In this study, oil-in-water emulsions stabilized with rice bran protein fibrils (RBPFs) were prepared, and the effect of the fibrils’ formation time on the structural and emulsion characteristics, including droplet size, zeta-potential, and surface morphology, were analyzed. As the heating time increased to 420 min, the β-sheet structure content and surface hydrophobicity of the RBPFs increased. As the heating time continued to heat up to 600 min, a downward trend occurred. The formation time also affected the mean contour length of the fibrils, and the scale began to decrease at 540 min. The emulsion prepared by heating for 480 min showed the best emulsifying activity, and the 420-min fibril emulsion showed the best emulsion stability and the highest interfacial protein content. The rheological results showed that as the heating time increased (0–480 min), the storage modulus increased, and the loss modulus and the apparent viscosity were reduced. The emulsions in the range of 0–100 s⁻¹ shear rate did not have gel properties and shear thinning. The results of this study will help to provide a new perspective to develop a stable food-grade emulsion in the future.

在这项研究中，制备了用米糠蛋白原纤维（RBPF）稳定的水包油乳液，并且原纤维形成时间对结构和乳液特性（包括液滴尺寸，ζ电位和表面形态）的影响，被分析。随着加热时间增加到420分钟，RBPF的β-折叠结构含量和表面疏水性增加。随着加热时间持续加热到600分钟，出现了下降趋势。形成时间也影响原纤维的平均轮廓长度，并且在540分钟时鳞片开始减小。通过加热480分钟制备的乳液显示出最佳的乳化活性，而420分钟的原纤维乳液显示出最佳的乳液稳定性和最高的界面蛋白含量。流变学结果表明，随着加热时间的增加（0-480分钟），储能模量增加，损耗模量和表观粘度降低。乳剂的范围为0–100 s^-1剪切速率没有凝胶性质和剪切稀化。这项研究的结果将为将来开发稳定的食品级乳剂提供新的视角。