From agricultural waste to functional gels: Mulberry pomace-derived carboxymethyl cellulose synergistically enhances calcium-mediated peanut protein isolate gelation

This study aimed to develop a sustainable functional ingredient from mulberry pomace-derived carboxymethyl cellulose (MPCMC) and elucidate its synergistic role with Ca 2+ in regulating peanut protein isolate (PPI) gelation. MPCMC was prepared and its effects on PPI gel properties and underlying mechanisms were systematically investigated through multiscale characterization, intermolecular force analysis, correlation analysis, and molecular docking simulation. Results showed that 1.5% MPCMC plus 12 mM Ca 2+ increased PPI gel strength from 52.47 g to 142.89 g and water holding capacity from 72.21% to 85.49%, with enhanced viscoelasticity and network compactness. Further analyses revealed that Ca 2+ -mediated ionic interactions played an important role in network stabilization, while MPCMC contributed through hydrogen bonding, hydrophobic interactions, and structural filling effects. Molecular docking further supported the potential binding interactions among MPCMC, Ca 2+ , and PPI. These findings establishe a molecular-to-macroscopic relationship for MPCMC and Ca 2+ regulate PPI gelation, and support mulberry pomace valorization.