Study on functional properties of rice bran protein before and after modification

Protein structure determines the functional properties of proteins, and during the extraction process, many factors effect protein structure, resulting in functional change. Protein ingredients in the product, functional properties of rice bran protein was often more important than nutritional value of protein, directly effects the application prospect. Experiment studied that rice bran protein functional properties modified by alkaline protease, and comparison of rice bran protein without modifying. Determinated of the rice bran protein solubility, emulsification and emulsion stability, foaming and foam stability before and after modification. And protein concentration, temperature and other factors affected these indexes. The result showed that after modification, rice bran protein’s solubility, foamability and emulsibility had been improved greatly, respectively improved 140.46%, 117.38%, 100.5%. The rice bran protein solubility was lower in pH4.0～6.0. Under the higher alkalinity condition, the protein solubility increased with temperature increasing. The rice bran protein foamability and emulsibility were high under the alkalinity condition and increased with temperature and protein concentration obviously.