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The Effect of Glycosylation on the Functional Properties of Rice Protein

Author(s): Ying Liang | Qinlu Lin | Qian Lu | Wei Wu | Yu Gao

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 9;
Start page: 1209;
Date: 2013;
Original page

Keywords: Emulsibility | foamability | glycosylation | rice protein | solubility

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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