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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
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.
This article was published in the following journal.
Name: International journal of biological macromolecules
Pulmonary "air leaks," typically the result of pleural injury caused by lung surgery or chest trauma, result in the accumulation of air in the pleural space (pneumothorax). Air leaks are a major sourc...
In plants, different forms of nitrogen (NO or NH) affect nutrient uptake and environmental stress responses. In the present study, we tested whether NO and NH affect the ability of rice (Oryza sativa)...
RNAi mediated silencing of pectin degrading enzyme of R. solani gives a high level of resistance against sheath blight disease of rice. Rice sheath blight disease caused by Rhizoctonia solani Kuhn (te...
Multi-domain proteins, containing several structural units within a single polypeptide, constitute a large fraction of all proteomes. Co-translational folding is assumed to simplify the conformational...
Pectin is a structural heteropolysaccharide previously associated with occupational asthma and only rare accounts of allergy. Few case reports, however, suggest that pectin may contribute to atypical ...
To compare if 0.5% carboxymethylcellulose with 0.005% SOC (Stabilized oxychloro complex) have the same effectiveness and safety as 0.5% carboxymethylcellulose on dry eye patients.
The aim of this study is to show the hypoallergenicity of a new thickened rice based formula (TRHF) through a double blind placebo controlled food challenge (DBPCFC), as recommended by the...
Acute lower gastrointestinal dysfunction is a kind of much common complication which occurred in critically ill patients. Once it developed, enteral nutrition would be disturbed. In this s...
The purpose is to assess feasibility of rice bran consumption in weaning children and collect pilot data on gut microbiome and metabolome modulation with rice bran intake for diarrheal pre...
This study will compare the safety and efficacy of a new carboxymethylcellulose based eye drop formula to Refresh Contacts® for lubricating and rewetting contact lenses.
The anamorphic form of the fungus MAGNAPORTHE GRISEA and the most important pathogen of rice worldwide. It causes rice blast which prevents maturation of the rice grains.
Viral proteins that are components of the mature assembled VIRUS PARTICLES. They may include nucleocapsid core proteins (gag proteins), enzymes packaged within the virus particle (pol proteins), and membrane components (env proteins). These do not include the proteins encoded in the VIRAL GENOME that are produced in infected cells but which are not packaged in the mature virus particle,i.e. the so called non-structural proteins (VIRAL NONSTRUCTURAL PROTEINS).
OIL extracted from the hard outer brown layer of rice bran after the husk has been removed.
Proteins found in the tail sections of DNA and RNA viruses. It is believed that these proteins play a role in directing chain folding and assembly of polypeptide chains.
A group of eukaryotic high-molecular mass heat-shock proteins that represent a subfamily of HSP70 HEAT-SHOCK PROTEINS. Hsp110 proteins prevent protein aggregation and can maintain denatured proteins in folding-competent states.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...