抗氧化剂
化学
溶解度
水解
酶
酶水解
食品科学
色谱法
生物化学
有机化学
作者
Xin Qi,Feijun Luo,Weiqi Fei,Mingyue Shen,Yi Chen,Qiang Yu,Jianhua Xie
标识
DOI:10.1016/j.ijbiomac.2024.135378
摘要
This work aimed to explore the changes of rice protein (RP) in solubility, emulsifying properties, and antioxidant activity after the enzyme hydrolysis-assisted fibrillation dual modification. Results showed that enzyme hydrolysis by papain and fibrillation treatments significantly affected the secondary and tertiary structures of RP. The modified proteins, including RP hydrolysate (RPH), RP nanofibrils (RPN), and RPH nanofibrils (RPHN), demonstrated enhanced solubility and antioxidant activity compared to RP, with RPHN exhibiting the superior performance. The emulsifying capacity of RPH, RPN, and RPHN increased by 9.55 %, 22.86 %, and 26.57 %, respectively, compared to that of RP. Furthermore, RPHN displayed the highest emulsion stability index. Nanoemulsion stabilized by RPHN showed enhanced centrifugal, storage, and oxidative stabilities. Neither RPHN nor RPN exhibited cytotoxicity to human cell lines, and could provide nutrients for cells. Overall, the functional properties and antioxidant activity of RP were significantly improved by enzyme hydrolysis-assisted fibrillation dual modification. This study may provide reference for the development and utilization of nanofibrils from plant proteins.
科研通智能强力驱动
Strongly Powered by AbleSci AI