Physicochemical and functional properties of the peptide prepared by compound enzymatic hydrolysis of rice residue

The rice residue was hydrolyzed by using compound enzymatic hydrolysis for the production of peptides with high water solubility.The physicochemical and functional properties of the prepared peptides were characterized.The results showed that the peptide proportion of the sample prepared was up to 88.93% with 13.05% short peptides.The peptide showed a balanced amino acid profile,which could well meet the nutritional requirement in vivo.The maximum solubility of the prepared peptide was observed at pH9.0,which reached 99.15%.The emulsifying property of the rice residue peptide showed a regular change in a wide pH range and the maximum emulsifying ability of rice residue peptide was observed at pH9.0.The maximum emulsifying stability was observed at pH11.0.