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| Emulsion stability of rice bran protein removal of cadmium by acid-precipitation |
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| KeyWord:rice bran protein removal of cadmium by acid-precipitation preheat treatment emulsion stability |
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| Abstract: |
| Effects of protein mass fraction and preheat treatment on the emulsion stability of rice bran proteins removal of cadmium by hydrochloric acid, tartaric acid, malic acid, and citric acid precipitation were investigated using the methods of particle size distribution, micro-structure observation, Zeta potential analysis, and creaming index. The results showed that as rice bran protein mass fraction was 0.5%, there was no significant difference (P>0.05) in the emulsion stability of rice bran proteins removal of cadmium by four kinds of acids precipitation, and the emulsion stability was poor. As rice bran protein mass fractions were 1.0% and 2.0%, the emulsion of rice bran proteins removal of cadmium by tartaric acid, malic acid, and citric acid precipitation had smaller particle size, which exhibited better emulsion stability. Preheat treatment of four kinds of rice bran protein removal of cadmium by acid-precipitation resulted in decrease of emulsion particle size, promotion of emulsion stability, and insignificant difference (P>0.05) of emulsion stability. |
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