Synergistic effect of TGase and Ca2+ in regulating the gel network structure and stability of potato protein-sesbania gum composite gels.
- 2026-05
- International journal of biological macromolecules 360
- Miao Wang
- Fengzhang Lv
- Yingjie Lv
- Xin Xu
- Yilin Wang
- Shanfeng Chen
- Chengye Ma
- Hongjun Li
- Chenjie Wang
- PubMed: 41967536
- DOI: 10.1016/j.ijbiomac.2026.151890
Study Design
In this study, synergistic effect of TGase and Ca2+ on potato protein-sesbania gum composite gels was investigated to overcome the problems of poor network structure and gel performance. Results showed that the gel formed by the combined induction of TGase (0.6%) and Ca2+ (20 mmol/L) possessed significantly superior gel strength, hardness and water holding capacity of 35.07 g × mm, 6.26 g, and 38.95%, respectively. Nuclear magnetic resonance analysis indicated the immobile water distribution was more concentrated and uniform, matching a tighter and more uniform composite gel structure. Intermolecular forces, thermal stability and β-sheet structure of the composite gel also exhibited more favorable characteristics, confirming that reasonable combined induction of TGase and Ca2+ could result in an excellent synergistic regulatory effect on potato protein-sesbania gum composite gels. Those results demonstrated a promising strategy to improve the performance of plant protein-polysaccharide composite gel, highlighting great potential for developing various innovative foods.