The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum

Jia

et al. 2021

Foods

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0–3%, w/v; SPI concentration 8–10%, w/v) and pH values (5.0–7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum–protein interactions in DN hydrogels obtained under different conditions.

Section: Discussionsupporting

confidence: 56%

Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Jia

et al. 2021

Foods

“…Chen, Chassenieux, and Nicolai (2018) reported that during the NaCl-induced gelation of aggregates, the activation energy was much smaller and the gels were more homogeneous than native soy proteins [14]. Thus, spray drying and the ionic strength have roles in the formation of gel products with an appropriate texture and WHC [15]. SPI gels can be classified into heat-and cold-induced gels depending on differences in gel formation conditions, and SPI heat-induced gels have been widely used in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Teng

Wang

et al. 2019

Applied Sciences

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

J of Applied Polymer Sci

“…Some articles have already reported the relationship between the gelation rate and the membrane structure . It was noted that the gelation rate of the fingerlike structure membrane was faster than that of the spongelike structure membrane .…”

Section: Resultsmentioning

confidence: 99%

Preparation of a poly(phthalazine ether sulfone ketone) membrane with propanedioic acid as an additive and the prediction of its structure

Qin

Liu

Chen

2014

In this study, propanedioic acid was investigated as a potential additive in poly(phthalazine ether sulfone ketone) (PPESK)/N‐methyl‐2‐pyrrolidone solutions. Compared with poly(ethylene glycol) with a molecular weight of 1000 and Tween 80 as additives, different phenomena were observed: (1) both fingerlike and spongelike structures of asymmetric ultrafiltration membranes were induced by rapid gelation, and (2) a spongelike structure membrane with a high pure water flux was obtained under a high gelation rate. Moreover, the PPESK membrane formation process was recorded with a recently developed optical microscopy (OM)–charge‐coupled device (CCD) camera experimental system. The predicted membrane structure with an OM–CCD system gave good correspondence with the final membrane structure and performance, as detected by scanning electron microscopy. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41621.