Self‐Assembly of Rice Bran Globulin Fibrils in Electrostatic Screening: Nanostructure and Gels

Abstract

The effects of various ionic strengths and protein concentrations on the fibrils structure and gel properties of rice bran globulin (RBG) at pH 2.0 were investigated using atomic force microscopy (AFM), rheometer, and scanning electron microscope (SEM). AFM images showed the morphology of assembling RBG fibrils from strand beads to becoming branch clustered, when electrostatic repulsive forces attenuated gradually with increasing ionic strength. NaCl seems to accelerate the kinetics of fibrils formation, resulting in a significant increase in Th T fluorescence intensity. The increased ionic strengths promote particle size increasing and zeta potential decreasing synchronously. The percolation modelG'~C-Cpnbe used to calculate theoretical RBG gels concentration at various ionic strengths (0–500 mM), which decreased from 15.17 ± 0.63 to 2.26 ± 0.27 wt%. SEM images exhibited a granular mesh-like gel structure. A more homogenous structure occurred in low ionic strength. This study elucidates properties of RBG fibrils and gels as a bioactive material.

Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins

“…Increasing the ionic strength (0 to 500 mM salt) promotes fibril assembly of rice bran globulin when heated at 90 °C and pH 2.0 for 2 hr. The contour length of these fibrils increases with ionic strength (Huang, Zhang, & Li, ). Rice bran albumin AF formation is enhanced by seeding.…”

Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials

“…17 RBP can form long and thin fibrous aggregates that are affected by the duration of heating time and ionic strength. 21 Due to the intrinsic properties that arise from their extreme aspect ratios, RBPFs have been used as functional materials or building blocks in food and materials sciences. Zhang, Huang and Wei reported that RBPFs can be used to promote interactions in mixed gels and improve gel strength.…”