Rice glutelin and procyanidins are often used in functional foods as sources of plant-based proteins and polyphenols, respectively, but little is currently known about the interactions between them. In our research, the interaction between rice glutelin and the B-type procyanidin dimer (PB2) was investigated. The presence of the PB2 decreased the α-helix and random coil structure of the rice protein and reduced its surface hydrophobicity. However, the PB2 did not adversely affect the functional performance of RG in emulsions. Conversely, the antioxidant capacity of the PB2 was enhanced in the presence of the rice protein. Fluorescence spectroscopy confirmed that the protein and PB2 formed molecular complexes, which were primarily the result of hydrophobic attractive forces. Molecular docking analysis provides insights into the nature of the interaction between the rice protein and PB2. This study provides valuable insights into the nature of the interactions between plant proteins and polyphenolic nutraceuticals.

Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions.

The term rice quality means different things to different people. To some it refers to the quantity of whole kernels remaining after milling (aka polishing), to others it is the visual appeal of the rice after milling, and then some use it to mean the eating quality or palatability of rice compared to local preferences. The term end-use quality is used in this chapter to encompass all of those definitions for rice quality plus the addition of others. Specifically, rice end-use quality is defined here to include its cooking, processing, physicochemical and functional properties, as well as its sensory, nutritional, and bioactive characteristics. This chapter focuses on the analytical methods and instruments available to measure the first three of these properties of rice, that is cooking, processing, physicochemical, and functional properties.

Rice End-Use Quality Analysis

Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study

Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation.

Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes.

Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam

The retrogradation properties of rice gels with different milling degrees (0, 3, 6, and 9%) stored at 4°C and −20°C were investigated. Results showed that rice gels with the same degrees of milling (DOM) stored at 4°C retrograde faster than those stored at −20°C. Moreover, higher milling degree leads to a faster retrogradation in the same temperature. Texture profile analysis demonstrated that samples showed a lower hardness but higher adhesiveness during storage at −20°C. Differential scanning calorimetry (DSC) revealed that the higher the milling degree, the higher retrogradation index (ΔHr/ΔHg) obtained at 4°C or −20°C. X-Ray diffraction (XRD) analysis indicated that samples stored at −20°C had a lower degree of crystallinity compared with those stored at 4°C, which was also confirmed by Fourier Transform infrared spectroscopy (FTIR) analysis. Scanning electron microscopy (SEM) analysis showed that samples stored at −20°C presented a more shrinkable appearance with more pores. The results are expected to provide some theoretical guidance for retarding the retrogradation of rice in processing and preservation industry.

Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees

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Papers

Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes.

Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam

Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees