Study On The Emulsiifcation And Application Of Rice Dreg Protein Modified Products

Rice dreg was a by-product from rice starch syrup manufacture and organic acid or antibiotics fermentation. It contained about40%protein. But because of its poor solubility, it was mainly used for animal protein feed.In this paper, the modification and application of rice protein were studied. The aim was to improve the functional property and exploit a rice protein product. It provided gist and technological bases for the further development and utilization of rice resource. The main results were as follows:The influence factors, such as time, temperature, pH value, hydrochloric acid concentration and the amount of rice dreg were studied. The hydrolysis degree and emulsifying ability were used as indexes, and the optimum hydrolysis conditions of the acid hydrolysis were determined through the single factor test and orthogonal experiment as follows:0.3mol/L HC1solution at90℃for5hours with20g/L rice dreg content. Under the optimum conditions, the degree of hydrolysis was27.81%and emulsifying ability was24.82%.Enzymatic modification were used to improve the emulsifying property of rice dreg protein. neutral protease was selected. This thesis investigated the concentration of neutral protease, concentration of rice dreg protein and enzymatic reaction time on the emulsifying property and degree of hydrolysis, and determined the optimum enzymatic process and condition:5.00%trypsin,10%rice dreg protein, at55℃, pH7.0for2h.The emulsifying property of rice dreg protein hydrolysate was26.93%, and degree of hydrolysis was19.47%under such a condition.The paper explored the application of the unmodified rice dreg protein and modified rice dreg protein in pork ham sausage and their effect on the quality characteristic of mixed sausage. The unmodified rice dreg protein had adverse effects on the quality characteristic of mixed sausage. The modified rice dreg protein could improve the quality characteristic of mixed sausage. It was demonstrated that the modified rice dreg protein can be applied to the food industry as additives.