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Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking
- Source :
-
Food Hydrocolloids . Jun2013, Vol. 31 Issue 2, p220-226. 7p. - Publication Year :
- 2013
-
Abstract
- Abstract: A novel, safe and rapid method for preparing soy protein-based porous hydrogel was described in this work. The porous hydrogel was synthesized by high speed homogenizing in the presence of microbial transglutaminase (MTGase) that catalyzed the cross-linking of the proteins. Computed microtomography (μCT) was used to characterize the porous structure of the formed gels. The extent of cross-linking and mechanical properties of the hydrogel were also evaluated. The influence of MTGase addition, homogenizing speed and soy protein isolates (SPI) dispersion pre-heating temperature on the porosity and mechanical properties of the hydrogel was investigated. The amount of MTGase, which determined the degree of cross-linking, gelation time and gel strength, played a critical role in preparation. With this method, soy protein porous hydrogel with controllable porous architecture was able to be prepared in a fast and simple way. This porous structure provided a special texture and some potential applications such as nutrients and flavors carrier for the hydrogel. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 0268005X
- Volume :
- 31
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Food Hydrocolloids
- Publication Type :
- Academic Journal
- Accession number :
- 85253452
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2012.10.023