Abstract
Rice protein is a kind of high-quality plant protein, and its application in the food industry is restricted due to its low solubility. In this study, the rice protein was modified by heat treatment at different temperature, high pressure microfluidization treatment under different pressure and freezing and grinding at different temperature, and its solubility, emulsifying activity (EA), emulsifying stability, foaming activity (FA) and foaming stability of protein were investigated. After heat treatment at 200 ℃, the solubility of rice protein increased from 4.4% to 17.4%, and EA and FA were 3.2 and 1.9 times as high as the original, respectively. The solubility increased to 9.5% after the modification by high-pressure microfluidization at 100 MPa, and EA and FA were 3.4 and 1.7 times, respectively. As the modification by freezing-milling at 60 ℃, the solubility increased to 34.3%, and EA and FA were 4.2 and 2.3 times of the original, respectively. However, the emulsifying stability and foaming stability of the three methods were decreased.
Publication Date
2-18-2023
First Page
7
Last Page
11,78
DOI
10.13652/j.issn.1003-5788.2020.12.002
Recommended Citation
CHENG, Yun-hui; ZHAO, Hong-qing; ZHANG, Li-li; DU, Wei-xuan; and JIAO, Ye
(2023)
"Effects of three methods of physical modification on the functional properties of rice protein,"
Food and Machinery: Vol. 36:
Iss.
12, Article 2.
DOI: 10.13652/j.issn.1003-5788.2020.12.002
Available at:
https://www.ifoodmm.cn/journal/vol36/iss12/2
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