Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice.

Effects of varying degree of milling (DOM) (0-22%) on the bran layer structure, physicochemical properties, and cooking quality of brown rice were explored. As the DOM increased, bran degree, protein, lipid, dietary fiber, amylose, mineral elements, and color parameters (a* and b* values) of milled rice decreased while starch and L* value increased. Microscopic fluorescence images showed that the pericarp, combined seed coat-nucellus layer, and aleurone layer were removed in rice processed at DOM of 6.

Production and characterization of recrystallized linear α-glucans at different temperatures for controllable thermostability and digestibility.

Molecular structure of linear α-glucans (LAGs) and crystallization temperature have great effects on the thermostability and digestibility of recrystallized LAGs, but the recrystallization behaviors of LAGs in response to temperature remain unclear. Here LAGs with different lengths were prepared from amylopectin via chain elongation and debranching. Recrystallization of LAGs at 4 °C yielded B-type crystalline structure with relative crystallinity ranged from 23.

Specific ions effect on aggregation behaviors and structural changes of amyloid fibrils from rice glutelin.

Metal ions have been considered as an important factor on fibrils assembly. Herein, a comprehensive analysis of specific ions effect on fibril formation and structural changes was investigated. The addition of ions (except Zn) accelerated the aggregation kinetics of rice glutelin fibrils (RGFs) from 0.

Molecular modulating of amylopectin's structure promoted the formation of starch-unsaturated fatty acids complexes with controlled digestibility and improved stability to oxidation.

In this study, waxy corn starch (WCS) was modified by amylosucrase and pullulanase, producing linear starch chains with elongated length that favored the complexation with unsaturated fatty acids (uFAs). Compared to native WCS, the amylosucrase-modified WCS with an average chain length of 47.8 was easier to form V-type complexes with oleic acid, while increasing the degree of unsaturation impeded the formation of V-type complexes.

Salting-out effect-mediated size-control of protein nanoparticles towards controllable microstructures for sustained release of eugenol.

Size and monodispersity of solid particles are essential to their structuring behaviors at biphasic interfaces. However, delicate control over biomolecular nanoparticle sizes is challenging. In this study, we prepared monodisperse rice protein (RP) nanoparticles by neutralizing RP solutions (pH 12.

Monodisperse Plant Protein Nanoparticles Prepared by Cation-Exchange Resins for Stabilization of Pickering Emulsions.

Our understanding of the microstructure of many plant proteins is based on the ancient and conventional methods of alkali extraction and acid precipitation, which generate considerable amounts of NaCl causing salting-out effects and aggregation of their molecules. In this study, monodisperse rice protein (RP) nanoparticles were prepared using cation-exchange resins that release H and absorb Na, thus avoiding the generation of NaCl during neutralization of the alkali extracts. The generated RP nanoparticles of small diameter (20 nm) and excellent uniformity (0.

Impact of crystalline structure on the digestibility of amylopectin-based starch-lipid complexes.

In this study, chain-elongated waxy corn starch (mWCS) was complexed with lauric acid (LA) to produce starch-lipid complexes (mWCS@LA) with a mixture of B- and V-type crystalline structures. Results from in vitro digestion showed that mWCS@LA had higher digestibility than mWCS, and the logarithm of slope plots of mWCS@LA revealed a two-stage digestion pattern, with digestion rate of the first stage (k = 0.038 min) being much higher than that of the following stage (k = 0.

Biomolecular 1D Necklace-like Nanostructures Tailoring 2D Janus Interfaces for Controllable 3D Enteric Biomaterials.

Construction of well-ordered two-dimensional (2D) and three-dimensional (3D) assemblies using one-dimensional (1D) units is a hallmark of many biointerfaces such as skin. Mimicking the art of difunctional properties of biointerfaces, which skin exhibits as defense and shelter materials, has inspired the development of smart and responsive biomimetic interfaces. However, programming the long-range ordering of 1D base materials toward vigorous control over 2D and 3D hierarchical structures and material properties remains a daunting challenge.

Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties.

Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC.

Resistant starch formation mechanism of amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment.

The aim of this study was to reveal the underlying mechanism contributing towards the formation of resistant starch (RS) in amylosucrase-modified starches with crystalline structure enhanced by hydrothermal treatment. The branch chains of waxy corn starch were continuously elongated by amylosucrase, and the retrogradation of elongated starches with weight-average chain length (CL¯) of 27.0-37.

Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein.

The impacts of interaction between proanthocyanidin (PC) and decolorized highland barley protein (DHBP) at pH 7 and 9 on the functional and conformational changes in DHBP were investigated. It was shown that PC strongly quenched the intrinsic fluorescence of DHBP primarily through static quenching. PC and DHBP were mainly bound by hydrophobic interactions.

Hydrothermal induced B → A allomorphic transition in retrograded starches with side chains elongated by amylosucrase to different lengths.

In this study, chain-elongated starches were modified with hydrothermal treatment to produce hydrothermal-treated starches with different crystalline structures. All chain-elongated starches showed a B-type crystalline structure and the retrogradation of long branch chains accelerated the formation of starch crystallites. The hydrothermal treatment preserved the granular structure of starches but facilitated the rearrangement of starch chains to generate crystallites.

Effects of decolorization on aggregation behavior of highland barley proteins: Comparison with wheat proteins.

To explore effects of decoloration on highland barley proteins (HBPs) aggregation, physicochemicalproperties, structuralcharacteristics, and functional characteristics of decolorized highland barley proteins (DHBPs) were investigated. In order to compare the aggregation of HBPs, wheat proteins (WPs) were selected as a control group. The solubility, turbidity, particle size and surfacehydrophobicity of HBPs increased obviously (P < 0.

Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates.

In this study, waxy corn starch (WCS) was enzymatically modified by amylosucrase, followed by complexation with lauric acid (LA) to produce starch-lipid complexes. Compared to the native WCS with average chain length (CL¯) of 25.4, the amylosucrease-modified WCSs showed a significantly higher CL¯ ranging from 29.

Modifying functional properties of food amyloid-based nanostructures from rice glutelin.

Amyloid-based nanostructures from food sources have been received intensive interests recently in material science, biomedicine and especially delivery system. This is due to the ability of protein-based amyloid architecture that proved to be an attractive system to carry drug and nutrition. However, few research focused on the modification of functional properties of different fractions isolated from amyloid fibrils.

Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network.

In this study, co-assembled protein-polysaccharide complexes (ZCs) were prepared by fixing zein nanoparticles at the fibrillar carboxymethyl cellulose (CMC) by pH-driven anti-solvent precipitation. The complexation boosted the dispersity of zein from 17.3% to 88.

Complete genome sequence of Roseivivax marinus strain TCYB24 with quorum sensing system reveal the adaptive mechanism against deep-sea hydrothermal environment.

Roseivivax marinus strain TCYB24 is a rod-shaped bacterium of Rhodobacteraceae isolated from the gill of deep-sea mussel Bathymodiolus marisindicus which collected from the Tiancheng hydrothermal vent under depth of 2700 m on the southwest Indian ridge. In our previous study, the strain TCYB24 was proved to produce quorum sensing signal of N-Acyl-homoserine lactones (AHLs) and form biofilm. In order to determine its adaptive mechanism against the extreme environment of deep-sea hydrothermal vents, the whole genome was sequenced by high-throughput Illumina tag sequencing.

Removal of aflatoxin B from aqueous solution using amino-grafted magnetic mesoporous silica prepared from rice husk.

It is urgent to solve the contamination of aflatoxin B (AFB) in food and water. In this study, the mesoporous silica was prepared from rice husk, which was then magnetized using the precipitation technique, followed by amino-modification with 3-aminopropyltriethoxysilane, forming amino-grafted magnetic mesoporous silica (NMMS). X-ray diffraction, Fourier transformed infrared spectra, and thermogravimetric analysis showed the successful grafting of amino groups on NMMS with a percentage of grafting up to 13.

All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing.

The combination of proteins and polysaccharides creates an exceptional platform for stabilizing biphasic systems such as oil in water emulsions. In this paper, we propose the use of natural protein-polysaccharide conjugates (PPCs) extracted from shiitake mushroom roots to stabilize high internal phase emulsions (HIPEs). The PPCs had bead-on-a-string nanostructures with bead (300 nm in diameter) and string (50 nm in thickness) structures corresponding to proteins and polysaccharides, respectively.

Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles.

Loading hydrophobic phytochemicals by protein particles is challenged by either insufficient loading capacity or colloidal instability. In this study, hydrosoluble curcumin-loaded nanoparticles were prepared using hydrophobic rice proteins (RPs). The fabrication was facilitated by dissolving curcumin and RPs at pH 12.

Synthesis of Rice Husk-Based MCM-41 for Removal of Aflatoxin B from Peanut Oil.

Edible oils, especially peanut oil, usually contain aflatoxin B (AFB) at extremely high concentrations. This study focused on the synthesis of rice husk-based mesoporous silica (MCM-41) for the removal of AFB from peanut oil. MCM-41 was characterized by X-ray diffraction, N physisorption, and transmission electron microscope.

High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing.

In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-polysaccharide complexes were used as inks for food-grade three-dimensional printing (3DP). The complexes (RCs) structured by synergistic interactions between rice proteins (RPs) and carboxymethyl cellulose (CMC) displayed outstanding biphasic wettability with excellent ability to reduce the oil/water interfacial tension. The interfacial structures formed by RCs provided a steric barrier and sufficient electrostatic repulsion, preventing droplet coalescence against heating treatment as well as long-term storage.

Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch.

Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by measuring the pasting parameters, melting enthalpy (ΔH), rheological characteristic parameters, intensity ratio of 1047 cm to 1022 cm (R), and relative crystallinity (RC) of RS-AG blends. Rapid visco analysis shows that AG could significantly change the gelatinization parameters of RS.

Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization.

The complexation of rice glutelin fibrils (RGFs) with cyanidin-3-O-glucoside (C3G) at acidic condition was investigated. The RGFs at pH 3.5 had a greatest protective effect on the thermal stability of C3G.