LAUSR

BACKGROUND In order to solve the disadvantages of traditional interpenetrating polymer network (IPN) hydrogels, such as poor performance, high toxicity, and inedibility. This study used enzymatic and Ca2+ cross-linking methods to prepare edible soy protein isolate (SPI) -sodium alginate (SA) interpenetrating polymer network hydrogels, and the influence of the change of SPI and SA mass ratio on the performance of SPI-SA IPN hydrogels was investigated. RESULTS Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterize the structure of the hydrogels, and the texture profile analysis (TPA), rheological properties, swelling rate and cell counting kit 8 (CCK-8) evaluated physical and chemical properties and safety. The results showed that compared with SPI hydrogel, IPN hydrogels had better gel properties and structural stability. As the mass ratio of SPI-SA IPN changed from 1:0.2 to 1:1, the gel network structure of hydrogels also tended to be dense and uniform. The water retention and mechanical properties of these hydrogels, such as storage modulus (G'), loss modulus (G") and gel hardness, increased significantly, and were higher than that of the SPI hydrogel. In addition, cytotoxicity tests were carried out. These hydrogels have good biocompatibility. CONCLUSIONS This study proposes a new method to prepare a food-grade IPN hydrogels with high mechanical properties of SPI and SA, which may have great potential for the development of new foods. This article is protected by copyright. All rights reserved.