Effects of dynamic high-pressure microfluidization on functional properties of rice protein

Under the ratio of material to liquid(1∶100~12∶100) and p H of the solution(2~12) conditions,rice protein was homogenized with dynamic high-pressure microfluidizer(DHPM). The effects of pressure(40~200 MPa)and times(1~5) of high-pressure homogenization on functional properties(solubility,emulsibility and emulsifying stability,foamability and foaming stability and viscosity) of rice protein solution were studied. The results showed that the solubility,foamability and viscosity of rice protein solution with different p H and different ratio of material to liquid were increased significantly after dealing with DHPM,and the foaming stability of rice protein solution with different p H and different ratio of material to liquid were no significant advance. The emulsibility and emulsifying stability of rice protein solution with different p H and fixed ratio of material to liquid(3∶100)were improved significantly after dealing with DHPM,and the emulsibility and emulsifying stability of rice protein solution with fixed p H(p H=7) and different ratio of material to liquid(especially in high material liquid) were no significant improvement. The influence of homogeneous pressure on the solubility,emulsibility and emulsifying stability,foamability and viscosity of rice protein solution with fixed p H(p H=7) and ratio of material to liquid( 3 ∶ 100) were increased significantly, and the effect on foaming stability were no significant. The effect of homogeneous times on the solubility,emulsifying stability,foamability and foaming stability and viscosity of rice protein solution with fixed p H(p H=7) and ratio of material to liquid(3∶100) were enhanced significantly,while the effect on emulsibility were no significant(1~3 times),even which had negative impact at more times(4~5 times).