Effect of hydrophobic modification on network structure and oil-water separation performance of soybean globulin composite aerogel

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-22 DOI:10.1016/j.foodhyd.2026.112491

Shiqi Tang , Zhibin Ma , Qiuhan Du , Lianzhou Jiang , Baokun Qi , Xingwei Xiang , Bin Zheng

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引用次数: 0

Abstract

Protein-based aerogels are environmentally friendly and have tunable structures. To enhance the performance of soy protein aerogels and expand their application in food processing, this study investigates the effects of two silane coupling agents on the structure and performance of soy protein aerogels, elucidates the mechanism of hydrophobic modification of silane coupling agents, and examines how non-covalent and covalent interactions between soy globulin (11S) and D-galactose (DG) during the sol stage influence hydrophobic modification. The results showed that both interaction systems, the non-covalent (S-11S/DG) aerogel and the covalent (S/DG-11S) aerogel, exhibited identical functional groups and crystal structures. However, the S-11S/DG system formed a more compact structure at the sol stage, with fewer exposed branches, resulting in thicker aerogel pore walls and enhanced structural stability. Between the two silane coupling agents, methyltrimethoxysilane (MTMS) provided a relatively mild modification, with exposed -OH and alkyl groups appropriately cross-linked, effectively introducing hydrophobic groups while preserving the high specific surface area and mesoporous structure of aerogels, thereby enhancing their hydrophobicity, oil absorption, and compressive strength. In contrast, octadecyltrimethoxysilane (OTMS) induced excessive cross-linking due to its long-chain alkyl group, leading to network skeleton fracture and reduced mechanical properties. Therefore, the chemical structure and thermal degradability of the MTMS hydrophobic modified S-11S/DG aerogel were stability. More hydrophobic groups are fixed on the surface of the aerogel, reducing the likelihood of adsorbed oil droplets detaching, making it more suitable for oil-water separation applications involving emulsions with particle diameters exceeding 600 nm. These findings provide a theoretical basis for the fabrication and performance regulation of soy protein composite aerogels and broaden their application in food processing.

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疏水改性对大豆球蛋白复合气凝胶网络结构及油水分离性能的影响

基于蛋白质的气凝胶是环保的，具有可调节的结构。为了提高大豆蛋白气凝胶的性能，扩大其在食品加工中的应用，本研究考察了两种硅烷偶联剂对大豆蛋白气凝胶结构和性能的影响，阐明了硅烷偶联剂疏水改性的机理，并考察了大豆球蛋白（11S）与d -半乳糖（DG）在溶胶阶段的非共价和共价相互作用对疏水改性的影响。结果表明，非共价（S- 11s /DG）气凝胶和共价（S/DG- 11s）气凝胶具有相同的官能团和晶体结构。而S-11S/DG体系在溶胶阶段形成更为致密的结构，暴露分支较少，气凝胶孔壁较厚，结构稳定性增强。在两种硅烷偶联剂之间，甲基三甲氧基硅烷（MTMS）进行了相对温和的改性，暴露的-OH和烷基基团适当交联，有效地引入疏水性基团，同时保持了气凝胶的高比表面积和介孔结构，从而增强了其疏水性、吸油性和抗压强度。而十八烷基三甲氧基硅烷（OTMS）由于其长链烷基导致交联过度，导致网络骨架断裂，力学性能降低。因此，MTMS疏水改性S-11S/DG气凝胶的化学结构和热降解性是稳定的。更多的疏水性基团被固定在气凝胶表面，减少了吸附油滴分离的可能性，使其更适合于涉及粒径超过600纳米的乳液的油水分离应用。这些研究结果为大豆蛋白复合气凝胶的制备和性能调控提供了理论依据，拓宽了其在食品加工中的应用。

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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.