Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel

PloS One
Lukas BöniSimon Kuster

Abstract

Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making "soy slime", a cohesive and cold-set emulsion- and particle gel. The flocculation network in...Continue Reading

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Citations

Jul 28, 2016·Scientific Reports·Lukas BöniPatrick A Rühs
Jul 27, 2018·Biomaterials Science·Georgia Petrou, Thomas Crouzier
Oct 22, 2019·Soft Matter·Katerina RementziDimitris Vlassopoulos
Jul 1, 2018·Scientific Reports·L J BöniP A Rühs
Jan 20, 2020·Fish Physiology and Biochemistry·Charlene L McCordDouglas Fudge
Oct 20, 2018·Journal of Food Science and Technology·Renda Kankanamge Chaturika Jeewanthi, Hyun-Dong Paik

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Methods Mentioned

BETA
dissection
rheology
light microscopy

Software Mentioned

NIS elements

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