Effect of Ultrasonic Pretreatment and EGCG on the Structural and Functional Properties of Rice Protein Amyloid Fibrils.

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2026-05-01 DOI:10.1111/1750-3841.71110

Liting Shen, Jingzhou Xiao, Boruo Yang, Xiangwen Pan, Xin Qi, Jianhua Xie

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引用次数: 0

Abstract

Rice protein has great nutritional value and is low in allergens, but their application in the food industry is restricted because they have poor functional properties. This research explored the impact of combining epigallocatechin gallate (EGCG) with ultrasonic pretreatment upon the formation of rice protein amyloid fibrils (RPAFs) and their functional properties. Results revealed that ultrasonic pretreatment primarily induced a transformation in the β-lamellar structure of rice protein, which accelerated the conversion to RPAFs. Ultrasonic-treated RPAFs combined with EGCG (UFE) exhibited the highest viscosity, superior emulsifying and foaming properties, and enhanced antioxidant capacity. Specifically, compared to native protein (P), UFE improved emulsifying activity index (EAI) from 14.3 to 27.3 m²/g and enhanced foaming capacity (FC) from 14.8% to 42.5%. Furthermore, the ABTS⁺ scavenging rate increased from 35.6% to 92.8%, and the DPPH scavenging rate elevated from 53.3% to 92.3%. These findings demonstrate that the combined treatment significantly enhances the functionality of rice protein, offering a potential strategy for its application in functional foods and high-value protein formulations.

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超声预处理和EGCG对水稻淀粉样蛋白原纤维结构和功能特性的影响。

大米蛋白营养价值高，过敏原含量低，但由于其功能特性较差，限制了其在食品工业中的应用。本研究探讨了表没食子儿茶素没食子酸酯（EGCG）联合超声预处理对水稻蛋白淀粉样原纤维（rpfs）形成及其功能特性的影响。结果表明，超声预处理主要诱导水稻蛋白β-层状结构的转变，加速了水稻蛋白向rpfs的转化。经超声处理的rafs与EGCG （UFE）复合后，具有最高的粘度、优异的乳化和发泡性能以及增强的抗氧化能力。具体而言，与天然蛋白(P)相比，UFE将乳化活性指数（EAI）从14.3提高到27.3 m2/g，将发泡能力（FC）从14.8%提高到42.5%。此外，ABTS+清除率从35.6%提高到92.8%，DPPH清除率从53.3%提高到92.3%。这些结果表明，复合处理显著提高了大米蛋白的功能，为其在功能食品和高价值蛋白质配方中的应用提供了潜在的策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.