Structural and Functional Properties of Rice Dreg Protein Prepared by Different Degreasing Methods

doi:10.7506/spkx1002-6630-201705033

Abstract

Abstract: The structural and functional properties of defatted rice dreg protein, obtained by different simulated industrial degreasing methods including alkaline hydrolysis, lipase hydrolysis and ethanol soaking, were determined. The degreasing rates were 95.66% for ethanol soaking, 81.29% for lipase hydrolysis, and 77.35% for alkaline hydrolysis, respectively. Besides, results showed that all three degreasing methods had no significant effect on the primary and secondary structures of rice dreg protein, but changed the protein composition and tertiary structure to a certain degree. In addition, surface microstructure analysis showed that the degreasing process affected the aggregation of rice dreg protein. The degreasing process could significantly affect the functional properties of rice dreg protein by modifying its composition and structure. It is worth noting that lipase degreasing could significantly improve the functional properties of rice dreg protein.

Key words: rice dreg protein, degreasing process, structure, functional properties

CLC Number:

TS213.3

LUO Shunjing, GENG Qin, YAN Xiaoyan, WU Lixin, LIU Chengmei, DAI Taotao, Lü Chengliang. Structural and Functional Properties of Rice Dreg Protein Prepared by Different Degreasing Methods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705033.

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Structural and Functional Properties of Rice Dreg Protein Prepared by Different Degreasing Methods

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