کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605315 880343 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking
چکیده انگلیسی

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.

Figure optionsDownload as PowerPoint slideHighlights
► We described a safe and rapid method for preparing soy protein-based porous hydrogel.
► The porous gel was produced by high speed homogenizing in the presence of MTGase.
► μCT was used to characterize the microstructure and porosity of the porous hydrogel.
► The mechanical properties of the porous hydrogel were investigated.
► Hydrogel's porous structure could be controlled by varying the processing parameters.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 31, Issue 2, June 2013, Pages 220–226
نویسندگان
, , , , , ,