title: Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties.
abstract: The influence of sodium alginate (SA) on soy protein isolate (SPI)-based co-blending system gelling properties was studied under thermodynamic compatibility and incompatibility conditions using a direct addition (SPI/SA) or co-drying (SPI/SA-CO) process. For an SPI/SA (30:1) or SPI/SA-CO (30:1) system, the addition of too little SA did not significantly modify the SPI, and the gelation temperature (Tgel) and storage modulus (G') were similar to an SPI solution alone. For SPI/SA (20:1) and SPI/SA-CO (10:1), the Tgel and G' were between the values for solutions of SPI or SA alone; however, SPI/SA-CO (20:1) and SPI/SA-CO (10:1) gels could nearly double the equilibrium value of G' (Geq'), thus improving the barrier and mechanical properties of the final formed films. The cryo-transmission electron microscope morphology of the SPI/SA-CO (20:1) and SPI/SA-CO (10:1) systems after heating was of the core-shell type in which the core comprised SPI gel.
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
authors: Hongyang
authors: H
authors: Pan
authors: School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
authors: Xueming
authors: X
authors: Xu
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
authors: Yaoqi
authors: Y
authors: Tian
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
authors: Aiquan
authors: A
authors: Jiao
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
authors: Bo
authors: B
authors: Jiang
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China.
authors: Jie
authors: J
authors: Chen
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, PR China. Electronic address: jinlab2008@yahoo.com.
authors: Zhengyu
authors: Z
authors: Jin
mesh_terms: D000464:Alginates / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D058105:Polymerization; D030262:Soybean Proteins / Q000737:chemistry*; D013499:Surface Properties
chemical_list: D000464:Alginates; D005782:Gels; D006603:Hexuronic Acids; D030262:Soybean Proteins; D020723:Glucuronic Acid
keywords: Co-dried preparation; Gelation dynamics; Mechanical property; Phase separation; Soy protein isolate/sodium alginate co-blending film