Zhu Lijie, Liao Haiqiang, Zhuang Kun, Sang Shangyuan, Chen Lei, Chang Xianhui, Zhang Qi, Lv Qingyun, Liu Xiuying, Liu Xinqi, Ding Wenping
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
College of Food Science and Engineering, Ningbo University, Zhejiang, Ningbo 315211, China.
Ultrason Sonochem. 2025 Jul 18;120:107469. doi: 10.1016/j.ultsonch.2025.107469.
Rice protein, as a hypoallergenic plant protein, faces limitations in food industry applications due to the poor emulsification of its native form. In this study, rice protein was subjected to ultrasonic, alkali-thermal, and combined ultrasonic-alkali-thermal treatments. Experimental results revealed that the ultrasonic-alkali-thermal combined treatment significantly reduced the particle size to 129.67 nm. Structural analysis showed an increase in random coil content within the secondary structure, indicating a transition from ordered to disordered conformation. Contact angle measurements demonstrated improved intermediate wettability of the modified protein. The high-internal-phase emulsion prepared with ultrasonic-alkali-thermal treated rice protein exhibited enhanced stability, with the Turbiscan Stability Index as low as 0.39, reduced emulsion particle size (14.17 μm), and elevated storage moduli. These findings collectively suggest that the ultrasonic-alkali-thermal treatment is an effective strategy for enhancing the emulsifying properties of rice protein.
大米蛋白作为一种低过敏性植物蛋白，由于其天然形式的乳化性较差，在食品工业应用中面临限制。在本研究中，对大米蛋白进行了超声、碱热和超声 - 碱热联合处理。实验结果表明，超声 - 碱热联合处理显著降低了粒径至129.67纳米。结构分析显示二级结构中无规卷曲含量增加，表明从有序构象向无序构象转变。接触角测量表明改性蛋白的中间润湿性得到改善。用超声 - 碱热处理的大米蛋白制备的高内相乳液表现出增强的稳定性，Turbiscan稳定性指数低至0.39，乳液粒径减小（14.17微米），储能模量升高。这些发现共同表明，超声 - 碱热处理是增强大米蛋白乳化性能的有效策略。
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