Effect Of Three Different Treatment Processes On Functional Properties Of Rice Bran Protein

In order to improve the solubility and emulsification of rice bran protein,the rice bran protein was treated by ultrasonic,dynamic high pressure micro jet and ultramicro pulverization and the solubility and emulsification of rice bran were measured first.Then the response surface method was used to optimize the three different processing techniques,and the rice bran protein was further treated by three optimal treatments.Last,the rice bran protein treated by three optimal treatments was compared with that unmodified in 9 kinds of functional properties,such as the solubility,foaming,emulsifying,foam stability,viscosity,oil holding,gelation,dispersibility and water holding properties.The results and conclusions are as follows:(1)By investigating the effects of rice bran protein concentration A(%),ultrasonic power B(W),ultrasonic time C(min)and ultrasonic temperature D(°C)on the solubility and emulsification of rice bran protein,the experimental conditions were optimized by response surface methodology.The results showed that the process of determining rice bran protein by combined solution method was:rice bran protein concentration 3%,ultrasonic power 201 W,ultrasonic time 10 min and ultrasonic temperature 40°C.Under this processing condition,rice bran protein solubility is 64.30%,emulsification property is 0.85 m~2/g.(2)By examining the effects of dynamic high-pressure microfluid pressure A(MPa),feed temperature B(°C),rice bran protein concentration C(%),and number of times of homogenization D(times)on solubility and emulsification of rice bran protein,and the response surface method was used to optimize the test conditions.The results showed that the joint solution method to determine the processing conditions of rice bran protein is:dynamic high-pressure micro jet pressure 140 MPa,feed temperature 30°C,rice bran protein concentration 5%,under this condition,the solubility of rice bran protein is 73.30%,and the emulsification is 0.57 m~2/g.(3)By examining the effects of ultrafine grinding pressure A(MPa),grinding time B(min)and rice bran protein concentration C(%)on the solubility and emulsifying properties of rice bran protein,the response surface methodology was used to optimize the experimental conditions.The results showed that the joint solution method to determine the process condition of rice bran protein:ultrafine grinding air pressure 1.20 MPa,grinding time 9 min,rice bran protein concentration 5%,in this process condition,the solubility of rice bran protein is 48.60%and the emulsification is 0.75 m~2/g.(4)The rice bran proteins processed by the optimal ultrasonic,dynamic high pressure micro jet and ultrafinepulverization were compared with those which were unmodified on the functional properties such as solubility,foaming,emulsification,foam stability,viscosity,oil holding capacity,gelation,dispersibility and water holding capacity.The results show:1)The solubility,foaming property,emulsifying property,foam stability,gelation property,and oil retention of the three processed rice bran proteins were all higher than those of the control group(unmodified rice bran protein),while the viscosity and dispersibility of the rice bran protein were lower than those of the control group.2)The functional characteristics of the three physical processed rice bran protein was compared with the rice bran protein of control group.In the future production practice,the ultrasonic treatment method was recommended to produce specialized high emulsifying rice bran protein,dynamic high-pressure micro Jet processing method was recommended for the targeted production of high solubility,high oil content of rice bran protein,and ultrafine pulverization treatment was recommended for targeted production of high water holding capacity,high foaming,high foam stability,high gelling the rice bran protein,They can provide a theoretical basis for future research on functional rice bran protein.