Laccase-induced Construction of Edible Double-network Gels Based on Soy Protein and Sugar Beet Pectin
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Abstract:
Soy protein isolate is commonly used as a gel material in the food industry. However, it is sensitive to the environment, with low mechanical property and poor formability. The gelation properties of the proteins could be improved by protein modification using polysaccharides. In the present study, an appropriate amount of sugar beet pectin was added to soy protein isolate, and the concentrations adjusted to construct double-network gels, in order to achieve the goal of improving the mechanical and textual properties of the protein single-network gel. A two-step process (thermal treatment and laccase catalysis) was applied to the construction of double-network gel. With increasing concentrations of soy protein isolate, the springiness of the double-network gel was improved; with increasing concentrations of sugar beet pectin, the hardness and chewiness of the double network gel was enhanced. When the concentration of soy protein isolate was 11%, the concentration of sugar beet pectin was 1.5%, and the enzyme dosage was 100 nkat/g substrate, the highest water holding capacity (95.28%) of the double network gel was achieved. When the concentration of soy protein isolate was 8%, the concentration of sugar beet pectin was 2.5%, and the enzyme dosage was 100 nkat/g substrate, the hardness and the chewiness of the double network gel were 4.25/g and 4.06/J, respectively. The construction of soy protein isolate-sugar beet pectin double-network gels improved the mechanical property and water holding capacity of gels, resulting in the formation of a more ordered gel network structure.
