Research progress on emulsifying properties and modification methods of rice bran protein

Authors

OU Wenhua, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
CAO Tianxiang, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
ZHANG Dongmei, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
GU Lihao, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
ZHANG Wanping, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
JIANG Wen, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, ChinaFollow

Corresponding Author(s)

蒋汶（1991—），男，上海应用技术大学讲师，博士。E-mail：jw@sit.edu.cn

Abstract

Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.

Publication Date

1-30-2024

First Page

204

Last Page

211,240

DOI

10.13652/j.spjx.1003.5788.2023.80131

Recommended Citation

Wenhua, OU; Tianxiang, CAO; Dongmei, ZHANG; Lihao, GU; Wanping, ZHANG; and Wen, JIANG (2024) "Research progress on emulsifying properties and modification methods of rice bran protein," Food and Machinery: Vol. 40: Iss. 1, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2023.80131
Available at: https://www.ifoodmm.cn/journal/vol40/iss1/30

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