Enzymatic modification of rice protein

Investigated the change of functional properties of rice protein under the control of different hydrolysis degrees. Comparing the five modified rice protein enzymatic reaction dynamics and rice protein functional properties,an alkaline protease Alcalase was selected to hydrolyze the rice protein. The conditions of hydrolysis process were gotten to prepare the rice protein with high solubility ,high emulsification,and high water holding capacity. The optimum conditions were:alkaline protease Alcalase as modifer,E/S 0.012 0,the degree of hydrolysis 4%,the hydrolysis time about 10 h,and the temperature 50 ℃.