Yue Chen , Xiao-Li Cai , Liu Liu , Tian Zhang , Li-Kang Qin , Yu-Long Jia
{"title":"Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels","authors":"Yue Chen , Xiao-Li Cai , Liu Liu , Tian Zhang , Li-Kang Qin , Yu-Long Jia","doi":"10.1016/j.foodhyd.2024.110852","DOIUrl":null,"url":null,"abstract":"<div><div>Increased consumption of plant-based foods and better utilization of by-products could reduce the environmental impact of food consumption. In this study, IDF-SA-PPI ternary composite gels were prepared by a pH-controlled method by adding IDF (insoluble dietary fiber from bamboo shoot by-products) to pea protein isolate (PPI)-sodium alginate (SA) binary gels. The effects of pH and IDF content on the properties of PPI-SA binary gels were systematically investigated. Textural analysis, water retention measurements, and rheological studies showed that the IDF-SA-PPI hydrogels exhibited high gel strength, water retention capacity, and energy storage modulus. Fourier transform infrared (FTIR) spectroscopy indicated the appearance of new absorption peaks in the ternary composite gels, suggesting that hydrogen bonding and electrostatic interactions were the dominant molecular forces. Thermogravimetric analysis (TGA) demonstrated that the addition of IDF enhanced the thermal stability of the gels. Additionally, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that IDF facilitated the conversion of free water to immobilized water within the gel matrix. The advanced ternary composite hydrogel was natural, sustainable, and robust, exhibiting significant potential as a multifunctional material across various applications. Additionally, it could enhance the utilization of bamboo shoot by-products in the food processing industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110852"},"PeriodicalIF":11.0000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24011263","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Increased consumption of plant-based foods and better utilization of by-products could reduce the environmental impact of food consumption. In this study, IDF-SA-PPI ternary composite gels were prepared by a pH-controlled method by adding IDF (insoluble dietary fiber from bamboo shoot by-products) to pea protein isolate (PPI)-sodium alginate (SA) binary gels. The effects of pH and IDF content on the properties of PPI-SA binary gels were systematically investigated. Textural analysis, water retention measurements, and rheological studies showed that the IDF-SA-PPI hydrogels exhibited high gel strength, water retention capacity, and energy storage modulus. Fourier transform infrared (FTIR) spectroscopy indicated the appearance of new absorption peaks in the ternary composite gels, suggesting that hydrogen bonding and electrostatic interactions were the dominant molecular forces. Thermogravimetric analysis (TGA) demonstrated that the addition of IDF enhanced the thermal stability of the gels. Additionally, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that IDF facilitated the conversion of free water to immobilized water within the gel matrix. The advanced ternary composite hydrogel was natural, sustainable, and robust, exhibiting significant potential as a multifunctional material across various applications. Additionally, it could enhance the utilization of bamboo shoot by-products in the food processing industry.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
