Carboxymethylcellulose/pectin inhibiting structural folding of rice proteins via trinary structural interplays.

Developing food components combining materials properties from both proteins and polysaccharides is an intriguing as well as challenging task in food industry. In the present study, we report that by mixing rice proteins (RPs) with carboxymethylcellulose (CMC) and pectin at pH 12 prior to neutralization, trinary complexes dispersible in water were formed. Fluorescence, ultraviolet, and circular dichroism spectra revealed that the RPs in the resultant composites remained partially unfolded as a result of interactions with both polysaccharides. Bearing exposed interiors from RPs and hydrophilic moieties from polysaccharides, the trinary composites were quite stable against aggregation as indicated by improved surface charges and weakened hydrophobicity. Additionally, by tuning the RP:polysaccharide ratios, we obtained nanoscale discs or interlinked ribbons, indicating their potential applications in emulsions or films, respectively. Based on our strategy, the trinary complexes consisting of multi-components can find applications in the futuristic design of functional ingredients in food and numerous other areas.