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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 

Key words:  Emulsibility, foamability, glycosylation, rice protein, solubility, ,
Vol. 5 , (09): 1209-1213
Submitted Accepted Published
May 21, 2013 June 15, 2013 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.
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  Cite this Reference:
Ying Liang, Qinlu Lin, Qian Lu, Wei Wu and Yu Gao, 2013. The Effect of Glycosylation on the Functional Properties of Rice Protein.  Advance Journal of Food Science and Technology, 5(09): 1209-1213.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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