잠시만 기다려 주세요. 로딩중입니다.

Methods to improve rice protein dispersal at moderate pH

Food Science and Biotechnology 2020년 29권 10호 p.1401 ~ 1406
문세훈, 서정희, 신말식,
소속 상세정보
문세훈 ( Mun Sae-Hun ) - Seoul National University Center for Food and Bioconvergence
서정희 ( Surh Jeong-Hee ) - Kangwon National University Department of Food and Nutrition
신말식 ( Shin Mal-Shick ) - Chonnam National University Department of Food and Nutrition

Abstract


Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH??8 than at a neutral pH. Furthermore, at pH 2, the RP solubility improved from 30 to 63% with sonication; however, the samples precipitated when the pH was increased from 2 to 7. To circumvent this, anionic pectin and sodium alginate were added to the RP solution at pH 2. Pectin formed a complex with RP at pH 2, showing a shift in the zeta-potential from 17.3 mV (RP only) to ??1.0 mV (RP plus 1% pectin). Interestingly, the formation of this RP-pectin complex allowed RP to remain dispersed when the pH was increased to 7. Moreover, a stable emulsion could be prepared using the RP-pectin complex as an emulsifier.

키워드

Rice protein; Water solubility; Emulsion; Pectin

원문 및 링크아웃 정보

등재저널 정보