The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels

Liu, Mengyao; Shan, Shan; Gao, Xin; Shi, Yudong; Lu, Weihong

doi:10.1016/j.ijbiomac.2023.124344

Cited by 115Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels

Liu, Mengyao, Shan, Shan, Gao, Xin, Shi, Yudong, Lu, Weihong·2023·International Journal of Biological Macromolecules

DOI 10.1016/j.ijbiomac.2023.124344

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Abstract

In this study, we investigated the effect of sweet tea polysaccharide (STP) on the physicochemical and structural properties of heat-induced whey protein isolate (WPI) gels, and explored the potential mechanism. The results indicated that STP promoted the unfolding and cross-linking of WPI to form a stable three-dimensional network structure, and significantly improved the strength, water-holding capacity and viscoelasticity of WPI gels. However, the addition of STP was limited to 2 %, too much STP would loosen the gel network and affect the gel properties. The results of FTIR and fluorescence spectroscopy suggested that STP affected the secondary and tertiary structures of WPI, promoted the movement of aromatic amino acids to the protein surface and the conversion of α-helix to β-sheet. In addition, STP reduced the surface hydrophobicity of the gel, increased the free sulfhydryl content, and enhanced the hydrogen bonding, disulfide bonding, and hydrophobic interactions between protein molecules. These findings can provide a reference for the application of STP as a gel modifier in the food industry.

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Molecular interactions including hydrophobic interaction, hydrogen bond, electrostatic interaction and disulfide bond, and secondary structures including α-helix, β-sheet, β-turn, and random coil, play a vital role in the maintenance of gel network.
“Molecular interactions including hydrophobic interaction, hydrogen bond, electrostatic interaction and disulfide bond, and secondary structures including α‐helix, β‐sheet, β‐turn, and random coil, play a vital role in the maintenance of gel network (M. Liu, Shan, et al. 2023).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as M. Liu, Shan, et al. 2023
Excessive gelation agents or over-processing can disrupt intermolecular interactions, leading to weakened gel matrix.
“However, excessive gelation agents or over‐processing can disrupt the intermolecular interactions, leading to weakened gel matrix.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as M. Liu, Shan, et al. 2023
Along with growth of β-sheet or reduction of α-helix contents in protein gels upon addition of polysaccharides, mechanical properties, rheological properties, and WHC were increased.
“Along with the growth of β‐sheet or the reduction of α‐helix contents in protein gels upon the addition of polysaccharides, mechanical properties (e.g., gel strength), rheological properties, and WHC were increased.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as M. Liu, Shan, et al. 2023
Increased disulfide bonds consistently correlate with higher gel strength, G′/G′′ and water holding capacity, whereas reduced disulfide bond formation typically results in a weaker gel matrix.
“The increased disulfide bonds consistently correlate with higher gel strength, G′/G″ and water holding capacity (WHC), whereas the reduced disulfide bond formation typically results to a weaker gel matrix (M. Liu, Shan, et al. 2023; Teng et al. 2024; Song et al. 2025).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as M. Liu, Shan, et al. 2023
β-sheet has been consistently linked to stronger gel performance, whereas α-helix correlates with weaker gel properties.
“β‐sheet has been consistently linked to stronger gel performance, whereas α‐helix correlates with weaker gel properties.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as M. Liu, Shan, et al. 2023

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Effects of Latilactobacillus sakei and sweet tea polysaccharides on the quality and storage stability of braised pork intestines
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Authors: Liu, M., Shan, S., Gao, X., Shi, Y., & Lu, W.
Affiliations: Harbin Institute of Technology (CN)
Corresponding author: Lu, Weihong
ORCID: Liu, Mengyao
Shan, Shan
Gao, Xin
Shi, Yudong
Lu, Weihong
Venue: International Journal of Biological Macromolecules
Publisher: Elsevier BV
Published: 2023-06
Volume: 240
Pages: 124344
ISSN: 0141-8130 (ISSN-L)
DOI: 10.1016/j.ijbiomac.2023.124344
OpenAlex: W4362635857
Cited by: 115
References: 0
Citations by year: 2026: 37 · 2025: 46 · 2024: 24 · 2023: 8
FWCI: 16.63
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
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: International Journal of Biological Macromolecules (publishedVersion)
PubMed (publishedVersion)
Funders: Heilongjiang Provincial Finance Department (HITTY-20190034)
Ministry of Science and Technology of the People's Republic of China
National Key Research and Development Program of China (2017YFC1601900)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: whey protein isolate, heat-induced gelation, gel structure, protein unfolding, protein cross-linking, water holding capacity, viscoelasticity, protein secondary structure, protein tertiary structure, surface hydrophobicity, disulfide bonds, hydrogen bonding
MeSH terms: Whey Proteins, Gels, Polysaccharides, Tea, Food Industry

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The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels

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