Effect of Sodium Alginate Addition Amount on the Physicochemical Properties and Structural Characteristics of Rice Bran Protein
XIAO Zhigang
GAO Yan
BI Chonghui
ZHOU Lianshun
YUAN Yuan
DUAN Yumin
WANG Peng
Abstract：In this study,the effects of different sodium algae addition amounts(0 wt.％,15 wt.％,30 wt.％,45 wt.％,60 wt.％,75 wt.％,90 wt.％)on the physicochemical properties(emulsifying property,emulsion stability,foaming capacity,foam stability,particle size,Zeta potential)and structural characteristics(endogenous fluorescence,surface hydrophobicity,free sulfhydryl group,disulfide bond,Fourier transform infrared spectrum)of rice bran protein were investigated by complexing sodium alginate with rice bran protein.The results showed that when sodium alginate was added at 45 wt.％,the emulsifying property,foaming capacity and foaming stability of rice bran protein increased by 40％,18％ and 9％,respectively,and the emulsion stability increased by more than 20 times,with the particle size of the complex being the smallest and the charge carried being the greatest.With the increase of the addition amount of sodium alginate,the intrinsic fluorescence intensity decreased,a red shift occurred,surface hydrophobicity increased,content of free sulfhydryl group increased and content of disulfide bond decreased.In addition,Fourier infrared spectroscopy analysis confirmed that the added sodium alginate change the secondary structure of rice bran protein.The results of this study are expected to provide a theoretical basis for the subsequent application of rice bran protein-sodium alginate complex.
Keywords：rice bran proteinsodium alginatephysicochemical propertiesstructural characteristics
Publication Date：2025-04-20
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 63-70 )