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| Influence of ultrasound-assisted papain modification on solubility and emulsification of rice bran protein |
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| KeyWord:rice bran protein ultrasound-assist papain enzymatic hydrolysis solubility emulsification |
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| Abstract: |
| Ultrasound-assisted papain modification technology was used to improve the solubility and emulsification of rice bran protein. First, rice bran protein was pretreated under the conditions of ultrasonic power density 5 W/mL, ultrasonic time 30 min and protein mass concentration 4 g/100 mL, and then the enzymatic reaction conditions were optimized by single factor experiment. The results showed that the solubility and emulsification activity of rice bran protein enhanced but emulsion stability reduced under the optimal reaction conditions of enzyme dosage 2.5 g/100 mL, pH 7, enzymolysis temperature 50?℃ and enzymolysis time 3 h. The contents of disulfide bond, α-helix and β-turn of rice bran protein after modification decreased, and the hydrophobicity and contents of β-sheet and random coil increased. These changes indicated that ultrasound-assisted enzyme modification destroyed the spatial structure of protein, thereby improving the solubility and emulsification of rice bran protein. |
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