Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
Jingjing Yang, Dan Meng, Zijian Wu, Jinyu Chen, Lu Xue
Molecules
Abstract
Rice protein is a high-quality plant-based protein source that is gluten-free, with high biological value and low allergenicity. However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food industry. Therefore, it is crucial to modify and improve the solubility of rice protein. In summary, this article discusses the underlying causes of the low solubility of rice protein, including the presence of high contents of hydrophobic amino acid residues, disulfide bonds, and intermolecular hydrogen bonds. Additionally, it covers the shortcomings of traditional modification methods and the latest compound improvement methods, compares various modification methods, and puts forward the best sustainable, economical, and environmentally friendly method. Finally, this article lists the uses of modified rice protein in dairy, meat, and baked goods, providing a reference for the extensive application of rice protein in the food industry.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
rice protein has high biological value
“Rice protein is a high-quality plant-based protein source that is gluten-free, with high biological value and low allergenicity.”
rice protein has low solubility
“However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food ...”
rice protein affects functional properties
“However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food ...”