title: Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel.
abstract: Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making "soy slime", a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food products.
authors.affiliation: Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland.
authors.forename: Lukas
authors.initials: L
authors.lastname: Böni
authors.affiliation: Complex Materials Group, Department of Materials, ETH Zürich, 8093 Zürich, Switzerland.
authors.forename: Patrick A
authors.initials: PA
authors.lastname: Rühs
authors.affiliation: Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland.
authors.forename: Erich J
authors.initials: EJ
authors.lastname: Windhab
authors.affiliation: Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland.
authors.forename: Peter
authors.initials: P
authors.lastname: Fischer
authors.affiliation: Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland.
authors.forename: Simon
authors.initials: S
authors.lastname: Kuster
mesh_terms: D000818:Animals; D003080:Cold Temperature; D004548:Elasticity; D004655:Emulsions; D005427:Flocculation; D005782:Gels; D006196:Hagfishes / Q000737:chemistry*; D020100:Hydrogels / Q000138:chemical synthesis*; D057927:Hydrophobic and Hydrophilic Interactions; D007381:Intermediate Filament Proteins / Q000737:chemistry; D008958:Models, Molecular; D009077:Mucins / Q000737:chemistry; D009093:Mucus / Q000737:chemistry*; D011487:Protein Conformation; D012212:Rheology; D045730:Soy Foods; D041942:Soy Milk / Q000737:chemistry*; D013535:Suspensions; D014020:Tissue Extracts / Q000737:chemistry*; D014783:Viscosity
chemical_list: D004655:Emulsions; D005782:Gels; D020100:Hydrogels; D007381:Intermediate Filament Proteins; D009077:Mucins; D013535:Suspensions; D014020:Tissue Extracts