The physicochemical properties and emulsion performance of different fractions from rice glutelin fibrils Abbreviated running title: The preparation of emulsion using rice glutelin fibrils

Abstract

Herein, oil in water emulsion was prepared by the different fractions from rice glutelin fibrils after centrifugal filtration. The morphology and physicochemical properties of retentates (RGFs), filtrates (FGFs), and total heated samples of amyloid fibrils from rice glutelin (TGFs) were characterized. As the oil fraction increased, the viscosity of TGFs-, RGFs- and FGFs-prepared emulsions increased, and the emulsions at φ=0.7 exhibited the best stability. Compared to others, the RGFs stabilized emulsion showed a self-standing behavior, highest modulus (G’ of 1185 Pa and G’’ of 211 Pa) and viscosity (6873 Pa·s), due to the formation of dense interfaced layer. However, the hydrophilic FGFs particles cannot bind strongly to the interface after adsorption, resulting in a lower physical stability of emulsion. The TGFs-stabilized emulsion exhibited better centrifugation stability than other samples. These findings will provide further information into the tunable applications of different fractions from rice glutelin fibrils in food systems.