Morchella esculenta protein‑sodium alginate composite gels: Properties and formation mechanism
Yangjie Zhou1, Zhenan Rao1, Ziang Tian1
1College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
Abstract:
Given the environmental and resource constraints associated with animal-derived foods, exploring alternative protein systems has become crucial for developing sustainable food structures. In this study, a novel composite hydrogel was developed using Morchella esculenta protein (MP) and sodium alginate (SA) via an internal gelation method. The gelation mechanism was investigated based on zeta potential, pH variation, and gelation kinetics. Varying SA concentrations (0.3-1.2%, w/v) significantly influenced the rheological properties of the system, with gel hardness increasing from 46 g to 240 g and WHC improving from 67.6% to 90.66%. Spectroscopic analyses (FTIR, fluorescence spectroscopy, and XRD) revealed that hydrogen bonding and electrostatic interactions between MP and SA contributed to the formation of a stable three-dimensional network. These results demonstrated that MP-SA hydrogels hold strong potential for use as functional structuring materials in food processing.
Related Concept Videos
Mechanism of Lamellipodia Formation
Mechanical Protein Functions
Mechanism of Filopodia Formation
Their main function is to guide migrating cells during normal tissue morphogenesis or cancer metastasis by recognizing and making initial contacts with the extracellular matrix. However, they can also act as stationary cell anchors or help to establish communication...
Mechanisms of Membrane Domain Formation
Another mechanism for membrane domain formation involves membrane proteins interacting with...
Mechanical Protein Function
Aldehydes and Ketones with Amines: Enamine Formation Mechanism


