Explore the study on improving rice and gluten proteins’ emulsification properties compared to soy protein, highlighting the impact of solubility and Na2SO3 treatment.

Abstract

Abstract:
This article studies the emulsification performance and performance characteristics of rice protein isolate (RPI), enzymatic rice protein isolate (E-RPI), gluten, etc. under different pH and Na2SO3 conditions, and compares them with the emulsification of soybean protein isolate (SPI). The performance was compared, and the results showed that measures to increase the solubility of rice protein were beneficial to improving the emulsifying properties of rice protein. Once gluten is dissolved, its emulsifying ability is comparable to that of soy protein. After RPI and E-RPI were treated with Na2SO3, the emulsification properties were significantly improved, indicating that the physical and chemical functionality of rice protein can be improved by releasing the polymerization of subunits in the rice protein molecule.

Enhancing the Emulsification Capabilities of Rice and Gluten Proteins: A Comparative Study with Soybean Protein Isolate

Abstract

In the realm of food science and technology, the quest for alternative protein sources with commendable functional properties is relentless. Among these, the emulsification properties of various protein isolates under different conditions have become a pivotal area of research. This article embarks on an investigative journey to explore the emulsification performance and characteristics of rice protein isolate (RPI), enzymatically treated rice protein isolate (E-RPI), and gluten in comparison to soybean protein isolate (SPI), under varying pH and Na2SO3 conditions. The study aims to unveil methods to augment the solubility of rice protein to enhance its emulsifying attributes, assessing the potential of gluten as a comparable emulsifier to soy protein, and exploring the effects of Na2SO3 treatment on the emulsification properties of RPI and E-RPI.

Introduction

The functional properties of proteins, especially their ability to act as emulsifiers, play a crucial role in food formulation and innovation. Emulsifiers stabilize mixtures of oil and water, which are inherently immiscible, thereby improving texture, mouthfeel, and product stability. Traditionally, soybean protein isolate (SPI) has been lauded for its excellent emulsification capabilities. However, the search for alternative proteins with similar or superior functional properties is driven by dietary diversity, allergen concerns, and sustainability issues. This study focuses on rice protein isolate (RPI), enzymatic rice protein isolate (E-RPI), and gluten as potential candidates for such alternatives.

Materials and Methods

The research methodically examined the emulsification performance of RPI, E-RPI, and gluten under different experimental conditions, including variations in pH and the presence of Na2SO3, a known solubilizing agent. These conditions were tailored to investigate their impact on protein solubility and emulsifying properties. Comparative analysis was performed with SPI to establish a performance benchmark.

Results

The findings illuminate a direct correlation between the solubility of rice proteins and their emulsifying properties. Notably, the treatment of RPI and E-RPI with Na2SO3 markedly enhanced their emulsification capabilities. This improvement suggests that disrupting the polymerization of protein subunits within rice protein molecules via chemical means can significantly ameliorate their functional properties. Furthermore, once solubilized, gluten exhibited emulsifying abilities on par with those of soy protein, presenting itself as a viable alternative in food formulations.

Discussion

The enhanced emulsification properties of RPI and E-RPI following Na2SO3 treatment underscore the importance of solubility as a determinant of protein functionality. The study’s outcomes suggest that chemical modification strategies could be pivotal in unlocking the full potential of rice proteins as emulsifiers. Additionally, the comparable performance of gluten highlights the untapped possibilities of utilizing wheat-based proteins in applications traditionally dominated by soy proteins.

Conclusion

The exploration of the emulsification characteristics of rice and gluten proteins, in comparison to soybean protein isolate, reveals significant insights into improving the functional properties of alternative protein sources. By increasing the solubility of rice proteins through chemical treatments, such as Na2SO3, their emulsifying capabilities can be substantially enhanced. Moreover, the solubilized gluten’s comparable emulsification capacity opens new avenues for its application in food science. This study not only contributes to the broadening of the protein source spectrum for emulsification purposes but also underscores the potential of chemical and enzymatic modifications in optimizing protein functionalities for diverse food applications.

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Original reserached by Yao Huiyuan, Wang Zhangcun