Xu Jingwen, Wang Qi, Yan Shizhang, Qi Baokun
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem. 2025 Apr 15;471:142783. doi: 10.1016/j.foodchem.2025.142783. Epub 2025 Jan 5.
Herein, we developed multifunctional hydrogels formed between soybean protein (SPI)-gallic acid conjugate and oxidized dextran (ODex) via a Schiff base reaction. The effects of ODex on the morphology, structure, and functional properties of the hydrogels were elucidated. The results showed that the crosslinking modes in the hydrogels include hydrogen bonding, Schiff bases, Michael addition, and π-π stacking. The synergistic crosslinking of gallic acid and ODex conferred the hydrogels with an appropriate equilibrium swelling ratio, dense morphology, excellent mechanical properties, high thermal stability, and water-holding properties. When the addition of ODex was 0.8 (w/w), the hydrogel had a higher crosslinking degree (76.31 %), smaller average pore diameter (0.322 μm), and higher zero shear viscosity (748.5 mPa. s). In addition, in vitro digestion tests showed that hydrogel degradation was delayed upon increasing the degree of crosslinking, which improved the hydrogel's capacity to adsorb bile salts and control the release of curcumin. This study provides a theoretical basis for the design of high-quality protein hydrogels and other multifunctional materials suitable for various applications.
在此，我们通过席夫碱反应制备了大豆蛋白（SPI）-没食子酸共轭物与氧化葡聚糖（ODex）之间形成的多功能水凝胶。阐明了ODex对水凝胶形态、结构和功能特性的影响。结果表明，水凝胶中的交联模式包括氢键、席夫碱、迈克尔加成和π-π堆积。没食子酸和ODex的协同交联赋予水凝胶适当的平衡溶胀率、致密的形态、优异的力学性能、高热稳定性和保水性能。当ODex的添加量为0.8（w/w）时，水凝胶具有更高的交联度（76.31%）、更小的平均孔径（0.322μm）和更高的零剪切粘度（748.5mPa·s）。此外，体外消化试验表明，随着交联度的增加，水凝胶的降解延迟，这提高了水凝胶吸附胆盐和控制姜黄素释放的能力。本研究为设计适用于各种应用的高质量蛋白质水凝胶和其他多功能材料提供了理论依据。
