Plant Protein Based Hydrogel Systems

A composition comprising plant-derived polypeptides that form a hydrogel when hydrated, with a unique combination of enzymes capable of crosslinking and forming peptide bonds between amino acids. The composition enables the production of plant-based products that mimic the sensory properties of meat, fish, dairy, and egg without the need for synthetic gelling agents. The enzymes are specifically designed to facilitate crosslinking and protein-pectin bonding, resulting in a stable and textured product. The composition can be used to create plant-based meat alternatives, fish alternatives, egg alternatives, and dairy alternatives that meet the growing demand for clean label, plant-based products.

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A method for enhancing the strength and viscoelasticity of soybean protein amyloid fiber hydrogels through the controlled addition of specific small molecules. The method involves a series of experiments to identify the most effective polyphenol and salt concentrations that improve the hydrogel's mechanical properties while maintaining its biological function. The optimized solution enhances the hydrogel's gel strength and viscosity, expanding its applications beyond traditional food and biomedical applications.

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Sustainable bioplastic made from plant proteins that can be easily formed into films and articles using a simple method involving mixing the protein with an acid like glycolic acid. The protein-acid solution is then shaped into the desired form. The acid facilitates protein self-assembly into a film with properties like transparency, strength, and water stability. The bioplastic is biodegradable and can be used for applications like packaging and wound dressings. The acid-protein interaction allows tuning the film properties.

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Plant-based coacervate core-shell microcapsules comprising a hydrophobic material, such as flavor or perfume, that achieve a stable, denser shell through a novel coacervation process. The shell comprises a plant protein extract and a non-protein polymer, with a specific weight ratio between the protein extract and the polymer. The coacervate shell is formed by coacervation of the protein extract and polymer, followed by cross-linking. The resulting microcapsules have improved stability and resistance to mechanical stress and heat exposure compared to conventional gelatin-based microcapsules.

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Preparing plant-based protein hydrogels for making biodegradable films and structures with improved properties. The method involves forming a protein solution in a solvent system with co-solvents that increase and decrease protein solubility. Heating to above gelation temperature, cooling below, then shearing the hydrogel to create a pumpable slurry. This allows injection, pumping, and handling of the slurry before solidifying into films or structures. The shearing step breaks down the hydrogel into smaller pieces for better film properties.

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Plant-based edible hydrogel film comprising a homogenous blend of at least one hydrocolloid forming polymer, a protein, a lipid, and water, wherein the hydrocolloid forming polymer comprises at least two viscosity increasing polymers, each viscosity increasing polymer having a viscosity of at least 4,000cP at 25 C, when dissolved in water, at a concentration of about 2% (w/v).

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A method for preparing succinylated soybean protein laccase cross-linked beet pectin double network hydrogel with enhanced water holding capacity through a simple and controlled process. The method involves a two-step process where soybean protein isolate (SPI) is prepared in a deionized solution at room temperature, followed by the addition of succinic acid to cross-link the SPI. The resulting SPI solution is then refrigerated for dialysis, where the pH is maintained at 8.0. The dialysis process allows the cross-linked SPI to form a gel network, which is then treated with laccase to introduce the desired functional properties. The resulting hydrogel exhibits superior water retention capacity compared to conventional laccase cross-linked hydrogels.

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Biostimulant compositions that enhance plant growth through a balanced mix of amino acids, oligopeptides, and micronutrients. The compositions are derived from plant-based protein sources like legumes, tarwi, peanuts, and Plukenetia volubilis, which are enzymatically hydrolyzed to produce a hydrolysate containing both amino acids and oligopeptides. The resulting composition is supplemented with micronutrients like iron, manganese, and zinc, and can be applied to plants through irrigation or misting. The compositions exhibit a unique amino acid profile that matches the nutritional requirements of various plant species, making them a valuable tool for agricultural biotechnology applications.

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Preparing a functional component-loaded double-network hydrogel using sodium alginate and whey protein for improving mechanical strength and expanding the application range of hydrogels. The method involves forming a double-network hydrogel by crosslinking sodium alginate and whey protein nanofibers without heat treatment. The nanofibers are formed by mixing the polysaccharide and protein with calcium carbonate nanoparticles and an acid. The acid decomposes the calcium carbonate, releasing calcium ions to crosslink the alginate, and the protein nanofibers entrap the functional components. This allows loading heat-sensitive materials into the hydrogel without denaturing them. The calcium carbonate nanoparticles provide uniform hydrogel formation and better release properties. The double-network hydrogel has higher mechanical strength compared to single-network hydrogels.

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Preparing high freeze-thaw stability double network pea protein hydrogels with improved texture properties. The method involves two-step crosslinking of pea protein. First, pea protein is mixed with a polysaccharide like alginate, then transglutaminase is added to form a covalent network. Finally, metal ions crosslink the anionic polysaccharide to create a second network. This double network provides enhanced mechanical strength, texture, and freeze-thaw stability compared to single network pea protein hydrogels.

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A non-toxic, high water holding rate and gel strength soy protein hydrogel that enables food applications without glutaraldehyde. The hydrogel is prepared by cross-linking soy protein isolate or polypeptide with genipin, a biodegradable cross-linking agent, and then treating with papain to expose lysine residues. This process forms a three-dimensional network structure that significantly improves gel properties compared to traditional glutaraldehyde-based cross-linking methods.

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Preparing composite hydrogels using soy protein-polyacrylamide by combining ionic cross-linking and covalent cross-linking to create a network structure. The soy protein network forms through ionic cross-linking with divalent cations, while the polyacrylamide network forms through covalent cross-linking. This dual-network approach enables the creation of hydrogels with superior mechanical properties while maintaining their structural integrity.

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A novel pea protein isolate that enhances gelling properties in food products. The isolate, derived from legumes like peas, achieves superior gel strength compared to conventional pea protein isolates through a proprietary processing step. The isolate is produced through a unique coagulation process that separates pea proteins from starch and polysaccharides, resulting in a concentrated protein powder with enhanced rheological properties. This isolate can be used as a protein source in a wide range of food products, including meat alternatives, baked goods, and beverages, particularly in applications where texture and structure are critical.

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A soy protein-based hydrogel with enhanced mechanical properties through a novel preparation method. The hydrogel is formed by heating and cross-linking soy protein colloidal particles in a solution containing ions, resulting in the formation of a three-dimensional network structure. The soy protein provides unique properties such as biocompatibility, biodegradability, and excellent mechanical performance, making it suitable for applications in flexible wearable materials, tissue engineering, and biomedical devices.

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A soy protein-based hydrogel system for biomedical applications that combines the unique properties of soy protein with hydrogel technology. The system comprises a soy protein composite that undergoes controlled hydrogelation through a combination of cross-linking and polymerization reactions. The soy protein matrix provides biocompatibility and biodegradability, while the hydrogel network enables sensitive sensing of environmental stimuli such as pH, temperature, and magnetic fields. This novel material system offers a sustainable alternative to traditional synthetic hydrogels, particularly in biomedical applications where natural materials are preferred.

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Grape seed protein-based hydrogel for biomedical applications, comprising a hydrogel material prepared by utilizing grape seed protein as a raw material, which is rich in source and environmentally friendly. The hydrogel exhibits improved mechanical properties, including tensile strength up to 0.3-0.6 MPa, enhanced drug release characteristics, and enhanced free radical scavenging capabilities, making it suitable for biomedical applications such as drug delivery systems.

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A biodegradable hydrogel material for tissue engineering that combines the mechanical properties of bone-like scaffolds with controlled drug delivery. The hydrogel is composed of whey protein isolate, which is engineered to form a stable gel matrix with optimal mechanical strength and modulus for bone regeneration applications. The hydrogel's unique composition, including 35% whey protein concentration and 2.5-10 mM calcium chloride, provides both mechanical support and biocompatibility. The hydrogel's pore structure and surface properties are optimized for cell adhesion and proliferation, and its degradation characteristics allow controlled release of therapeutic agents. The material shows exceptional osteogenic differentiation potential, making it suitable for bone tissue engineering applications, including bone repair and regeneration.

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A novel composite hydrogel produced through the synergistic cross-linking of soy protein isolate and polyacrylic acid, achieving exceptional water absorption and retention properties. The soy protein isolate solution is formulated in 80 mL of urea solution, then cross-linked with polyacrylic acid through a reaction initiated by ammonium sulfate. The resulting composite hydrogel exhibits remarkable water absorption capacity, with a maximum water absorption of 170 g/g, and maintains excellent water retention properties.

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