Morchella esculenta protein‑sodium alginate composite gels: Properties and formation mechanism.

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Citation abstract

Given the environmental and resource constraints associated with animal-derived foods, exploring alternative protein systems has become crucial for developing sustainable food structures. In this study, a novel composite hydrogel was developed using Morchella esculenta protein (MP) and sodium alginate (SA) via an internal gelation method. The gelation mechanism was investigated based on zeta potential, pH variation, and gelation kinetics. Varying SA concentrations (0.3-1.2%, w/v) significantly influenced the rheological properties of the system, with gel hardness increasing from 46 g to 240 g and WHC improving from 67.6% to 90.66%. Spectroscopic analyses (FTIR, fluorescence spectroscopy, and XRD) revealed that hydrogen bonding and electrostatic interactions between MP and SA contributed to the formation of a stable three-dimensional network. These results demonstrated that MP-SA hydrogels hold strong potential for use as functional structuring materials in food processing.