Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynam...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000653 |
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| author | Zhuangpeng Wang Zhangtao Chen Lufan Tan Jin Tu Yong Sun Yuanping Ye Senwang Zhang Leiyan Wu |
| author_facet | Zhuangpeng Wang Zhangtao Chen Lufan Tan Jin Tu Yong Sun Yuanping Ye Senwang Zhang Leiyan Wu |
| author_sort | Zhuangpeng Wang |
| collection | DOAJ |
| description | In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynamic and electrophoretic light scattering. The results indicated that HSSH preserved the primary structure of RG but significantly affected its secondary structure. It increased the surface hydrophobicity and conformational flexibility, enhanced electrostatic repulsion, reduced the particle size, and produced a loose and porous microstructure. These alterations resulted in variations in the functional and interfacial properties of RG. After HSSH treatment at 12,000 rpm for 2 min, RG exhibited optimal improvements in solubility (5.56 %), WHC (6.00 g/g) and OHC (2.20 g/g), EAI (10.19 m2/g) and ESI (341.98 min), as well as FC (16.20 %) and FS (64.21 %). However, excessive HSSH treatment induced the formation of aggregates, which is detrimental to the improvement of these properties. |
| format | Article |
| id | doaj-art-a97975aea72045a9816fe634c39e239c |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a97975aea72045a9816fe634c39e239c2025-02-12T05:32:38ZengElsevierFood Chemistry: X2590-15752025-01-0125102219Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice GlutelinZhuangpeng Wang0Zhangtao Chen1Lufan Tan2Jin Tu3Yong Sun4Yuanping Ye5Senwang Zhang6Leiyan Wu7College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaJiangxi Riyuan Food Co., Shangrao 334604, ChinaInstitute of Applied Chemistry, Jiangxi Academy of Sciences, Nanchang 330096, China; Corresponding author.College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Riyuan Food Co., Shangrao 334604, China; Corresponding authors at: College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynamic and electrophoretic light scattering. The results indicated that HSSH preserved the primary structure of RG but significantly affected its secondary structure. It increased the surface hydrophobicity and conformational flexibility, enhanced electrostatic repulsion, reduced the particle size, and produced a loose and porous microstructure. These alterations resulted in variations in the functional and interfacial properties of RG. After HSSH treatment at 12,000 rpm for 2 min, RG exhibited optimal improvements in solubility (5.56 %), WHC (6.00 g/g) and OHC (2.20 g/g), EAI (10.19 m2/g) and ESI (341.98 min), as well as FC (16.20 %) and FS (64.21 %). However, excessive HSSH treatment induced the formation of aggregates, which is detrimental to the improvement of these properties.http://www.sciencedirect.com/science/article/pii/S2590157525000653High-speed shear homogenizationRice glutelinStructureFunctional CharacteristicsInterfacial properties |
| spellingShingle | Zhuangpeng Wang Zhangtao Chen Lufan Tan Jin Tu Yong Sun Yuanping Ye Senwang Zhang Leiyan Wu Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin Food Chemistry: X High-speed shear homogenization Rice glutelin Structure Functional Characteristics Interfacial properties |
| title | Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin |
| title_full | Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin |
| title_fullStr | Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin |
| title_full_unstemmed | Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin |
| title_short | Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin |
| title_sort | impact of high speed shear homogenization pretreatment on structure functional characteristics and interfacial properties a case of rice glutelin |
| topic | High-speed shear homogenization Rice glutelin Structure Functional Characteristics Interfacial properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000653 |
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