Gelation of soybean protein and polysaccharides delays digestion.

Authors :: Hu B
Chen Q
Cai Q
Fan Y
Wilde PJ
Rong Z
Zeng X
Source :: Food chemistry [Food Chem] 2017 Apr 15; Vol. 221, pp. 1598-1605. Date of Electronic Publication: 2016 Oct 31.
Publication Year :: 2017
Abstract: Xanthan gum and carrageenan, representing the medium and highly negatively charged polysaccharides, were heated respectively together with soybean protein isolate (SPI) at different biopolymer ratios. Upon mixing with simulated stomach juice (SSJ), the xanthan-SPI and carrageenan-SPI at biopolymer ratios higher than 0.01 leads to self-assembled gelation immediately. Stronger gel is formed under higher biopolymer ratios. Highly negatively charged carrageenan forms a stronger gel than that composed with xanthan gum. SDS-PAGE results show the digestibility of SPI is delayed after incorporation with the polysaccharides, which is enhanced with the increase of the biopolymer mass ratios. And the polysaccharide with higher negative charge has stronger potential in delaying the digestion of SPI. Furthermore, the microstructure of the xanthan-SPI and carrageenan-SPI gel before and after simulated stomach digestion was characterized by scanning electron microscope (SEM), which also confirms that the gel delays the digestion of soybean protein.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)