ADVANCES IN POLYMER TECHNOLOGY
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2020
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IF 1.539
Jing Shang,Ruonan Gao,Fu Su,Huaguang Wang,Dan Zhu
The complex rheology and the phase behavior of thermally sensitive poly(N-isopropylacrylamide) (PNIPAM) microgels have been investigated in both the swollen and collapsed states by using microrheology. To avoid the interactions between the tracer probes and the PNIPAM microgels, such as the adsorption or the depletion effect, the probes of silica (SiO2) particles have been grafted with PNIPAM chains (SiO2-PNIPAM) and characterized with Fourier transform infrared spectroscopy (FTIR). The successful preparation of SiO2-PNIPAM has also been proved by the investigation of the particle size and morphology with dynamic light scattering (DLS) and transmission electron microscope (TEM) below and beyond the phase transition temperature of PNIPAM. The microrheology of the PNIPAM microgel suspension has been investigated by using the prepared SiO2-PNIPAM particles as microrheological probes, and the results show that the diffusive coefficient of the probes in the swollen state is one-fifth of that in the collapsed state, and the viscosity of the PNIPAM microgel suspension in the swollen state is four times higher than that in the collapsed state, indicating SiO2-PNIPAM is a good probe in the microrheological study of PNIPAM microgel suspensions.
研究领域:
材料科学
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化学工程
✓ 已验证
DOI
高影响因子
MATERIALS RESEARCH INNOVATIONS
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2022
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IF 0
Wenyan Huang,Zhongwei Ge,Li Jiang,Hongjun Yang,Qimin Jiang,Bibiao Jiang,Xiaoqiang Xue,Yonglei Wang
A novel functional inimer 2-(2-bromoisobutyryloxy)ethyl methacrylate(BiBEM) both with the double bond and bromide was designed and synthesised. The branched polystyrene (PS) was prepared by the atom transfer radical polymerisation (ATRP), using BiBEM as inimer (initator) and CuBr complexed with bipyridine as catalysts in toluene at 80°C. The molecular weight and the branching degree of the polystyrene were analysed by using triple detection size-exclusion chromatography (TD-SEC) and the storage modulus in a wide and high-frequency range of polystyrene microrheological properties were studied by the diffusive wave spectroscopy (DWS). By adjusting the ratio of inimer to catalysts, a series of branched polystyrene polymers with different molecular weight and branching degree were obtained. The increase of the BiBEM concentration led to a higher degree of branching, while higher molecular weight and broader molecular weight distribution are accompanied. The branched polystyrene showed low storage modulus and lower chain entanglement compared to linear analogues.
研究领域:
高分子化学
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材料科学
✓ 已验证
DOI
Journal of Future Foods
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2025
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IF 7.2
Jian Wang,Xiangwen Chen,Faming Yang,Chenxue Zhang,Hao Wu,Junxiang Zhu
Enhancing the gel properties of surimi is critical for advancing aquatic protein product quality. This study demonstrates that hydroxycinnamic acids (HCAs), such as caffeic acid (CA), p -coumaric acid (PCA), chlorogenic acid (CGA), and rosmarinic acid (RA), significantly improve the texture, water-holding capacity, and flavor of silver carp ( Hypophthalmichthys molitrix ) surimi and myosin gels. RA incorporation resulted in the most significant increase in gel strength and WHC, without compromising whiteness. To elucidate the mechanistic basis of these improvements, the interactions between HCAs and myosin S1 were investigated. Microscale thermophoresis revealed RA as the strongest binder to myosin S1 ( k d = 2.33 mM), followed by CA (9.25 mM), CGA (37.29 mM), and PCA (109.50 mM). Thermodynamic analyses and molecular simulations confirmed spontaneous binding mainly driven by hydrogen bonding or hydrophobic forces. HCA binding induced divergent structural effects: RA and CGA stabilized α-helical structures, enhancing intermolecular alignment of stabilized helices, while CA and PCA promoted partial unfolding, exposing hydrophobic residues. Both pathways elevated aggregation propensity, as evidenced by increased particle size and radius of gyration. Microrheology further demonstrated RA’s superior capacity to enhance myosin S1 elasticity and viscosity, correlating with its robust gel network formation. These findings elucidate how HCA-myosin S1 interactions underpin the observed improvements in gel properties, establishing RA as a potent natural modifier for surimi. The work provides a molecular blueprint for leveraging polyphenol-protein interactions to optimize texture, stability, and sensory attributes in aquatic products.
研究领域:
食品科学
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生物化学
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分子生物学
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水产品加工
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产品关联
DOI
高影响因子
Foods
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2024
·Vol. 13
·期 9
·1323
·
IF 4.7
Zihao Wei,Yue Dong,Jingyu Si
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF—GA complexes effectively adsorbed on the oil–water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF—GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF—GA complexes–stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein–polysaccharide complexes–stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.
研究领域:
食品科学
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胶体科学
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生物技术
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Nano
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2019
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IF 13.903
Hua Sun,Zonghua Wang,Yan He
Polymer network gels usually exhibit spatial heterogeneity of local defects and cross-link density, which can affect their elasticity on the microscopic scale differently. The ability to evaluate the formation and distribution of these heterogeneities is important for guiding the application of gels in biology, medicine, and separation science. Previously, it has been reported that single-particle tracking based microrheology could provide local properties of gel networks with high resolution; however, the particle probes have been limited to spherical micro/nanotracers undergoing translational motions. In this work, we used single gold nanorods (AuNRs) as rotational microrheology probes to study the polyacrylamide gelation process by dual-channel polarization dark-field microscopy. The AuNRs were in Brownian motion during the initial stages of the gelation. As the reaction continues, individual AuNRs are confined locally and almost lost translational motion, but still maintained rotational motion. As the reaction proceeded further, the rotation state of the AuNRs gradually changed from free rotation in 3D to restricted rotation in 2D and eventually stopped completely. The appearance of the intermediate 2D plane indicated the existence of localized anisotropic compression of the gel during the heterogeneous gelation process. Our method can be further applied to investigate the formation of different polymer gels and a wide variety of heterogeneous biophysical and soft material systems.
研究领域:
材料科学
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生物物理学
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软物质物理
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纳米技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）