A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability. (October 2022)

• Record Type: Journal Article
• Authors: Wang, Yihui; Jiao, Aiquan; Qiu, Chao; Liu, Qing; Yang, Yueyue; Bian, Shichao; Zeng, Fangye; Jin, Zhengyu
• Is Part Of: Food hydrocolloids. Volume 131(2022)
• Publication Date: 2022-10
• Subjects: Hydrogel -- Pea protein -- Sodium alginate -- Double-network -- Gel property; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.107737
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: While pea protein (PeaP) is considered to be the plant protein with the most potential for use in plant-based meat products, it is limited by poor gel performance. To overcome this issue, a one-pot method was adopted to prepare a double-network (DN) hydrogel based on a transglutaminase-induced cross-linked network of PeaP and a physically cross-linked network of sodium alginate (SA). As SA concentration increased, the layered structure inside the hydrogel first converted into a porous honeycomb-like structure before forming a dense 3D network structure. Mechanical testing results suggested that the Young's Modulus of hydrogel increased from 2.1 MPa to 8.6 MPa at 80% strain as SA increased from 0% to 0.25%. This dense DN structure endowed the hydrogel with great fatigue resistance as well as excellent textural properties. Low-field nuclear magnetic resonance suggested that the DN hydrogel had a higher binding water content than PeaP single-network hydrogel, and showed good freeze-thaw stability. It is believed that this present work can give some insight into existing PeaP gel systems and inspire the development of more PeaP-based DN hydrogel with desired mechanical strength and freeze-thaw stability. Graphical abstract: Image 1 Highlights: Double-network hydrogel based on pea protein and sodium alginate was produced. The Young's Modulus of pea protein-based hydrogel increased from 2.1 to 8.6 MPa. Hydrogel exhibited great fatigue resistance and self-recovery properties. Hydrogel showed excellent freeze-thaw stability. Hydrogel had good mechanical and textural properties after heating treatment.