Changes Of Physical And Chemical Properties And Functional Properties Of Rice Mixed Protein

Rice protein belongs to superior plant protein which should be applied widely to the food industry,however,since the functional properties could not satisfy the demands of producing,processing and storing.In recent years,many scholars researched about the technology in changing the features related to the protein functional features,as well as the analysis about the features of compound protein powder.Currently,there are few people design an systematically experiment to research about the multiple reactions between compound protein powder's functional features and compositions.This essay would take rice protein,whey protein and egg white protein as the raw materials to research about the changing rules when respectively compound the rice protein to whey protein and egg white protein,in the meantime,the essay also discuss about the multiple reactions between the different proteins.The following aspects are the main results:(1)The research about the functional features after compounding rice protein and whey protein.In terms of foaming feature,there is no obvious influence by the effect of two proteins.In terms of the stability of foaming,there is relatively strong synergy influence.In terms of emulsifying,there is slightly synergy influence;in terms of stability of emulsifying,the interaction between rice protein and whey protein is obvious which demonstrate relatively strong synergy influence.In terms of solubility,there is obvious strong synergy influence.In terms of water holding and oil holding capacity,there is relatively weak synergy influence.Through the observation of micro structure and calculating the grain diameter,it is found out that two proteins combined through the interaction force which is not a simple random combination.(2)The research about the functional features after compounding rice protein and egg white protein.In terms of foaming feature,there is slightly antagonism;in terms of stability of foaming,there is obvious antagonism.In terms of emulsifying,there is no obvious effect between two proteins;in terms of stability of emulsifying,there is obvious synergy effect which shows a direct proportion effect.In terms solubility,there is relatively obvious synergy effect.In terms water holding and oil holding capacity,there is no obvious effect.Through calculating the grain diameter and observation of micro structure,it is found that when the proportion between egg white protein and rice protein is 2:1,there is a close combination which is not a simple random combination.(3)Nutritional value evaluation of compound proteinThe combination of rice protein and whey protein,rice protein and egg white protein was complemented by restriction amino acids.Mixed rice protein and whey protein,rice protein limiting amino acid lysine and threonine scores were significantly increased,and when the rice protein and whey protein with 1:2compound,the proportion of essential amino acids to FAO/WHO recommendation model.Mixed rice protein and egg white protein,rice protein limiting amino acid methionine + cystine and lysine scores were significantly increased,and when the rice protein and egg white protein with 1:2 compound,the proportion of essential amino acids to FAO/WHO recommendation model.In conclusion,the compound of protein would have significantly effect on the single rice protein's functional features,furthermore,the interactions between proteins is not a simple linear composition but with a certain synergy or antagonism.Therefore,compound as a method of sound natural and simple,will make the rice protein in the food industry is more widely used,the results of this study can provide theoretical basis and technical support for the study on mixed rice protein.