Interpenetrating polymer networks of sodium alginate and ovalbumin-modified myofibrillar protein: underlying mechanism for designed soft edible gels
Abstract
Sodium alginate (ALG)/Gellan Gum (GG), myofibrillar protein (MF), and ovalbumin (OVA) were used to fabricate an interpenetrating polymer network (IPN) soft gel. The Ca 2+ -induced ALG network formed the primary matrix, followed by a heat-induced MF-OVA protein network. Optimal ALG concentration (MA-1) maximized network interpenetration and suppressed protein self-aggregation, yielding high moisture content (97%) and water-holding capacity (∼95%). The polysaccharide network facilitated ordered protein distribution and enhanced acyl bond interactions, enabling stable gelation under minimum gelation concentration. The resulting IPN gel balanced high cohesion with soft texture, attributed to dual-network interpenetration and physical entanglement. This study offers a novel structural design strategy for developing soft, morphologically stable protein gels for individuals with swallowing disorders.
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BibTeX
@article{han2026interpenetrating,
title = {{Interpenetrating polymer networks of sodium alginate and ovalbumin-modified myofibrillar protein: underlying mechanism for designed soft edible gels}},
author = {Lin Han and Xiliang Yu and Yue Wang and Xiuping Dong},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104637},
url = {https://doi.org/10.1016/j.fochx.2026.104637},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Interpenetrating polymer networks of sodium alginate and ovalbumin-modified myofibrillar protein: underlying mechanism for designed soft edible gels
AU - Lin Han
AU - Xiliang Yu
AU - Yue Wang
AU - Xiuping Dong
PY - 2026
DA - 2026/10/21
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104637
UR - https://doi.org/10.1016/j.fochx.2026.104637
AB - Sodium alginate (ALG)/Gellan Gum (GG), myofibrillar protein (MF), and ovalbumin (OVA) were used to fabricate an interpenetrating polymer network (IPN) soft gel. The Ca 2+ -induced ALG network formed the primary matrix, followed by a heat-induced MF-OVA protein network. Optimal ALG concentration (MA-1) maximized network interpenetration and suppressed protein self-aggregation, yielding high moisture content (97%) and water-holding capacity (∼95%). The polysaccharide network facilitated ordered protein distribution and enhanced acyl bond interactions, enabling stable gelation under minimum gelation concentration. The resulting IPN gel balanced high cohesion with soft texture, attributed to dual-network interpenetration and physical entanglement. This study offers a novel structural design strategy for developing soft, morphologically stable protein gels for individuals with swallowing disorders.
SN - 2590-1575
ER -