数字农科院2.0

Genipin as a natural cross-linker strengthens pea protein gel: a mechanistic study

文献类型： 外文期刊

作者： Enning Zhou;Kwan Mo You;Lai Wei;Sunandita Ghosh;Jan Ilavsky;Da Chen

作者机构：

关键词： Crosslinking agent;Gelation;Microstructure;Plant protein;Rheology;X-ray scattering

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2026 年 174 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Plant proteins typically exhibit inferior gelling capacity compared to their animal counterparts due to limited covalent cross-linking. Seeking native cross-linkers was thus essential to address the limitation with minimal safety concerns. Here, the effects of genipin, a natural pigment and cross-linker, on the rheology, micro-and nanostructure, and digestibility of pea protein (PP) suspensions and their heat-set gels were investigated. Genipin increased the apparent viscosity and storage modulus of PP suspensions in a dose-dependent manner. Functional-group assay and sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed decreases in the free amino and sulfhydryl groups of PP alongside increases in particle size and the proportion of high-molecular-weight aggregates. Upon thermal gelation, geipin elevated PP gel viscoelasticity, characteristic relaxation time, and residual stress with increasing concentration. Confocal laser scanning and scanning electron microscopy showed that genipin addition gradually decreased the cracks and aggregates size, leading to a more continuous and homogenous network with finer walls. Ultra-small and small angle X-ray scattering showed genipin suppressed the formation of large aggregates, stabilized intermediate medium sized aggregates, and introduced nanoscale heterogeneity. Solvent-based dissociation assays showed a continuous decrease in protein extractability as genipin concentration increased, consistent with covalent immobilization. In-vitro digestion showed that apparent protein digestibility was not altered by genipin cross-linking. However, intestinal digesta contained higher-molecular-weight peptides with a lower degree of hydrolysis than genipin-free control. These findings demonstrate that genipin effectively cross-links pea protein to strengthen gel networks across multiple length scales and provides a green approach to enhance the firmness of PP-based foods.

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