Rice bran protein O/W emulsion enhanced by microfluidization and gum arabic: Physicochemical property, environmental...

In order to solve the problem of wastage of rice bran resources and make full use of the rice bran protein (RBP) with high nutrition, an oil-in-water (O/W) emulsion was successfully prepared from RBP by dynamic high pressure microjet technology (DHPM) assisted with gum arabic (GA), which provided an effective method for fully exploiting RBP resources. The results indicated that, the emulsion treated under 120 MPa exhibited superior properties. The dispersion of the emulsion droplets was more uniform, the zeta potential was -24.88 ± 0.65 mV, and the emulsion stability index showed a notable increase of 10.80 %. Besides, the rheological properties of the emulsion were improved, demonstrating good viscoelasticity. The oxidation kinetics model was set up by using the emulsion treated with 120 MPa pressure. The equation obtained was c=12865.44e^-3123.518T∗t+0.49, which could be utilized to predict the oxidation of rice oil in the emulsion system. This study provided effective support for the processing and utilization of RBP products.