Effect of oxidative modification by peroxyl radical on functional properties of rice protein

Authors

WU Wei, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
WU Xiaojuan, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
CAI Yongjian, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
LITON G, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

Peroxyl radical which derived from thermal decomposition of different concentration of 2, 2’-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to oxidize rice protein, and effect of oxidative modification by peroxyl radical on functional properties of rice protein was investigated. The results indicated that rice protein carbonyl content increased as concentration of AAPH increased, which indicated that incubation with AAPH lead to oxidation of rice protein. As the concentrations of AAPH increased, absolute value of zeta potential, solubility, water holding capacity, foaming properties, emulsion properties of rice protein decreased, and oil holding capacity increased. Absolute value of zeta potential of rice protein decreased by 45.70%, solubility decreased by 28.04%, water holding capacity decreased by 58.02%, foaming capacity decreased by 14.61%, foaming stability decreased by 9.66%, emulsion activity decreased by 16.85%, emulsion stability decreased by 9.23%, and oil holding capacity increased by 34.84%. The results indicated that oxidation of rice protein induced by peroxyl radical changed significantly functional properties of rice protein.

Publication Date

6-28-2016

First Page

5

Last Page

8

DOI

10.13652/j.issn.1003-5788.2016.06.002

Recommended Citation

Wei, WU; Xiaojuan, WU; Yongjian, CAI; and G, LITON (2016) "Effect of oxidative modification by peroxyl radical on functional properties of rice protein," Food and Machinery: Vol. 32: Iss. 6, Article 2.
DOI: 10.13652/j.issn.1003-5788.2016.06.002
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/2

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