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

卡拉胶 大豆蛋白 氢键 小角X射线散射 化学工程 化学 疏水效应 粒子(生态学) 材料科学 食品科学 散射 有机化学 分子 生物 工程类 物理 光学 生态学
作者
Dongling Qiao,Yuyan Zhang,Lisong Lin,Kexin Li,Fan Zhu,Genfa Wang,Gaolei Xi,Fatang Jiang,Binjia Zhang,Fengwei Xie
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:150: 109608-109608 被引量:8
标识
DOI:10.1016/j.foodhyd.2023.109608
摘要

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.
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