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| Microwave-assisted Osborne extraction of rice bran gluten and its properties |
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| DOI： |
| KeyWord:rice bran gluten microwave assisted extraction functional property structure |
| FundProject:国家自然科学基金(32072139)；辽宁省农业攻关及产业化指导计划项目（2019JH8/10200020）；辽宁省科学技术计划项目——区域创新联合基金（2020-YKLH-35）；辽宁省重点研发计划项目（1584949193607）；辽宁省高等学校基本科研项目专项资金资助(LQN201704)；沈阳师范大学博士科研启动项目（BS201517） |
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| Abstract: |
| Rice bran is rich in protein, and the essential amino acid composition of the protein is relatively complete. It is an excellent protein resource. However, it is difficult to extract protein from rice bran because of its complex components. In order to extract rice bran gluten more effectively, the microwave-assisted Osborne method was used, and the influences of microwave power, microwave time and microwave temperature on the extraction rate of rice bran gluten were studied by single factor experiment, then the extraction conditions were optimized by orthogonal experiment. The effects of microwave treatment on the structure and functional property of rice bran gluten were also studied. The results showed that under the conditions of microwave power 800 W, microwave time 15 min and microwave temperature 40 ℃, the extraction rate of rice bran gluten was 73.1%. After microwave treatment, the α-helix and β-turn of rice bran gluten transferred to β-sheet, and the content of β-sheet increased significantly. Compared with natural gluten, after microwave treatment, the solubility of protein increased by 8.12 percentage points, the water holding capacity increased by 0.89 percentage points, the foaming property increased by 20.41 percentage points, and the emulsion stability increased by 5.50 percentage points. With the increase of microwave power, the surface hydrophobicity of rice bran gluten increased totally. Proper microwave treatment could effectively increase the extraction rate of rice bran gluten and improve some functional properties of rice bran gluten. The research results provided theoretical support for the industrial preparation of rice bran gluten and its application in various food formulations. |
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