Studies On Microstructure Of Soy Protein Gels

Soybean is the most abundant and cheapest source of protein. The protein content in soybean reaches40%and exceeds other crops. Soy protein has highest nutrition value than other vegetable proteins, and has many functional characteristics including emulsifying, water and oil absorption, structure formation, adhesion, gelation, foamability and so on.Currently soy protein has been widely used in food industry, and also has a great prospect in the non-food products. Up to now, very little are published concerning with the papers about cell tissue engineering scaffold materials made by soy protein. This paper studied the properties of soy protein gels, in order to further explore co-culture of the gels with C2C12myoblasts, providing theoretical basis for research and development of biodegradable soy protein gels cell tissue engineering scaffold.1. The effect of different heating temperature and heating time on soy protein gel strength was studied. When SPI solution heated at100℃for10min, the maximum gel strength was obtained.2. The effect of brine, GDL, transglutaminase on soy protein solidification was studied. Hardness and microstructure of vacuum freeze-dried gel were tested to determine optimal concentration of coagulant, respectively0.70%,0.06mol/L,40U/g.pro.3. The effects of glutaraldehyde and ethanol on hardness and microstructure of soy protein gels were studied. The results showed that the effects of different concentrations of glutaraldehyde and100%ethanol on the hardness of gels were obvious, but the effects of these on the microstructure of gels were not significant.4. Gels were degradated by0.10mol/L NaOH, pH7.4PBS and0.10mol/L HCl. After degradation, weight loss rate and microstructure of gels were measured. Three kinds of degradation liquid all can degradate gel. The degradation effect of0.10mol/L NaOH was most significant, in which weight loss rate of gels was the largest and the number of mesh was most.5. The remain of glutaraldehyde and ethanol in gels was determined by SPME GC-MS. Glutaraldehyde was still residual and ethanol disappeared after gels were soaked in distilled water and were dried.6. The situation of C2C12myoblasts on the GDL gels was observed by SEM. C2C12myoblasts could attach on soy protein gel scaffold.