Colloid and Interface Science Communications
·
2021
·
IF 4.914
Xin-Yu Jiang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Hai-Tao Wu
In this communication, the rheological behaviors of hydrolysates from scallop ( Patinopecten yessoensis ) male gonad (SMGHs) combined with eight polysaccharides , including ι -carrageenan, sodium alginate , guar gum , locust-bean gum, pectin, acacia gum, xanthan gum and agar, respectively, were reported. The mixture of SMGHs (5%) and each polysaccharide (0.03–1.25%) was characterized by visual observation and rheological characterization in the concentration ranges where each polysaccharide has visible viscosity and keeps flowing. The addition of ι -carrageenan (0.56%) increased the storage modulus of SMGHs at 0.1 Hz by almost 77-fold, reaching 344.9 Pa. While, when the shear rate was 0.13 s −1 , the mixed-gel viscosity of SMGHs/guar gum and SMGHs/locust-bean gum reached to 137.6 and 129.0 Pa·s, respectively. Moreover, SMGHs have potential application as a gelling agent in the food processing by complexing with a certain polysaccharide.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xin-Yu Jiang,Jia-Nan Yan,Lin Li,Wen Sun,Bin Nie,Hai-Tao Wu
The involvement of hydrogen bonding and hydrophobic interactions in a mixture of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and guar gum (GG) or locust-bean gum (LBG) was investigated using guanidine hydrochloride (GuHCl) and urea treatments in this study. The addition of GG and LBG (5.56 mg/mL) increased the viscosity of SMGHs at 0.1 s - 1 by almost 2.5-fold and 1.7-fold, respectively, reaching 254.8 and 177.0 Pa·s. After treatment with GuHCl or urea, the mixed gels (SMGHs/GG and SMGHs/LBG) became relatively transparent and more fluid, as the viscosity significantly reduced. Moreover, changes of moisture distribution and conformational characteristics suggested that hydrogen bonding and hydrophobic interactions were the main intermolecular forces in the mixed gels of SMGHs and GG or LBG. Furthermore, the SMGHs/GG and SMGHs/LBG mixtures yielded strong gels with viscous network structures, indicating that these materials can be used as thickening agents in food systems.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Jia-Nan Yan,Xin-Yu Jiang,Lin Li,Wen Sun,Bin Lai,Hai-Tao Wu
The combination of scallop male gonads hydrolysates (SMGHs) and κ -carrageenan (KC) was applied for curcumin (Cur) embedment and preservation, the corresponding Cur retention rate as well as gelation and microstructural properties were investigated during storage subjected to various pH (8 and 6) and temperature (25 °C and 4 °C). SMGHs-based gels could well protect Cur from degradation during 4 °C storage, with retention rate ranging from 95% to 97% after 30 day storage. At 25 °C, Cur could still be well preserved in SMGHs-based gels under pH 6 with Cur retention rate above 90%, while pH 8 led to rapid Cur degradation to around 75%. In addition, at pH 8 and 25 °C, the gel strength of SMGHs-Cur deteriorated significantly while evidently enhanced in SMGHs/KC-Cur due to synergistic combination within SMGHs and KC in couple with dehydration effect. Moreover, the water migration and distribution of SMGHs-based Cur-loaded vehicles were relatively stable at 4 °C while revealed apparent deterioration at 25 °C during storage. Furthermore, the microstructures of SMGHs/KC-Cur gradually transformed from homogeneous network with dense and smooth pores to tattered network with large and fragmentary pores, especially at 25 °C, promoting more Cur degradation. This study demonstrated that SMGHs/KC-Cur exhibited better than SMGHs-Cur in Cur preservation, potentially performing as excellent and sustainable protein hydrolysate/polysaccharide soft materials in food and biomedical fields.
研究领域:
食品科学
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生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
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2022
·Vol. 16
·期 3
·1974-1982
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IF 3.006
Jiang Xin-Yu,Yan Jia-Nan,Du Yi-Nan,Xu Shi-Qi,Han Jia-Run,Wu Hai-Tao
The gel properties of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) combined with different concentrations of iota-carrageenan ( ι -C) were studied. SMGHs at 5% ( w / v ) were dispersed in 0.26%, 0.56% and 1.25% ι -C solution, respectively. The storage modulus value of SMGHs/ ι -C increased with the increasing of ι -C concentration and reached 1392.7 Pa for 1.25% ι -C at 0.1 Hz, which was almost 116-fold greater than that of SMGHs. SMGHs combined with different concentrations of ι -C exhibited thermoreversible gel properties with melting and gelling temperatures of 40.2–51.3 °C and 30.6–33.9 °C, respectively. Non-destructive testing of gel samples by low-field nuclear magnetic resonance showed that the degree of water trapping in SMGHs/ ι -C was in a ι -C concentration-dependent manner. SMGHs/ ι -C showed three-dimensional network structures with a tendency toward denser with increasing of ι -C concentration. The improved gelation by the combination of SMGHs and ι -C as well as controlling the concentration of ι -C can provide information for potential application in food formulation.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
·
IF 3.3
Jia-Cheng Liu,Bin Nie,Yu-Qiao Wang,Jia-Nan Yan,Hai-Tao Wu
BACKGROUND Previous studies have investigated complexation and coacervation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and polysaccharides influenced by pH and blending ratio. It has been found that SMGHs/polysaccharide composite shows better gel properties under strongly acidic conditions. Thus, the complexation and coacervation of SMGHs and gellan gum (GG) were investigated via turbidimetric titration at different pH values (1–12) and biopolymer blending ratios (9.5:0.5–6:4). RESULTS Both pH c and pH φ1 exhibited ratio-independent behavior with constant values at approximately pH 5.8 and pH 3.8, respectively, dividing SMGHs/GG blends into three phases named mixed polymers, soluble complexes and insoluble coacervates, respectively. Overall, SMGHs and GG exhibited synergistic gelation under neutral and acidic conditions, with the initial storage modulus ( G' ) increasing by approximately 42.5-, 573.7- and 3421-fold and 97.7-, 550.3- and 0.5-fold, respectively, at pH 7, 5 and 3, compared with SMGHs and GG. As pH decreased from 7 to 3, the initial G' and viscosity η values of SMGHs/GG gels increased by 20.1- and 2.3-fold, respectively, exhibiting the greatest increase in gel strength. Moreover, the free water in the SMGHs/GG system significantly shifted toward lower relaxation times attributed to the immobilization of the outer hydration layers. SMGHs/GG gels in the insoluble phase exhibited denser networks and rougher surfaces, supporting the enhanced rheological properties and water retention capacity of the gel. CONCLUSION This work provides a basic foundation for the development of pH-driven SMGHs/GG gelation by examining complexation and coacervation processes. © 2024 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
FOOD HYDROCOLLOIDS
·
2014
·
IF 4.28
Wen-Gang Jin,Hai-Tao Wu,Xin-Sheng Li,Bei-Wei Zhu,Xiu-Ping Dong,Yi Li,Ying-Huan Fu
Neutrase-hydrolyzed male gonad of scallop ( Patinopecten yessoensis ) displayed a gelation-like profile, whereas the underlying mechanism was unknown. In this study, the microstructure and inter-molecular forces involved in the gel network of scallop ( P. yessoensis ) male gonad hydrolysates (SMGHs) were investigated, by monitoring changes of its gel strength in presence of different chemicals. The results showed that SMGHs chiefly consisted of peptides both below 1000 Da (46.86%) and above 10,000 Da (30.30%), and exhibited a porous, three-dimensional network, with firmness of 40.49 ± 1.96 g, cohesiveness of 479.02 ± 37.04 g·s and adhesive force of 23.69 ± 1.92 g, which were similar with that of 1.0–1.5% guar gum, 1.5% carrageenan, 1.0–2.0% xanthan gum and 0.5–1.5% gelatin. Addition of urea, and propylene glycol (PG) decreased the gel strength of SMGHs with the increase of concentration, and only a very weak gel was observed when the concentration of urea reached 8 M. The overall gel properties of SMGHs were improved in the presence of 0.3 M NaCl, KCl, CH 3 COONa and NaSCN ( p < 0.05). However, elevated salt concentration led to decreased gel properties of SMGHs, especially the inhibiting effect of NaSCN at 3 M. In addition, inclusion of dithiothreitol (DTT), 2 - mercaptoethanol (2-ME), and N -ethylmaleimide (NEM) also diminished the gel properties at high concentration ( p < 0.05), but not severely, and their addition did not change the gelation-like profiles of SMGHs. These results suggest that the gel network of SMGHs was primarily maintained by hydrophobic, electrostatic interactions and hydrogen bonds.
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
Journal of Aquatic Food Product Technology
·
2024
·
IF 1.3
Wen Sun,Xiao-Fan Cui,Jia-Nan Yan,Xin-Yu Jiang,Lin Li,Hai-Tao Wu
The gelation and microstructural properties of the hybrid gel constructed by scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs), κ-carrageenan (κ-C), and methyl-β-cyclodextrin (M-β-CD) were determined by utilizing rheometer, low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), as well as cryo-scanning electron microscopy (cryo-SEM). The rheological results of SMGHs/κ-C were improved by the addition of M-β-CD. The stronger synergistic effects between SMGHs and saccharides were also evidenced by the red shift in hydrogen bonds and blue shift in ester sulfate bonds of SMGHs/κ-C/M-β-CD and κ-C/M-β-CD. These situations jointly promoted the formation of a denser microstructure by cryo-SEM. SMGHs/κ-C/M-β-CD complex could promise a new strategy to develop functional hydrogels.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 5
·2024-2034
·
IF 3.167
Shan Xue,Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Shi-Qi Xu,Hai-Tao Wu
This study evaluated the gel and microstructure properties of scallop ( Patinopecten yessoensis ) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G′ and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T 23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density ( T 1 and T 2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. Practical Application Scallop ( Patinopecten yessoensis ) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene.
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
·
2021
·
IF 7.514
Bin Nie,Yi-Nan Du,Shi-Qi Xu,Hai-Tao Wu
This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly improved by the addition of GG. Meanwhile, the relaxation time T 23 was significantly reduced in SMGHs/GG by low-field nuclear magnetic resonance, indicating a strong interaction between SMGHs and GG. Fourier transform infrared spectroscopy indicated the blueshift of amide I and II peaks in SMGHs/GG further demonstrated the electrostatic interaction between SMGHs and GG. The network structure of SMGHs/GG binary complexes was more compact and the surface was smoother than that of SMGHs by cryo-scanning electron microscopy. Furthermore, increasing the content of GG in the SMGHs/GG binary complex significantly reinforced the gel strength and promoted the gelation process.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 3
·792-802
·
IF 3.167
Jia-Nan Yan,Yi-Nan Du,Xin-Yu Jiang,Jia-Run Han,Jin-Feng Pan,Hai-Tao Wu
Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop ( Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ -carrageenan ( κ -C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field-NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo-scanning electron microscopy (cryo-SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/ κ -C in a dose-dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/ κ -C more obviously than GuHCl and urea. In addition, SMGHs/ κ -C with bond disrupting agents possessed higher relaxation times including T 21 and T 23 , indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red-shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/ κ -C by various bond disrupting agents. Furthermore, cryo-SEM results showed the change of SMGHs/ κ -C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/ κ -C by various bond disrupting agents. Additionally, SMGHs/ κ -C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/ κ -C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. Practical Application Scallop ( Patinopecten yessoensis ) male gonads as a high-protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin-treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor.
研究领域:
食品科学
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材料科学
·
生物物理
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yu-Qiao Wang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Zhu-Jun Zhang,Bin Lai,Ce Wang,Hai-Tao Wu
Studying the noncovalent interactions between proteins and polysaccharides is quite important mainly due to the wide number of applications such as developing pH-responsive complexes. Scallop Patinopecten yessoensis male gonad hydrolysates‑sodium alginate (SMGHs-SA) was investigated as noncovalent complexes at pH from 1 to 10. The critical pH values pH C (around 6) and pHφ (around 4) were independent of the SMGHs-SA ratio, indicating the formation of soluble and insoluble complexes. The pH response of SMGHs-SA complexes was evaluated by investigating the rheological behavior, moisture distribution, functional group change and microstructure. Compared to the co-soluble and soluble complexes phases, the SMGHs-SA complexes had a higher storage modulus and viscosity as well as a lower relaxation time ( T 23 ) in the insoluble complexes phase (pHφ>3). Additionally, the amide I band and COO − stretching vibration peaks were redshifted and the amide A band vibration peaks were blueshifted by acidification. Electrostatic interactions and intermolecular/intramolecular hydrogen bonding led to SMGHs-SA agglomeration at pH 3, forming a uniform and dense gel network structure with strong gel strength and water-retention capacity. This study provides a theoretical and methodological basis for the design of novel pH-responsive complexes by studying SMGHs-SA complex coacervation .
研究领域:
食品科学
·
材料科学
·
化学
✓ 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）