Abstract
This study was aimed to investigate the effects of different homogenization pressure (0～120 MPa) on the functional and physicochemical properties of 4% rice protein. The results showed that with the increase of pressure, the solubility of rice protein significantly increased (P<0.01), and reached the maximum at 120 MPa, which was 82.09 μg/mL; emulsifying activity index first increased and then decreased, and reached the maximum at 80 MPa, which was 14.82 m2/g; and the emulsifying stability index decreased. Under the treatment of pressure, particle size of rice protein decreased, with the changes of ionic bond insignificant (P>0.05), hydrogen bond, and hydrophobic interaction and the contents of sulfhydryl and disulfide bond insignificantly changed (P<0.05), and suggested the three dimensionalstructure of rice protein was affected by high pressure homogenization.
Publication Date
6-28-2016
First Page
9
Last Page
12,33
DOI
10.13652/j.issn.1003-5788.2016.06.003
Recommended Citation
Jing, ZHANG; Fang, DING; Qingqing, ZOU; and Ning, LU
(2016)
"Effects of high pressure homogenization on the functional and physicochemical properties of rice protein,"
Food and Machinery: Vol. 32:
Iss.
6, Article 3.
DOI: 10.13652/j.issn.1003-5788.2016.06.003
Available at:
https://www.ifoodmm.cn/journal/vol32/iss6/3
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