Foods
·
2023
·Vol. 12
·期 5
·951
·
IF 5.2
Xinxin Ding,Xiaoping Li,Qiling Cai,Zhen Ma,Tian Ren,Xinzhong Hu
This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%,w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%,w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)2promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)2, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)2reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G′) value was observed in the complexes when Ca(OH)2was added. Results of in vitro digestion revealed that Ca(OH)2retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)2during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)2on improving the quality of rutin riched Tartary buckwheat products.Keywords:Tartary buckwheat;starch-rutin complex;calcium hydroxide;pre-gelatinization;co-gelatinization;physicochemical properties;digestibility
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Jingxiang Shu,David Julian McClements,Shunjing Luo,Jiangping Ye,Chengmei Liu
It is challenging to incorporate lycopene, a strongly hydrophobic nutraceutical, into functional foods because of its low water-solubility and poor bioaccessibility. In this study, we therefore examined the potential of alginate-based emulsion gels to encapsulate and deliver lycopene. Alginate can be gelled using either internal or external gelation mechanisms, but few studies have compared the advantages and disadvantages of these two approaches for producing emulsion gels. For this reason, we compared the structure, water distribution, water mobility, and simulated digestion of lycopene-loaded emulsion gels formed by gelling alginate within the aqueous phase using either the internal or external methods. The internal gelation method produced emulsion gels that contained smaller oil droplets, and had a higher hardness, water holding capacity , and freeze-thaw stability. Moreover, the internal gelation method led to emulsion gels that had a slightly higher lycopene bioaccessibility (36.1%) than the ones formed by the external gelation method (33.4%). These findings are important for optimizing the design and fabrication of emulsion gels suitable as delivery systems for nutraceuticals in the food industry.
研究领域:
食品科学
·
营养学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
CELLULOSE
·
2025
·
IF 4.8
Xin Weiming,Zhang He,Huang Weiwei,Zeng Rong,Gao Xia,Zhou Zuowan
Bamboo, as a renewable and biodegradable polymer resource, is currently used to develop environmentally-friendly polymer materials. However, obtaining bamboo-derived foam materials through sol–gel method encounters challenges in controlling pore structures and foam performance, primarily stemming from weak hydrogen bonding interactions among cellulose, hemicellulose and lignin. In this work, robust bamboo-derived foam materials are developed by freeze-drying all-component bamboo gels. To obtain gels with stable three-dimensional network structure, tannic acid (TA) is used to accelerate the sol–gel transition of the all-component bamboo suspension, by mediating the hydrogen bonding interactions among various biomass components. As a result, the gelation time is reduced from 60 h for the bamboo suspension down to 6 h for the TA/bamboo suspension. After freeze-drying the TA/bamboo gels, foam materials with a low density of ~ 0.08 g/cm 3 and satisfactory thermal insulation can be obtained. Notably the addition of TA not only preserves all components of the bamboo biomass in the foam materials, but also improves the compressive strength of the bamboo-derived foam material by 240% with respect to that pure bamboo foam. This study offers a sustainable and efficient approach for developing high-performance porous materials from all-biomass resources. Graphic abstract
研究领域:
材料科学
·
可再生资源研究
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Liyuan Yin,Zhenjia Zheng,Qiannan Liu,Wei Liu,Ruixuan Zhao,Honghai Hu
The purpose of this study was to investigate the effect of starch gelatinization degree on the complexation mode and complexation strength of polyphenols (chlorogenic acid), as well as the changes in the physicochemical properties of potato starch with varying degrees of gelatinization before and after the addition of chlorogenic acid. The result show that the degree of gelatinization of potato starch increased from 0 % to 100 %, while the recombination rate of chlorogenic acid increased from 21.92 ± 0.67 % to 40.93 ± 0.15 %. An increase in gelatinization degree enhances the interaction between chlorogenic acid and potato starch, resulting in the formation of V-type complexes. The setback value of potato starch with 100 % pasting degree decreased from 27.74 ± 3.65 (×10 2 mPa s) to 24.78 ± 0.73 (×10 2 mPa s) after chlorogenic acid was added. The results showed that chlorogenic acid delayed the retrogradation of potato starch. The addition of chlorogenic acid enhanced the thermal stability of potato starch. The markedly bound water content (A 21 ) of potato starch-chlorogenic acid complex gels increased from 0.96 ± 0.10 % to 2.24 % ± 0.14 % as the degree of gelatinization from 0 % to 100 %, indicative of an enhanced water-holding capacity of potato starch gels by chlorogenic acid. These findings provide a theoretical foundation for expanding the use of potato starch in the food industry and improving the quality of starch-based foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2015
·Vol. 5
·期 74
·60330-60338
·
IF 3.84
Jianan Shen,Leli Wang,Yongjun Men,Ying Wu,Qiaohong Peng,Xiaoling Wang,Rui Yang,Khalid Mahmood,Zhengping Liu
The effect of water and methanol on the dissolution and gelatinization of corn starch in [MMIM][(MeO)HPO2] was investigated by optical microscopy and differential scanning calorimetry. The presence of an appropriate amount of water can accelerate the dissolution while methanol has the opposite effect. A [MMIM][(MeO)HPO2]/water mass ratio of 7/3 is the best ratio for corn starch to disperse a [MMIM][(MeO)HPO2]–water mixture in, since it can dissolve starch at lower temperature. When methanol was added to the mixture of [MMIM][(MeO)HPO2]/water at a ratio of 8/2 (w/w), the methanol accelerated the dissolution process of the corn starch, since it can penetrate the starch granules and swell the outer layer of granules with water. It is demonstrated that [MMIM][(MeO)HPO2]/water/methanol at a ratio of 8/2/3 (w/w/w) is a good mixed solvent like [MMIM][(MeO)HPO2]/water 7/3 (w/w) for corn starch.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
POLYMER
·
2015
·
IF 3.562
Hua Liao,Wenjia Ai,Ke Zhang,Makoto Nakauma,Takahiro Funami,Yapeng Fang,Katsuyoshi Nishinari,Kurt I. Draget,Glyn O. Phillips
The modulatory effect of oligoguluronate (GB) on the gelation of macromolecular alginate (ALG) was investigated by means of dynamic oscillatory rheology, fluorescence and AFM measurements. An inhibitory effect in the range of 0.25 < R (Ca/G) < 0.60 and a promotive effect in the range of R > 0.60, were quantified. The two effects are thought to be associated with the different molecular events that dominate the gelation of alginate, namely, egg-box dimerization and lateral aggregation. Quantitative analysis indicates a competitive binding rather than a screening binding during egg-box dimerization, which is responsible for the inhibitory effect in the lower Ca concentration regime. On the other hand, in the higher Ca concentration regime where alginate gelation is predominated by chain lateral aggregation, the dimers formed by GB could act as a binder to enhance the aggregation of alginate dimers, resulting in a promotive effect on alginate gelation. The results are consistent with the microstructures observed by AFM.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Polymers
·
2021
·Vol. 13
·期 22
·4028
·
IF 4.329
Chi Gong,Zhiyuan Kong,Xiaohong Wang
In three-dimensional (3D) bioprinting, the accuracy, stability, and mechanical properties of the formed structure are very important to the overall composition and internal structure of the complex organ. In traditional 3D bioprinting, low-temperature gelatinization of gelatin is often used to construct complex tissues and organs. However, the hydrosol relies too much on the concentration of gelatin and has limited formation accuracy and stability. In this study, we take advantage of the physical crosslinking of agarose at 35–40 °C to replace the single pregelatinization effect of gelatin in 3D bioprinting, and printing composite gelatin/alginate/agarose hydrogels at two temperatures, i.e., 10 °C and 24 °C, respectively. After in-depth research, we find that the structures manufactured by the pregelatinization method of agarose are significantly more accurate, more stable, and harder than those pregelatined by gelatin. We believe that this research holds the potential to be widely used in the future organ manufacturing fields with high structural accuracy and stability.Keywords:3D bioprinting;agarose;pregelatinization;organ manufacturing
研究领域:
生物工程
·
再生医学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER
·
2023
·
IF 7
Bo Zhou,Wei Wang,Zhendong Zhou,Xiangdong Liu,Yongping Chen
The hollow polymer spheres preparation technique of micro-encapsulation requires quantative and precise understandings of the complex evaporation, gelation and solidification processes of the polymer solution. This study focused on the mass transfer during the evaporation-gelation process of a PS-benzene solution inside a Stefan tube. Liquid level reductions of polymer solutions were accurately measured using an image-recognition method with 50 μ m accuracy. An evaporation model was developed to successfully predict the variation of liquid level, concentration and mass transfer flux, considering solution activity and density as lumped parameters that depend on concentration. This carefully validated evaporation model is expected to be invaluable for the analysis and design of polymer solution evaporation, accommodating various geometries and boundary conditions. Despite the observation of complex processes such as precipitation of polymer molecules and solution-gel phase separation, we characterized and explained them using the effective concentration-density relation. The study showed that reaching a mass fraction of benzene of 0.6 is a significant event in the evaporation process, indicating the end of gelation and the beginning of solidification.
研究领域:
化学工程
·
材料科学
✓ 已验证
DOI
高影响因子
ANALYTICAL CHEMISTRY
·
2024
·
IF 6.7
Chunjiao Qi,Jintao Chen,Yuhui Shang,Yu Yang,Kangyan Wang,Jinyang Chen
Point-of-care (POC) tests increasingly highlight the importance of portable, cost-effective, and visually quantitative detection of biomarkers. Herein, we developed a power-free and visual signal-readout POC sensor based on the target-triggered ultrafast gelation process. In the gelation process, the target triggered the cascade reaction catalyzed by oxidase and ferrous glycinate to produce carbon radicals that immediately initiated the rapid polymerization and cross-linking of acryloylated chondroitin sulfate and dimethylacrylamide. This highly efficient enzymatic polymerization process contributed to the ultrafast generation of chondroitin hydrogel within 1 min at 25 °C. The increase in viscosity of aqueous solution resulted from hydrogel formation was then visually measured according to the distance of solution migration on a tick-labeled pH test strip, which thus realized the quantification of a target. By utilizing glucose oxidase as an oxidase model during the gelation process, this POC sensor was successfully employed in the rapid quantitative detection of glucose without the need for any auxiliary instruments. Benefiting from the specificity and stability of the enzymatic polymerization reaction, the sensor exhibited excellent performance in the detection of glucose in clinical blood samples. Moreover, the sensor was further extended to uric acid detection and enabled accurate assay in clinical urine samples, which indicated the versatility and practicability of this sensor in the POC test.
研究领域:
生物化学
·
医学诊断
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jia Kong,Mingyue Shen,Weidong Zhang,Gang Wang,Jieqiong Lin,Huiliang Wen,Jianhua Xie
The Chinese traditional dessert “Black Bean Jelly” is a gelatinous food, formed mainly by the interaction of Mesona chinensis polysaccharide (MCP) and starch. In this study, the changes in rice starch (RS)-MCP composite gels during the gelatinization process were investigated. The results showed that the addition of MCP promoted the gelatinization of starch, leading to a decrease in the pasting temperature of starch, while the gelatinization enthalpy exhibits a trend of initially increasing and then decreasing. Furthermore, MCP increased the particle size and irregularity of starch, with the D50 value and the difference between D [4, 3] and D [3, 2] both increased. Elevated temperatures resulted in an increase in swelling power (SP), causing starch granules to swell and rupture significantly. Additionally, at a constant temperature, an increase in MCP concentration caused the aggregation of starch granules. The binding of MCP to amylose was crucial for gel formation, MCP decreased the content of leached amylose and enhanced the degree of binding between RS and MCP. Gaussian fitting results suggested that the strength of the intermolecular hydrogen bonding between MCP and RS was strengthened with MCP addition. Moreover, MCP promoted the transformation of free water to bound water. This study offers theoretical insights into the formation of MCP-starch-based gel products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
MACROMOLECULES
·
2012
·
IF 5.167
Chuanzhuang Zhao,Guangcui Yuan,Charles C. Han
Poly(N-isopropylacrylamide) (PNIPAM) microgels are adsorbable to the surface of polystyrene (PS) microspheres in the experimental temperature range (25–40 °C) and can induce aggregation of microspheres through the bridging mechanism. The bridging mechanism proceeds in two elementary steps: the first is an adsorption (negligible desorption relatively) of free microgel to one microsphere surface, and the next is a reversible connection of the adsorbed microgel to another microsphere surface. The surface coverage is found as an important factor in triggering the stabilization, aggregation, and gelation of the mixtures. And most importantly, the nonnegligible dynamic disconnection of a bridge is the essential prerequisite for structure or state transition. For mixtures with the same concentration of microsphere, depending on the concentration of microgel, various transitions can be induced by changing temperature, including the transition from a weaker gel to a stronger gel, from a fluid to a bridging gel and from a depletion gel to a bridging gel.
研究领域:
材料科学
·
胶体化学
✓ 已验证
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2018
·
IF 5.158
Ying Zhao,Zhigang Chen,Tao Wu
Cryogelation of polysaccharide was hypothesized as a novel way to improve the freeze-thaw (FT) stability of emulsion. This hypothesis was tested using a cryogelling polysaccharide – alginate. In the absence of alginate, emulsions stabilized with Tween 20 and sugar esters were not stable against FT treatment. In the presence of alginate, improved stability of emulsions, i.e. less oiling-off was observed after FT treatment at pH 5.0 where cryogelation was not occurred. However, significant improved stability, i.e. complete retarding of creaming, no oiling-off, and smaller emulsion droplet sizes were observed at pH 3.5 and 3.0 where cryogelation was occurred. The improved FT stability was associated with the increased emulsions moduli due to cryogelation. The rheological properties of original emulsions were largely recovered by a heating processing at 35 °C for 2 h. Our results indicated that cryogelation of biopolymers could be used to improve the FT stability of emulsions.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）