Gelling Properties of Rice Protein-methylcellulose Blended Hydrogels

This study presents the initial exploration of utilizing thermal modification to improve the gelling ability of rice protein (RP)-based hydrogels. Preparing RP hydrogels at varying heating time (1 - 24 h), pH (2, 7, and 10), protein concentration (10, 15, and 20%), and hydroxypropyl methylcellulose (HMC) effect were systematically investigated on the mechanical and rheological properties. The results showed that only 20% RP was formed in self-standing gels at pH 2. The gel strength decreased from 90.6 g to 27.5 g with an increase in heating time from 1 h to 24 h. However, gel strength and springiness improved through the ultrasonication process by increasing dispersion of RP. In addition, to improve gelling ability at low RP concentrations (<15%), RP dispersion and mixed at ratio 9(RP):1(HMC), heated, and successfully formed gels, but having lower gel strength. Such observations suggest the potential of RP as a fundamental, but an innovative reinforcement method for rice protein gels in edible film applications.