Investigation of Soy Protein Isolate-Konjac Glucomannan Sodium Salt Hydrogel: Molecular Docking, Microstructure, Rheological Properties, and 3D Printing Characteristics

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-09 DOI:10.1007/s11947-024-03666-9

Kexin Zhang, Junzhang Li, Zhifeng Tan, Xiliang Yu, Siqi Wang, Dayong Zhou, Deyang Li

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Abstract

This study investigated the gel properties, structural characteristics, and NaCl loading capacity of hydrogels formed by the interaction between soybean protein isolate (SPI) and konjac glucomannan (KGM). Molecular docking analyses revealed that the interaction between SPI and KGM primarily involved hydrogen bonding. With the increase in KGM content, the network structure was denser and more stable, resulting in hydrogels with stronger thermal stability and better mechanical properties. As the KGM addition to the hydrogel increased to 3%, the gel strength increased by 4.37 times and the water holding capacity increased by 15.69%. Fluorescence inversion microscopy showed that the SPI-KGM hydrogel effectively loaded Na⁺ salts. Increasing KGM content from 2 to 3% led to a 22.19% increase in Na⁺ loading rate and a 34.50% increase in release capacity. Furthermore, water holding capacity and gel strength improved by 22.62% and 4.37 times, respectively. The SPI-KGM hydrogel also demonstrated good 3D printing capabilities. This study explores the potential of sodium-loaded hydrogel as a polymer for enhancing Na⁺ distribution and facilitating Na⁺ release in low-salt food matrices.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.