How Ultrasound Enhances Double Protein Gels

Scientists have recently discovered a fascinating way to improve the texture and nutrient delivery of food gels. They used a mix of proteins from black beans and whey, linking them together with transglutaminase. The key ingredient to make these into gels is glucono-δ-lactone. Here's where it gets interesting: when these proteins were pretreated with ultrasound, the resulting gels became harder, more elastic, and could hold more water. Researchers found that the best results came from using ultrasound at 360 watts for hardness and elasticity, and 480 watts for water retention. The secret behind these improvements lies in the way ultrasound boosts interactions between proteins. It strengthens their bonds, creating a denser network that can be seen under a microscope. This denser structure is beneficial for two reasons. First, it makes the gel more stable and able to protect the nutrients it carries. In this case, the nutrient was riboflavin, a type of vitamin B. The gels treated with ultrasound at 360 watts reduced riboflavin release by 52% during digestion. This means more riboflavin can be absorbed and used in the intestine. Second, these findings can guide the creation of new protein gels that could be used as carriers for other healthy substances. This could open up exciting possibilities in the food industry, making nutritious foods even better.