Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths

Abstract In this study, the rice glutelin (RG)/sugar beet pectin (SBP) composite gels were prepared by laccase induced cross-linking and subsequent heat treatment, and the effects of different calcium ion concentrations (0–400 mM) on the gelation, structural properties and microstructure of the RG/SBP composite gels were investigated. The results showed that the addition of 200 mM calcium ion could improve the rheological, textural properties and water holding capacity of the RG/SBP composite gels. The addition of SBP and calcium ions enhanced the hydrophobic interaction between RG molecules, thereby increased the gel properties of RG. The changes in Raman spectroscopy reflected the positive effect of the addition of SBP and calcium ions on the formation of a denser and more homogeneous protein gel, as evidenced by the results of scanning electron microscopy. Overall, SBP and calcium ions could be applied to the plant protein gel systems as gel-strengthening agents.