Improving ordered arrangement of the short-chain amylose-lipid complex by narrowing molecular weight distribution of short-chain amylose.

To investigate effect of molecular weight distribution on formation of the short-chain amylose-lipid complex, debranched waxy rice starch (Unf) was fractionated into F1, F2 and F3, and the four fractions were used to complex with palmitic acid (C16:0). The peak molecular weight was in the order of F1 < Unf < F2 < F3, and the distribution was in the order of Unf> F3 > F1 > F2. XRD and DSC analysis indicated that the Unf-C16:0 complex was amorphous with the melting temperature (T) < 100 °C while the F3-C16:0 complex was highly ordered with T > 100 °C.

Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulation.

It is an interesting topic to elucidate the interaction among plant proteins and bioactive lipid components. However, there is a shortage of understanding regarding the nature of the interaction between rice protein and conjugated linoleic acid (CLA). In this study, the intrinsic fluorescence intensity of rice glutelin (RG) was quenched upon increasing concentrations of CLA, indicating the occurrence of an interaction between them.

Investigation on the binding interaction between rice glutelin and epigallocatechin-3-gallate using spectroscopic and molecular docking simulation.

The interaction between plant protein and polyphenol is a topic of considerable interest. However, there is relatively little understanding about the interaction between rice protein and epigallocatechin-3-gallate (EGCG). The spectroscopy and computational docking program were used to investigate the potential interaction between rice glutelin (RG) and EGCG.

Hydrothermal stability of phenolic extracts of brown rice.

The phenolics were extracted and purified from brown rice and twenty-seven compounds were identified, including six phenolic acids, four phenolic acid glycosides, and eight flavonoid glycosides. Afterwards, the hydrothermal stability of phenolic extracts of brown rice was investigated after treatment at 60, 80, or 100 °C for 120 min. After hydrothermal treatment, ferulic acid, p-coumaric acid and free glucose were increased, while the phenolic glycosides were decreased.