Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology

    Abstract
2013(Vol.5, Issue:09)
Article Information:

The Effect of Glycosylation on the Functional Properties of Rice Protein

Ying Liang, Qinlu Lin, Qian Lu, Wei Wu and Yu Gao
Corresponding Author:  Qinlu Lin 
Submitted: May 21, 2013
Accepted: June 15, 2013
Published: September 05, 2013
Abstract:
Due to its relatively low solubility, emulsibility and foamability, rice protein is restricted in the processing and utilization. The experiment showed that in the modified combination of optimal glycosylation obtained by the orthogonal method, its composite solubility increased from 3.43 to 32.75%, emulsibility increased from 33.85 to 48.96% and foamability increased from 16.9 to 30.9%. It indicated that glycosylation could effectively improve the functional properties of rice protein like solubility, emulsibility and foamability and contribute to the further processing and utilization of rice protein, thus laying good theoretical foundation for further study.

Key words:  Emulsibility, foamability, glycosylation, rice protein, solubility, ,
Abstract PDF HTML
Cite this Reference:
Ying Liang, Qinlu Lin, Qian Lu, Wei Wu and Yu Gao, . The Effect of Glycosylation on the Functional Properties of Rice Protein. Advance Journal of Food Science and Technology, (09): 1209-1213.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved