中文摘要：

以不同配比米蛋白组分的样品为试材，比较各样品的功能性质变化，明确各蛋白组分对蛋白产品品质影响的差异，为今后进行分子设计和重组生产米蛋白产品提供理论支撑。通过各蛋白样品的溶解性，乳化特性，起泡特性，持水性／持油性等功能性质研究，结果表明，米糠浓缩蛋白的溶解性比大米浓缩蛋白高200％左右；米糠蛋白各功能性质显著优于大米蛋白，但大米蛋白的起泡稳定性比米糠蛋白提高近20％。米蛋白中的清蛋白提高产品的溶解性、持水性／持油性，降低起泡稳定性；醇溶蛋白提高产品的乳化特性；谷蛋白提高产品的起泡稳定性。蛋白产品的功能性质与蛋白组分的组成密切相关。

英文摘要：

Taking samples with different ratio of rice protein components as test materials, this functional prop- erty variation of the samples is compared, and differences in the effect of protein components on the quality of protein products are cleared out, in order to provide theoretical support for molecular design ＆ recombination and production of rice protein products in the future. Investigation on functional properties is carried out, including solubility, emul- sification properties, blistering properties, water/oil binding capacity. The results show that the solubility of rice bran protein concentrate is about 200% higher than that of rice protein concentrate; The functional properties of rice bran protein concentrate is obviously better than that of rice protein concentrate, but foam stability of rice protein is almost 200% higher than that of rice bran protein. Albumin constituting in rice protein can improve the solubility, water/oil binding capacity, and reduce the foam stability of products ; Gliadin can promote the emulsification properties of prod- uct, and gluten protein can improve the foam stability of products. The functional properties of protein products are closely related with composition of protein components.