Abstract

Corn fiber gum (CFG)–soybean protein isolate (SPI) double network (DN) hydrogel was fabricated under the action of laccase and D-(+)-gluconic acid δ-lactone (GDL) at room temperature. Time sweep dynamic rheological analysis indicated that laccase and GDL work synergistically to enhance the gel strength of CFG-SPI DN hydrogels. The gel strength of CFG-SPI DN hydrogel was higher than those of hydrogels prepared by either constituent. Uniaxial compression test and texture profile analysis showed that CFG-SPI DN hydrogel integrated the mechanical properties of CFG and SPI networks, whose fracture strain was 20 times higher than that of CFG hydrogel, while the hardness was about twice the value that of SPI hydrogel. Scanning electron microscopy observation confirmed that both CFG and SPI participated in the formation of CFG-SPI DN hydrogel. CFG-SPI DN hydrogel showed a more regular and denser microstructure as compared with hydrogels prepared by single constituent. CFG-SPI DN hydrogels with various mechanical properties, water-holding capacities and microstructures were prepared by controlling the concentrations of CFG and SPI. Among which, CFG-SPI double network hydrogel with 7.0% SPI and 1.0% CFG exhibited the highest hardness and water-holding capacity.

中文翻译：

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协同胶凝技术开发玉米纤维胶大豆蛋白分离双网络水凝胶

摘要

在室温下，在漆酶和D-（+）-葡萄糖酸δ-内酯（GDL）的作用下制备了玉米纤维胶（CFG）-大豆分离蛋白（SPI）双网络（DN）水凝胶。时间扫描动态流变学分析表明漆酶和GDL协同工作，以增强CFG-SPI DN水凝胶的凝胶强度。CFG-SPI DN水凝胶的凝胶强度高于任何一种成分制备的水凝胶的凝胶强度。单轴压缩试验和织构轮廓分析表明，CFG-SPI DN水凝胶兼具CFG和SPI网络的力学性能，其断裂应变比CFG水凝胶高20倍，而硬度约为SPI水凝胶的两倍。扫描电子显微镜观察证实CFG和SPI均参与了CFG-SPI DN水凝胶的形成。与单组分制备的水凝胶相比，CFG-SPI DN水凝胶显示出更规则和致密的微观结构。通过控制CFG和SPI的浓度，可以制备出具有各种机械性能，持水能力和微观结构的CFG-SPI DN水凝胶。其中，具有7.0％SPI和1.0％CFG的CFG-SPI双网络水凝胶具有最高的硬度和保水性。