Studies on physicochemical and structural properties of rice glutelin at different pH values

Authors

LI Shuang, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LIU Yongle, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YU Jian, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Faxiang, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Jianhui, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Xianghong, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

Among cereal proteins, rice proteins are hypoallergenic, rich in essential amino acids and easily digestible etc. While their lower solubilities under neutral conditions limit their applications in food industry. In present study, the physicochemical and structural properties of rice glutelin at different pH values (pH 3.0, 4.0 and 7.0) were characterized to explore the optimum pH value to dissolve rice protein and expand its application range. The results showed that, compared to the neutral condition, the solubility and structural properties of rice glutelin were changed significantly under the acidic conditions. The protein solubility was only (6.24±1.25)% at pH 7.0, for under neutral condition, protein molecules linked together to form huge molecular aggregates. However, under acidic conditions, protein molecules dissociated and intermolecular disulfide bonds ruptured gradually. Therefore, the protein solubility increased under the acidic condition, and it reached (72.47±2.36)% at pH 3.0.

Publication Date

1-28-2019

First Page

75

Last Page

79

DOI

10.13652/j.issn.1003-5788.2019.01.013

Recommended Citation

Shuang, LI; Yongle, LIU; Jian, YU; Faxiang, WANG; Jianhui, WANG; and Xianghong, LI (2019) "Studies on physicochemical and structural properties of rice glutelin at different pH values," Food and Machinery: Vol. 35: Iss. 1, Article 13.
DOI: 10.13652/j.issn.1003-5788.2019.01.013
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/13

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