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Method for improving rice protein functional property with protein-polysaccharide graft coupling technology

The invention provides a method for improving functional property of rice protein by protein-polyoses graft coupling technology, which belongs to the technical field of hydrophobicity vegetable protein modification. The method is to carry out glycosylation modification on a side product of producing rice starch and rice syrup, namely the rice protein as a raw material by different glycosyl donors through a wet method. Dissolvability, emulsibility, foamability and other functional properties of the rice protein are effectively improved and sufficiently utilized through the graft reaction of the rice protein and sugar. Compared with methods chemically modifying the vegetable protein, such as alkylation, phosphorylation, deamidization and the like, the method is safe and environment friendly, a rice protein-polyoses graft coupling product can be used as a natural macromolecular emulsifying agent or a protein nutritional reinforcing agent to sufficiently reflect and exert low sensitivity and high nutritive characteristic of the rice protein, thereby effectively expanding the application field of the rice protein. Meanwhile, the method provides theoretical reference for deep research and development of the hydrophobicity vegetable protein.
Owner:JIANGNAN UNIV
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