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

Xingfeng Xu, Junzhen Zhong, Jun Chen, Chengmei Liu, Liping Luo, Shunjing Luo, Lixin Wu, David Julian McClements
Food chemistry 2016 v.213 pp. 700-707
droplets, emulsifiers, emulsifying properties, emulsions, foods, glutelins, heat treatment, hydrolysis, lipids, pH, rice, sodium chloride, whey protein isolate
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.