ArticleFood chemistry: X2025
Improvement of gel properties and molecular mechanism of modified sunflower meal protein gel by gellan gum.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Interfacial and Rheological Characterization of High Acyl Gellan Gum-Sodium Caseinate Emulsions Under Varying pH Conditions.Foods (Basel, Switzerland) · 2026Article
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3 authors.
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Abstract
Modified sunflower meal protein (MSMP) by high-pressure processing-assisted limited enzymatic hydrolysis (HPP-LEH) displays good color and solubility, but its gelation properties remain inadequate. To address this, the present study investigated the enhancement of MSMP gel properties using gellan gum (GG) and explored the underlying molecular mechanisms. Compared to pure MSMP gel, the addition of 0.5 % GG significantly increased gel strength from 17.72 g to 109.63 g and water-holding capacity from 36.80 % to 98.55 %, while also improving rheological behavior and thermal stability. Increases in zeta potential, surface hydrophobicity, and sulfhydryl content were also observed. The addition of 0.50 % GG enabled MSMP molecules to form a dense and orderly network structure. Molecular docking analysis revealed that GG interacts with MSMP primarily through Van der Waals forces and hydrogen bonding. These findings demonstrate that GG effectively improves the gelation characteristics of MSMP, highlighting its potential for broader application in food systems.
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