The soluble dietary fiber (SDF) extracted from black bean coats was used to produce a novel composite gel with gelatin by forming an interpenetrating polymer network (IPN). The gel prepared by the cross-linking of transglutaminase (TG) and Ca²⁺ was called IPN gel, and the gel prepared only by TG or Ca²⁺ was named as G-semi-IPN and F-semi-IPN, respectively. The rheology and micro-morphology were observed to confirm the formation of semi-IPN and IPN. The thermodynamic, mechanical and hydration properties of gelatin-SDF composite gels with different cross-linking conditions were determined. It was found that the IPN gel had enhanced mechanical properties, better freeze-thaw stability and lower swelling capacity. Bile acid binding assays showed that both semi-IPNs and IPN had certain ability of binding bile acids. These studies on gelatin-SDF composite gels suggested a new strategy to increase the gelling ability of dietary fibers. In addition, it could improve the utilization of bean coats during the food processing.

从黑豆皮中提​​取的可溶性膳食纤维（SDF）用于通过形成互穿聚合物网络（IPN）来生产具有明胶的新型复合凝胶。通过转谷氨酰胺酶（TG）和Ca ²⁺交联制备的凝胶称为IPN凝胶，仅通过TG或Ca ²⁺制备的凝胶称为IPN凝胶。分别命名为G-semi-IPN和F-semi-IPN。观察到流变学和微观形态，以确认半IPN和IPN的形成。确定了具有不同交联条件的明胶-SDF复合凝胶的热力学，机械和水合性质。发现IPN凝胶具有增强的机械性能，更好的冻融稳定性和较低的溶胀能力。胆汁酸结合试验表明，半IPN和IPN均具有一定的胆汁酸结合能力。这些对明胶-SDF复合凝胶的研究提出了提高膳食纤维胶凝能力的新策略。此外，它还可以提高食品加工过程中豆皮的利用率。