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Development of polysaccharide-complexed nano-sized rice protein dispersion

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Abstract

The objective of this study was to improve water solubility of the rice protein (RP) by forming complexes with anionic polysaccharides, such as sodium alginate (SA) and xanthan gum (XG). In addition, utilization of the RP complexes as an emulsifier was evaluated. The prepared RP-SA or RP-XG complexes were analyzed by measuring their particle size, ζ-potential, and water solubility as well as by confocal laser scanning microscopy. The formation of a complex between RP-SA and RP-XG improved the water solubility and dispersibility of RP over a wide range of pH values (3, 5, 7, and 9). Confocal fluorescence images showed that the aggregation of RP molecules was prevented by the formation of complexes between RP and polysaccharides. When soybean oil-in-water emulsions were prepared with complexes, RP-SA (ratio 4:1) and RP-XG(ratio 4:1) complex-stabilized emulsions were stable for 4 weeks of storage.

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Acknowledgements

This work was supported by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education(NRF-2020R1I1A1A01073746).

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Authors and Affiliations

  1. Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi, 10408, Republic of Korea

    Yongdoo Choi & Hyeri Lee

  2. Department of R and D, Berry and Biofood Reaserch Institute, Gochang County, Jeonbuk, 56417, Republic of Korea

    Ji-Young Song

  3. Research Institute for Basic Sciences, Soonchunhyang University, Asan, Chungnam, 31538, Republic of Korea

    Manhee Baek

  4. Department of Food Science and Nutrition, Soonchunhyang University, Asan, Chungnam, 31538, Republic of Korea

    Saehun Mun

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  1. Yongdoo Choi
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  2. Hyeri Lee
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  3. Ji-Young Song
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  4. Manhee Baek
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  5. Saehun Mun
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Correspondence to Saehun Mun.

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Choi, Y., Lee, H., Song, JY. et al. Development of polysaccharide-complexed nano-sized rice protein dispersion. Food Sci Biotechnol 33, 431–439 (2024). https://doi.org/10.1007/s10068-023-01350-w

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