Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment
We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular struc...
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2025-01-01
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| Series: | Foods |
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| author | Shirang Wang Zhen Hua Tengyu Wang Guoping Yu Yu Sun |
| author_facet | Shirang Wang Zhen Hua Tengyu Wang Guoping Yu Yu Sun |
| author_sort | Shirang Wang |
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| description | We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular structure of RBP changed after limited enzymatic hydrolysis. The rice bran protein hydrolysate (RBPH, DH8) exhibited a better molecular distribution, a smaller particle size (200.4 nm), a better emulsifying activity index (31.82 m<sup>2</sup>/g), and an improved emulsifying stability index (24.69 min). RBPH emulsions with different DH (0–12) values were prepared. The interfacial properties, such as particle size, the ζ-potential, and the interfacial tension of the emulsions, were measured. Compared to the control, the interfacial properties of the RBPH emulsions were significantly improved after limited enzymatic hydrolysis. The RBPH emulsion at DH8 showed better stability with a smaller emulsion droplet size (2.31 μm), a lower ζ-potential (−25.56 mV), and a lower interfacial tension. This study can provide a theoretical basis for the application of RBP as the plant protein-based emulsifier in the beverage industry. |
| format | Article |
| id | doaj-art-2a8a4213d2ec49c1b7df7a265be17b54 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Foods |
| spelling | doaj-art-2a8a4213d2ec49c1b7df7a265be17b542025-01-24T13:33:10ZengMDPI AGFoods2304-81582025-01-0114229210.3390/foods14020292Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure PretreatmentShirang Wang0Zhen Hua1Tengyu Wang2Guoping Yu3Yu Sun4School of Food Engineering, Harbin University, Harbin 150086, ChinaSchool of Economics and Management, Harbin University, Harbin 150086, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Engineering, Harbin University, Harbin 150086, ChinaWe carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular structure of RBP changed after limited enzymatic hydrolysis. The rice bran protein hydrolysate (RBPH, DH8) exhibited a better molecular distribution, a smaller particle size (200.4 nm), a better emulsifying activity index (31.82 m<sup>2</sup>/g), and an improved emulsifying stability index (24.69 min). RBPH emulsions with different DH (0–12) values were prepared. The interfacial properties, such as particle size, the ζ-potential, and the interfacial tension of the emulsions, were measured. Compared to the control, the interfacial properties of the RBPH emulsions were significantly improved after limited enzymatic hydrolysis. The RBPH emulsion at DH8 showed better stability with a smaller emulsion droplet size (2.31 μm), a lower ζ-potential (−25.56 mV), and a lower interfacial tension. This study can provide a theoretical basis for the application of RBP as the plant protein-based emulsifier in the beverage industry.https://www.mdpi.com/2304-8158/14/2/292rice bran proteinlimited enzymatic hydrolysisemulsifying propertiesinterfacial properties |
| spellingShingle | Shirang Wang Zhen Hua Tengyu Wang Guoping Yu Yu Sun Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment Foods rice bran protein limited enzymatic hydrolysis emulsifying properties interfacial properties |
| title | Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment |
| title_full | Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment |
| title_fullStr | Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment |
| title_full_unstemmed | Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment |
| title_short | Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment |
| title_sort | tailoring structural emulsifying and interfacial properties of rice bran protein through limited enzymatic hydrolysis after high hydrostatic pressure pretreatment |
| topic | rice bran protein limited enzymatic hydrolysis emulsifying properties interfacial properties |
| url | https://www.mdpi.com/2304-8158/14/2/292 |
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