Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-15 DOI:10.1016/j.foodhyd.2024.110852

Yue Chen , Xiao-Li Cai , Liu Liu , Tian Zhang , Li-Kang Qin , Yu-Long Jia

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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.

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不溶性膳食纤维-海藻酸盐-大豆蛋白三元复合凝胶的制备和性能表征

增加植物性食品的消费和更好地利用副产品可以减少食品消费对环境的影响。本研究通过在豌豆蛋白分离物（PPI）-海藻酸钠（SA）二元凝胶中添加IDF（竹笋副产品中的不溶性膳食纤维），采用pH控制法制备了IDF-SA-PPI三元复合凝胶。系统研究了 pH 值和 IDF 含量对 PPI-SA 二元凝胶特性的影响。纹理分析、保水测量和流变学研究表明，IDF-SA-PPI 水凝胶具有较高的凝胶强度、保水能力和储能模量。傅立叶变换红外光谱（FTIR）显示，三元复合凝胶中出现了新的吸收峰，表明氢键和静电作用是主要的分子作用力。热重分析（TGA）表明，添加 IDF 提高了凝胶的热稳定性。此外，低场核磁共振（LF-NMR）分析表明，IDF 促进了凝胶基质中自由水向固定水的转化。这种先进的三元复合水凝胶具有天然性、可持续性和坚固性，作为一种多功能材料在各种应用领域都具有巨大潜力。此外，它还能提高食品加工业对竹笋副产品的利用率。

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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.