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Development of polysaccharide-complexed nano-sized rice protein dispersion
Yongdoo Choi1, Hyeri Lee1, Ji-Young Song2
1Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea.
Food Science and Biotechnology
|January 15, 2024
Summary
Rice protein (RP) solubility and dispersibility were enhanced by forming complexes with sodium alginate (SA) and xanthan gum (XG). These complexes also effectively stabilized oil-in-water emulsions for up to four weeks.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Rice protein (RP) exhibits poor water solubility, limiting its applications.
- Anionic polysaccharides like sodium alginate (SA) and xanthan gum (XG) can interact with proteins.
Purpose of the Study:
- To improve the water solubility and dispersibility of rice protein (RP).
- To evaluate the emulsifying properties of RP-polysaccharide complexes.
Main Methods:
- Formation of complexes between rice protein (RP) and sodium alginate (SA) or xanthan gum (XG).
- Analysis of complex properties: particle size, ζ-potential, water solubility, and confocal microscopy.
- Evaluation of emulsion stability using soybean oil-in-water systems.
Main Results:
- Complex formation significantly improved RP water solubility and dispersibility across a pH range of 3-9.
- Confocal microscopy confirmed that polysaccharide complexation prevented RP aggregation.
- Emulsions stabilized by RP-SA (4:1) and RP-XG (4:1) complexes remained stable for 4 weeks.
Conclusions:
- Complexation with SA and XG is an effective strategy to enhance rice protein functionality.
- RP-polysaccharide complexes show promise as stable emulsifiers in food systems.
