXTRIN TỪ GẠO BẰNG ENZYME PROTEASE THƯƠNG MẠI

Abstract

Rice protein is a byproduct obtained from maltodextrin production from rice starch by enzyme hydrolysis method. Hydrolyzed rice protein products have high nutritional value from
plants and are hypoallergenic for users. The optimal conditions for rice protein hydrolysis
by commercial protease enzyme were determined with the following conditions: substrate
concentration of 15%, in combination of Alcalase 2.4L and Flavourzyme 500MG with an
enzyme concentration of 0.15% each, hydrolysis temperature of 550C, hydrolysis time of 20
hours, pH at 7.0. Protein hydrolysis efficiency is about 75%. The hydrolyzate rice protein
will be recovered as a powder protein product and can be used as a material for functional
food production to supplement plant protein resources of high nutritional value.