Analysis of the thermal denaturation of rice protein during roasting by protein solubility study

Thermal denaturation of rice protein during roasting was examined in this paper. The information about the changes of secondary structure of rice protein and thermal denaturation of rice protein was known through the solubility of rice protein changes in different solvents. It was found that the thermal denaturation occurred mainly in the early stage of roasting and thermal denaturation involved the change of protein secondary structure and the higher energy level chemical changes. Compared with the traditional cooking methods, roasted rice protein thermal denaturation degree was low. Protein denaturation degree of waxy rice and no waxy rice was similar during roasting and the effect of thermal denaturation of rice was the same using different heating medium.