Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers.

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2024-10-01 Epub Date: 2024-07-31 DOI:10.1016/j.ijbiomac.2024.134314

Helin Li, Xiaojuan Wu, Wei Wu

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引用次数: 0

Abstract

To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion stabilizers after different mechanical pretreatments (shear, high-pressure homogenization, ultrasonic, and combined mechanical pretreatment). With the increase in mechanical pretreatment types, the covalent binding of proteins and polysaccharides in IRBPPP gradually enhanced, the breakage efficiency of IRBPPP gradually increased (IRBPPP particle size decreased from 220.54 to 67.89 μm, the specific surface area of IRBPPP particle increased from 993.47 to 2033.86 cm^-1/g), and the microstructure of IRBPPP gradually showed an orderly network structure, which enhanced the IRBPPP dispersion stability and the Pickering emulsion stability. Pickering emulsion stability was highly correlated (P < 0.01) with the breakage efficiency of IRBPPP particles. Overall, the combined mechanical pretreatment improved the stability of the IRBPPP-stabilized Pickering emulsion. The study added value to rice bran products and offered a new way to create stable food-grade Pickering emulsions for functional foods using natural protein-polysaccharide-phenol complex particles.

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米糠中的天然蛋白质-多糖-酚复合颗粒作为新型食品级皮克林乳液稳定剂。

为了开发新型食品级皮克林乳液稳定剂，我们将不溶性米糠蛋白-多糖-酚天然复合物（IRBPPP）经过不同的机械预处理（剪切、高压均质、超声波和联合机械预处理）制备成皮克林乳液稳定剂。随着机械预处理类型的增加，IRBPPP 中蛋白质和多糖的共价结合逐渐增强，IRBPPP 的破碎效率逐渐提高（IRBPPP 的粒径从 220.54 μm 减小到 67.89 μm，IRBPPP 颗粒的比表面积从 993.47 cm-1/g 增加到 2033.86 cm-1/g），IRBPPP 的微观结构逐渐呈现出有序的网络结构，从而提高了 IRBPPP 的分散稳定性和皮克林乳液稳定性。皮克林乳液稳定性高度相关（P

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.