Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate.

Hydrogel beads prepared from protein nanofibers are popular because of their safety, sleek appearance, and protection of biologically active substances. However, extreme external environmental variations, such as pH and temperature, can limit their practical application. To meet the application requirements of hydrogel beads in different environments, non-covalent mixtures of CaCl cross-linked soybean protein nanofibers (SNF) and sodium alginate (SA) were used to prepare hydrogel beads. In the present study, the hardness (782.48 g) and elasticity of hydrogel beads formed at SNF/SA = 7:3 and CaCl concentration of 0.1 mol/L were the maximum. Furthermore, the water content and pH swelling also reached a peak (98.68 %, 43.85 g/g) due to the best morphology and regular internal network structure. Meanwhile, the pH-responsive hydrogel beads with added anthocyanins were able to respond to the ambient pH under different temperatures and pH conditions and maintained color stability during 96 h of storage (ΔE < 5). In this experiment, a pH-responsive hydrogel bead based on soybean protein nanofiber (SNF) and sodium alginate (SA) was prepared by simple ionic crosslinking. It provides a theoretical and experimental basis for the future application of plant protein nanofibers as pH-responsive hydrogel materials.