Food Bioscience
·
2023
·
IF 5.2
Jun-qi Zhan,Yue-wen Chen,Gao-shang Li,Ya-qin Hu
The viscosity and plasticity of surimi is remarkable, which is a suitable 3D printing material. But low printing accuracy limit its wide application. Adding xylo-oligosaccharide (XOS) can enhance printing accuracy of surimi printing ink and improve the self-supporting ability and anti-deformation ability of the printed object. At the same time, XOS can impart antioxidant properties to 3D printed surimi. Additionally, adding 20 mM kg −1 of Ca 2+ to the surimi can significantly improve the printing accuracy. With the addition of Ca 2+ , the gel strength and texture of surimi are enhanced, as well as the surimi protein became denser. Moreover, the Ca 2+ in the “ink” can activate the activity of digestive enzymes which increase the contact of enzymes and surimi. The process of enzymatic hydrolysis is promoted, which improving the release rate and antioxidant properties of XOS. Functional surimi with Ca 2+ can be used to deliver functional components and enhance the printing effects.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Ruican Wang,Yawei Chang,Yuanyifei Wang,Richard W. Hartel,Ying Zhang,Liye Zhu,Dancai Fan,Shuo Wang
The study investigates the gelation kinetics of gelatin in the presence of various saccharides, including common sugars (sucrose, fructose, & glucose), rare sugars (ribose, allulose, isomaltulose, & trehalose), and prebiotic trisaccharides (raffinose and 2′-fucosyllactose). Gelation kinetics, including the initial sol-gel transition and subsequent aging, was monitored using a rheometer, while gel properties were assessed through texture analysis, differential scanning calorimetry, and centrifugation. The effects of these cosolutes on sol-gel transition varied depending on their molecular weight and stereochemistry, but they generally hindered gel network aging due to increased bulk viscosity. Ribose and allulose inhibited gelatin sol-gel transition, resulting in weak gel strength at all concentrations. Arabinose and raffinose crystallized rapidly at high concentrations, damaging gel structures. At low to medium concentrations (10–30 %), di- and trisaccharides accelerated gelation, but at higher levels, increased bulk viscosity impeded gel percolation, reducing gel strength. In terms of gel-stabilizing forces, the addition of sucrose promoted electrostatic interactions but weakened hydrogen bonding within gel network. This work emphasizes the need to account for gelatin-to-water ratio when evaluating cosolute effects. The findings provide valuable insights for sugar reduction and functionalization for gelled foods.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Jingjing Fang,Xuezhen Chen,Qiong Xiao,Yonghui Zhang,Huifen Weng,Jun Chen,Qiuming Yang,Fuquan Chen,Anfeng Xiao
This study explored the potential of senna tora gum (STG) to modulate the gelation behavior and microstructure of iota-carrageenan (IC) in order to develop improved polysaccharide-based gels. Rheological and textural analyses revealed that STG significantly increased IC's gel strength without altering its structure. At an optimal STG concentration of 0.8 %, the composite gels showed significant improvements in hardness (25.7 %), chewiness (23.8 %), and gumminess (20.9 %) compared to IC. The sol-gel transition temperature increased from 57.3 °C to 62.1 °C, indicating enhanced thermal stability. FTIR spectroscopy revealed a blue shift in the O H stretching vibration (from 3405 cm −1 to 3421 cm −1 ), confirming stronger hydrogen bonding between the two substances. Observation of the microstructure showed that STG made the loose, uneven network of IC denser and more homogeneous, and improved the water binding capacity. These findings provide new insights into the synergistic interactions between STG and IC and offer a promising strategy for tailoring the functional properties of polysaccharide gels for use in the food and pharmaceutical industries.
研究领域:
食品科学
·
药剂学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2022
·Vol. 54
·期 1
·136-145
·
IF 3.942
Guancheng Lv,Yanjiao Chu,Zhi Chen,Chen Cheng,Ziyuan Zhang,Chunyan Mao,Shanggui Deng,Yuanpei Gao,Ru Jia
The yield of squid has grown gradually; however, the lack of intensive processing has led to the slow development of the squid industry. In a previous study, some organic salts were found to improve the quality of squid surimi gel. Therefore, this research focused on the effects of sodium citrate (SC) and sodium tartrate (ST) on the quality of squid surimi gel. Physical measurements, such as gel texture, water-holding capacity, and color of squid surimi gel, were conducted. The addition of 2.5% SC and ST significantly improved the gel strength by 40.7, 57.0, 22.9, and 58.1%, respectively, of gel strength compared with the addition of: 1.5 SC, 3.5 SC, 1.5 ST, and 3.5% ST alone. Rheological measurements revealed that the addition of 2.5% SC or ST shortened the gel degradation temperature range (i.e., 2.5% SC or ST: 40–53°C; other treatments: 40–60°C) of the squid paste during heating. Results of chemical force analysis showed that the addition of a high quantity of salt accelerated protein aggregation and reduced hydrophobic interactions and disulfide bond formation. Finally, an increase in the number of β-sheets and a decrease in the bulk water content demonstrated that the addition of 2.5% organic salt could form squid gel with a better network structure. The findings provide a scientific basis for the development of high-quality squid surimi gel.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2017
·
IF 4.747
Cheng-mei Liu,Xiao-juan Guo,Rui-hong Liang,Wei Liu,Jun Chen
The molecular characterization, conformational change and gel property of alkylated pectins (ALP) prepared by chemical covalent binding with different alkyl chains (C 6 , C 12 , or C 18 ) at different degrees of substitution (DS) (1.35, 2.90 or 4.53) were investigated. Molecular weight of ALP was affected by degradation, alkylation and aggregation. The conformation parameter α (obtained from R g vs M w ) and ρ (R g /R h ) both indicated that original pectin (HMP) and ALP with the lowest DS and the shortest alkyl chain had random coil conformation, while ALP with the greater DS and longer chain had sphere conformation in 0.1 M NaCl. In addition, we observed that the gel strength of ALP with higher DS and longer chain length was higher than HMP, and they were significantly positively correlated with the conformation parameter M w .
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Dengke Xie,Hong Hu,Qingrong Huang,Xuanxuan Lu
This study objected to widen the knowledge and applications of bigels by constructing food bigels for 3D printing. A serious of bigels were developed by incorporating a candelilla wax-based oleogel into a gelatin hydrogel at different oleogel/hydrogel ratios of 3:7, 5:5, and 7:3 under the presence of different emulsifiers (PGPR, monoglycerides and lecithin). And the influence of different oleogel/hydrogel ratios and emulsifiers on the physical properties and 3D printability of resulting bigels were studied. Bigels containing monoglycerides or lecithin could form homogenous, stable gel system with bicontinuous emulsion structure . Microstructure analysis found that PGPR could disturbed the crystalline process of candelilla wax resulting in weak mechanical strength of resulting oleogel and phase separation of bigels. These bigels exhibited shear-thinning behavior and improved mechanical properties (apparent viscosity, storage modulus, hardness, etc.) compared to pure oleogel and pure hydrogel. Bigels containing monoglyceride with oleogel/hydrogel ratio of 7:3 exhibited suitable mechanical properties for 3D printing. The results from this study indicated that 3D printable bigels could be obtained by combining candelilla wax (organogelators) with gelatin (hydrogelator), and the physical, printing properties of these bigels could be tailored by adjusting oleogel/hydrogel ratios and using different emulsifiers.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yisha Xie,Xiliang Yu,Shibiao Wei,Jianan Zheng,Sangeeta Prakash,Xiuping Dong
Cod cut offs, as a by-product of cod processing, is often discarded and wasted. A cod protein gel (CP-gel) was produced from homogenized steamed cod cut offs to turn the otherwise “waste” into treasure. The effects of homogenizing conditions on the physicochemical properties of the CP-gel were investigated by assessing the gel strength, water holding capacity (WHC), rheological properties and microstructure, combined with the visual appearance. After homogenization at 80 MPa with 15 passes, the particle size was reduced to 4 μm and resulted in a gel strength of 0.63 N. The WHC of cod protein gel increased by 41% as compared to the un-homogenized sample. The secondary structures of the microfibrillar proteins changed as evidenced by the increased α-helix content by 3% via homogenization. The reduced particle size allowed particle-particle interactions and promoted protein cross-linking via both hydrophobic interaction and hydrogen bond formation. A relatively smooth and honeycombed network structure was formed with improved gel quality and physical properties. CP-gel provides a potential to utilize cod cut offs to produce value-added products.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lingxia Su,Mengting Qiu,Qing jiang,Huiling Li,Wenjun Liu,Xumei Wang,Jun Liu,Zongcai Tu,Yanhong Shao
The aim was to evaluate the protective effects of 0.4% L-lysine (Lys) on the gel strength, water holding capacity and protein structure of frozen silver carp surimi, and to explore the mechanism of Lys delaying the quality deterioration of frozen silver carp surimi. Compared with control groups and commercial antifreeze agents, Lys-treated frozen surimi demonstrated superior rheological properties, gel strength, water holding capacity, and whiteness after 30 d of frozen storage while exhibiting a compact gel network. The mechanism of action was mainly due to the rise of pH value in the freezing process to form myofibrillar protein aggregates that exhibited high resistance to degradation, which prevented the exposure of hydrophobic amino acids and the oxidation of sulfhydryl groups, thus affecting the effective cross-linking of proteins during the gelation process and forming a denser fiber structure. The findings demonstrated the potential of Lys as a cryoprotectant, thereby establishing a theoretical foundation for the development of eco-friendly alternatives to antifreeze and high-gel frozen surimi 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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Siying Ye,Yonghui Zhang,Jun Chen,Fuquan Chen,Huifen Weng,Qiong Xiao,Anfeng Xiao
Agar is modified by chemical methods to improve its functional properties and meet the increasing demand of the market. Some of the functional properties of agar are improved after chemical modification, while other properties are reduced, especially gel strength. This study aimed to comprehensively improve the functional properties of agar through acylation and crosslinking by reacting with maleic anhydride. 13 C NMR indicated the maleylation reaction was preferred at the C2 hydroxyl group of D-galactose, and the crosslinking reactions occurred at the C2 and C6 hydroxyl groups of D-galactose in different agar chains. Interestingly, the maleylated agar monoester had higher gel transparency (1.5%, w/v) of up to 76% than the native agar (58%). However, it showed a significant decrease in gel strength from 783 g/cm 2 to 403 g/cm 2 , while crosslinking endowed agar with higher gel strength (845 g/cm 2 ) and gel transparency (78.4%). The high transparency of the modified agar plate made colony observation and colony counting easy. Maleylation of agar further enhanced the freeze–thaw stability of agar gel (24.8%, 7th freeze–thaw cycles). Overall, the maleylated agar possessed superior functional properties, and it could be used as food, bacteriological, and biotechnological agar.
研究领域:
食品科学
·
生物技术
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Jian Ding,Tong Xu,Zhihai Li,Xinyang Sun,Xiaoyi Jiang,Fengjiao Fan,Qu Yan,Fan Yang,Peng Li,Yong Fang
The effects of different ratios of pea protein (PP) on the gel characteristics of rice protein (RP) and the formation mechanism of RP-PP binary mixed protein were investigated. The formation of the basic viscoelastic network by PP may aid in the gelatinization of RP. Results showed that the RP/PP (1:0.5) mixed protein had the highest gel strength and hardness ( P < 0.05), and scanning electron microscopy (SEM) findings revealed that PP incorporation of the protein gel established a homogeneous and denser gel network structure. Furthermore, as the proportion of PP increased, the relaxation time of T 2b , T 21 , T 22 and surface hydrophobicity decreased, indicating that the hydrophobic interactions of binary proteins restricted water mobility. Results revealed that different behaviors of gels may be attributed to the secondary structure content of proteins. The formation mechanism of binary mixed protein gel was the interpenetration of independently-formed protein network by RP and PP, respectively. It was due to the hydrophobic interactions and hydrogen bonding between RP and PP enhancing the interactions and gel strength of mixed protein. In summary, results confirmed that PP could be used as a potential ingredient for improving the characteristics of RP/PP binary mixed protein gels.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 12
·5927-5937
·
IF 4.1
Gaoshang Li,Junqi Zhan,Zhiheng Hu,Jiayin Huang,Enbo Xu,Chunhong Yuan,Jianchu Chen,Qian Yao,Yaqin Hu
BACKGROUND Nano starch-lutein (NS-L) can be used in three-dimensional (3D) printed functional surimi. However, the lutein release and printing effect are not ideal. The purpose of this study was to facilitate the function and printing properties of surimi by adding the combination of calcium ion (Ca 2+ ) and NS-L. RESULTS Printing properties, lutein release and antioxidation of printed Ca 2+ -NS-L-surimi were determined. The NS-L-surimi with 20 mM kg −1 Ca 2+ had the best printing effects (fine accuracy, 99 ± 1%). Compared to NS-L-surimi, the structure became denser after adding Ca 2+ , the gel strength, hardness, elasticity, yield stress ( τ ), water holding capacity of Ca 2+ -NS-L-surimi increased by about 17 ± 4%, 3 ± 1%, 9 ± 2%, 20 ± 4%, 40 ± 5% respectively. These enhanced mechanical strength and self-supporting ability to resist binding deformation and improve printing accuracy. Moreover, salt dissolution and increased hydrophobic force by Ca 2+ stimulated protein stretching and aggregation, leading to enhancement of gel formation. Decreased printing effects of NS-L-surimi with excessive Ca 2+ (> 20 mM kg −1 ) caused by excessive gel strength and τ , leading to strong extrusion force and low extrudability. Additionally, Ca 2+ -NS-L-surimi had higher digestibility and lutein release rate (increased from 55 ± 2% to 73 ± 3%), because Ca 2+ made NS-L-surimi structure porous, which promoted contact of enzyme-protein. Furthermore, weakened ionic bonds reduced electron binding bondage that combined with released lutein to provide more electrons for enhancing antioxidation. CONCLUSION Collectively, 20 mM kg −1 Ca 2+ could better promote printing process and function exertion of NS-L-surimi, facilitating the application of 3D printed functional surimi. © 2023 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2024
·
IF 4.9
Kailu Wang,Shangwei Wang,Xiaoyu Wang,Xiaoqing Wang,Lijun Zheng,Jie Wen,Huan Yang,Hui Zhang
To address the issue of traditional gels being prone to dewatering and failure under reservoir conditions, this study prepared a new type of magnetic smart gel by 'chelating' PEI@Fe 3 O 4 @PEI nanosheets within the PAM-PEI gel network. The nanosheets possess a 'sandwich' structure formed through self-assembly driven by electrostatic forces, with a density of 2.719 g/cm 3 . Under 90 °C and with a NaCl concentration of 25 g/L, the control PAM-PEI gel had a syneresis rate of 5.96 % and a gel strength of 17.13 Pa·s. In comparison, the magnetic smart gel had a syneresis rate of 0 % and a gel strength of 27.38 Pa·s, indicating that the magnetic smart gel outperformed the control significantly. Possible mechanisms by which nanosheets enhance the performance of magnetic smart gels include: enhancing the hydrophilicity of the molecular chains, inhibiting the breakage of C-N bonds in the polymer chains, increasing the gel's resistance to water loss at high temperatures, and hindering the pyrolysis of PAM groups. Lastly, the work explores the advantages of magnetic smart gels in effective plugging, rapid unplugging post-lifespan, and simplified produced water treatment through its controlled operational capabilities. To implement these applications effectively, field devices need to be equipped with innovative designs.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）