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April 26, 2026Journal of Future Foods1 citationsOpen Access

Enhancement of Acid-Induced Gels with Gellan Gum and Microfluidizer Treatment

Enhancement by gellan gum on acid-induced gels of rice-soy protein using high-energy fluidic microfluidizer coupled with alkali-driven pretreatment

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Authors

DNDAI NanaJXJunhao XiaZDZuzhen Dai

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Overview

Randomized trial demonstrates improved gel properties in rice-soy protein with gellan gum, suggesting innovative low-protein food applications.

Key Points

  • This research aims to enhance the gelation properties of rice-soy composite protein through specific treatments and additives.
  • High-energy fluidic microfluidizer combined with alkali-driven pretreatment applied to rice-soy protein composite.
  • Gellan gum incorporated at varying concentrations to assess its impact on gel mechanical properties and microstructure.
  • Characterization using rheological analysis, FTIR, and microscopy to evaluate gel performance and structure.
  • Minimum gelation concentration of rice-soy composite protein decreased to 4%, compared to 10% for heat-pretreated SPI.
  • 0.4% gellan gum increased gel hardness by 61 times and chewiness by 42 times.
  • Gellan gum significantly enhanced gel modulus, reduced phase angle, and improved strain resistance, indicating superior gel properties.

Cite This Study

Nana et al. (2026) studied this question.

synapsesocial.com/papers/69edab424a46254e215b35f5https://doi.org/10.1016/j.jfutfo.2026.04.003
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