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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
This work explored the pivotal role of λ-carrageenan in fortifying the gel structure, consequently enhancing gel-related attributes within an acid-induced soy protein isolate/λ-carrageenan system (SPI/Car). The model system was prepared by subjecting a thermally treated mixture of these two biopolymers to acidification. Small-angle X-ray scattering (SAXS) and chemical force analysis unveiled the profound influence of hydrogen bonding and electrostatic interactions in the formation of the intricate network architecture of SPI/Car gels. Remarkably, λ-carrageenan interacted with the hydrophilic groups on the surface of agglomerated SPI particles, effectively composing the fundamental framework of SPI/Car gels. Simultaneously, λ-carrageenan emerged as a linchpin through hydrogen bonding, establishing pivotal crosslinking connections. The introduction of λ-carrageenan resulted in a reduction in SPI particle size, the dispersion of previously formed aggregates, and a subtle blurring of the SPI particles. It also significantly heightened the prevalence of hydrogen bonding and electrostatic interactions, ultimately giving rise to a robust yet somewhat coarse gel structure, as evidenced by confocal laser scanning microscopy (CLSM). These profound structural alterations underpinned the enhancement of water-holding capacity (WHC) and gel hardness in SPI/Car gels. These findings hold promise for the rational design and application of SPI-based systems in the production of processed vegetarian and vegan foods.
Author(s): Qiao D, Zhang Y, Lin L, Li K, Zhu F, Wang G, Xi G, Jiang F, Zhang B, Xie F
Publication type: Article
Publication status: Published
Journal: Food Hydrocolloids
Year: 2024
Volume: 150
Print publication date: 01/05/2024
Online publication date: 05/12/2023
Acceptance date: 29/11/2023
Date deposited: 26/12/2023
ISSN (print): 0268-005X
ISSN (electronic): 1873-7137
Publisher: Elsevier
URL: https://doi.org/10.1016/j.foodhyd.2023.109608
DOI: 10.1016/j.foodhyd.2023.109608
ePrints DOI: 10.57711/7akq-z783
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