Extraction of rice germ protein components and their functional properties

Albumin,globulin,prolamin and glutelin were extracted from rice germ by the method of Osborne.The amount of glutelin was the highest among the four protein fractions,which accounted for 72.69%.And the amounts of the other three protein fractions were nearly the same.The solubilities of the four protein fractions were investigated and the results indicated that the solubilities of all protein fractions were the lowest at pH5,and it would increase with the pH increasing.Compared to prolamin and glutelin,the solubility of albumin and globulin were higher.The emulsifying and emulsion stabilities of all four protein fractions reached the highest under the condition of pH11,0.1 mol/L NaCl and 1 mg/mL protein concentration.