Rice bran globulin was prepared by rice bran with different storage periods and evaluated for its oxidation degree, structural characteristics and interfacial properties. As storage time of rice bran extended, protein carbonyl content gradually increased from 1.68 to 11.20 nmol/mg, and sulfhydryl content decreased from 21.10 to 6.40 nmol/mg, indicating rice bran rancidity caused rice bran globulin oxidation. Other structural indexes showed rice bran globulin oxidation caused significant changes in secondary structure of rice bran globulin, and strengthening disulfide bonds induced rice bran gl...
