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Methods to improve rice protein dispersal at moderate pH

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Abstract

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.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (NRF-2018R1A2B6005003).

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Authors and Affiliations

  1. Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea

    Saehun Mun

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, 25949, Republic of Korea

    Jeonghee Surh

  3. Department of Food and Nutrition, Chonnam National University, Gwangju, 61186, Republic of Korea

    Malshick Shin

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  1. Saehun Mun
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  2. Jeonghee Surh
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  3. Malshick Shin
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Correspondence to Saehun Mun.

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Mun, S., Surh, J. & Shin, M. Methods to improve rice protein dispersal at moderate pH. Food Sci Biotechnol 29, 1401–1406 (2020). https://doi.org/10.1007/s10068-020-00799-3

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  • DOI: https://doi.org/10.1007/s10068-020-00799-3

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