Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
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DOI：
10.1016/j.foodchem.2019.04.059
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发表时间：
2019-09-15
期刊：
影响因子：
8.8
通讯作者：
Yin, Lijun
中科院分区：
文献类型：
--
作者：
Chen, Hao;Gan, Jing;Yin, Lijun
以大豆分离蛋白（SPI）和甜菜果胶（SBP）为原料，通过热处理和漆酶催化制备了双网络（DN）凝胶。对SBP（0.5%-2.5%，w/w）和SPI（4%-8%，w/w）的浓度进行了评价。DN凝胶的保水能力（WHC）高于SBP单一凝胶（75.96%）。SPI的存在显著提高了凝胶的力学性能。当SPI质量分数为4%时，可观察到明显的相分离。随着SPI浓度的增加，互穿网络逐渐形成。这些聚合物良好的结构异质性和力学完整性可能是其力学性能提高的主要原因。圆二色谱和荧光光谱结果表明，SBP和漆酶的存在可以增加SPI的β折叠量，使其形成更加刚性的结构。DN凝胶的优异性能可以使各种组分的递送成为可能。
Soy protein isolate (SPI) and sugar beet pectin (SBP) were adopted to fabricate double network (DN) gels via thermal treatment and laccase-catalysis. The concentrations of SBP (0.5%-2.5%, w/w) and SPI (4%-8%, w/w) were evaluated. DN gels showed higher holding water capacity (WHC, above 83%), compared with SBP single gel (75.96%). The presence of SPI improved the mechanical properties of gels significantly. Apparent phase separation could be observed when SPI concentration was 4%. Moreover, interpenetrating networks gradually formed with the increase of SPI concentration. The favorable structural heterogeneity and mechanical integrity derived from these polymers might be mainly responsible for the enhancement of the mechanical properties. The presence of SBP and laccase could improve the beta-sheet amounts of SPI and make it form more rigid structure according to the results of circular dichroism (CD) and fluorescence spectra. The excellent performance of DN gels could enable the delivery of various components.