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Research Article | Open Access

Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development

Dan Lia,b,1, Mingjing Yaoc,d,1, Yang Yangc, Bing Wangc, Dongjie Zhanga,b( ), Na Zhangc( )
College of Food Science, Heilongjiang Bayi Agriculture University, Daqing 163319, China
Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, China
Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China

1 These authors contributed equally to this work.

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage (EMS), middle milky stage (MMS), late milky stage (LMS), waxy ripe stage (WS) and ripening stage (RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.

Keywords

Functional propertiesProtein structureFresh edible riceRice protein

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1850-1860
DOI: 10.1016/j.fshw.2023.02.049
Cite this article:
Li D, Yao M, Yang Y, et al. Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development. Food Science and Human Wellness, 2023, 12(5): 1850-1860. https://doi.org/10.1016/j.fshw.2023.02.049

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Received: 28 January 2022
Revised: 02 March 2022
Accepted: 21 March 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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