@article{PAN2022, 
author = {Hongshan PAN and Gaoxing MA and Fei PEI and Ning MA and Lei ZHONG and Liyan ZHAO and Qiuhui HU},
title = {Enhancing Effect of Flammulina velutipes Polysaccharide on Gelation Properties of Soybean Protein Isolate and Structural Characterization of Mixed Gels},
year = {2022},
journal = {Food Science},
volume = {43},
number = {20},
pages = {102-108},
keywords = {Flammulina velutipes polysaccharide, soybean protein isolate, gel strength, disulfide bonds},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220407-068},
doi = {10.7506/spkx1002-6630-20220407-068},
abstract = {Flammulina velutipes polysaccharide (FVP) was added to soy protein isolate (SPI) hydrogels and subjected to heat treatment to improve the gel strength, water-holding capacity and thermal stability. The stability of FVP-SPI hydrogels was further analyzed in terms of their secondary and tertiary structures and intermolecular forces. The results showed that heat treatment and addition of FVPsignificantly improved the water-holding capacity of SPI hydrogels, and increased the enthalpy change of denaturation (ΔH) by 25.46%, thereby significantly improving hydrogel stability. Hydrophobic interactions, disulfide bonds and electrostatic interactions were the major driving forces for the formation of heat-induced FVP-SPI hydrogels. The addition of FVPimproved the electrostatic interactions and caused transformation of α-helix into β-sheets in the hydrogels, surface exposure of the tryptophan residues in SPI and enhanced hydrophobicity. The enhancement of SPI hydrogels by FVPprovides a reference for the development and application of SPI hydrogels.}
}