Abstract: Optimum and functionality of rice protein extracted by alkali and enzyme were studied. The results showed that optimum of rice protein extracted by alkali is 0.1mol/L NaOH, 1:7, 4h. Purification of protein extracted by alkali is 90%. Extraction ratio is 55%. Optimum of rice protein extracted by enzyme is 50℃, pH 8,E/S 5%,3:1, 4h. Purification of protein extracted by enzyme is 45%. Extraction ratio is 40%. Water retention capability, oil-absorbing and foaming properties of rice protein extracted by alkali were better than enzyme. Solubility, emulsifying stability and foaming stability of rice protein extracted by enzyme were better than alkali. The emulsifying capacity of two extract products was similar.

Key words: rice protein, functionality, extract methods, alkali extraction, enzyme extraction