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

Ting Li; Jiangtao Zhou; Qinglan Wu; Xinxia Zhang; Zhengxing Chen; Li Wang

doi:10.1016/j.foodchem.2022.133798

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

Food Chem. 2023 Jan 1:398:133798. doi: 10.1016/j.foodchem.2022.133798. Epub 2022 Jul 26.

Authors

Ting Li¹, Jiangtao Zhou², Qinglan Wu¹, Xinxia Zhang¹, Zhengxing Chen³, Li Wang⁴

Affiliations

¹ Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
² ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.
³ Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China. Electronic address: zxchen_2008@126.com.
⁴ Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China. Electronic address: wangli0318@jiangnan.edu.cn.

PMID: 35964570
DOI: 10.1016/j.foodchem.2022.133798

Abstract

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. Hereby, we separated the retentate (RGFs) and filtrate (FGFs) fractions from rice glutelin fibrils (GFs) using centrifugal filtration and then investigated the structural characteristics and functional properties of these fractions. We proved that protein fibrillization would highly improve both emulsifying and antioxidant abilities of protein dispersion. In addition, further processed RGFs with rich β-sheet structures exhibited a similar functional performance to GFs dispersion. By contrast, FGFs dispersion with less β- sheet content, lower molecular weight, interestingly re-assembled into spherical aggregates with weaker interaction, exhibiting better antioxidant and emulsifying properties.

Keywords: Amyloid dispersion; Functional properties; Rice glutelin fibrils; Structural characteristics.

MeSH terms

Amyloid / chemistry
Antioxidants / chemistry
Glutens / chemistry
Nanostructures* / chemistry
Oryza* / chemistry

Substances

Amyloid
Antioxidants
Glutens