How can plant-based protein-polysaccharide interactions affect the properties of binary hydrogels? (A review)

The last two decades have seen a growing trend toward gels thanks to their attractive sensory properties, low calories, and modification ability. Plant-derived proteins have outstanding potential to replace animal proteins as they are more affordable and eco-friendly. Polysaccharide addition can improve the gelation properties of plant proteins. This paper aimed at critically analyzing the effect of the plant protein-polysaccharide compatibility on the characterization of composite hydrogels. H-bonds and beta structures, increased by polysaccharides, greatly correlated with the gelation rate, superior structural integrity, and textural/rheological properties. Indeed, polysaccharides favored the transition of alpha-helices to beta-sheets followed by the shift of amide I which made the microstructure dense, regular, and homogeneous. Subsequently, the water-holding capacity, hardness, and elastic modulus increased but the porosity, swelling ratio, and digestibility decreased. High protein concentrations increased the water-holding capacity while the swelling ratio was mostly dependent on polysaccharides. Polysaccharides had a protective role against protease penetration and gel digestibility.

Automated summary

The popularity of gels has increased over the past two decades due to their sensory properties, low calories, and modifiability. Plant-derived proteins show promise as a replacement for animal proteins, offering affordability and eco-friendliness. By adding polysaccharides, the gelation properties of plant proteins can be improved. This study critically analyzes the impact of plant protein-polysaccharide compatibility on the characterization of composite hydrogels. Polysaccharides enhance H-bonds and beta structures, resulting in faster gelation rates, improved structural integrity, and desirable textural/rheological properties. The addition of polysaccharides also leads to increased water-holding capacity, hardness, and elastic modulus, while decreasing porosity, swelling ratio, and digestibility. The interactions between protein and polysaccharide concentration are important factors in determining the properties of the hydrogels.