Triple cascade response mediated "transparent-tough" protein-polysaccharide gel network: Focusing on optical...

This study constructed transparent soy protein isolate (SPI) - hyaluronic acid (HA) gels through a triple-cascade strategy involving fermentation, deamidation, and decolorization, while elucidating the intrinsic relationship between transparency and mechanical strength. Characterization of SPI transparency revealed that the triple-cascade treated SPI achieved a decolorization efficiency of 89.53 % and reduced crystallinity to 11.26 %, with the <10 kDa fraction increasing from 8.20 % to 19.62 %. Upon thermal gelation, the 2.0 % SPIHA gel (FSH-2.0) exhibited a hardness surge (4.83 to 11.71). Rheological analysis demonstrated that FSH-2.0 reached the highest critical strain, with viscosity sharply increasing from 193.5 Pa·s to 402.4 Pa·s and yield stress peaking at 638.3 Pa. Microstructural quantification further confirmed FSH-2.0's high crosslinking density and low topological defects, evidenced by its elevated fractal dimension and reduced lacunarity. This work will provide critical theoretical insights for the rational design of plant protein-polysaccharide gels simultaneously achieving high transparency and mechanical robustness.