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KMID : 1011620200360010109
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.109 ~ p.117
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Application of Rice Protein as a Natural Emulsifier
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Mun Sae-Hun
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Abstract
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Purpose: The general characteristics of rice protein and the methods that have been tried to improve its emulsifying capacity were reviewed, and the potential use of rice protein as a natural plant emulsifier to replace milk protein was discussed.
Main issue: The use of rice protein as a natural emulsifier is significant in many foods taking the form of emulsion system, since the rice protein can replace the existing emulsifier such as synthetic and milk protein-based emulsifiers. Research on methods to improve solubility and emulsifying capacity is necessary to increase the application of rice protein. The solubility and emulsifying capacity of rice protein could be improved by the enzymatic, chemical and physical modification treatment of rice proteins. These modification methods led to the conversion of the secondary structure of the protein into a flexible structure, the exposure of ionizable groups or hydrophobic groups that existed inside the protein structure to the outside, the increase of free sulfhydryl groups and the decrease of disulfide bond.
Conclusion: Unlike other protein materials that rely on imports, studying and characterizing rice protein isolated from domestic rice is considered essential in terms of the development of new food materials and high-value rice products using rice.
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KEYWORD
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rice protein, plant protein, natural emulsifier, solubility, emulsifying capacity
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