Changes of Microstructure and Viscosity of Enzymatic-Deamidated Rice Protein

Zhan Liu; Xiang Hong Li; Na Li; Yong Le Liu

doi:10.4028/www.scientific.net/AMR.1004-1005.900

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1004-1005Changes of Microstructure and Viscosity of...

Changes of Microstructure and Viscosity of Enzymatic-Deamidated Rice Protein

Abstract:

Changes of microstructure and viscosity of two kind of enzymatic-deamidated rice protein samples (RA and RB) were analyzed. Scanning electron microscope (SEM) results revealed that network structure of native rice protein was filled with carbohydrate. While the skeleton structure of deamidated protein samples was exposed, and the network structure of RA was combined closely. The viscosity of rice protein was significantly decreased after deamidation, and the viscosity of RA and RB were 10.5 and 8.0, respectively.

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Periodical:

Advanced Materials Research (Volumes 1004-1005)

Pages:

900-902

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1004-1005.900

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Online since:

August 2014

Authors:

Zhan Liu, Xiang Hong Li, Na Li, Yong Le Liu

Keywords:

Enzymatic-Deamidation, Microstructure, Rice Protein, Viscosity

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