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. 2024 Feb 3;10(2):124.
doi: 10.3390/gels10020124.

Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins

Dong-Heon Song  1 , Na-Eun Yang  2 , Youn-Kyung Ham  3 , Hyun-Wook Kim  1   2
Affiliations

Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins

Dong-Heon Song et al. Gels. .

Abstract

The physicochemical properties of the mixed gelatin gels with soy and whey proteins were investigated to develop the gel base with a soft texture and abundant essential amino acids for the elderly. Gelatin-only gel (control) was prepared at 6% (w/v), and mixed gelatin gels were formulated by replacing gelatin with soy protein isolate and whey protein concentrate at different mixing ratios [gelatin (G):soy protein isolate (S):whey protein concentrate (W)]. Results showed that replacing gelatin with the globular proteins in gelatin gels increased the pH value and processing yield (p < 0.05). Moreover, the mixed gelatin gels, particularly the G2:S1:W3 treatment, showed significantly higher essential amino acids than the gelatin-only control. The partial replacement of gelatin with the globular proteins could decrease the hardness of gelatin gel (p < 0.05), but there was no difference in hardness between the G2:G3:W1, G2:S2:W2, and G2:S1:W3 treatments (p > 0.05). The results of protein pattern, x-ray diffraction, and microstructure had no clear evidence for specific protein-protein interaction in the mixed gelatin gels. Therefore, this study indicates that mixed gelatin gels with the globular proteins at specific mixing ratios could be a practical approach to providing a soft texture and high-level essential amino acids to the elderly.

Keywords: essential amino acid; hardness; jelly food; senior-friendly food.

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Conflict of interest statement

The authors declare that there are no conflicts of interest in this research article.

Figures

Figure 1
Figure 1
Hardness of the mixed gelatin gels with soy protein isolate and whey protein concentrate. G–pig skin gelatin; S–soy protein isolate; W–whey protein concentrate. Each bar refers to the standard deviation of the mean (n = 3). (a–d) Means with the same letters are not significantly different (p ≥ 0.05).
Figure 2
Figure 2
A representative photo of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of the mixed gelatin gels with soy protein isolate and whey protein concentrate. PM–protein standard marker; G–pig skin gelatin; S–soy protein isolate; W–whey protein concentrate.
Figure 3
Figure 3
X-ray diffraction of the gelatin gels mixed with soy protein isolate and whey protein concentrate. G–pig skin gelatin; S–soy protein isolate; W–whey protein concentrate.
Figure 4
Figure 4
Microstructure of the mixed gelatin gels with soy protein isolate and whey protein concentrate observed by a scanning electron micrograph (SEM) at ×350. G–pig skin gelatin; S–soy protein isolate; W–whey protein concentrate.
See this image and copyright information in PMC

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