The Effect of Glycosylation on the Functional Properties of Rice Protein

Ying Liang ； Qinlu Lin ； Qian Lu ； Wei Wu ； Yu Gao

《Advance Journal of Food Science and Technology》 5卷9期 (2013/09) Pp. 1209-1213

https://doi.org/10.19026/ajfst.5.3084

摘要

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.

關鍵字

Emulsibility ； foamability ； glycosylation ； rice protein ； solubility