Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour

Summary The amino acids composition, protein profiling and functional properties of protein isolates from different pigmented rice (PR), nonpigmented rice (NPR) and improved rice (IR) varieties were determined and their effects of incorporation on starch thermal, and dynamic rheological were evaluated to know the possible interactions in food matrix. Protein isolates (PI) from PR and IR showed better foaming capacity and, foam stability than those from NPR. PI from both the PR and IR showed higher proportion of histidine, threonine, valine, methionine, phenylalanine and isoleucine. PI from IR showed higher accumulations of glutelins (31 and 33kDa, 21 and 22 kDa) and prolamins (15kDa, 16kDa, 17 kDa and 20kDa) than those from rice types. Starches from IR showed higher storage modulus (Gʹ) and loss modulus (Gʺ) than that from PR, and NPR, and decreased on addition of PI. PI from PB1121 IR was more suitable for protein enrichment due to more lightness value, and superior functionality (emulsification and foaming properties). Starch‐protein interaction affects the functionality, and behaviour of matrix and, developing hypoallergenic infant formulations or other food products.