Journal
FOOD CHEMISTRY
Volume 292, Issue -, Pages 188-196Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.059
Keywords
Sugar beet pectin; Soy protein isolate; Laccase; Double network gel; Microstructure; Mechanical properties
Funding
- Shandong Provincial Natural Science Foundation, China [ZR201702130053]
- Beijing Food Nutrition and Human Health High Precision Innovation Center Open Fund [20171014]
- China Postdoctoral Science Foundation [2017M612281]
- China Postdoctoral Science Special Foundation [2018T110693]
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Soy protein isolate (SPI) and sugar beet pectin (SBP) were adopted to fabricate double network (DN) gels via thermal treatment and laccase-catalysis. The concentrations of SBP (0.5%-2.5%, w/w) and SPI (4%-8%, w/w) were evaluated. DN gels showed higher holding water capacity (WHC, above 83%), compared with SBP single gel (75.96%). The presence of SPI improved the mechanical properties of gels significantly. Apparent phase separation could be observed when SPI concentration was 4%. Moreover, interpenetrating networks gradually formed with the increase of SPI concentration. The favorable structural heterogeneity and mechanical integrity derived from these polymers might be mainly responsible for the enhancement of the mechanical properties. The presence of SBP and laccase could improve the beta-sheet amounts of SPI and make it form more rigid structure according to the results of circular dichroism (CD) and fluorescence spectra. The excellent performance of DN gels could enable the delivery of various components.
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