Influence of Protein Extraction on Swelling Power and Solubility of Rice Flour

Abstract

Plant proteins are divided into albumin, globulin, prolamin and glutelin by according to their solubility in different solvents. The influence of glutelin and prolamin extraction from rice flour on its swelling power and the solubility was examined. The influence of glutelin extraction by pepsin on the swelling power and the solubility of rice flour was not recognized. On the other hand, prolamin extraction by propanol have no influence on the solubility of rice flour, but improved the swelling power of rice flour. Therefore, it is suggested that prolamin restrained the swelling of rice flour.