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Optimization of modification of rice bran protein by static high pressure combined with enzymatic method and its characteristics
  
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KeyWord:rice bran protein  static high pressure  alkaline protease  solubility  emulsifying ability  foaming ability
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LIU Jiayan Henan Technical Institute, Zhengzhou 450042, China 
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Abstract:
      The rice bran protein was modified by static high pressure combined with alkaline protease. The static high pressure conditions were optimized by investigating the effects of static pressure, pressure holding time on the solubility of rice bran protein. With solubility, emulsifying ability and emulsion stability of rice bran protein as indexes, the enzymatic modification process was optimized by single factor experiment and comprehensive scoring method of orthogonal experiment. The results showed that the optimal modification conditions of rice bran protein were obtained as follows: static pressure 200 MPa, pressure holding time 15 min, dosage of alkaline protease 1 500 U/g, pH 8, hydrolysis temperature 50 ℃ and hydrolysis time 80 min. Under these conditions, the solubility, emulsifying ability, emulsion stability, foaming ability and foam stability of rice bran protein increased by 57%, 88%, 182%, 185% and 43%, respectively.
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