Foods
·
2025
·Vol. 14
·期 15
·2631
·
IF 5.1
Wanyi Sun,Qiuyu Lu,Jiajing Chen,Xinxin Fan,Shengnan Zhan,Wenge Yang,Tao Huang,Fulai Li
This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) or κ-carrageenan (κC, 0.07% (w/v)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances ofProteobacteriaandBacteroidetewhile reducingFirmicutes. Compared to FG–XG and FG, FG–κC promoted higher levels of the generaLachnospiraceaeandBacteroides, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes.
研究领域:
食品科学
·
生物材料
·
营养学
·
微生物组学
·
功能食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xuedi Ma,Zheng Zhang,Zhao Li,Zhengzong Wu,Lu Lu,Katsuyoshi Nishinari,Meng Zhao,Bo Cui
The impact of phase separation behavior on the performance of hydrogels has always been the research focus. This study explored the relationship of “pH-microstructure-hydrogel properties” of phase-separated hydrogels composed of type-A gelatin (GE, 5 wt%) and hydroxypropyl starch (HPS, 3 wt%). The results revealed that changes in the microstructure of the hydrogel at different pHs significantly impacted the gel properties. At pH 4.00 and 11.00, phase separation occurred in the GE/HPS gel with a microstructure of HPS-in-GE. In particular, at pH 5.00, 6.00, 7.00, and 9.00, severe phase separation resulted in the separation of substantial aggregates of HPS and GE, resulting in a continuous phase structure. At pH 2.00 and 3.00, phase separation was suppressed, resulting in a homogeneous microstructure. Compared to the phase-separated gels at pH 4.00–11.00, the homogeneous systems at pH 2.00 and 3.00 displayed a synergistic effect with higher gel strength. Analysis of intermolecular forces in the GE/HPS gel indicated that hydrogen bonding was the primary interaction force. Furthermore, the addition of GE/HPS into hawthorn jelly at about pH 3.00 effectively preserved the structural appearance and exhibited higher levels of hardness, thus improving the sensory properties of hawthorn jelly. In summary, phase separation decreased the storage modulus of GE/HPS gel, but the compatibility of GE/HPS macromolecules exhibited synergistic effects at 2.00 and 3.00 and improved the hydrogel mechanical properties. This work provides some new insights for GE/HPS-based gel foods.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Liang Zhang,Xue Han,Ke-Jun Guo,Yi-Ping Ren,Ying Chen,Jie Yang,Jian-Ya Qian
For the first time, curdlan (CL) was reported to have emulsifying property. Based on its emulsifying property and gelling property, the CL-based simple-structured emulsion gels were prepared. Among different CLs, CL-4 showed relatively good emulsifying property and its based emulsion showed the best stability, which might be mainly due to its highest hydrophobic property. The initial CL-4 gel formation temperature of the emulsion increased with oil volume fraction, which might be due to the oil droplets' interfering effect. Many non-spherical oil droplets appeared in the emulsion gel, which was mainly due to the squeezing effect of CL-4 gelation. The hardness, chewiness, springiness and cohesiveness of CL-4 based emulsion gels increased with CL-4 content. The texture parameters of emulsion gels with oil ratio ranging from 20 % to 40 % did not change significantly, which might benefit for increasing functional components' transportation efficiency of the emulsion gel without weakening its gel property significantly.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2013
·Vol. 130
·期 2
·1058-1063
·
IF 1.395
Xiulan Zhao,Qin Zhang,Lixin Xue,Qianru Shi,Kang Tao
Poly(ether ether ketone) with pendent sulfonimide groups (B-SPEEK) was prepared from poly(ether ether ketone), sulfuric acid, thionyl chloride, para -toluene sulfonate, and pyridine. The prepared B-SPEEK was characterized by Fourier transform infrared spectroscopy, 1 H-NMR, and thermogravimetric analysis. The swelling of the gels was examined in N,N -dimethylacetamide (DMAC), N,N -dimethylformamide (DMF), 1-methyl-2-pyrrolidinone (NMP), dimethyl sulfoxide (DMSO), and a DMSO/water mixture. The gel showed extremely high swelling in DMSO, DMF, DMAC, and NMP. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 130: 1058-1063, 2013
研究领域:
材料科学
·
高分子化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yue Wang,Lin Han,Wanying Yu,Weiping Zhao,Jinfeng Pan,Sangeeta Prakash,Xiuping Dong
The sturgeon fish skin gelatin (FG) could not form gelation for printing at room temperature and must be hold its shape at low temperature after printing due to low melting and solidifying temperature, causing certain energy loss. The purpose of this study was to investigate the effects of various types (κ-carrageenan: KG; λ-carrageenan: LG; ι-carrageenan: IG) and proportions of carrageenan on the gelation properties and melting temperatures of sturgeon skin gelatin blended system and realize 3D printability at room temperature. The results showed that the turbidity of the blended systems increased significantly with adding 0.4%–0.8% carrageenan. Meanwhile, when the additive concentration of KG was 0.4%, the highest gel strength was 104.02 g. And the hardness and adhesive of gel were 5.44 times and 5.37 times of that single gelatin sample when the concentration of KG reached 0.8%. When IG was added, the melting temperature of the blended system could be improved most obviously, followed by KG, while LG could improve least. In addition, the blended system with IG could form a more dense and uniform network structure. The results of thixotropy showed the gel formed by the blended system had certain thixotropy, but the lag circle area is small resulted in the insufficient shape stability after printing. Among them, the blended systems with 0.8% KG and IG received successfully 3D printing at room temperature. In short, carrageenan has a positive effect on improving the gelation properties and applying in 3D printing of the sturgeon skin gelatin system at room temperature.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Shan Zhao,Ying Zhang,Yang Liu,Fan Yang,Wenguang Yu,Shixin Zhang,Xiaojun Ma,Guangwei Sun
The most notable and unique property of pectin is its ability to form gels, which is the foundation of its many functions and applications. To obtain the desired pectin hydrogel beads for tissue engineering or biological applications, the combined effect of the key factors of gel properties of calcium pectinate (CP) beads were investigated by response surface methodology (RSM). The results derived from RSM indicated that the model equation of average size and mechanical stability were significant and could be used to describe the process under a wide range of preparation conditions. The optimum condition for preparing variables were gained graphically. Moreover, the degree of methyl-esterification (DE) of pectin and pectin - calcium concentrates showed significant and combined effort on sphericity factor (SF). The mechanical stability of CP beads was significantly affected by the quadratic contributions of the pectin concentration, the interaction effects between pectin and calcium concentration, and the linear contribution of pectin concentration. The viability and proliferation of cells encapsulated in optimal CP beads demonstrated that the optimal formula results in better gel properties and are more suitable to cell encapsulation.
研究领域:
生物工程
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Beibei Jia,Jinyu Chen,Gongru Yang,Jingyi Bi,Jinting Guo,Kun Shang,Siyang Wang,Zijian Wu,Kunsheng Zhang
The objective of this study was to investigate the mechanisms of phosphates coupled with KCl (at 0, 0.01 and 0.03 M) affecting gel and emulsifying properties of myofibrillar protein (MP) from mantis shrimp. 31 P NMR showed that phosphate groups were introduced to MP after treatment with sodium pyrophosphate (SPP) or sodium tripolyphosphate (STPP). The incorporation of phosphates enhanced electronegativity and solubility of MP, leading to exposure of hydrophobic groups, especially in the presence of 0.03 M KCl. These changes resulted in increased gel strength, water-holding capacity and elasticity of MP, mainly due to the improved cross-linking of proteins via ionic interaction, hydrophobic interaction and disulfide bonds. Furthermore, the combination of phosphate and KCl contributed to formation of more stable emulsions stabilized by MP with higher emulsifying activity and smaller droplet size. These results indicated that phosphates and low-dose sodium substitutes synergistically improved the processing properties of muscle food.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Mengyao Liu,Dong Xu,Jun Zhang,Fei Pan,Changhao Liu,Xiangxin Li,Xiaoming Fang,Hualei Chen,Wenli Tian,Wenjun Peng
Tenebrio molitor protein (TMP) is a highly promising alternative protein resource. However, hydrogels formed from TMP alone typically exhibit fragility and brittleness, limiting their development and application. This study investigated the effects of varying chitosan (CS) concentrations on the mechanical properties of TMP hydrogels. We found that CS concentrations between 0.5 and 1.5 % greatly improved the mechanical properties, water-holding capacity (WHC), and rheological properties of the TMP/CS composite gels. Specifically, the incorporation of 1.5 % CS improved the storage modulus of the gel, enhanced the interaction between water and proteins, and yielded a WHC of 53.32 %. Furthermore, the addition of 1.5 % CS altered the secondary structure and spatial conformation of the protein, with a β-folding content of 43.27 %, leading to a significant enhancement of hydrophobic interactions and hydrogen bonding in the composite gel system and the formation of a dense and stable gel network structure. However, the addition of excessive CS (2.0 % ~ 3.0 %) led to phase separation of the gel system, which decreased gel strength and increased the viscosity of composite gels. In conclusion, optimized CS incorporation offers a viable theoretical basis for the development of new TMP-based food formulations.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Xuan Zhang,Jiawei Lin,Fang Pi,Tao Zhang,Chao Ai,Shujuan Yu
This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Fuge Niu,Chenyang Lin,Huabin Liao,Bin Zhang,Jian Zhang,Weichun Pan
In order to solve the problem of poor performance of giant squid gel, this study proposed a method to induce the aggregation of giant squid protein molecules by exogenous additives to improve its gel performance. The particle size, zeta potential, free sulfhydryl group, carbonyl group and hydrophobic index of protein solution were characterized by laser light scattering, fluorescence spectrum and ultraviolet spectrum, and the effect of egg white protein (EWP) on myofibrillar protein (MP) aggregation was analyzed. In the presence of EWP, the density and R g /R h value of protein particles decreased significantly after mixing for 600 min, indicating that the interaction between MP and EWP protein could be enhanced by embedding appropriate amount of EWP in the middle of MP protein. With the increase of the proportion of egg white protein, the blue shift of the maximum absorption wavelength of endogenous fluorescence in the mixed protein solution decreased. In the range of 25–65 °C, the change rates of surface charge, free sulfhydryl group, carbonyl group and surface hydrophobicity decreased, which proved that EWP inhibited the self-aggregation rate of MP molecules during the heating process, and induced its gel by interspersing between MP molecules to improve the formation of three-dimensional network during protein thermal gel process. Finally, the addition of EWP improved the gel properties of giant squid surimi. This study offered new direction for improving gel properties and promotes the development and application of giant squid.
研究领域:
食品科学
·
蛋白质化学
·
海洋生物资源利用
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jiefen Cui,Dan Liu,Yuyang Zhang,Mengyu Ma,Mengshan Shang,Cheng Zhao,Xingmiao Lu,Chengying Zhao,Jinkai Zheng
Due to the excellent health benefits of rhamnogalacturonan I (RG-I)-enriched pectin, there has been increasing research interest in its gelling properties. To elucidate its structure–gelation relationship, chemical modifications were used to obtain RG-I-enriched pectin (P11). Then, enzymatic modification was performed to obtain debranched pectins GP11 and AP11, respectively. The effects of RG-I side chains on structural characteristics (especially spatial conformation) and gelling properties were investigated. Among the low-methoxylated pectins (LMPs), AP11, with a loose conformation (Dmax 52 nm) showed the poorest gelling, followed by GP11. In addition to primary structure , spatial conformation (Dmax and Rg) also showed strong correlations ( r 2 > 0.8) with gelation . We speculate that compact conformation may shorten distance between pectin chains and reduces steric hindrance , contributing to formation of strong gel network. This is particularly important in LMPs with abundant side chains. The results provide novel insights into relationship between spatial conformation and gelling properties of RG-I-enriched pectin.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
LIQUID CRYSTALS
·
2012
·
IF 1.858
Pei Chen,Yan Li,Xinbing Chen,Zhongwei An
A series of coumarin derivatives, 7-alkoxycoumarin-3-carbonyl hydrazine (nCCH), which possessed a hydrazine moiety at the end of the molecule was prepared and was characterised by infrared and 1H-nuclear magnetic resonance spectra, electrospray ionisation-mass spectrometry and elemental analysis. All the compounds exhibited enantiotropic mesophases with temperature domains of 67–82°C and 46–82°C on heating and cooling processes, as well as favourable gelability to kinds of organic solvents. The effect of the length of the alkoxy chain on mesomorphic and gelation properties was discussed. The studies revealed that hydrogen bonding between the nCCH molecules was one of the main driving forces for the formation of the gel and thermotropic mesophases.
研究领域:
有机化学
·
材料科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）