title: Gelation of soybean protein and polysaccharides delays digestion.
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.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: hubing212002@njau.edu.cn.
authors.forename: Bing
authors.initials: B
authors.lastname: Hu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Chen
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Qimeng
authors.initials: Q
authors.lastname: Cai
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Fan
authors.affiliation: Department of Food and Health, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom.
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Wilde
authors.affiliation: Myande Group Co., Ltd., Yangzhou 225127, China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Rong
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Xiaoxiong
authors.initials: X
authors.lastname: Zeng
mesh_terms: D001704:Biopolymers / Q000737:chemistry; D002351:Carrageenan / Q000737:chemistry; D004063:Digestion; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D005750:Gastric Juice / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008855:Microscopy, Electron, Scanning; D011134:Polysaccharides / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D001704:Biopolymers; D005782:Gels; D011134:Polysaccharides; D011135:Polysaccharides, Bacterial; D030262:Soybean Proteins; D002351:Carrageenan; C002563:xanthan gum
keywords: Digestion; Gelation; Polysaccharides; Soybean protein