FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 129-132.doi: 10.7506/spkx1002-6630-201010025

• Processing Technology • Previous Articles     Next Articles

Pepsin Hydrolysis of Rice Protein Powder

YI Cui-ping1,2,ZHOU Su-mei3,PAN Yan-yan1   

  1. 1. School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha 410004, China;
    2. Crop Science Postdoctoral Station, Hunan Agricultural University, Changsha 410128, China ;
    3. Institue of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China
  • Received:2009-08-17 Online:2010-05-15 Published:2010-12-29
  • Contact: YI Cui-ping


Rice protein powder was hydrolyzed with pepsin to improve its functional properties. The effects of pepsin amount, reaction time and temperature and pH on soluble protein concentration in hydrolyzed rice protein powder were studied. Results showed that the optimal hydrolysis reaction for 5 h at pH 1.5, 30 ℃ and an enzyme dosage of 7 U/g (calculated on the basis of dry protein weight) resulted in an optimal improvement in the solubility of rice protein powder and the resulting hydrolysate exhibited 0.456 min emulsifying capacity and 33.28 min emulsion stability, which were both higher than those of soybean protein powder or egg white protein powder, 25.0% and 82.4% higher foaming capacity and foam stability than unhydrolyzed rice protein powder, respectively, and 2.80 g/g water holding capacity and 3.30 g/g oil holding capacity, with 2.09- and 2.92-fold enhancement in comparison with unhydrolyzed rice protein powder, respectively.

Key words: rice protein, pepsin, solubility, emulsifying capacity, foaming property, water holding capacity, oil holding capacity

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