Dispersion of rice protein (RP) at a neutral pH is highly important for its application in the food industry. We analyzed the solubility of RP at different pH conditions and found higher solubility at pH < 3 and pH > 8 than at a neutral pH. Furthermore, at pH 2, the RP solubility improved from 30 to 63% with sonication; however, the samples precipitated when the pH was increased from 2 to 7. To circumvent this, anionic pectin and sodium alginate were added to the RP solution at pH 2. Pectin formed a complex with RP at pH 2, showing a shift in the zeta-potential from 17.3 mV (RP only) to − 1.0 mV (RP plus 1% pectin). Interestingly, the formation of this RP-pectin complex allowed RP to remain dispersed when the pH was increased to 7. Moreover, a stable emulsion could be prepared using the RP-pectin complex as an emulsifier.

大米蛋白（RP）在中性pH下的分散对其在食品工业中的应用非常重要。我们分析了RP在不同pH条件下的溶解度，发现在pH <3和pH> 8时，其溶解度高于中性pH。此外，在pH 2下，通过超声处理，RP的溶解度从30％提高到63％；但是，当pH从2增加到7时，样品沉淀了。为避免这种情况，将阴离子果胶和藻酸钠添加到pH值为2的RP溶液中。果胶在pH 2时与RP形成了络合物，显示出zeta的变化-电位从17.3 mV（仅RP）到− 1.0 mV（RP加1％果胶）。有趣的是，该RP-果胶复合物的形成使得当pH增加至7时RP保持分散。此外，可以使用RP-果胶复合物作为乳化剂来制备稳定的乳液。