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. For futher details of this article and research, feel free to contact our team for assistance. Original research was done by Yao Huiyuan, Wang Zhangcun

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