Abstract: Rice protein isolate could be used as food ingredients with its hypoallergenic and high nutritive quality. In this paper, emulsion properties of several kinds of rice protein isolate made by different methods were investigated. Emulsifying activities (EA) expressed by turbidity of diluted emulsion of glutelin (extracted by alkaline), rice protein isolate (RPI, by non-alkaline), E- RPI(by amylase) were 0.392, 0.121, 0.180 respectively, and that of soy protein isolates (SPI) was 0.372. However emulsifying stabilities (ES) of all samples were 19.0min, 40.3min, 35.0min, 10.6min, respectively. By adding NaOH in emulsions, the EA of all samples increased but the changes of ES were not significant. After emulsions were treated with Na2SO3, the increase in EA and decrease in ES of RPI and E-RPI were apparent. The Results showed that the mechanisms of changes caused by pH and Na2SO3 in RPI and E-RPI were different.

Key words: rice protein isolate (RPI), E-RPI, glutelin, emulsion property