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Basic Research | Publishing Language: Chinese | Open Access

Preparation and Structural Characterization of Rice Bran Protein Hydrolysates and Their Binary Nanoparticles

Na WANG1,2 , Huifang BU2, Yuzhuo SUN2, Xulong SHAO2, Xilei BAI2, Zhigang XIAO3, Xiuling ZHANG1 ( )
College of Food Science, Northeast Agricultural University, Harbin 150030, China
College of Light Industry, Liaoning University, Shenyang 110036, China
College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
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Abstract

To improve the solubility, stability and bioactivity of rice bran protein (RBP) and its hydrolysates and to enhance their utilization as biological carriers, this study prepared binary nanoparticles composed of rice bran protein hydrolysates and gum arabic (GA) by taking advantage of the interaction between proteins and polysaccharides. Trypsin hydrolysate (R-t) and alkaline protease hydrolysate (R-a) of RBP were prepared and their physicochemical and structural properties were determined. Subsequently, each hydrolysate was combined with GA to prepare binary nanoparticles, which were characterized using intermolecular interaction analysis, transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of R-t and R-a were (72.82 ± 1.95)% and (66.83 ± 2.34)%, respectively, which were significantly higher than that of RBP. R-t-G nanoparticles with good stability were obtained at pH 1.4, R-t/GA ratio of 1:1 (m/m), and total polymer concentration of 4 mg/mL. R-a-G nanoparticles with good stability were obtained at pH 1.4, R-a/GA ratio of 1:2.5 (m/m), and total polymer concentration of 4 mg/mL. Electrostatic interaction played a significant role in the binding of R-t and R-a to GA, thereby stabilizing the structure of nanoparticles, and R-t-G exhibited a more stable system compared with R-a-G, with superior dispersion, thermal stability and a stronger crystal structure.

Keywords

rice bran protein hydrolysategum arabicnanoparticlesstructural characterization
CLC number: TS201.2 Document code: A Article ID: 1002-6630(2025)05-0085-11

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Food Science
Volume 46 Issue 5,
March 2025
Pages 85-95
DOI: 10.7506/spkx1002-6630-20241010-046
Cite this article:
WANG N, BU H, SUN Y, et al. Preparation and Structural Characterization of Rice Bran Protein Hydrolysates and Their Binary Nanoparticles. Food Science, 2025, 46(5): 85-95. https://doi.org/10.7506/spkx1002-6630-20241010-046

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Received: 10 October 2024
Published: 15 March 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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