Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

Hou, Junjie; Guo, Jian; Wang, Jinmei; He, Xiuting; Yuan, Yang; Yin, Shou-Wei; Yang, Xiao‐Quan

doi:10.1016/j.foodhyd.2015.04.012

Cited by 63 publications

(40 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…, much bigger pores and thicker network were observed in DN modified‐tofu, while the SG/SPI ratio was lower than 50%. While the SG/SPI ratio was larger than 50%, the microstructure of DN modified‐tofu was completely changed and similar to the hierarchical microstructure of SG/SBP DN gel which was investigated in our previous study (Hou et al ., ). The main gel network of the DN modified‐tofu was constructed by bundles made up of the strands and small pores with similar size.…”

Section: Resultsmentioning

confidence: 97%

“…Such change in microstructure could greatly affect the mechanical properties of DN modified-tofu and explained the increase in fracture force and strain. Our previous study had reported that the hierarchical microstructure might act as 'crack damper' in the DN gel, which was able to transmit and dissipate the deformation force (Hou et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…The reason for the formation of hierarchical microstructure in DN modified-tofu may probably due to the molecular association and covalent cross-links among two networks (Nakajima et al, 2009;Hou et al, 2015). In DN modified-tofu, the presence of SBP network provided an initial framework, and then, the protein molecules were associated with the SBP network via hydrophobic interaction (Qi et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The DN modified-tofu was prepared by the method described by Hou and co-workers with some modification (Hou et al, 2015). SBP powder was dispersed in deionised water with a concentration of 0.8 wt%, and the pH was adjusted to 5.0 by adding 1 mol L À1 HCl and NaOH.…”

Section: Preparation Of Double-network Modified-tofumentioning

confidence: 99%

“…The mechanical toughness of DN gel was much higher than that of hydrogels formed by either of its constituent polymers (Gong et al ., ; Gong, ). In our previous study, an edible soy glycinin (SG) and sugar beet pectin (SBP) DN gel was prepared (Hou et al ., ). The SBP network is cross‐linked by the ferulic acid groups (Zaidel et al ., ), which was able to act as the first ductile network of DN gel.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Preparation of double‐network tofu with mechanical and sensory toughness

Hou

Yang

et al. 2016

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary In this study, sugar beet pectin and soy protein were used to prepare the double‐network (DN) modified‐tofu by sequential laccase and microbial transglutaminase treatments. The mechanical properties of modified‐tofu were analysed by uniaxial compression test and texture profile analysis. The DN modified‐tofu exhibited greater mechanical toughness than the corresponding single‐network modified‐tofu, while the ratio of soy glycinin to soy protein isolate reached and exceeded 50%. The enhancement of mechanical toughness may be mainly ascribed to the hierarchical microstructure which is observed in DN modified‐tofu by scanning electron microscopy. DN modified‐tofu provided a distinctive mechanical and sensory tough texture as compared to other tofu samples. In addition, the oral processing measurements indicated that DN modified‐tofu required higher jaw‐closing muscle activities, a greater number of chews and longer chewing duration to be processed. Furthermore, the chewing pattern of DN modified‐tofu was different from other tofu samples.

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Preparation Of Double-network Modified-tofumentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Preparation of double‐network tofu with mechanical and sensory toughness

Hou

Yang

et al. 2016

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

Material Perspective on the Structural Design of Artificial Meat

Zhao

Jin

et al. 2021

Advanced Sustainable Systems

View full text Add to dashboard Cite

products are receiving increasing attention in the market and academia, but many challenges are still being tackled. [3a,5] Among them, the poor texture resemblance is a major limitation to the development of artificial meat. The existing plant-based meat alternatives products usually develop a mushy texture during chewing due to the lack of structure that animal meat holds. [4] Thus, many studies focus on controlling structures breakdown of the non-meat proteins when chewing. Furthermore, it is generally believed that muscle fibers consisting of bundles of thin filaments give meat products their characteristic texture. [4,6] The available production techniques and strategies for converting non-animal proteins into meat-like fibers have been extensively discussed by Goot and Xiong. [3a,6] However, the skeletal muscle comprises both muscle fibers and surrounding intramuscular connective tissues (Figure 1), which indicates that simply creating a fibrous structure is not enough to mimic animal meat. [7] The connective tissues, an extracellular matrix consisting mainly of collagen, form a thin sheet around the muscle fibers and hold them in hierarchical bundles within the muscles. [8] Anatomically, individual muscle is usually attached to the skeleton or bone by the epimysium that is the outermost layer of connective tissue. Within this connective tissue sheath, a group of muscle fiber bundles is surrounded by the perimysium. Each muscle fiber is consisted of myofibrils and is separated by the endomysium, which is directly attached to the muscle cell membrane. The epimysium, perimysium, and endomysium are hierarchically arranged in complex network architecture and support the morphology of muscles and their locomotion. [9] Also, the contraction and disaggregation of collagenous networks are responsible for the meat texture during meat processing. [7] Thus, defects in the texture of artificial meat may be ascribed to the lack of integrated skeletal muscle structures containing the connective tissue and fibers, resulting in an insufficient supporting capacity. Moreover, the integrated skeletal muscle structures significantly affect the meat quality, including sensory experience and nutritional benefits. [10] It is essential to manufacture artificial meat with desired structures to improve supporting capacity, especially for whole-muscle artificial meat products.Previous researches in materials science have already reported that porous or network structures like the architectural skeleton, tissue engineering scaffold, or metal-organic Artificial meat is a promising solution to the negative impacts of meat consumption on natural resources, public health, and animal welfare. Inspired by the use of framework, scaffold, and skeleton in material science, the concept of supporting structures is introduced into the artificial meat to complement the existing theory of structural design. The available structures in artificial meat are evaluated in prefabrication and post-build strategies to illustrate the relationship between...

show abstract

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Liu

Ren

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND To improve the environmental resistance of probiotics, and particularly their survival in the gastrointestinal environment, a fish gelatin (FG) / sodium alginate (SA) double network gelation (FSDN) was developed to encapsulate them. Thermal treatment and calcium ion inducement were adopted to fabricate fish gelatin and sodium alginate gels. It was feasible to scale up this process. The effects of FG concentration (0–60 g/L) on FSDN properties, including morphology, water‐holding capacity, and encapsulation efficiency were evaluated. RESULTS The results indicated that the addition of FG could improve the transparency, rehydration, and water‐holding capacity of FSDN. Scanning electronic microscope (SEM) images revealed that FSDN had a denser and more complete structure than SA. Encapsulation efficiency improved from 15.85% to 91.91% as the FG concentration ranged from 0 to 50 g/L. Bifidobacterium longum embedded by FSDN showed better thermal stability than when it was free. Compared with bare probiotics (1.7%), the encapsulated ones exhibited higher viability (above 15%) in simulated gastric fluid. CONCLUSION In conclusion, interpenetrating FSDN is an effective barrier constituent and could achieve the targeted delivery of probiotics. It is a potential new delivery carrier for the oral administration of probiotics. © 2021 Society of Chemical Industry

show abstract

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

Cited by 63 publications

References 31 publications

Preparation of double‐network tofu with mechanical and sensory toughness

Preparation of double‐network tofu with mechanical and sensory toughness

Material Perspective on the Structural Design of Artificial Meat

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Contact Info

Product

Resources

About