期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 133, 期 -, 页码 93-100出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.04.091
关键词
Rice proteins; Polysaccharides; Structural interactions
资金
- National Natural Science Foundation of China, China [31771898]
- Natural Science Foundation of Jiangsu Province, China [BK20180614]
- National First-class Discipline Program of Food Science and Technology, China [JUFSTR20180203]
- Foundation of Scientific Development of Wuxi, China [WX18IIAN505]
- Scientific Plan for Jiangsu Province, China [BE2018309]
- Fundamental Research Funds for the Central Universities of China [JUSRP11809]
- Special Fund for Grain Scientific Research in the Public Interest of China, China [201513006]
Developing food components combining materials properties from both proteins and polysaccharides is an intriguing as well as challenging task in food industry. In the present study, we report that by mixing rice proteins (RPs) with carboxymethylcellulose (CMC) and pectin at pH 12 prior to neutralization, trinary complexes dispersible in water were formed. Fluorescence, ultraviolet, and circular dichroism spectra revealed that the RPs in the resultant composites remained partially unfolded as a result of interactions with both polysaccharides. Bearing exposed interiors from RPs and hydrophilic moieties from polysaccharides, the trinary composites were quite stable against aggregation as indicated by improved surface charges and weakened hydrophobicity. Additionally, by tuning the RP:polysaccharide ratios, we obtained nanoscale discs or interlinked ribbons, indicating their potential applications in emulsions or films, respectively. Based on our strategy, the trinary complexes consisting of multi -components can find applications in the futuristic design of functional ingredients in food and numerous other areas. (C) 2019 Elsevier B.V. All rights reserved.
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