Abstract
SummaryThe effect of non‐thermal treatment on the solubility and structural properties of rice bran protein was investigated. It was shown that the non‐thermal treatment significantly improved the solubility of rice bran protein, in which, HHP and US increased it by 76.69% and 136.75%, respectively. The structural analysis showed that the non‐thermal treatment reduced the β‐sheet content and increased the content of free sulfhydryl groups on the surface, indicating that the inter‐chain hydrogen and disulfide bonds of rice bran protein were broken and the protein structure shifted from order to disorder. And the internal chromogenic groups of the protein were exposed and tended to the hydrophilic environment, indicating the exposure of hydrophilic groups. This study provides a theoretical basis for non‐thermal modification of rice bran protein and its processing and utilisation.
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