PubMed · 2026-06-23
Researchers combined rice protein and macadamia protein in equal parts to create a new blended ingredient that is far more soluble and functional than either protein alone. The resulting composite dramatically outperformed plain rice protein at emulsifying and foaming, two properties critical for using plant proteins in real foods.
A 1:1 ratio of rice protein to macadamia protein isolate achieved 94% water dispersibility, compared to the near-insoluble baseline of rice protein alone.
Emulsifying performance improved 120-fold and foaming performance improved 3.2-fold over rice protein alone.
Co-assembly is driven primarily by hydrophobic interactions between unfolded polypeptide chains, and the resulting blend has a more complete essential amino acid profile than either protein individually.
