Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate

Zhu, Qiaomei; Han, Kexin; Wang, Songjun; Muhindo, Esther Mwizerwa; Wei, Wei; Li, Jinlong; Wu, Tao; Fersht, Viktor; Zhang, Min

doi:10.1016/j.ijbiomac.2022.06.027

Cited by 16 publications

(3 citation statements)

References 36 publications

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“…In the curves of G′ or G″ versus temperature for S0–S5, the energy storage modulus G′ gradually decreases with increasing temperature, intersects with G″ at the corresponding temperature, and G′ is greater than G″ before the intersection, which indicates that a gel is formed at low temperature, while with the increase in temperature, G′ is smaller than G″ and a sol is formed, realizing the gel–sol transition. The increase in temperature led to a decrease in G′ of the soybean isolate protein suspension, which could be attributed to the loss of stiffness due to the reduction of hydrogen bonds and electrostatic interactions in the protein molecules as a result of the initial heating [ 39 ]. When the temperature was further increased, the SPI molecules exposed more reactive groups and formed a sparse gel structure.…”

Section: Resultsmentioning

confidence: 99%

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Cheng

Zhang

et al. 2022

Foods

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In order to avoid hemolysis caused by direct dietary of kidney tea saponin, complex gels based on gellan gum (GG) and soybean isolate protein (SPI) loaded with saponin were created in the present study by using a self-assembly technique. Studies were conducted on the rheological characteristics, encapsulation effectiveness, molecular structure, microstructure, and hypoglycemic activity of GG/SPI-saponin gels. Increasing the concentration of SPI helped to enhance the strength and energy storage modulus (G′) of the gels, and the incorporation of high acylated saponin allowed the whole gel to undergo sol–gel interconversion. The encapsulation efficiency showed that GG/SPI-saponin was 84.52 ± 0.78% for saponin. Microstructural analysis results suggested that GG and SPI were bound by hydrogen bonds. The in vitro digestion results also indicated that saponin could be well retained in the stomach and subsequently released slowly in the intestine. In addition, the in vitro hypoglycemic activity results showed that the IC50 of encapsulated saponin against α-glucosidase and α-amylase were at 2.4790 mg/mL and 1.4317 mg/mL, respectively, and may be used to replace acarbose for hypoglycemia.

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Section: Resultsmentioning

confidence: 99%

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Cheng

Zhang

et al. 2022

Foods

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“…The WHC was assessed using a slightly altered version of the Zhu et al [ 19 ] methodology. Samples (3 g) were placed in the 50 mL centrifuged tubes and centrifuged at 7430× g for 20 min at 4 °C to remove the water.…”

Section: Methodsmentioning

confidence: 99%

Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction

Li,

Tao,

Sun

et al. 2024

Foods

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Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.

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“…Compared with single hydrogel, composite hydrogel can enhance gel properties. Typically, composite hydrogel has a flexible structure, which can be adjusted by polymer type, concentration, proportion and processing manners [ 4 ]. Konjac glucomannan, oat β-glucan, carrageenan and sodium alginate are common gel materials and are often used in conjunction with other hydrocolloids to exert synergistic effects in the field of food.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

et al. 2022

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The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.

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Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate

Cited by 16 publications

References 36 publications

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

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