Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/10/4078 |
| _version_ | 1827740535519969280 |
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| author | Jingjing Yang Dan Meng Zijian Wu Jinyu Chen Lu Xue |
| author_facet | Jingjing Yang Dan Meng Zijian Wu Jinyu Chen Lu Xue |
| author_sort | Jingjing Yang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T03:27:11Z |
| format | Article |
| id | doaj.art-30120667147e421bac5fadcb82ac9843 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T03:27:11Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-30120667147e421bac5fadcb82ac98432023-11-18T02:38:56ZengMDPI AGMolecules1420-30492023-05-012810407810.3390/molecules28104078Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A ReviewJingjing Yang0Dan Meng1Zijian Wu2Jinyu Chen3Lu Xue4Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, ChinaRice 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.https://www.mdpi.com/1420-3049/28/10/4078rice proteinsolubility enhancementfood processingapplication |
| spellingShingle | Jingjing Yang Dan Meng Zijian Wu Jinyu Chen Lu Xue Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review Molecules rice protein solubility enhancement food processing application |
| title | Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review |
| title_full | Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review |
| title_fullStr | Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review |
| title_full_unstemmed | Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review |
| title_short | Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review |
| title_sort | modification and solubility enhancement of rice protein and its application in food processing a review |
| topic | rice protein solubility enhancement food processing application |
| url | https://www.mdpi.com/1420-3049/28/10/4078 |
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