Combination of chemical modifications improves rice protein solubility

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2024-05-21 DOI:10.1016/j.jcs.2024.103939

Yi-Rong Yang , Wen-Kai Wu , Jhih-Ting Hsiao , Shu-Chen Hsieh , Fuu Sheu

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Abstract

Rice (Oryza sativa) is one of the most widely cultivated crops in the world, which makes it a promising source of non-animal protein. However, the utilization of RP in food is still limited due to its poor solubility. The present study modified RP through combinational methods and determined the changes in its solubility and functionality. Different combinations of three chemical modification methods, including deamidation, phosphorylation, and disulfide reduction, were employed. Disulfide reduction and following deamidation effectively improved the RP solubility from 1.29% to 51.45%, while if deamidation was applied before disulfide reduction the RP had the solubility increased to 40.46%. Phosphorylation showed little effect in enhancing RP solubility, rather it lowers the solubility when applied after the other two methods. Furthermore, the foaming properties, the water holding capacity, and the oil absorption capacity were also improved through the combinational methods. This study offers a potential avenue for enhancing the applicability of RP in various food applications.

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化学修饰组合可提高大米蛋白质的可溶性

水稻（Oryza sativa）是世界上种植最广泛的农作物之一，这使其成为一种前景广阔的非动物蛋白质来源。然而，由于可溶性差，RP 在食品中的利用仍然有限。本研究通过组合方法对 RP 进行改性，并测定其溶解性和功能性的变化。研究采用了三种化学改性方法的不同组合，包括脱氨基、磷酸化和二硫还原。二硫还原后再进行脱酰胺处理，可有效地将 RP 的溶解度从 1.29% 提高到 51.45%，而在二硫还原前进行脱酰胺处理，则可将 RP 的溶解度提高到 40.46%。磷酸化对提高 RP 溶解度的作用很小，在其他两种方法之后进行磷酸化反而会降低溶解度。此外，通过组合方法，发泡性能、持水能力和吸油能力也得到了改善。这项研究为提高 RP 在各种食品应用中的适用性提供了一条潜在的途径。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.