title: Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
abstract: 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.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: jiaonanxuxingfeng@126.com.
authors.forename: Xingfeng
authors.initials: X
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: zhongjunzhen@163.com.
authors.forename: Junzhen
authors.initials: J
authors.lastname: Zhong
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: chen-jun1986@hotmail.com.
authors.forename: Jun
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: liuchengmei@aliyun.com.
authors.forename: Chengmei
authors.initials: C
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: lluo2@126.com.
authors.forename: Liping
authors.initials: L
authors.lastname: Luo
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: luoshunjing@aliyun.com.
authors.forename: Shunjing
authors.initials: S
authors.lastname: Luo
authors.affiliation: Golden Agriculture Biotech Company Limited, No. 100 Xinzhou Road, Nanchang 330000, Jiangxi, China. Electronic address: wulixin@gabchina.com.
authors.forename: Lixin
authors.initials: L
authors.lastname: Wu
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D045703:Emulsifying Agents / Q000032:analysis / Q000737:chemistry*; D004655:Emulsions / Q000032:analysis / Q000737:chemistry; D005983:Glutens / Q000032:analysis / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry*; D000067816:Whey Proteins / Q000032:analysis / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D000067816:Whey Proteins; D005983:Glutens
keywords: Emulsion; Environmental stress; Rice glutelin; Stability; Whey protein isolate