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Improving the functional properties of rice glutelin: impact of succinic anhydride modification.
- Source :
-
International Journal of Food Science & Technology . Apr2024, Vol. 59 Issue 4, p2739-2750. 12p. - Publication Year :
- 2024
-
Abstract
- Summary: Rice glutelin is poorly soluble which restricts its potential food application. Succinylation is a chemical modification that improves the solubility of proteins by derivatising the ɛ‐amino group of lysine residues. In this study, rice glutelin was modified by succinic anhydride at different succinic anhydride concentrations (10%, 20%, 30%, 40%, and 50%). The succinylated rice glutelin samples showed enhanced solubility, reduced particle size, and increased absolute zeta potential values. The emulsifying and foaming properties of succinylated rice glutelin were also significantly improved. Moreover, SEM revealed that the surface of succinylated rice glutelin had small pits and protrusions. These results suggest that succinylation can effectively improve the functional properties of rice glutelin, which will facilitate its application in the food industry. [ABSTRACT FROM AUTHOR]
- Subjects :
- *SUCCINIC anhydride
*RICE
*ZETA potential
*FOOD industry
Subjects
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 59
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 175987713
- Full Text :
- https://doi.org/10.1111/ijfs.17025