Improvement mechanism of cellulose nanocrystal in coordination with calcium ions on the thermal gelation of soybean protein amyloid fibrils
Year: 2025
Type: article
Abstract: This study investigated the mechanism by which cellulose nanocrystals (CNC) derived from pear peel pomace synergize with Ca 2+ to regulate the thermal gelation of soy protein amyloid fibrils (SAFs). Results showed that the combined use of 0.09 % ( w / v ) CNC and 400 mmol Ca 2+ significantly enhanced SAFs gel strength and viscoelasticity, promoting the formation of β-sheet conformation and exposure of aromatic amino acid residues in SAFs. CNC reinforced hydrogen bonds to form excellent water-holding gel units, whereas Ca 2+ strengthened ionic bonds and hydrophobic interactions to construct low water-holding gels with high strength. Mechanistic analysis revealed that CNC binds to specific SAFs amino acid sites via van der Waals forces and hydrogen bonds, while Ca 2+ enhances CNC-SAFs crosslinking through electrostatic shielding effects. This study's new insights into the synergistic regulation of polysaccharide ions in SAFs gels could be applied to functional gel foods with controllable gel strength and WHC properties. • The gelling behavior of SAFs could be synergistically regulated by CNC and Ca 2+ . • CNC could be combined with SAFs by hydrogen bonding and van der Waals forces. • CNC and Ca 2+ changed the protein conformation and intermolecular force of SAFs gel. • This study provided an idea to develop multi-functional SAFs gel-based products.
Source: Food Chemistry X
Authors: Shanlong Zhu, Xinyuan Song, Kang Zhong, Lu Lin, Ye Huang, Wenbin Zha, Yingnan Liu, Wei Lan, Yaqing Xiao
Institutions: Anhui Agricultural University, Fuyang Normal University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4416024662