Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2024-05-01 DOI:10.1016/j.jcs.2024.103940

Zufu Song , Siming Zhao , Xiaoli Zhang, Qing Zhang, Yu Han, Meng Niu, Yan Xu

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Abstract

The functionality (e.g., emulsifying ability) of rice protein (RP) is restricted largely by its low solubility. The formation of a co-assembly with RP and an exogenous protein through pH-cycle is one promising method, but the mechanism behind this has not been revealed. This study utilized ovalbumin (OVA) to improve the solubility of RP and investigated the effect of OVA on the physicochemical characteristics of RP, the interactions between RP-OVA co-assembly and water, the RP-OVA interactions, the key subunits related to the solubility improvement of RP, and the emulsifying capacity of the co-assembly. The formation of RP-OVA co-assembly considerably improved the solubility of RP (up to 73.12%), and the multi-level structure and surface property of RP were altered by OVA. The mechanism for the solubility increase was the hydrophobic interactions between OVA and RP, resulting in the exposure of some hydrophilic amino acids to protein surface and further generating a low surface hydrophobicity that allow more water molecules to permeate. Eight subunits in RP were critical for its solubility increase. The RP-OVA co-assembly prepared in this study showed an emulsifying ability even better than whey protein isolate (a commercial emulsifier) in high internal phase emulsion. This study may guide the solubility improvement of RP and widen the application of RP in the food industry as an emulsifier.

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大米蛋白-戊白蛋白共聚物增加溶解度的机理及其作为高内相乳液乳化剂的巨大潜力

大米蛋白质（RP）的功能（如乳化能力）在很大程度上受到其低溶解度的限制。通过 pH 循环使 RP 与外源蛋白质形成共组装是一种很有前景的方法，但其背后的机理尚未揭示。本研究利用卵清蛋白（OVA）来提高 RP 的溶解度，并研究了 OVA 对 RP 理化特性的影响、RP-OVA 共组装与水的相互作用、RP-OVA 相互作用、与 RP 溶解度提高相关的关键亚基以及共组装的乳化能力。RP-OVA共组装的形成大大提高了RP的溶解度（高达73.12%），OVA改变了RP的多级结构和表面性质。溶解度增加的机制是 OVA 与 RP 之间的疏水相互作用，导致一些亲水氨基酸暴露在蛋白质表面，进一步产生低表面疏水性，使更多的水分子渗透。RP 中的八个亚基对其溶解度的提高至关重要。本研究制备的 RP-OVA 共组装在高内相乳液中显示出比分离乳清蛋白（一种商用乳化剂）更好的乳化能力。这项研究可为提高 RP 的溶解度提供指导，并拓宽 RP 作为乳化剂在食品工业中的应用。

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文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Ovalbumin	￥37.00~￥16964.69
上海源叶	1-anilino-8-naphthalene-sulfonate	￥19.00~￥11926.00
阿拉丁	Rice protein

来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.