Abstract
The effects of additional heat-induced fibrils on the viscosity and gel strength of rice bran albumin (RBA) were studied. The structure and morphology of the fibrils were strongly affected by extent of heating time. The mean contour length and particle size of RBA fibrils increased with increasing heating time. The conversion of RBA monomers into linear aggregations at pH 2.0 and 90 °C increased with increasing heating time and protein concentration. Adding mature fibrils to RBA solutions can modify the structural properties and make this system rather complex. Rheological results showed that adding fibrils could promote solution thickening and gel hardening behavior and result in a significant increase in solution viscosity and gel strength. Interestingly, adding the longer heating time fibrils exhibited a higher viscosity values and elastic modulus. Significant difference in gel structure obtained by scanning electron microscopy between fibrils/RBA and RBA was observed. The former has more loose mesh structure than the latter. These results would be of great importance for understanding the physicochemical properties of RBA fibril assembly.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
