Methods to improve rice protein dispersal at moderate pH
© The Korean Society of Food Science and Technology 2020..
Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH < 3 and pH > 8 than at a neutral pH. Furthermore, at pH 2, the RP solubility improved from 30 to 63% with sonication; however, the samples precipitated when the pH was increased from 2 to 7. To circumvent this, anionic pectin and sodium alginate were added to the RP solution at pH 2. Pectin formed a complex with RP at pH 2, showing a shift in the zeta-potential from 17.3 mV (RP only) to - 1.0 mV (RP plus 1% pectin). Interestingly, the formation of this RP-pectin complex allowed RP to remain dispersed when the pH was increased to 7. Moreover, a stable emulsion could be prepared using the RP-pectin complex as an emulsifier.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:29 |
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| Enthalten in: |
Food science and biotechnology - 29(2020), 10 vom: 21. Okt., Seite 1401-1406 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Mun, Saehun [VerfasserIn] |
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| Links: |
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| Themen: |
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| Anmerkungen: |
Date Revised 26.07.2021 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1007/s10068-020-00799-3 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM315702400 |
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| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © The Korean Society of Food Science and Technology 2020. | ||
| 520 | |a Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH < 3 and pH > 8 than at a neutral pH. Furthermore, at pH 2, the RP solubility improved from 30 to 63% with sonication; however, the samples precipitated when the pH was increased from 2 to 7. To circumvent this, anionic pectin and sodium alginate were added to the RP solution at pH 2. Pectin formed a complex with RP at pH 2, showing a shift in the zeta-potential from 17.3 mV (RP only) to - 1.0 mV (RP plus 1% pectin). Interestingly, the formation of this RP-pectin complex allowed RP to remain dispersed when the pH was increased to 7. Moreover, a stable emulsion could be prepared using the RP-pectin complex as an emulsifier | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Emulsion | |
| 650 | 4 | |a Pectin | |
| 650 | 4 | |a Rice protein | |
| 650 | 4 | |a Water solubility | |
| 700 | 1 | |a Surh, Jeonghee |e verfasserin |4 aut | |
| 700 | 1 | |a Shin, Malshick |e verfasserin |4 aut | |
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