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Cited by 11Proteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications

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Calcium salt-induced rice starch-soybean protein composite gels: Mechanism of influence of calcium salt type and concentration on gel properties

Ren, Shuanghe, Du, Yahui, Zhang, Shuo, Lou, Fangxiao, Wang, Zhuying, Yang, Hong, Jiang, Lianzhou, Wang, Zhongjiang, Guo, Zengwang·2025·Food Chemistry
DOI 10.1016/j.foodchem.2025.147019
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Abstract

The study examines how different concentrations of calcium citrate (CCI), calcium carbonate (CCA), calcium gluconate (CGL) and calcium chloride (CCH) affect the gelling properties of rice starch-soybean protein composites and calcium bioaccessibility. Results showed CCI and CCA had weaker shielding effects on electrostatic repulsion than CGL and CCH, as they increased the pH while CGL and CCH decreased it. CCI and CCA promoted protein β-sheet structures and enhanced starch crystallinity, facilitating bicontinuous and packed networks, respectively. CGL and CCH induced protein β-turn structures and enhanced starch crystallinity, facilitating disordered aggregation networks. Gels with CCI and CCA have superior properties, while those with CGL and CCH are inferior. The gel with 30 mmol CCA has the highest strength (102.8 g) and water-holding capacity (94.6 %), while that with 30 mmol CCH has the lowest (17.1 g and 84.9 %). CCI exhibits the highest bioaccessibility. These results guide calcium-containing texture-modified food design.

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Crossref · 10.1016/j.foodchem.2025.147019

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  • T2 relaxation time in LF-NMR can effectively reflect the water state and molecular mobility in gel systems; a shorter T2 relaxation time generally indicates stronger restriction of water molecules by the gel network and reduced water mobility.

    “Previous studies have demonstrated that T2 relaxation time in LF-NMR can effectively reflect the water state and molecular mobility in gel systems; a shorter T2 relaxation time generally indicates stronger restriction of water molecules by the gel network and reduced water mobility (Ren et al., 2025; Xin et al., 2025; Y. Zhao et al., 2024).”

    From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Ren et al., 2025

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Cited by

Sorted by citations

Metadata

Authors
Ren, S., Du, Y., Zhang, S., Lou, F., Wang, Z., Yang, H., Jiang, L., Wang, Z., & Guo, Z.
Affiliations
Northeast Agricultural University (CN)
Corresponding author
  • Wang, Zhongjiang
  • Guo, Zengwang
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2025-12
Volume
497
Pages
147019
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2025.147019
OpenAlex
W4416225683
Cited by
11
References
2
Citations by year
2026: 11
FWCI
3.98
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Northeast Agricultural University
  • National Key Research and Development Program of China (2022YFF1100603)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
calcium salts, calcium citrate, calcium carbonate, calcium gluconate, calcium chloride, calcium bioaccessibility, protein secondary structure, starch crystallinity, gel network structure, water holding capacity, gel strength, texture-modified foods
MeSH terms
Calcium, Calcium Chloride, Gels, Oryza, Starch, Soybean Proteins

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