Research Article | OPEN ACCESS
The Effect of Glycosylation on the Functional Properties of Rice Protein
1, 2, 3Ying Liang, 1, 2Qinlu Lin, 1, 2Qian Lu, 1, 2Wei Wu and 1, 2Yu Gao
1National Engineering Laboratory for Rice and By-Product Deep Processing
2Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Hunan 410004, P.R. China
3Engineering Research Center of Starch and Plant Protein Deep Processing, South China University of Technology, Guang Dong, 510630, P.R. China
Advance Journal of Food Science and Technology 2013 9:1209-1213
Received: 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.
Keywords:
Emulsibility, foamability, glycosylation, rice protein, solubility,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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