Food and Fermentation Industries >

2026 , Vol. 52 >Issue 4: 109 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043410

Preparation and characterization of rice bran polysaccharide-Zein complex

  • CHENG Shiwen ,
  • ZENG Jiangkai ,
  • HUO Jinjie ,
  • Mohamed E.Hassan ,
  • WANG Peng ,
  • YANG Zhuang ,
  • XIAO Zhigang ,
  • YU Xiaoshuai
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  • 1(Food Science College, Shenyang Agricultural University, Shenyang 110866, China)
    2(College of Food Science and Technology, Bohai University, Jinzhou 121013, China)
    3(National Research Center, Cairo 12622, Egypt)

Received date: 2025-05-28

  Revised date: 2025-07-03

  Online published: 2026-03-17

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Abstract

To improve the stability of rice bran polysaccharide (RBP) and increase its utilization as a biocarrier, RBP and Zein composite nanoparticles (Z-R NPs) were prepared in this study by antisolvent precipitation.The intermolecular interactions were analyzed by fluorescence spectroscopy and Fourier infrared spectroscopy, while the microscopic morphology, crystal structure, and thermal stability of nanoparticles were evaluated by scanning electron microscopy, X-ray diffraction, and thermogravimetry.Additionally, the interfacial adsorption properties, including emulsification, foaming, and surface hydrophobicity of the composite nanoparticles, were determined.The results showed that the stable dispersion of composite nanoparticles was better when the mass ratio of Zein to RBP was 2∶1, and the average particle size of the particles was (125.26±1.88) nm, accompanied by the potential of (-16.05±1.91) mV.SEM results showed that the composite nanoparticles of Z-R NPs exhibited a small and uniform hollow spherical core-shell structure because the nanoparticles were attracted to each other via electrostatic attraction, hydrogen bonds, and hydrophobic interaction.The combination of zein and RBPs resulted in higher thermal stability, denser crystal structure, and excellent emulsification properties of composite nanoparticles.This study was conducive to improving the added value of rice bran as well as providing a theoretical basis for the development of RBPs as delivery carriers and encapsulated wall materials.

Key words： rice bran polysaccharide; Zein; nanoparticles; structural characterization

Cite this article

CHENG Shiwen , ZENG Jiangkai , HUO Jinjie , Mohamed E.Hassan , WANG Peng , YANG Zhuang , XIAO Zhigang , YU Xiaoshuai . Preparation and characterization of rice bran polysaccharide-Zein complex[J]. Food and Fermentation Industries, 2026 , 52(4) : 109 -116 . DOI: 10.13995/j.cnki.11-1802/ts.043410

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