Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-02 DOI:10.1016/j.foodhyd.2024.110796

Xiangyu Liang , Xiaoshuai Wang , Zichen Cao , Jingwen Zhao , Yidan Fu , Lianzhou Jiang , Yan Zhang , Zejian Xu , Xiaonan Sui

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引用次数: 0

Abstract

The application of soy protein amyloid fibrils (SAFs) to food industrialization field has received focused attention because of their advantages such as ordered supramolecular structure and anti-proteolytic properties. However, the comparatively weak gelation properties of SAFs make it difficult to form self-supporting hydrogels, limiting its potential for future applications. Additionally, the extremely acidic environment (pH 2) of SAFs hinders their practical application in the food pH range (4–7). To address this issue, a dialysis strategy was utilized to enhance the gel structure of SAFs in this paper. The SAFs were dialyzed by deionized water and zinc ions solutions with four different pHs (2, 4, 7, and 9), and the impact of various dialysates on rheological properties, water distribution, and microstructure was investigated. The results demonstrated the method significantly improved gelation properties and modified the extremely acidic environment of SAFs. Various samples were continuously deacidified during dialysis in solutions of different pHs (4, 7, and 9), transforming from pH 2 to a higher pH value. Visual images exhibited that self-supporting hydrogels can be formed by SAFs just at a low concentration of 3% (wt). SAFs-Zn²⁺-9 hydrogel exhibited the highest storage modulus with a 500-fold compared to SAFs-2. Notably, the SAFs-H₂O hydrogels were fabricated without any exogenous substances, in which the storage modulus of SAFs-H₂O-9 increased by over 300 times. AFM images demonstrated that the shift from long rigid fibrils to short flexible fibrils induced tightly entanglement among fibrils, which improved gelation performance. Moreover, the transform in pH and the incorporation of ions caused the hydrogels to show dense network structure and strong water retention capacity. The ingenious insights were provided for improving the gelation performance of SAFs and modifying the polar acidic environment in the study, fully exploiting the potential of SAFs as edible ingredients for food applications.

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通过透析策略改善大豆蛋白淀粉样纤维的极酸性环境以提高凝胶性能：pH值和离子的影响

大豆蛋白淀粉样纤维（SAFs）具有有序的超分子结构和抗蛋白溶解特性等优点，因此其在食品工业化领域的应用备受关注。然而，SAFs 的凝胶特性相对较弱，难以形成自支撑水凝胶，限制了其未来的应用潜力。此外，SAFs 极强的酸性环境（pH 值为 2）也阻碍了其在食品 pH 值范围（4-7）内的实际应用。为解决这一问题，本文采用透析策略来增强 SAFs 的凝胶结构。用去离子水和锌离子溶液对 SAF 进行了四种不同 pH 值（2、4、7 和 9）的透析，并研究了不同透析液对流变特性、水分分布和微观结构的影响。结果表明，该方法明显改善了凝胶特性，并改变了 SAF 的极酸性环境。透析过程中，各种样品在不同 pH 值（4、7 和 9）的溶液中不断脱酸，从 pH 值 2 转变到更高的 pH 值。直观图像显示，仅在 3% （重量）的低浓度下，SAFs 就能形成自支撑水凝胶。与 SAFs-2 相比，SAFs-Zn2+-9 水凝胶的储存模量最高，达到 500 倍。值得注意的是，在不添加任何外源物质的情况下，SAFs-H2O-9 水凝胶的储存模量增加了 300 多倍。原子力显微镜（AFM）图像显示，从刚性长纤维到柔性短纤维的转变引起了纤维间的紧密缠结，从而改善了凝胶性能。此外，pH 值的变化和离子的加入使水凝胶显示出致密的网络结构和强大的保水能力。该研究为改善 SAF 的凝胶性能和改变极性酸性环境提供了独到的见解，充分挖掘了 SAF 作为可食用配料在食品应用中的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.