Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose
The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively...
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/461 |
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| author | Xueqi Jin Ruijing Qu Yong Wang Dong Li Lijun Wang |
| author_facet | Xueqi Jin Ruijing Qu Yong Wang Dong Li Lijun Wang |
| author_sort | Xueqi Jin |
| collection | DOAJ |
| description | The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively associated with CNC concentration from 0 to 0.75% (<i>w</i>/<i>v</i>). In contrast, MCC–SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type <i>I</i> (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC–SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties. |
| first_indexed | 2024-03-09T23:53:07Z |
| format | Article |
| id | doaj.art-f807f29b303946b0998254215cf31c02 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:53:07Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f807f29b303946b0998254215cf31c022023-11-23T16:31:19ZengMDPI AGFoods2304-81582022-02-0111346110.3390/foods11030461Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline CelluloseXueqi Jin0Ruijing Qu1Yong Wang2Dong Li3Lijun Wang4Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, ChinaSchool of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, AustraliaBeijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, ChinaThe effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively associated with CNC concentration from 0 to 0.75% (<i>w</i>/<i>v</i>). In contrast, MCC–SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type <i>I</i> (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC–SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties.https://www.mdpi.com/2304-8158/11/3/461CNCMCCacid-induced soy protein isolate gelationrheologymicrostructure |
| spellingShingle | Xueqi Jin Ruijing Qu Yong Wang Dong Li Lijun Wang Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose Foods CNC MCC acid-induced soy protein isolate gelation rheology microstructure |
| title | Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose |
| title_full | Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose |
| title_fullStr | Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose |
| title_full_unstemmed | Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose |
| title_short | Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose |
| title_sort | effect and mechanism of acid induced soy protein isolate gels as influenced by cellulose nanocrystals and microcrystalline cellulose |
| topic | CNC MCC acid-induced soy protein isolate gelation rheology microstructure |
| url | https://www.mdpi.com/2304-8158/11/3/461 |
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