The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions

Abstract

BACKGROUND Traditional soy protein gel products such as tofu, formed from calcium sulfate or magnesium chloride, have poor textural properties and water retention capacity. Soy glycinin (SG) is the main component affecting the gelation of soy protein and can be cross‐linked with polysaccharides, such as sugar beet pectin (SBP), and can be modified by changing system factors (e.g., pH) to improve the gel's properties. Soy glycinin/sugar beet pectin (SG/SBP) complex double network gels were prepared under weakly acidic conditions using laccase cross‐linking and heat treatment. The structural changes in SG and the properties of complex gels were investigated. RESULTS Soy glycinin exposed more hydrophobic groups and free sulfhydryl groups at pH 5.0. Under the action of laccase cross‐linking, SBP could promote the unfolding of SG tertiary structures. The SG/SBP complex gels contained 46.77% β‐fold content and had good gelling properties in terms of hardness 290.86 g, adhesiveness 26.87, and springiness 96.70 mm at pH 5.0. The T22 relaxation time had the highest peak, and magnetic resonance imaging (MRI) showed that the gel had even water distribution. Scanning electron microscopy (SEM) and confocal scanning laser microscopy (CLSM) indicated that the SG/SBP complex network structure was uniform, and the pore walls were thicker and contained filamentous structures. CONCLUSION Soy glycinin/ sugar beet pectin complex network gels have good water‐holding, rheological, and textural properties at pH 5.0. The properties of soy protein gels can be improved by binding to polysaccharides, with laccase cross‐linked, and adjusting the pH of the solution. © 2022 Society of Chemical Industry.

Fabrication and characterization of soy protein isolation–ferulic acid antioxidant hydrogels

“…Compared with frequency scanning, stress scanning will cause the gel to undergo larger and faster deformation, 28 thus damaging the gel structure. A linear viscoelastic region existed before the damage, representing the gel's stiffness.…”

“…Gel properties were tested using a texture analyzer (Brookfield CT‐3, AMETEK Ltd, MA, USA) as the reported by Wu et al 28 . The hydrogel was formed in a 10 mL beaker and transferred to a texture analyzer for measurement using a P/0.5 probe.…”

“…Peak Fit V4.12 was used to access the sample secondary structure. 27 Characterization of hydrogels TPA and WHC tests Gel properties were tested using a texture analyzer (Brookfield CT-3, AMETEK Ltd, MA, USA) as the reported by Wu et al 28 The hydrogel was formed in a 10 mL beaker and transferred to a texture analyzer for measurement using a P/0.5 probe.…”