期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：9
页码：1209-1213
DOI：10.19026/ajfst.5.3084
出版社：MAXWELL Science Publication
摘要：Due to its relatively low solubility, emulsibility and foamability, rice protein is restricted in the processing and utilization. The experiment showed that in the modified combination of optimal glycosylation obtained by the orthogonal method, its composite solubility increased from 3.43 to 32.75%, emulsibility increased from 33.85 to 48.96% and foamability increased from 16.9 to 30.9%. It indicated that glycosylation could effectively improve the functional properties of rice protein like solubility, emulsibility and foamability and contribute to the further processing and utilization of rice protein, thus laying good theoretical foundation for further study.
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