Structure and Solubility of Rice Protein by Hydrothermal Cooking with Glycosylation

Rice protein(RP) and xylose were used as raw materials by hydrothermal cooking with glycosylation. The relationship between grafting degree and solubility of glycosylated products was studied under different reaction conditions. The structure of RP xylose glycosylated products was characterized under the conditions of reaction temperature 120℃,reaction time 20 min,pH value 8 and mass ratio of xylose to RP 7:1.The relationship between solubility and structure change was discussed. The solubility of RP xylose glycosylated products increased from 11.35% to 27.62%,and the grafting degree was 46.5%.The results of amino acid composition,electrophoresis,fluorescence spectrum,UV spectrum and FTIR showed that the soluble aggregates might be formed by the covalent binding of arginine and lysine in glutelin polypeptide,globulin subunits and basic subunits of glutelin in RP with xylose. And the α-helix and β-fold in the secondary structure reduced,and the irregular curl increased. Therefore,the hydrothermal glycosylation improved the solubility of RP.