Research Of Functional Rice Wine Rich In Peptide Derived From Rice Protein

Rice wine, a kind of Chinese traditional wine, is a famous wine in the world and treasure of China. Rice Wine is China's national specialty products, and beer, wine and called the three major ancient wines in the world, enjoy the "wine country" reputation. Increasing the standard of living today, in order to meet the fast-paced people's health and the pursuit of life, functional healthy rice wine has become today's wine direction of development. In this assay, rice dreg was used as substrate to produce ACE inhibitory peptide, and the important parameter of enzyme hydrolysis of rice dreg, the adding way of peptide, brewing technical process of rice wine rich in peptide, the function of the rice wine were systematically studied.The polymer protein that the relative mocular weight is more than 5000 is the main factor of the non-biological instabilization of rice wine, and the peptide got less than 1000 relative mocular weight would be exist in the rice wine steadily. Rice dreg was hydrolyzed by single and complex protease respectively in 5 kinds of proteases for peptides used in rice wine. The hydrolyte obtained by Alcalase 2.4L protease showed the highest activity, and the optimum conditions of hydrolysis of rice dreg was determinded by experiment to be: pH=7.59, [E]/[S]=4.84%, t=178.71min, T=55.64℃. The yield of peptide was 38.2%. Nine percent of the peptide got less elative mocular weight than 1000 and could completely meet the need of rice wine.Rice wine was brewed according to the improved Shaoxing rice wine technology in laboratory and the peptide concentration and wine sensory evaluation are used as evaluation index. The peptides added after fore-fermentation period was found had the smallest loss rate. The optimum amount to add to reach the perfect concentration of the peptide and the best taste and flavor is the 1.5 percent of quality of glutinous rice. After 85℃, 20 min of sterilization, rice wine stored 20 days in natural environment resulted in the satisfied of bactericidal effect. There was characteristic peak in molecular weight distribution patterns both from functional rice wine rich in peptide and the control about 240 Da, and 90 percent of the wine-meter peptide relative molecular weight were less than 1000.The RP-HPLC method resulted in the ACE inhibition rate about the sample. The functional peptide derived from rice wine got the ACE inhibitory rate of 60.01 percent. The ACE inhibitory rate was used as the evaluation index. Rice wine rich in peptide had high thermostability and stability under light by means of thermal stability experiment and illumination experiment. The hydrolyzation of pepsin affected ACE inhibitory rate of the peptide, but after the hydrolyzation of the pepsin and trypsin the product still had nearly 50 persent of inhibition rate.