The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels
The aim of this study was to determine the effect of high hydrostatic pressure (HHP) induction parameters on the formation and properties of inulin–soy protein hydrogels. Solutions containing 20 g/100 g of inulin and 3 or 6 g/100 g of soy protein isolate (3 SPI; 6 SPI) were subjected to HHPs of 150,...
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MDPI AG
2024-08-01
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| author | Anna Florowska Tomasz Florowski Patrycja Goździk Adonis Hilal Hanna Florowska Emilia Janiszewska-Turak |
| author_facet | Anna Florowska Tomasz Florowski Patrycja Goździk Adonis Hilal Hanna Florowska Emilia Janiszewska-Turak |
| author_sort | Anna Florowska |
| collection | DOAJ |
| description | The aim of this study was to determine the effect of high hydrostatic pressure (HHP) induction parameters on the formation and properties of inulin–soy protein hydrogels. Solutions containing 20 g/100 g of inulin and 3 or 6 g/100 g of soy protein isolate (3 SPI; 6 SPI) were subjected to HHPs of 150, 300, or 500 MPa for 5, 10, or 20 min. The HHP parameters had no significant impact on the effectiveness of hydrogel formation. In most cases, the time of solution pressurization had no significant effect on the characteristics of hydrogels. However, increasing the induction pressure from 150 to 300 MPa resulted in hydrogels with different characteristics being obtained, e.g., more flattened microstructure; higher stability (only 3 SPI); higher yield stress, firmness, and adhesiveness; and lower spreadability. These changes were more noticeable in the hydrogels with lower protein content. An increase in the induction pressure (to 500 MPa) did not result in a significant strengthening of the hydrogel structure. However, in the case of 6 SPI hydrogels, induction with a pressure of 500 MPa had an unfavorable effect on their stability. The results indicate that HHP (300 MPa) can be used as an effective method for strengthening the structure of inulin–protein hydrogels. |
| format | Article |
| id | doaj-art-e2cb8c4098644085a72de9f0a9583c48 |
| institution | OA Journals |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-e2cb8c4098644085a72de9f0a9583c482025-08-20T01:55:27ZengMDPI AGGels2310-28612024-08-0110957010.3390/gels10090570The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein HydrogelsAnna Florowska0Tomasz Florowski1Patrycja Goździk2Adonis Hilal3Hanna Florowska4Emilia Janiszewska-Turak5Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Safety and Chemical Analysis, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandThe aim of this study was to determine the effect of high hydrostatic pressure (HHP) induction parameters on the formation and properties of inulin–soy protein hydrogels. Solutions containing 20 g/100 g of inulin and 3 or 6 g/100 g of soy protein isolate (3 SPI; 6 SPI) were subjected to HHPs of 150, 300, or 500 MPa for 5, 10, or 20 min. The HHP parameters had no significant impact on the effectiveness of hydrogel formation. In most cases, the time of solution pressurization had no significant effect on the characteristics of hydrogels. However, increasing the induction pressure from 150 to 300 MPa resulted in hydrogels with different characteristics being obtained, e.g., more flattened microstructure; higher stability (only 3 SPI); higher yield stress, firmness, and adhesiveness; and lower spreadability. These changes were more noticeable in the hydrogels with lower protein content. An increase in the induction pressure (to 500 MPa) did not result in a significant strengthening of the hydrogel structure. However, in the case of 6 SPI hydrogels, induction with a pressure of 500 MPa had an unfavorable effect on their stability. The results indicate that HHP (300 MPa) can be used as an effective method for strengthening the structure of inulin–protein hydrogels.https://www.mdpi.com/2310-2861/10/9/570inulinsoy proteinHHPhydrogels |
| spellingShingle | Anna Florowska Tomasz Florowski Patrycja Goździk Adonis Hilal Hanna Florowska Emilia Janiszewska-Turak The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels Gels inulin soy protein HHP hydrogels |
| title | The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels |
| title_full | The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels |
| title_fullStr | The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels |
| title_full_unstemmed | The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels |
| title_short | The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels |
| title_sort | effect of high hydrostatic pressure hhp induction parameters on the formation and properties of inulin soy protein hydrogels |
| topic | inulin soy protein HHP hydrogels |
| url | https://www.mdpi.com/2310-2861/10/9/570 |
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