Effect of protein oxidation on the structural characteristics and emulsification properties of rice bran protein fibril: Assessing the role of peroxyl radicals

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-25 DOI:10.1016/j.foodchem.2025.144010

Mengmeng Zhao, Xiaojuan Wu, Haitong Tan, Lizhong Lin, Wei Wu

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Abstract

The effect of peroxyl radical-induced oxidation by thermolysis of 2,2′-azino-bis(2-amidinopropane) (AAPH) on the structural characteristics of rice bran protein fibril (RBPF) and the stability of high internal phase Pickering emulsion (HIPPE) was investigated. The results indicated that the thioflavin T intensity (1306.67 a.u.), average particle size (1208 nm), ζ-potential value (26.31 mV), surface hydrophobicity (1105.81 a.u.), and contact angle (80.7°) of RBPF reached the maximum value when the AAPH concentration was 3 mmol/L, while the α-helix to β-sheet ratio (0.32) of RBPF reached the minimum value. Furthermore, moderate oxidation induced by peroxyl radicals (derived from AAPH concentration ≤ 3 mmol/L) improved the viscoelasticity of RBPF-HIPPE. Correspondingly, RBPF-HIPPE remained stable after 70 days of storage at 25 °C, 1 h of heating at 100 °C, and 4 freeze-thaw cycles. Overall, peroxyl radicals-induced protein oxidation could enhance the stability of RBPF-HIPPE by modulating structural characteristics of RBPF and the rheological properties of RBPF-HIPPE.

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蛋白质氧化对米糠蛋白纤维结构特征和乳化特性的影响：过氧自由基作用的评估

研究了 2,2′-azino-bis(2-amidinopropane) (AAPH) 热解引起的过氧自由基氧化对米糠蛋白纤维（RBPF）结构特征和高内相皮克林乳液（HIPPE）稳定性的影响。结果表明，当 AAPH 浓度为 3 mmol/L 时，米糠蛋白纤维的硫黄素 T 强度（1306.67 a.u.）、平均粒径（1208 nm）、ζ电位值（26.31 mV）、表面疏水性（1105.81 a.u.）和接触角（80.7°）达到最大值，而米糠蛋白纤维的α螺旋与β片之比（0.32）达到最小值。此外，过氧自由基诱导的中度氧化（AAPH 浓度≤ 3 mmol/L）改善了 RBPF-HIPPE 的粘弹性。相应地，RBPF-HIPPE 在 25 °C 下储存 70 天、100 °C 下加热 1 小时和 4 次冻融循环后仍保持稳定。总之，过氧自由基诱导的蛋白质氧化可通过调节 RBPF 的结构特征和 RBPF-HIPPE 的流变特性来提高 RBPF-HIPPE 的稳定性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.