Preparation Of Rice Protein Concentration And Its Functionality

Rice maltodextrin and rice protein concentration (RPC) were prepared by using high temperature α-amylase to provide a suitable way for utilization of value added early Indica rice, and the functionalities of RPC were investigated.The optimum conditions obtained for preparation of rice maltodextin and protein concentration were: 3 ml of α-amylase, ratio of rice flour-to-water 1:4, enzyme inbucation at 95℃ for 1 h. DE value of 8.44, the rice protein's purity of 82.41% and the ratio of extraction of 94.69% were obtained under such conditions. Protein profile analyzed from sodium dodecyl sulphate polyacrylamide gel electrophoresis diagram (SDS-PAGE) showed that the high temperature didn't cause larger molecular weight protein polymerization and there was no significant change in amino acid profile, indicating that enzymatic method for preparation of rice maltodextrin and protein concentration was a practical method.Early Indica rice was pretreated by extrusion under different temperature, before preparation of rice maltodextin and protein concentration. The optimum conditions obtained were: 3 ml of a-amylase, ratio of rice flour-to-water 1:5, enzyme inbucation at 95℃ for 40 min, resulting in DE value of 4.91, the rice protein's purity of 84.82% and extraction ratio of 96.67% under 100℃ for extrusion of rice powder. Extrusion greatly improved enzymatic efficiency of rice flour. Extrusion temperature at 70℃, 100℃ and 130℃ kept product nutrition and also helped in preparing rice maltodextin and protein concentration.RPC obtained by using high temperature α-amylase hydrolysis, was dried by blasting drying (BD) or vacuum freeze drying (VFD). The effect of both methods of drying on configuration and functional properties of RPC was studied. The protein obtained by BD was darker, harder and more difficult to grind than by VFD. Scanning...