LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jiamin Xu,Lili Yang,Yinghua Nie,Mengyang Yang,Wenjuan Wu,Zhengquan Wang,Xichang Wang,Jian Zhong
Molecular modification has attracted many attentions in the field of gelatin science. In this work, a transglutaminase (TG) modification method was developed and applied to modify bovine bone gelatin, porcine skin gelatin, and cold-water fish skin gelatin, and then the effect of TG crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins were explored and compared. The results demonstrated that TG modification increased the nanoparticle formation behaviors and change the physicochemical and functional properties of three types of gelatins. Further, TG-modified aquatic gelatin showed comparable foaming properties (147% ± 6% for foaming capability and 55% ± 4% for foam stability) and higher emulsifying properties (18 ± 1 m 2 /g for emulsion activity index and 142 ± 11 min for emulsion stability index) to unmodified mammalian gelatins. In addition, TG-modified gelatins decreased the droplet sizes and increased creaming stability of fish oil-loaded emulsions compared with unmodified gelatins. All these results suggested TG modification was an efficient molecular modification method for gelatins. Moreover, TG-modified aquatic gelatin could be potential mammalian gelatin replacer. This work could provide useful information to understand the relationship among animal sources, tissue sources, extraction methods, amino acid compositions, molecular modification, molecular structure, physicochemical properties, functional properties, and emulsification stability of gelatins.
研究领域:
食品科学
·
化学
·
生物技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Ting Zhang,Jiamin Xu,Shudan Huang,Ningping Tao,Xichang Wang,Jian Zhong
In this work, ring-like anhydrides (C4, C5, and C6) with different sizes and succinic anhydrides (C4, C10, C12, C14, and C16) with different side chain lengths were used to modify bovine bone gelatin (BBG) and cold-water fish skin gelatin (CFG), and the effect of acylated gelatins on fish oil-loaded emulsions stability was explored. The results showed that the degree of N -acylation decreased with increased ring sizes or side chain lengths, and the surface hydrophobicity of acylated gelatins increased with increased anhydride carbon numbers. Acylated CFGs had higher droplet stability and lower liquid-gel transition time than acylated BBGs. Only BBG-C12 had a slight increase on the creaming stability among these acylated gelatins. These results demonstrated that the gelatins could be modified by all the anhydrides and their emulsion stabilization ability was dependent on the gelatin type and anhydride structure. The results could be beneficial for protein-based emulsifier development and application.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Wenjuan Wu,Cuiping Shi,Ye Zi,Huan Gong,Lijia Chen,Guangyi Kan,Xichang Wang,Jian Zhong
Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.
研究领域:
食品科学
·
胶体与表面化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Ting Zhang,Rui Sun,Mengzhen Ding,Li Li,Ningping Tao,Xichang Wang,Jian Zhong
Both fish gelatins and mammalian gelatins have been explored in the preparation and application of fish oil-loaded emulsion. However, the comprehensive comparisons and relationships of the structural, functional, and emulsions stability differences between these two gelatins remain unclear. In this work, structural, functional, and the emulsion application differences between commercial cold-water fish skin gelatin (CFG) and bovine bone gelatin (BBG) are explored. The results demonstrated the BBG-stabilized emulsion was more stable than the CFG-stabilized emulsion at 4 °C and higher temperatures (23 °C and 37 °C) decreased the creaming stability differences. The creaming index differences between CFG-stabilized and BBG-stabilized emulsions were mainly dependent on emulsion droplet size and interfacial layer thickness consisted of gelatins. Further, the possible reason for CFG's lower emulsion stability at 4 °C might be mainly dependent on its higher β-antiparallel percentage in the secondary structures and its lower thickness of gelatin film-like nanostructures. This work will provide useful information to understand the relationship between structure and function of protein. It also will provide a guide for the application of fish oil-loaded gelatin-stabilized emulsions in food beverages and other foods such as surimi .
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ting Zhang,Mengzhen Ding,Ningping Tao,Xichang Wang,Jian Zhong
The simultaneous application of proteins and surfactants is a research hotspot in the field of food emulsions . Herein, we explored the effects of surfactant type and preparation pH on the fish oil-loaded gelatin/surfactant-stabilized emulsions. The results demonstrated gelatin/Span 80-stabilized, gelatin/soybean lecithin (SL)-stabilized, and gelatin/Tween 80-stabilized emulsions consisted of three types of droplets with different sizes, whereas gelatin/sodium dodecyl sulfate (SDS)-stabilized emulsions consisted of one. The relative droplet sizes were: gelatin/Span 80-stabilized emulsions > gelatin/SL-stabilized emulsions > gelatin/Tween 80-stabilized emulsions > gelatin/SDS-stabilized emulsions. The smallest droplet size showed no significant differences in all emulsions. Preparation pH significantly decreased the other two droplet sizes of gelatin/Span 80-stabilized and the largest droplet size of gelatin/SL-stabilized emulsions, whereas had no obvious effect on the droplet sizes of the other two emulsions. The gelatin/Span 80-stabilized, gelatin/SL-stabilized, and gelatin/SDS-stabilized emulsions could be changed into emulsion gels. The gelatin/Tween 80 emulsions could be rehomoginized into liquid emulsions. These differences on the droplets and emulsion forms might be resulted from the electric and steric properties of surfactants on the water/oil interfaces at different pH. This work provides useful information for basic understanding of gelatin/surfactant-stabilized emulsions and suggests gelatin/surfactant-stabilized emulsions can be potentially applied in many types of foods .
研究领域:
食品科学
·
胶体化学
✓ 已验证
产品关联
DOI
高影响因子
Micromachines
·
2023
·Vol. 14
·期 7
·1327
·
IF 3.4
Kun Yang,Chenhui Bai,Boyuan Liu,Zhoutong Liu,Xiaojing Cui
Thermogalvanic hydrogel, an environmentally friendly power source, enable the conversion of low-grade thermal energy to electrical energy and powers microelectronic devices in a variety of scenarios without the need for additional batteries. Its toxicity, mechanical fragility and low output performance are a hindrance to its wide application. Here, we demonstrate thermoelectric gels with safe non-toxic, recyclable, highly transparent and flexible stretchable properties by introducing gelatin as a polymer network and SO3/42−as a redox electric pair. When the temperature difference is 10 K, the gel-based thermogalvanic cell achieves an open-circuit voltage of about 16.2 mV with a maximum short-circuit current of 39μA. Furthermore, we extended the application of the Gel-SO3/42−gel to monitor the temperature of hot or cold food, enabling self-powered sensing for food temperature detection. This research provides a novel concept for harvesting low-grade thermal energy and achieving safe and harmless self-driven temperature monitoring.Keywords:hydrogel;thermogalvanic;gelatin;self-powered
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 8
·1879
·
IF 5
Yongxing Zhou,Wenbo Yin,Yuliang Guo,Chenni Qin,Yizheng Qin,Yang Liu
In recent years, the application scope of most cellulose-based foams is limited due to their low adsorbability and poor recyclability. In this study, a green solvent is used to extract and dissolve cellulose, and the structural stability of the solid foam is enhanced by adding a secondary liquid via the capillary foam technology, and the strength of the solid foam is improved. In addition, the effects of the addition of different gelatin concentrations on the micro-morphology, crystal structure, mechanical properties, adsorption, and recyclability of the cellulose-based foam are investigated. The results show that the cellulose-based foam structure becomes compact, the crystallinity is decreased, the disorder is increased, and the mechanical properties are improved, but its circulation capacity is decreased. When the volume fraction of gelatin is 2.4%, the mechanical properties of foam are the best. The stress of the foam is 55.746 kPa at 60% deformation, and the adsorption capacity reaches 57.061 g/g. The results can serve as a reference for the preparation of highly stable cellulose-based solid foams with excellent adsorption properties.Keywords:cellulose-based foam;gelatin;adsorption
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
REACTIVE & FUNCTIONAL POLYMERS
·
2017
·
IF 3.151
Chaoyue Hao,Jianping Gao,Yongli Wu,Xiaoxue Wang,Ruiru Zhao,Shunkang Mei,Jiangbing Yang,Xiangang Zhai,Haixia Qiu
Folic acid (FA) supramolecular gel was prepared in a mixture solvent of N -methylpyrrolidone (NMP)/H 2 O at a 1/1 volume ratio by using FA as gelator with a concentration of 0.4% (w/v). In the mixture solvent, NMP was first of time used as a good solvent to tune the solvent properties in order to be able to induce formation of FA supramolecular gel. The folic acid-gelatin (FA-GA) hybrid gels were synthesized by adding different amount of gelatin (GA) into FA gelator. The gelation temperature (T Gel ) of the FA-GA hybrid gel is 30 °C which is much higher than that of FA gel (10 °C). The gel to sol transition temperature (T GS ) is about 58 °C, which demonstrates that the hybrid gel has good stability at room temperature . The FT-IR and UV–vis spectra of FA-GA hybrid gel indicate that GA involves in the self-assembly process of FA via hydrogen bonding and π-π interactions with FA molecules. Owing to the π-π interaction happened between FA and GA molecules the fluorescence intensity of FA-GA gel is four times as high as that of FA gel. SEM images shows that the hybrid gel has a helical-fiber network structure which would enhance the gel strength to a great extent. Good stability, large specific surface and porosity in three-dimensional network structure of the FA-GA hybrid gel make it a highly promising adsorbent for dye adsorption. The FA-GA hybrid gel is able to absorb 63.5% of Congo red (CR), 68% of methyl blue (MB) and 44% of methyl orange (MO) respectively from their solutions.
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
Journal of Building Engineering
·
2024
·
IF 6.7
Haidong Zhuang,Zhenbang Guo,Yuanwang Lan,Cristina Ruiz-Agudo,Fazhou Wang,Helmut Cölfen,Zhengyao Qu
To improve the formability and bonding strength of 3D printing soil, a temperature-stimulating responsive intelligent soil-hydrogel 3D printing formula was innovatively developed by combining soil and gelatin. Varied soil-gelatin composites, featuring different gelatin content by weight of soil (0 %, 0.5 %, 1 %, and 1.5 %), were prepared and cured at 5 °C to facilitate the crosslinking of gelatin. An array of tests, including rheological assessments, compressive tests, and scanning electron microscopy analysis. Were conducted to thoroughly characterize the performance of gelatin-soil composites for 3D printing. Our findings unveiled that, following the cross-linking of gelatin at 5 °C, the gelatin-soil composites exhibited superior formability and bond strength compared to the reference. Furthermore, the soil-gelatin composites demonstrated not only comparable compressive strength to the reference but also enhanced interlayer bond strength. This innovative soil-hydrogel 3D printing formula, combining the versatility of soil and the responsive characteristics of gelatin, presents a promising avenue for advancing the capabilities of 3D printed soil.
研究领域:
土木工程
·
材料科学
·
生物材料
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2024
·
IF 4.9
Wen Shen,Fen Ao,Xuemei Ge,Yan Zheng,Xiaomin Luo
Triboelectric nanogenerator (TENG) has shown great potential in real-time monitoring of individual physiological state. Conductive metal nanofibers maintain good stability and mechanical strain as electrodes. Herein, a simple and safe strategy was provided to prepare electrospun gelatin membranes with in-situ coated silver layer for flexible TENG devices. Electrospun gelatin membranes were prepared by a one-pot method of dopamine-grafted gelatinmodification and physical modification through blending with polyvinyl alcohol (PVA). The silver coated electrospun membrane was constructed using the reductive immobilization of silver by dopamine. The content of silver and the output signal of the TENG can be further controlled using bio-crosslinked gelatin membranes. The electrospun gelatin membranes with immobilized silver layers did not show significantly cytotoxic to fibroblasts. The tensile strength of the membranes crosslinked reached 4 MPa, which was more flexible than the membranes uncrosslinked. The membranes showed significant inhibition against Staphylococcus aureus ( S. aureus ) and Pseudomonas aeruginosa ( P. aeruginosa ). The triboelectric output performance of the membrane can be controlled by adjusting the crosslinking method, which providing an effective strategy for implementing TENG in the monitoring of the wound healing process.
研究领域:
材料科学
·
纳米技术
·
生物医学工程
·
电气工程
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 10
·2339
·
IF 4.35
Zhichao Yang,Chaoyi Shen,Yucheng Zou,Di Wu,Hui Zhang,Kunsong Chen
Gelatin (GA) is a natural protein widely used in food packaging, but its fabricated fibrous film has the defects of a high tendency to swell and inferior mechanical properties. In this work, a novel spinning technique, solution blow spinning (SBS), was used for the rapid fabrication of nanofiber materials; meanwhile, nylon 66 (PA66) was used to improve the mechanical properties and the ability to resist dissolution of gelatin films. Morphology observations show that GA/PA66 composite films had nano-diameter from 172.3 to 322.1 nm. Fourier transform infrared spectroscopy and X-ray indicate that GA and PA66 had strong interaction by hydrogen bonding. Mechanical tests show the elongation at break of the composite film increased substantially from 7.98% to 30.36%, and the tensile strength of the composite film increased from 0.03 MPa up to 1.42 MPa, which indicate that the composite films had the highest mechanical strength. Water vapor permeability analysis shows lower water vapor permeability of 9.93 g mm/m2h kPa, indicates that GA/PA66 film’s water vapor barrier performance was improved. Solvent resistance analysis indicates that PA66 could effectively improve the ability of GA to resist dissolution. This work indicates that SBS has great promise for rapid preparation of nanofibrous film for food packaging, and PA66 can be applied to the modification of gelatin film.Keywords:solution blow spinning;gelatin;nylon 66;modification;rapid fabrication
研究领域:
材料科学
·
纳米技术
·
食品包装
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2020
·
IF 2.455
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
Fish oils are important substances in the field of food and drug delivery. Due to their unstable double bonds, fishy taste, and poor water solubility, it is pivotal to investigate novel dosage forms for fish oils, such as encapsulated droplets. In this work, we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms, droplets, and storage stability under different preparation and storage conditions. Our results showed that higher gelatin solution pH, higher storage temperature in the range of 4–37 °C, and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion. The droplets had core-shell microstructures and a trimodal size distribution, which decreases linearly with increasing gelatin solution pH and homogenizing time, but decreases exponentially with increasing homogenizing speed. In addition, storage temperature showed a notably different effect on traditional emulsion storage. This work provides a fundamental knowledge for the formation, microstructure, and properties of gelatin-based traditional emulsions. It also provides a promising new application for fish oil-loaded emulsions in food beverages, soft candy, and other food products.
研究领域:
食品科学
·
药物递送
✓ 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）