Abstract
In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of ＞100 kDa was reduced, the content of α-helix and β-turn in protein molecules decreased by 26.99% and 10.54%, respectively, while the β-sheets and random coil were increased by 14.65% and 20.23%. Heat treatment with only 50～90 ℃/40 min conditions showed no significant changes in the structure, solubility, and surface hydrophobicity; however, the emulsifying, emulsifica-tion stability, and foaming property increased as the temperature increased, and the maximum values were obtained at 90 ℃, which were 2.41, 1.09, and 1.62 times that of the untreated rice protein, respectively. The results showed that the structure of rice protein changed after alkali treatment and heat treatment, but the solubility improvement effect was not obvious.
Publication Date
8-28-2018
First Page
10
Last Page
15
DOI
10.13652/j.issn.1003-5788.2018.08.003
Recommended Citation
Fang, LIU; Zhou, XU; Maolong, CHEN; and Yunhui, CHENG
(2018)
"Effects of pH and heat treatments on structure and functional properties of rice proteins,"
Food and Machinery: Vol. 34:
Iss.
8, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.08.003
Available at:
https://www.ifoodmm.cn/journal/vol34/iss8/3
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