Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

The effect of Mesona blumes polysaccharide (MBP) on the microstructure and gel properties of glucono-delta-lactone-induced soy protein isolate (SPI) gels was evaluated by texture, water holding capacity, rheology, and microstructure analysis. The results showed that the apparent viscosities and storage modulus (G′) of the SPI-MBP gels were increased as the MBP concentration increased. The addition of MBP promoted the water holding capacity (WHC) and gel strength of SPI-MBP gels. Scanning electron microscopy (SEM) showed that, in the presence of MBP, the surface of mixed gels became smooth and the structure became dense. Additionally, the zeta potential and interactions results indicated that electrostatic and hydrophobic interactions played an important role in maintaining the three-dimensional structure of SPI-MBP gels. In conclusion, the results of this study suggest that MBP is desirable for SPI-MBP gels as a gelling agent.