Revealing the role of -carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/-carrageenan system

This work explored the pivotal role of lambda-carrageenan in fortifying the gel structure, consequently enhancing gelrelated attributes within an acid-induced soy protein isolate/lambda-carrageenan system (SPI/Car). The model system was prepared by subjecting a thermally treated mixture of these two biopolymers to acidification. Small-angle Xray scattering (SAXS) and chemical force analysis unveiled the profound influence of hydrogen bonding and electrostatic interactions in the formation of the intricate network architecture of SPI/Car gels. Remarkably, lambda-carrageenan interacted with the hydrophilic groups on the surface of agglomerated SPI particles, effectively composing the fundamental framework of SPI/Car gels. Simultaneously, lambda-carrageenan emerged as a linchpin through hydrogen bonding, establishing pivotal crosslinking connections. The introduction of lambda-carrageenan resulted in a reduction in SPI particle size, the dispersion of previously formed aggregates, and a subtle blurring of the SPI particles. It also significantly heightened the prevalence of hydrogen bonding and electrostatic interactions, ultimately giving rise to a robust yet somewhat coarse gel structure, as evidenced by confocal laser scanning microscopy (CLSM). These profound structural alterations underpinned the enhancement of waterholding capacity (WHC) and gel hardness in SPI/Car gels. These findings hold promise for the rational design and application of SPI-based systems in the production of processed vegetarian and vegan foods.