The components of main black rice protein isolates were extracted from black rice powder by alkali-soluble acid-precipitation method, and compared with soybean protein isolates to study their functional and structural properties. The results showed that the functional properties of black rice protein isolates and soy protein isolates were significantly different, as the emulsion stability and oil holding capacity of black rice protein isolates were higher than that of soy protein isolates. In comparison, the solubility, emulsibility, emulsion stability, foamability, foaming stability, and water holding capacity of black rice protein isolates were lower. In addition, the denaturation temperature of black rice protein isolates was 87.35 ℃. The characteristic functional groups of black rice protein isolates were determined by infrared spectroscopy, and the functional groups such as carbonyl, amino and carboxyl groups were detected. The secondary structure of black rice protein isolates consisted of 5.15% α-helix, 40.65% β-sheet, 21.70% β-turn, and 32.40% random coil.
GAO Liu
,
XIANG Qin
,
LI Jiayi
,
LIU Juan
,
CHEN Chan
,
CHE Zhenming
,
LIU Ping
. Analysis of functional and structural properties of black rice protein isolates[J]. Food and Fermentation Industries, 2019
, 45(4)
: 89
-94
.
DOI: 10.13995/j.cnki.11-1802/ts.017910
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