Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications.
Int J Biol Macromol
; 279(Pt 3): 135397, 2024 Sep 06.
Article
en En
| MEDLINE
| ID: mdl-39245115
ABSTRACT
Food gel is a kind of macromolecular biopolymer with viscoelasticity, which has good water retention and gelling ability, especially gels formed by protein and/or polysaccharide. The addition of calcium ions triggers gelation by interacting with the gel matrix, enhancing gels' textural and rheological properties like hardness, viscosity and elasticity. Thus calcium ions enrich the range of applications of food gels. This review focuses on forming a calcium-induced gel and improving the texture properties. It summarizes the mechanisms of gelation induced by calcium ions in polysaccharide, protein, and polysaccharide-protein systems and their gel properties. The effects of influencing factors in calcium ion concentration, types and mixing ratios of matrices, acid, and alkaline environments, as well as treatment methods on calcium-induced gel characteristics, are presented. Additionally, the current applications of calcium-induced gels in food industries and challenges are presented.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2024
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Países Bajos