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Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. 2016

Xingfeng Xu, and Junzhen Zhong, and Jun Chen, and Chengmei Liu, and Liping Luo, and Shunjing Luo, and Lixin Wu, and David Julian McClements
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: jiaonanxuxingfeng@126.com.

The emulsifying properties of partially hydrolyzed rice glutelin (H-RG, 2% degree of hydrolysis) were compared to those of whey isolate protein (WPI), a commonly used protein-based emulsifier. The surface load of WPI (1% emulsifier, d32=167.5nm) was 2.8 times lower than that of H-RG (3% emulsifier, d32=159.0nm). Emulsions containing WPI-coated lipid droplets had better stability to pH changes (2-8), NaCl addition (0-500mM) and thermal processing (30-90°C, 0 or 200mM NaCl). Nevertheless, H-RG emulsions were stable over a range of conditions: pH 6-8; NaCl≤200 (pH 7); temperatures≤90°C in the absence of salt (pH 7); and temperatures≤50°C in the presence of 200mM NaCl (pH 7). This study indicates that H-RG may be utilized as a natural emulsifier in the development of label-friendly emulsion-based food products, but that further work is needed to increase the range of applications.

UI MeSH Term Description Entries
D004655 Emulsions Colloids formed by the combination of two immiscible liquids such as oil and water. Lipid-in-water emulsions are usually liquid, like milk or lotion. Water-in-lipid emulsions tend to be creams. The formation of emulsions may be aided by amphiphatic molecules that surround one component of the system to form MICELLES. Emulsion
D005983 Glutens Prolamins in the endosperm of SEEDS from the Triticeae tribe which includes species of WHEAT; BARLEY; and RYE. Gluten,Gluten Protein,Glutelin,Glutelins,Gluten Proteins,Hordein,Hordeins,Secalin,Secalins,Protein, Gluten
D006863 Hydrogen-Ion Concentration The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D006868 Hydrolysis The process of cleaving a chemical compound by the addition of a molecule of water.
D000067816 Whey Proteins The protein components of milk obtained from the whey. Whey Protein,Protein, Whey,Proteins, Whey
D012275 Oryza A genus of grass family (Poaceae) that include several rice species. Oryza sativa,Rice,Rices
D045703 Emulsifying Agents SURFACE-ACTIVE AGENTS that induce a dispersion of undissolved material throughout a liquid. Emulsifying Agent,Emulsifyers,Agent, Emulsifying,Agents, Emulsifying

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