Effect of acetylated modification on the functional properties of rice residue proteins

Acetylation was applied to modify rice residue proteins. Sulfhydryl( SH) and disulfide bond( SS)contents,surface hydrophobicity(H0),protein solubility(PS) and emulsifying activities were evaluated. With increasing of the extent of acetylation,exposed SH content was increased,total free SH content was decreased,SS content was increased,H0 was decreased first,and then increased. PS emulsifying activity index(EAI) and emulsion stability index(ESI) of rice residue proteins were improved at p H5¹0 by acetylation,but PS and EAI was decreased at p H2⁴. The data suggested that some functional properties of rice residue proteins could be improved by acetylation.