Effect of Ultrasonic Pretreatment and EGCG on the Structural and Functional Properties of Rice Protein Amyloid Fibrils
scavenging rate increased from 35.6% to 92.8%, and the DPPH scavenging rate elevated from 53.3% to 92.3%. These findings demonstrate that the combined treatment significantly enhances the functionality of rice protein, offering a potential strategy for its application in functional foods and high-value protein formulations.
Authors
- Liting Shen
- Xiangwen Pan
- Boruo Yang (ORCID: https://orcid.org/0000-0002-6579-9461)
- Jianhua Xie
- Jingzhou Xiao
- Xin Qi
Institutions
- Nanchang University (CN)
- Nanchang Normal University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of Food Science
- Published
- 2026-04-30
- DOI
- https://doi.org/10.1111/1750-3841.71110
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00