Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties
Hubei Provincial Natural Sci-ence Foundation of China; [2019CFB801]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
摘要：
The improvement of rice bran protein (RBP) foaming properties by continuous Transglutaminase (TGase) enzymatic cross-linking was studied and the related mechanism was analyzed. Under the conditions of enzyme addition of 0.5 kat/kg of protein and 3 h of enzyme crosslinking time, the foam capacity value and foam volume ratio of BPR were increased to 375% and 79.45% respectively and the liquid drainage rate of RBP samples foam system was decreased. Particle size distribution, zeta potential and surface hydrophobicity indicated that TGase treatment has changed the surface properties and aggregatio...
