ePrints

Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system

Lookup NU author(s): Professor David XieORCiD

Downloads

• Accepted version [.pdf]

Licence

This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Abstract

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.

Publication metadata

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

Data Access Statement: Data will be made available on request.

Altmetrics

Share