Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA.
Food Chem. 2025 Jan 15;463(Pt 1):141114. doi: 10.1016/j.foodchem.2024.141114. Epub 2024 Sep 4.
This study aimed to investigate how varying concentrations (0.01-0.5 %, w/v) and molecular weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of heat-induced ginkgo seed protein isolate (GSPI)-HA composite gel. Incorporating HA increased viscosity (up to 14 times) and charge (up to 23 %) of GSPI-HA aggregates, while reducing particle size (up to 31 %) and improving gel texture, particularly with high molecular weight HA. However, high concentrations (0.5 %, w/v) of HA weakened gel texture. Non-covalent bonds primarily drive the formation of a continuous gel network between HA and GSPI, resulting in small pores and enhanced hydration properties. With increasing HA molecular weight, non-covalent interactions between GSPI and HA increased, leading to improved gel thermal stability. Overall, the study suggests that manipulating the molecular weight and concentration of HA can enhance the gelling properties of GSPI, leading to the development of a diverse array of GSPI-HA composite gels with varied properties.
本研究旨在探讨不同浓度（0.01-0.5%，w/v）和分子量（50、500、1500 kDa）的透明质酸（HA）如何影响热诱导银杏种子蛋白分离物（GSPI）-HA 复合凝胶的物理化学性质。HA 的加入增加了 GSPI-HA 聚集物的粘度（最高可达 14 倍）和电荷（最高可达 23%），同时降低了粒径（最高可达 31%），并改善了凝胶质地，特别是在使用高分子量 HA 时。然而，HA 的高浓度（0.5%，w/v）会削弱凝胶质地。非共价键主要驱动 HA 和 GSPI 之间连续凝胶网络的形成，导致形成小孔和增强的水合性质。随着 HA 分子量的增加，GSPI 和 HA 之间的非共价相互作用增加，从而提高了凝胶的热稳定性。总的来说，该研究表明，操纵 HA 的分子量和浓度可以增强 GSPI 的胶凝性能，从而开发出具有不同性质的各种 GSPI-HA 复合凝胶。
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