Abstract
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.
Similar content being viewed by others
References
Amagliani L, O’Regan J, Kelly AL, O'Mahony JA. The composition, extraction, functionality and application of rice proteins: A review. Trends Food Sci. Technol. 64: 1-12 (2017a)
Amagliani L, O’Regan J, Kelly AL, O'Mahony JA. Composition and protein profile analysis of rice protein ingredients. J. Food Compos. Anal. 59: 18-26 (2017b)
Benichou A, Aserin A, Lutz R, Garti N. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity. Food Hydrocoll. 21: 379-391 (2007)
Chen X, Li W, Zhao Q, Selomulya C, Zhu X, Xiong H. Physical and oxidative stabilities of OW emulsions formed with rice dreg protein hydrolysate: Effect of xanthan gum rheology. Food Bioprocess Tech. 9: 1380-1390 (2016)
Doublier JL, Garnier C, Renard D, Sanchez C. Protein-polysaccharide interactions. Curr. Opin. Colloid Interface Sci. 5: 202-214 (2000)
Hamada JS. Characterization and functional properties of rice bran proteins modified by commercial exoproteases and endoproteases. J. Food Sci. 2: 305-309 (2000)
Han S-W, Chee K-M, Cho S-J. Nutritional quality of rice bran protein in comparison to animal and vegetable protein. Food Chem. 172: 766-769 (2015)
Hu H, Wu J, Li-Chan ECY, Zhu L, Zhang F, Xu X, Fan G, Wang L, Huang X, Pan S. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocoll. 30: 647-655 (2013)
Jiang S, Ding J, Andrade J, Rababah TM, Almajwal A, Abulmeaty MM, Feng H. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. Ultrason. Sonochem. 38: 835-842 (2017)
Lee H, Yildiz G, dos Santos LC, Jiang S, Andrade JE, Engeseth NJ, Feng H. Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocoll. 55: 200-209 (2016)
Li Q, Lan H, Zhao Z. Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH. LWT-Food Sci. Technol. 99: 513-518 (2019)
Mun S, Shin M, Kim YR. Emulsifying properties of proteins isolated from various rice cultivars. Food Bioporcess Tech. 9: 813-821 (2016)
O'Sullivan J, Murray B, Flynn C, Norton I. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocoll. 53: 141-154 (2016)
Ozturk B, McClements DJ. Progress in natural emulsifiers for utilization in food emulsions. Curr. Opin. Food Sci. 7: 1-6 (2016)
Paraman I, Hettiarachchy NS, Schaefer C, Beck MI. Hydrophobic, solubility, and emulsifying properties of enzymatic-modified rice endosperm protein. Cereal Chem. 84(4): 343-349 (2007)
Pinciroli M, Vidal AA, Añón M, Martínez EN. Comparison between protein functional properties of two rice cultivars. LWT-Food Sci. Technol. 42: 1605-1610 (2009)
Wusigale, Liang L, Luo Y. Casein and pectin: Structures, interactions and applications. Trends Food Sci. Tech. 97: 391-403 (2020)
Xu X, Liu W, Liu C, Luo L, Chen J, Luo S, McClements DJ, Wu L. Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin. Food Hydrocoll. 61: 251-260 (2016)
Xu X, Luo L, Liu C, McClements DJ. Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature. Food Hydrocoll. 64: 112-122 (2017)
Yildiz G, Andrade J, Engeseth NE, Feng H. Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication. J. Colloid Interface Sci. 505: 836-846 (2017)
Yildiz G, Ding J, Andrade J, Engeseth NJ, Feng H. Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innov. Food Sci. Emerg. Technol. 47: 317-325 (2018)
Acknowledgements
This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (NRF-2018R1A2B6005003).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declared that they have no conflict of interst.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Mun, S., Surh, J. & Shin, M. Methods to improve rice protein dispersal at moderate pH. Food Sci Biotechnol 29, 1401–1406 (2020). https://doi.org/10.1007/s10068-020-00799-3
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-020-00799-3