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Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition
Abstract
Effect of different salt ions on the gel properties and microstructure of Mesona blumes polysaccharide (MBP)-soy protein isolates (SPI) mixed gels were investigated. Sodium and calcium ions were chosen to explore their effects on the rheological behavior and gel properties of MBP-SPI mixed gels were evaluated by using rheological, X-ray diffraction, protein solubility determination, and microstructure analysis. Results showed that the addition of salt ions change the crystalline state of gels system, the crystal of gel was enhanced at low ion concentrations (0.005-0.01 M). The two peaks of gel characteristic at 8.9° and 19.9° almost disappeared at high salt ions concentrations (0.015-0.02 M), and new crystallization peaks appeared at around 30° and 45°. The elasticity, viscosity, gel strength, water holding capacity, and thermal stability of gel were increased at low ion concentration. Results showed that the main interactions which promoted gel formation and maintain the three-dimensional structure of the gel were electrostatic interactions, hydrophobic interactions, and disulfide interactions.
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Urbonaite, V., de Jongh, H. H. J., van der Linden, E., & Pouvreau, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.12.010 · Cited by 88
Cited by
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
Xing, H., Liu, X., Hu, Y., Hu, K., & Chen, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109323 · Cited by 145
Cortez-Trejo, M. C., Figueroa-Cárdenas, J. D., Quintanar-Guerrero, D., Baigts-Allende, D. K., Manríquez, J., & Mendoza, S. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107648 · Cited by 122
Yan, J., Yin, L., Qu, Y., Yan, W., Zhang, M., Su, J., & Jia, X. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107997 · Cited by 107
Guo, R., Liu, L., Huang, Y., Lv, M., Zhu, Y., Wang, Z., Zhu, X., & Sun, B. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113124 · Cited by 96
Luo, K., Liu, S., Miao, S., Adhikari, B., Wang, X., & Chen, J. (2019) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2019.07.008 · Cited by 88
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Metadata
- Authors
- Wang, W., Shen, M., Liu, S., Jiang, L., Song, Q., & Xie, J.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2018-07
- Volume
- 192
- Pages
- 193-201
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2791124652
- Cited by
- 262
- References
- 1
- FWCI
- 14.01
- Type
- journal article
- Language
- en
- Open access
- closed
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