Ultrasound technology was used to treat rice bran protein (RBP), and the structural and functional properties of ultrasonically treated RBP (URBP) and its chlorogenic acid (CA) complex were studied. When ultrasonic power of 200 W was applied for 10 min, the maximum emission peak λ_max of the URBP-CA complex in the fluorescence spectrum was red-shifted by 3.6 nm compared to that of the untreated complex. The atomic force microscope (AFM) analysis indicated that the surface roughness of the complex was minimized (3.89 nm) at the ultrasonic power of 200 W and treatment time of 10 min. Under these conditions, the surface hydrophobicity (H₀) was 1730, the contents of the α-helix and β-sheet in the complex were 2.97% and 6.17% lower than those in the untreated sample, respectively, the particle size decreased from 106 nm to 18.2 nm, and the absolute value of the zeta-potential increased by 11.0 mV. Therefore, ultrasonic treatment and the addition of CA changed the structural and functional properties of RBP. Moreover, when ultrasonic power of 200 W was applied for 10 min, the solubility, emulsifying activity index (EAI), and emulsion stability index (ESI) were 68%, 126 m²/g, and 37 min, respectively.

采用超声技术处理米糠蛋白（RBP），研究了超声处理的米糠蛋白（URBP）及其绿原酸（CA）复合物的结构和功能特性。当施加 200 W 的超声功率 10 分钟时，与未处理的复合物相比，荧光光谱中 URBP-CA 复合物的最大发射峰 λ _max红移了 3.6 nm。原子力显微镜 (AFM) 分析表明，在 200 W 的超声功率和 10 分钟的处理时间下，复合物的表面粗糙度最小化 (3.89 nm)。在这些条件下，表面疏水性（H ₀)为1730，复合物中α-螺旋和β-折叠的含量分别比未处理样品低2.97%和6.17%，粒径从106 nm减小到18.2 nm，绝对值zeta 电位增加了 11.0 mV。因此，超声处理和 CA 的加入改变了 RBP 的结构和功能特性。此外，当施加200 W的超声波功率10分钟时，溶解度、乳化活性指数（EAI）和乳液稳定性指数（ESI）分别为68%、126 m ² /g和37分钟。