Study on the effect of xanthan gum on the foaming properties of rice bran protein and transglutaminase cross-linked rice bran protein

This study systematically analyzed the effects of xanthan gum (XG) on the foaming properties of rice bran protein (RBP) and transglutaminase (TGase) crosslinked RBP (RBP-TG). The results showed that although the foaming capacity of RBP-XG and RBP-TG-XG complexes decreased by 8.0 % and 11.3 %, the backscattering light results demonstrated their superior foaming stability. The physicochemical and structural characteristics indicated that RBP and RBP-TG respectively form complexes with XG through different types of non-covalent interactions thereby significantly altering the surface properties of the RBP and RBP-TG, and further leading to the distinct interface behaviors of these two complexes. The interfacial behavior research indicated that thermodynamic incompatibility facilitated the rearrangement of protein and enabled the RBP-XG complex to form an interfacial film with a high viscoelastic modulus, and the RBP-TG-XG complex stabilizes the interface by Pickering mechanism. This study provides a potential strategy for the development of protein based aerated foods. • The combined modification significantly improves the foaming stability of RBP. • Structural characteristics significantly affect foaming properties of the complex. • RBP and RBP-TG exhibit different non-covalent interactions with XG. • RBP-XG and RBP-TG-XG have different formation mechanisms of interface membrane.