Abstract：
The effects of rice bran rancidity-induced protein oxidation and heating time on the stability of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions (HIPPEs) were investigated. The optimal conditions for RBPFA-HIPPEs were 8 mg/mL RBPFA with an oil phase volume fraction of 75 %. Moderate oxidation (rice bran stored for 3 d) and moderate heating (8 h) enhanced the wettability, flexibility, diffusion rate, and adsorption rate of RBPFA, meanwhile, the rheological properties of RBPFA-HIPPEs increased. RBPFA-HIPPEs could be stably stored for 50 d at 25 °C. Moderate oxidized and moderate heated RBPFA-stabilized HIPPEs could remain stable after heat treatment and could be re-prepared after freeze-thaw (3 cycles). Additionally, the stability of RBPFA-HIPPEs was significantly related to the structural characteristics and interfacial properties of RBPFA. Overall, moderate oxidation and moderate heating enhanced the storage, thermal, and freeze-thaw stability of RBPFA-HIPPEs by improving the interfacial properties of RBPFA.
摘要：
研究了米糠酸败诱导的蛋白质氧化和加热时间对米糠蛋白原纤维聚集体（RBPFA）-高内相Pickering乳液（HIPPEs）稳定性的影响。RBPFA-HIPPE的最佳条件为8mg/mLRBPFA，油相体积分数为75％。适度氧化(米糠储存3d)和适度加热(8h)提高了润湿性,灵活性,扩散速率,和RBPFA的吸附率，同时,RBPFA-HIPPEs的流变性能增强。RBPFA-HIPPE可以在25℃下稳定储存50天。中度氧化和中度加热的RBPFA稳定的HIPPE在热处理后可以保持稳定，并且可以在冻融（3个循环）后重新制备。此外,RBPFA-HIPPE的稳定性与RBPFA的结构特征和界面性质显著相关。总的来说,适度的氧化和适度的加热增强了储存，热,通过改善RBPFA的界面性能，提高RBPFA-HIPPEs的冻融稳定性。
