Molecular interactions and gelation of polymerized whey protein-Armillaria mellea polysaccharide hydrogel and its application in yogurt
Xiaomeng Sun, Ying Hua Su, Weibing Tao, Yifu He, Huiyu Xiang, Abbas Khan, Ping-Zhan Si, Jing Wang, Jiafu Wu, Jiping Fan, Sha Lv, Shuang Li, Huan Wang
Abstract
This study investigated the interaction mechanism between polymerized whey protein (PWP) and Armillaria mellea polysaccharide (AMP) and its application as a natural thickener in yogurt. Composite hydrogels with varying AMP content (0-6 %) were characterized using simultaneous rheology-FTIR, 2D-COS, and molecular docking. Results revealed that AMP enhanced the gel network via hydrogen bonding, hydrophobic, and electrostatic interactions, significantly improving thermal stability (denaturation temperature increased from 86.38 °C to 103.58 °C), mechanical strength, and antioxidant capacity (DPPH and ABTS radical scavenging rates reached 37.73 % and 75.40 %, respectively). Yogurt formulated with 6 % AMP-PWP hydrogel exhibited superior texture, with hardness, gumminess, and chewiness, and a water holding capacity of 62.95 % at 4.5 % AMP. It can also improve the sensory properties of yogurt. The hydrogel also contributed to a denser microstructure and enhanced viscoelastic properties. This work provides a theoretical foundation for protein-polysaccharide gel design and demonstrates the potential of PWP-AMP as a novel, natural yogurt texture modifier.