FOOD CHEMISTRY
·
2024
·
IF 8.5
Xin Liu,Ziwei Zhang,Yujie Chen,Mengzhen Zhong,Yuqing Lei,Jiaying Huo,Lulu Ma,Shugang Li
Egg white protein is widely used in food, chemical, medical and other fields due to its excellent thermal gel properties. However, the regularity of egg white thermal gel (EWTG) by temperature influence is still unknown. In this study, we investigated the potential mechanism of temperature (75–95 °C, 15 min) gradient changes inducing thermal aggregation and gel formation of EWTG. The results showed that changes in textural characteristics and water holding capacity (WHC) of EWTGs depended on switching in protein aggregation morphology (spherical shape - chain shape - regiment shape) and gel network structure differences (“irregular bead-like” - “regular lamellar structure”). In addition, proteomics indicated that the generation of amorphous protein aggregates at 95 °C might be related to Mucin 5B as the aggregation core. The research revealed the EWTG formation from “whole egg white protein” to “single molecules”, aiming to provide a reference for quality control in gel food processing.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fuge Niu,Xiang Li,Chenyang Lin,Xinyu Hu,Bin Zhang,Weichun Pan
In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.258, respectively. The gel strength reached 0.634 kg, the cooking yield of surimi gel increased by 27 % and the water loss decreased to less than 10 %. A significant increase in the proportion of fixed water and a decrease in the proportion of free water indicated that mixed surimi improved the “trapping” ability of water molecules, induced the formation of a more ordered “cage”-like structure, and significantly increased the water holding capacity and whiteness of surimi gels.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2018
·
IF 3.862
Beibei Hu,Wei Sun,Haiting Li,Helin Sui,Sanming Li
Thermogels, used as multi-functional drug-loading materials, have properties that mainly rely on their gelator structure. Although a large variety of organogel systems are used as drug delivery carriers, relatively few have been investigated in terms of their structure-property correlations based on amino acid derivative gelators. Here, a series of amino acid based gelators were synthesized to explore the role of the gelator structure on functional properties, with the aim of establishing a connection between the molecular parameters and gel properties. By varying the three substitutions of the gelator backbone, it was found that a comprehensive interaction, consisting of hydrophobic forces, H-bonding interactions, conformational flexibility and steric repulsion, play a crucial role in determining the gelation properties. Hansen solubility parameters were employed to explore the solvent effect on the network forming and gel properties. From an analysis of the morphologies obtained from polarized optical microscope (POM), atomic force microscopic images (AFM) and scanning electron microscopy (SEM), the gelator structure was found to have an impact on the self-assembly. According to the X-ray diffraction (XRD), the possible conformations adopted by the gelators were revealed through molecular modelling. The ability to form intermolecular H-bonding is vital in molecular packing and, thus, gelation. A structure-property relationship was developed and proposed to provide a theoretical basis for controllable drug delivery implants.
研究领域:
材料科学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY
·
2016
·Vol. 54
·期 16
·2571-2581
·
IF 3.114
Yan Zhang,Miao Wang,Jinhai Ye,Meidong Lang
Novel poly( ε -caprolactone)- b -poly(ethylene glycol)- b -poly( ε -caprolactone) (PCL-PEG-PCL) bearing pendant hydrophobic γ -(carbamic acid benzyl ester) groups (PECB) and hydrophiphilic amino groups (PECN) were synthesized based on the functionalized comonomer γ -(carbamic acid benzyl ester)- ε -caprolactone (CABCL). The thermal gelation behavior of the amphiphilic copolymer aqueous solutions was examined. The phase transition behavior could be finely tuned via the pendant groups, and an abnormal phenomenon occurred that the sol–gel transition temperature shifted to a higher temperature for PECB whereas a lower temperature for PECN. The micelles percolation was adopted to clarify the hydrogel mechanism, and the effect of the pendant groups on the micellization was further investigated in detail. The results demonstrated that the introduction of γ -(carbamic acid benzyl ester) pendant groups significantly decreased the crystallinity of the copolymer micelles whereas amino pendant groups made the micelles easy to aggregate. Thus, the thermal gelation of PEG/PCL aqueous solution could be finely tuned by the pendant groups, and the pendant groups modified PEG/PCL hydrogels are expected to have great potential biomedical application. © 2016 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2016 , 54 , 2571–2581
研究领域:
生物材料
·
高分子化学
·
生物医药
✓ 已验证
产品关联
DOI
高影响因子
Journal of Materials Chemistry A
·
2020
·Vol. 8
·期 34
·17800-17807
·
IF 11.301
Hao Zhang,Jie Hao,Xia Yu,Jianqiao Wu,Jiawei Li,Min-Hui Li,Jun Hu
Thermogels are one kind of smart materials, characterized by the in situ sol–gel transition upon temperature increase. Currently, most of them are constructed using thermosensitive polymers, which often require tedious chemical synthesis. Besides, it is difficult to precisely control the gel properties through remote stimuli like near-infrared (NIR) light. In this work, we have prepared a thermogel with inherent NIR photothermal responsive features by simply mixing hydrophilic polyvinyl alcohol (PVA) with Cu(OAc)2 in deionized water. Without the incorporation of extra reagents and the chemical modification of PVA, the PVA/Cu(OAc)2 thermogel exhibited high photothermal conversion efficiency and reversible sol–gel transition behavior. Because of the inherent NIR absorption and optical conversion abilities, the PVA/Cu(OAc)2 thermogel can be used as a smart window material to effectively absorb sunlight and prevent the rise of indoor temperature. In addition, its photosensitive conductivity also gave it the potential to act as a photoresistor. As far as we know, this is the first PVA-tailored thermogel with an inherent NIR light response, which provides an innovative strategy to construct smart materials.
研究领域:
材料科学
·
光化学
✓ 已验证
产品关联
DOI
高影响因子
Artificial Cells Nanomedicine and Biotechnology
·
2019
·
IF 4.462
Dinglingge Cao,Xingxian Zhang,MD. Akabar,Yuan Luo,Hao Wu,Xue Ke,Tianyuan Ci
The aim of this research is to utilize a hybrid system of liposomal doxorubicin (DOX-Lip) loaded thermogel (DOX-Lip-Gel) to realize the steady sustained delivery of doxorubicin (DOX), a small hydrophilic drug, for the treatment of breast cancer locally. Herein, liposomal doxorubicin was prepared via the traditional film dispersion method with the particle size of 75 nm and drug entrapment efficiency of 86%. And, the triblock copolymer of poly (D, L-lactide-co-glycolide)-b-poly (ethylene glycol)-b-poly (D, L-lactide -co-glycolide) (PLGA-PEG-PLGA) was synthesized via ring-opening polymerization to prepare the thermosensitive hydrogel through dissolving the polymers in DOX-Lip solution. The liposome loaded hydrogel was in a sol state at room temperature and converted into the gel state at body temperature and would degrade gradually during the time in vivo. The drug release of DOX out of DOX-Lip-Gel could be in a steady sustained manner up to 11 days without significant burst release as compared to that of DOX-loaded hydrogel (DOX-Gel). An orthotopic breast cancer model was adopted to evaluate the in vivo antitumor efficacy. And, the results revealed DOX-Lip-Gel had better antitumor efficiency as well as lower side effects.
研究领域:
药剂学
·
肿瘤学
·
药物递送系统
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ningxiang Yu,Weixin Yao,Kaili Gao,Xiaohua Nie,Yuanchao Lu,Qin Ye,Shuai Hao,Xianghe Meng
High protein concentrations were often required for thermally induced gelation, posing challenges in cost and resource efficiency. This study investigates the effects and mechanisms of metal cations (Na + , K + , Mg 2+ , Ca 2+ , 0–0.4 mol/L) on the thermal gelation behavior of Torreya grandis nut protein (TGNP) with a low gelation concentration (3 %–6 %). However, the addition of metal cations induced structural unfolding and an increase in particle size of TGNP from 358 to 3205 nm, leading to a decrease in TGNP solubility by an average of 8 %, which reduced TGNP gel properties, including modulus, hardness, and water-holding capacity. Furthermore, the presence of metal cations decreased the native β-sheet and disulfide bond content and increased the surface hydrophobicity of the TGNP gels, resulting in a loose structure and poorer stability. Overall, this study provides novel insights for the formulation and application of TGNP in edible delivery gels such as plant-based milk.
研究领域:
食品科学
·
植物蛋白研究
✓ 已验证
DOI
PubMed
高影响因子
ACS Applied Materials & Interfaces
·
2021
·
IF 9.229
Shuquan Cui,Yiman Wei,Qiao Bian,Yan Zhu,Xiaobin Chen,Yaping Zhuang,Mingyan Cai,Jingyu Tang,Lin Yu,Jiandong Ding
Endoscopic submucosal dissection is an established method for the removal of early cancers and large lesions from the gastrointestinal tract but is faced with the risk of perforation. To decrease this risk, a submucosal fluid cushion (SFC) is needed clinically by submucosal injection of saline and so on to lift and separate the lesion from the muscular layer. Some materials have been tried as the SFC so far with disadvantages. Here, we proposed a thermogel generated by the “block blend” strategy as an SFC. This system was composed of two amphiphilic block copolymers in water, so it was called a “block blend”. We synthesized two non-thermogellable copolymers poly(d,l-lactide-co-glycolide)-b-poly(ethylene glycol)-b-poly(d,l-lactide-co-glycolide) and blended them in water to achieve a sol–gel transition upon heating in both pure water and physiological saline. We explored the internal structure of the resultant thermogel with transmission electron microscopy, three-dimensional light scattering, 13C NMR, fluorescence resonance energy transfer, and rheological measurements, which indicated a percolated micelle network. The biosafety of the synthesized copolymer was preliminarily confirmed in vitro. The main necessary functions as an SFC, namely, injectability of a sol and the maintained mucosal elevation as a gel after injection, were verified ex vivo. This study has revealed the internal structure of the block blend thermogel and illustrated its potential application as a biomaterial. This work might be stimulating for investigations and applications of intelligent materials with both injectability and thermogellability of tunable phase-transition temperatures.
研究领域:
生物医学工程
·
材料科学
·
消化病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Sixu Lv,Ye Huang,Jianxia Xu,Wenzhe Yin,Kang Zhong,Xiaonan Sui,Yingnan Liu,Zhenyu Yu,Yaqing Xiao
This study was conducted to investigate the effect of tea residue cellulose nanocrystal (CNC) in coordination with Ca 2+ on the thermal gelation of pea protein amyloid fibrils (PAFs) and its potential mechanism. The results showed that CNC (0.12%) inhibited the aggregation of PAFs molecules, reduced the surface hydrophobicity and increased the solubility of the solution, and further formed PAFs-based gels with high water holding capacity and high gel strength. However, Ca 2+ (400 mM) promoted the aggregation of PAFs molecules, which made the solution have high surface hydrophobicity and low solubility, and finally formed a PAFs-based gel with low water holding capacity and high gel strength. The intermolecular force of PAFs-CNC/Ca 2+ gel was enhanced, and the content of β-sheet conformation was increased. CNC fragments bound to specific amino acid sites of PAFs through non-covalent forces (hydrogen bonding and van der Waals forces), and Ca 2+ might enhance the cross-linking and interaction between CNC and protein, thus making the two synergies enhance the gel strength and viscoelasticity of PAFs. The research results will provide a new perspective for the diversified regulation of PAFs gel properties and the design and development of PAFs gel-based 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
Biomedical Materials
·
2014
·Vol. 9
·期 3
·035008
·
IF 2.922
Hongjie Huang,Xin Zhang,Xiaoqing Hu,Linghui Dai,Jingxian Zhu,Zhentao Man,Haifeng Chen,Chunyan Zhou,Yingfang Ao
Hydrogels are attractive for cartilage tissue engineering because of their high plasticity and similarity with the native cartilage matrix. However, one critical drawback of hydrogels for osteochondral repair is their inadequate mechanical strength. To address this limitation, we constructed a solid-supported thermogel comprising a chitosan hydrogel system and demineralized bone matrix. Scanning electron microscopy, the equilibrium scanning ratio, the biodegradation rate, biomechanical tests, biochemical assays, metabolic activity tests, immunostaining and cartilage-specific gene expression analysis were used to evaluate the solid-supported thermogel. Compared with pure hydrogel or demineralized matrix, the hybrid biomaterial showed superior porosity, equilibrium swelling and degradation rate. The hybrid scaffolds exhibited an increased mechanical strength: 75% and 30% higher compared with pure hydrogels and demineralized matrix, respectively. After three days culture, bone-derived mesenchymal stem cells (BMSCs) maintained viability above 90% in all three materials; however, the cell retention of the hybrid scaffolds was more efficient and uniform than the other materials. Matrix production and chondrogenic differentiation of BMSCs in the hybrid scaffolds were superior to its precursors, based on glycosaminoglycan quantification and hyaline cartilage marker expression after three weeks in culture. Its easy preparation, favourable biophysical properties and chondrogenic capacity indicated that this solid-supported thermogel could be an attractive biomaterial framework for cartilage tissue engineering.
研究领域:
生物材料学
·
再生医学
·
组织工程学
✓ 已验证
DOI
PubMed
高影响因子
ACS Omega
·
2018
·
IF 0
Jiannan Li,Xiangru Feng,Jian Shi,Tongjun Liu,Jianxun Ding
Peritoneal adhesion is a common postoperative complication that causes many kinds of organ dysfunctions. It can be minimized by the integration of physical isolation and pharmaceutical treatment. However, the gas permeability of traditional medical devices for adhesion prevention is not satisfactory, which increases the risk of infection and inflammation, thus facilitating the formation of peritoneal adhesion. In this study, a device of porous polylactide (PLA) film plus atorvastatin (ATV)-loaded thermogel was developed for peritoneal adhesion prevention. PLA film acted as a physical barrier to prevent the connection of fibrin bridges between the injured tissues and nearby normal organs. Simultaneously, ATV was released to achieve the antifibrin deposition and anti-inflammatory effect. The porous properties of PLA film and thermogel increased the gas permeability and further inhibited the inflammatory responses. The in vivo study demonstrated that the porous PLA film with ATV-loaded thermogel possessed excellent anti-inflammation ability and satisfactory antiadhesion capacity, indicating its great potential for clinical application.
研究领域:
生物医学工程
·
药学
·
外科手术
✓ 已验证
产品关联
DOI
PubMed
FOOD CHEMISTRY
·
2025
·
IF 9.8
Cheng-Zhen Nie,Yao Li,Ji Wang,Xu-Hui Huang,Bei-Wei Zhu,Lei Qin
Plant-based fat replacers have attracted considerable interest owing to their contributions to environmental sustainability, animal welfare, and health benefits. Their textural properties and flavor release behavior during processing are key determinants of their quality. Herein, a dual-network gel was produced using gellan gum and curdlan, which are thermally reversible and irreversible gel samples, respectively. Emulsion gel was produced by incorporating an emulsion as a fat substitute to the gel. The rheological properties of the samples were modulated through the addition of curdlan with a maximum storage and loss moduli of 1 × 10 4 Pa and 1 × 10 3 Pa, respectively. Furthermore, the emulsion gel successfully maintained its original morphology at increased temperatures. The curdlan content influenced flavor release at 150 °C when 1 wt% d -ribose and L-cysteine were incorporated. This study proposes a strategy that enables fat replacers to release meat flavor compounds during cooking.
研究领域:
食品科学
·
食品工程
·
高分子科学
·
感官科学
·
植物基食品技术
✓ 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）