Cited by 65Proteins in Food SystemsHydrogels: synthesis, properties, applicationsPolysaccharides Composition and Applications

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Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics

Yan, Shizhang, Wang, Qi, Li, Yang, Qi, Baokun·2024·Food Chemistry

DOI 10.1016/j.foodchem.2023.137290

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Abstract

Herein, carbodiimide hydrochloride/N-hydroxysuccinimide was used to mediate the grafting of gallic acid (GA) (0.005, 0.0015, and 0.025 wt%) with soybean protein isolate (SPI) in the preparation of SPI-GA conjugates and hydrogels. The modified materials were primarily joined via the CN bonds and exhibited excellent antioxidant properties. In addition, spectral analysis revealed that the grafting of GA increased the flexibility of the SPI structure. The SPI-GA hydrogel is fabricated through covalent/non-covalent cross-linking mechanisms, including Schiff base, Michael addition, and hydrogen bonding. Furthermore, the microstructure, rheological properties, thermal stability, and textural properties of the hydrogel were affected by the amount of GA grafted. The SPI-GA hydrogel exhibited the best performance when the amount of GA graft was 0.015 wt%. Furthermore, the tightly cross-linked structure of SPI-GA prevented premature degradation of the protein by pepsin. In conclusion, these capabilities provide numerous possibilities for the development of multifunctional and active substance delivery carriers.

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Authors: Yan, S., Wang, Q., Li, Y., & Qi, B.
Affiliations: Northeast Agricultural University (CN)
Corresponding author: Qi, Baokun
ORCID: Wang, Qi
Li, Yang
Qi, Baokun
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2024-02
Volume: 433
Pages: 137290
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2023.137290
OpenAlex: W4386214125
Cited by: 64
References: 40
Citations by year: 2026: 23 · 2025: 19 · 2024: 21
FWCI: 9.26
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords: gallic acid, soy protein isolate, protein hydrogels, grafting, crosslinking, Schiff base, Michael addition, hydrogen bonding, antioxidant activity, pepsin resistance, protein digestibility, rheological properties, thermal stability
MeSH terms: Antioxidants, Gallic Acid, Hydrogen Bonding, Hydrogels, Soybean Proteins

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Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics

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