Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking

Guo, Jian; Jin, Yu-Cong; Yang, Xiaoquan; Yu, Shujuan; Yin, Shou-Wei; Qi, Jun‐Ru

doi:10.1016/j.foodhyd.2012.10.023

Cited by 57 publications

(29 citation statements)

References 32 publications

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“…Guo et al (2013) developed a fast and simple strategy for preparing controllable porous architecture in soy protein-based gel. Synthetic polymers, chemical cross-linking reagents, and complicated and time-consuming procedures are required in the fabrications of these porous gels.…”

Section: Novel Soy Protein-based Gelsmentioning

confidence: 99%

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Texture modification of soy-based products

Guo

Yang

2015

Modifying Food Texture

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Section: Novel Soy Protein-based Gelsmentioning

confidence: 99%

“…A, 5.33 U MTGase/g SPI; B, 6.67 U MTGase/g SPI; C, 8.00 U MTGase/g SPI(Guo et al, 2013). A, 5.33 U MTGase/g SPI; B, 6.67 U MTGase/g SPI; C, 8.00 U MTGase/g SPI(Guo et al, 2013).…”

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Texture modification of soy-based products

Guo

Yang

2015

Modifying Food Texture

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“…We have employed soy glycinin together with dextran sulfate (DS), a highly charged anionic polysaccharide, to prepare transparent hydrogels cross-linked by microbial transglutaminase (MTGase) using a two-step strategy. 138 The foams produced during homogenization acted as the porogen template, and the porous architecture was set after homogenization by MTGase cross-linking. 137 With a decrease in the pH, more residues with positive charge appeared on the surface of soy glycinin, thus resulting in the enhanced interactions between glycinin and DS.…”

Section: Hydrogelsmentioning

confidence: 99%

Plant protein-based delivery systems for bioactive ingredients in foods

2015

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The application of food-grade delivery systems for the encapsulation, protection and controlled release of bioactive food ingredients have recently gained increasing interest in the research fields of functional foods and pharmaceutics. Plant proteins (mainly soy proteins, zein and wheat gliadins), which are widely available and environmentally economic compared to animal derived proteins, can be made into various delivery platforms, such as micro- and nanoparticles, fibers, films and hydrogels. In this paper, we review the recent progress in the preparation of food-grade delivery systems based on plant proteins for bioactive ingredients, and highlight some of the challenges and directions that will be the focus of future research. The preparation and application of bifunctional particles, which were able to deliver the bioactives to oil/water interface and stabilize the interface, are also described, providing a novel perspective for the design of plant protein-based delivery system.

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“…log q e = log K F + 1 n log C e (10) where q e is the amount of Hg(II) ions adsorbed at equilibrium time (mmol/g), C e is the equilibrium ions concentration (mmol/L), q m is the maximum adsorption capacity (mmol/g), and K L is sorption equilibrium Langmuir constant (L/mmol), K F is the Freundlich constant (L/g), and 1/n is the Freundlich exponent.…”

Section: Isotherm Of Mercury(ii) Ions Adsorptionmentioning

confidence: 99%

“…The three main functional properties of porous hydrogel include: absorption capacity, absorption rate and the swollen gel strength; all are related to the degree of porosity and the pore size which plays multiple roles in enhancing the total water sorption capability and the rate of response by reducing the transport resistance [4,5]. Unique physical properties of porous hydrogel provided researchers with a variety of applications, such as water treatment [6], tissue engineering [7], drug delivery [8], cosmetics [9], the food industry [10] and agriculture [2].…”

Section: Introductionmentioning

confidence: 99%