Jiang Yi-Xuan, Wang Ya-Ru, Yang Qin, Yu Xiao-Hong, Chen Han-Qing
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Food Chem. 2025 Oct 15;489:145035. doi: 10.1016/j.foodchem.2025.145035. Epub 2025 Jun 3.
Food protein fibrils and polysaccharides have the potential to form novel complexes through non-covalent interactions. In this study, we prepared enzymatically pretreated rice glutelin fibrils (RGF)-cellulose nanocrystals (CNC) complexes and explored their interaction mechanism. The results showed that the turbidity and particle size increased with the increase in CNC ratio, which indicated that RGF and CNC were successfully combined. The structure of RGF was altered after binding to CNC, and electrostatic interactions, hydrogen bonds, and hydrophobic interactions were mainly involved in the formation of the complexes. In addition, RGF and CNC were entangled with each other to form a dual-fibrous network structure, and high CNC content led to a dense structure. Moreover, the thermal stability of the complexes was improved compared to RGF alone. In summary, this study can provide some novel insights into the understanding of the binding mechanisms between RGF and CNC.
食物蛋白原纤维和多糖有通过非共价相互作用形成新型复合物的潜力。在本研究中，我们制备了酶预处理大米谷蛋白原纤维（RGF）-纤维素纳米晶体（CNC）复合物，并探究了它们的相互作用机制。结果表明，随着CNC比例的增加，浊度和粒径增大，这表明RGF和CNC成功结合。RGF与CNC结合后结构发生改变，静电相互作用、氢键和疏水相互作用主要参与了复合物的形成。此外，RGF和CNC相互缠结形成双纤维网络结构，高CNC含量导致结构致密。而且，与单独的RGF相比，复合物的热稳定性有所提高。总之，本研究可为理解RGF和CNC之间的结合机制提供一些新的见解。
