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Characterization of Amino Cross‐Linked Soy Protein Hydrogels
Author(s) -
Caillard R.,
Remondetto G.E.,
Mateescu M.A.,
Subirade M.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00780.x
Subject(s) - glutaraldehyde , self healing hydrogels , swelling , soy protein , chemistry , cross link , chemical engineering , microstructure , maillard reaction , polymer chemistry , food science , chromatography , organic chemistry , crystallography , polymer , engineering
This study focused on amino cross‐linking as means of forming soy protein hydrogels with modifiable properties. The efficiency of glyceraldehyde, a potential food‐grade cross‐linking agent, was compared to glutaraldehyde, a well‐known dialdehyde. The influence of the concentration of these agents on the degree of cross‐linking as well as macroscopic and supramolecular properties was studied. The effect of increasing the cross‐linker concentration was mainly an increase in degree of cross‐linking and gel storage modulus ( G ′) and a decrease in gel swelling ratio and increase in gel deswelling ratio. However, the cross‐linking influence was less pronounced in the case of glyceraldehyde. Glutaraldehyde displayed greater ability to form hydrogels with modifiable properties. Finally, electron micrographs suggested that cross‐linking agent type had no impact on gel microstructure.