Extrusion Modification: Effect of Extrusion on the Functional Properties and Structure of Rice Protein

Modification of rice protein by extrusion technology can broaden the range processing and applications for food feed raw materials. In this study, was extruded at different screw speeds (100–250 rpm), temperatures (90–150 °C), moisture contents (25–40%). Compared with an unextruded protein, functional properties structural textured were evaluated. The results showed that, after extrusion, solubility improved, up to 19.76%, which 45.23% higher than pre-extrusion; water holding capacity highest 200 rpm, 130 °C, 25%, could be enhanced 37.74%; emulsion stability 152.82% 35%. Under content sulfhydryl disulfide bonds decreased significantly; hydrogen bond increased, ionic decreased; hydrophobic effect decrease, except 40%. microstructure changed significantly producing aggregates a tight structure. No new characteristic peaks appeared but transformation occurred between components secondary structure: β-sheet β-turn angles α-helix structure toward transformation, still main component. As safe efficient modification method, cooking effectively improve enrich application resources.