Preparation and Mechanical Property of Soy Protein Porous Hydrogel
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Abstract:
Soy protein porous hydrogel was prepared by microbial transglutaminase (MTGase) induced cross-linking and high speed homogenizing in this work. Computed microtomography was used to observe the microstructure of the porous hydrogel. The effects of the preparation conditions on the mechanical properties of the hydrogel were also evaluated. The results indicated that porous hydrogels with different porosity and textures could be obtained by regulating the dosage of MTGase, homogenizing speed and soy protein isolates (SPI) dispersion pre-heating temperature. When SPI dispersion was pre-heated at 95 ℃for 30 min, added with 6.67 U MTGase/g SPI, and then homogenized at 8000 r/min for 30 s, porous hydrogel can be achieved with uniform distribution of pore, better strain, highest stress and Young’s modulus.
