Thermally Aggregation Behaviors And Emulsifying Properties Of Rice Glutelin And Plant Design

The content of glutelin in rice protein is very high,but due to its insoluble nature,it is further accumulated and deposited under heat to become waste.Glutelin aggregation is a common phenomenon in rice processing and aging,affecting the quality of related foods and the use of glutelin.At present,there are related studies on the formation of amorphous aggregates of glutelin under alkaline conditions(pH11.0),but the aggregation behavior under acidic(pH 2.0)and neutral(pH 7.0)conditions has not been reported in the literature,and in previous studies,it was found that proteins under heat and heat accumulate to form fibrosis aggregates.The solubility and emulsifying properties of aggregates are significantly improved.In this paper,rice glutelin was used as the raw material to extract rice glutelin by classical step-by-step extraction method.The aggregation behavior of glutelin under acidic,neutral and basic conditions was compared and analyzed.High-pressure microfluidization was used to treat heat aggregation.The body was analyzed for changes in its function and structure,and the stability of its O/W emulsion was studied.The main research contents and results are as follows:(1)Under acidic,neutral and alkaline conditions,rice glutelin is heat-treated,and its aggregation behavior is characterized by measuring changes in the solubility and particle size of glutelin,through electrophoresis,Fourier infrared spectroscopy,scanning electron microscopy and other instrumental methods.The analysis of sulfhydryl group content clarifies the influence of pH on the heat accumulation of rice glutelin and discusses the mechanism of glutelin heat accumulation.The results showed that the aggregates under acidic conditions had the highest solubility,the smallest particle size,and the average particle size was at 120 nm.The SDS-PAGE results showed that the rice glutelin formed macromolecular aggregates under alkaline conditions and the aggregation was more complete.The free sulfhydryl content decreased from 25.8 to 11.0?mol/g.The?-helix content of heat-treated glutelin protein increased significantly and the?-sheet content decreased significantly at three pH.The SEM results showed that the thermal aggregation of rice glutelin was a cluster of fibrosis at pH 2.0,and the aggregation of glutelin was an amorphous aggregate at pH 7.0 and 11.0.Changes in thiol or disulfide bonds and secondary structure resulted in aggregation of glutelin.(2)Natural rice glutelin was heat-treated by acid method(pH 2.0,90°C,30 min)to prepare fibrillated thermal aggregates,treated with high-pressure micro jets(35,70,105,140 MPa),without heat treatment and high pressure treatment.The sample was used as a control,and the morphology,particle size,zeta potential,surface hydrophobicity,thiol content,thermal properties,rheological properties,emulsifying properties,and secondary structure composition of the sample were compared and analyzed to explore the effect of high pressure treatment on its physicochemical properties.The results showed that after high pressure treatment,the sample structure became loose and the particle size increased.After heating,the particle size increased from 146.93±1.04 nm to 184.77±4.82 nm,and the apparent viscosity decreased.The total free sulfhydryl content increased first and then decreased.Its stability first increased and then decreased.The maximum emulsifying activity and emulsifying stability at 70 MPa were 30.08±0.75 m~2/g and 150.58±2.03 min,respectively;the change of potential and surface hydrophobicity was small,and the thermal stability had a certain effect.The secondary structure composed of?-helix,?-turn angle increased,and?-sheet decreased.The?-sheet of NRG decreased from 42.32%to37.41%.Low pressure will cause the protein to aggregate further,higher pressure will cause it to depolymerize;70 MPa treated sample has better emulsification characteristics and thermal stability,and provide reference for its application.(3)The natural and heat-treated rice gluten(pH 2.0,7.0,and 11.0)was used to stabilize the O/W emulsion,and the effects of ionic strength,protein aggregation,and environmental factors on the properties of the protein emulsion were investigated.The results showed that the ionic strength significantly affected the structure,particle size,and delamination stability of the emulsion.At the same time,through the observation of particle size,microstructure,and the composition and stability of the interface protein,it was found that heating the aggregated rice glutelin at pH 2.0 can better stabilize the O/W emulsion.Thermal aggregates under both sex and alkaline conditions do not achieve the effect of stabilizing the emulsion.(4)The factory designed 3,600 tons of peanut milk beverage per year.Determined the requirements of the process flow,product plans and specifications,raw and auxiliary materials and packaging materials.The design includes the selection of major equipments in the production 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