Comparison between protein functional properties of two rice cultivars

Abstract The functional properties of proteins from a high-protein–content rice cultivar (Nutriar) were analyzed and compared with those from a usual Latin-American cultivar (El Paso 144). Isolates from brown and milled flours were prepared and their emulsifying, foaming, and hydration properties studied. The four isolates displayed a very low solubility within a wide range of moderate pH, but demonstrate a significantly higher solubility at extreme pHs (either high or low). Nutriar isolates had a significantly higher solubility and greater surface properties than El Paso 144 isolates. The Nutriar isolate from brown flour was more soluble at pH 9 than the other isolates and moreover showed the highest capacity for forming and stabilizing foams and emulsions. In contrast, the Nutriar isolate from milled rice exhibited a higher solubility and greater foaming properties at an acid pH. The surface properties and solubility were significantly correlated among the four samples. All four isolates exhibited good water-imbibition and water-holding capacities.