Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment

Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment

We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular struc...

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Bibliographic Details
Main Authors: Shirang Wang, Zhen Hua, Tengyu Wang, Guoping Yu, Yu Sun
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
rice bran protein
limited enzymatic hydrolysis
emulsifying properties
interfacial properties
Online Access:https://www.mdpi.com/2304-8158/14/2/292
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