Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties

Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/ CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.

Automated summary

Protein-polysaccharide interactions can generate novel structures and functionalities. In this study, by mixing rice proteins (RP) and carboxymethyl cellulose (CMC) at pH 12.0 and then neutralizing, protein-polysaccharide complexes (RCs) with controllable functionalities were formed. The water dispersibility and structure of the RCs were influenced by the degree of substitution (DS) and molecular weight (Mw) of CMC.