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
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yanjing Liu,Xiaodong Xia,Xiyue Li,Fuming Wang,Yaping Huang,Botian Zhu,Xuyang Feng,Ying Wang
Antibacterial and active packaging materials have gained significant research attention in response to the growing interest in food packaging. In this investigation, we developed hydrogel packaging materials with antibacterial and antioxidant properties by incorporating chitooligosaccharide (COS) and fish skin gelatin (FSG) nanofiber membranes, which readily absorbed water and exhibited swelling characteristics. The nanofiber membranes were fabricated by electrospinning technology, embedding COS within FSG, and subsequently crosslinked through the Maillard reaction facilitated by the addition of glucose. The behavior of conductivity, viscosity, and surface tension in the spinning solutions was analyzed to understand their variation patterns. Scanning electron microscopy (SEM) results revealed that the crosslinked COS/FSG nanofiber membranes possessed a uniform yet disordered fiber structure, with the diameter of the nanofibers increasing as the COS content increased. Remarkably, when the COS content reached 25 %, the COS/FSG nanofiber membranes (CF-C-25) exhibited a suitable fiber diameter of 437.16 ± 63.20 nm. Furthermore, the thermal crosslinking process involving glucose supplementation enhanced the hydrophobicity of CF-C-25. Upon hydration, the CF-H-25 hydrogel displayed a distinctive porous structure, exhibiting a remarkable swelling rate of 954 %. Notably, the inclusion of COS significantly augmented the antibacterial and antioxidant properties of the hydrogel-based nanofiber membranes. CF-H-25 demonstrated an impressive growth inhibition of 90.56 ± 5.91 % against E. coli , coupled with excellent antioxidant capabilities. In continuation, we performed a comprehensive analysis of the total colony count, pH, TVB-N, and TBA of crucian carp. The CF-H-25 hydrogel proved highly effective in extending the shelf life of crucian carp by 2–4 days, suggesting its potential application as an edible membrane for aquatic product packaging.
研究领域:
食品科学
·
材料科学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Lili Yang,Mengyang Yang,Jiamin Xu,Yinghua Nie,Wenjuan Wu,Ting Zhang,Xichang Wang,Jian Zhong
This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an “fish skin source – protein chemical composition – protein secondary structure – protein functional properties – emulsion stability” route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
研究领域:
食品科学
·
生物化学
·
水产加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Liu Wenwen,Lin Songyi,Song Liang,Wang Siyu,Nakamura Yoshimasa,Tang Yue
In this research endeavor, a novel emulsion delivery system was devised to enhance the retention of the fat-soluble active substance known as benzyl isothiocyanate (BITC). Fish skin gelatin (FSG) and pectin (PEC) were chosen as complex emulsifiers and collectively referred to as FSG-PEC. The interaction between FSG and PEC was examined by turbidity, flourier transform infrared, fluorescence, ultraviolet, methylene blue, and molecular docking. Emulsification activity, emulsification stability, contact angle, appearance structure, average particle size, zeta potential, oil droplet distribution, and retention rate of the encapsulated BITC, were evaluated to determine the optimal concentration ratio of the FSG-PEC complex for effectively safeguarding BITC. The results showed that the turbidity of FSG and PEC was minimal at pH 7, indicating relative stability of the complex. The primary molecular forces between FSG and PEC were electrostatic and hydrogen bond interaction. The interfacial stability, emulsifying activity and stability of FSG-PEC complex at a 2:1 ratio surpassed those of other ratios. Consequently, this optimal ratio was utilized to prepare FSG-PEC emulsion delivery system containing BITC. The resulting emulsion, stored for 14 days at 4 °C, demonstrated compelling attributes with a particle size of 433.33 ± 1.12 nm, a potential of −32.87 ± 0.35 mV, and a BITC retention rate of 59.87 ± 0.65%. The combination of the indicators finally concluded that 2:1 was the optimal ratio to construct the FSG-PEC complex emulsion delivery system. This study constitutes an initial exploration of the interaction dynamics between FSG and PEC, providing a theoretical foundation for subsequent applications.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2017
·Vol. 52
·期 7
·1670-1679
·
IF 1.64
Le Zhang,Anjun Liu,Wenhang Wang,Ran Ye,Yaowei Liu,Jindong Xiao,Kun Wang
Summary Microemulsion nanofilms based on fish skin gelatine (FSG) and 3% (w/w, gelatine) ZnO nanoparticles (ZnONP) incorporated with ginger essential oil (GEO) at different concentration (10%, 20%, 40%, 80%, w/w, gelatine) were developed and characterised. Film thickness and elongation increased, while film tensile strength and gel strength decreased as GEO level increased ( P < 0.05). The water vapour permeability was reduced ( P < 0.05) by GEO. Microstructural study revealed a dispersion system with GEO lipid droplet embedded into FSG matrix and some aggregation. The developed films showed strong antibacterial activity against food spoilage bacterial of psychrotrophs, mesophiles and lactobacillus spp. (LAB) in situ , and food pathogenic bacteria of Escherichia coli and Listeria monocytogenes in vitro . Together with the antioxidant activity towards lipid oxidation, the release of total volatile bases nitrogen (TVB-N) was subsequently reduced during fresh meat storage. In conclusion, the incorporation of GEO provided the potential to make FSG-ZnONP films more available for meat storage.
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
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 100
·期 1
·315-324
·
IF 2.422
Jiali Chen,Bomi Ryu,YuanYuan Zhang,Peng Liang,Chengyong Li,Chunxia Zhou,Ping Yang,Pengzhi Hong,Zhong-Ji Qian
BACKGROUND In order to utilize tilapia skin gelatin hydrolysate protein, which is normally discarded as industrial waste in the process of fish manufacture, we study the in vivo and in vitro angiotensin-I-converting enzyme (ACE) inhibitory activity of the peptide Leu-Ser-Gly-Tyr-Gly-Pro (LSGYGP). The aim was to provide a pharmacological basis of the development of minimal side effects of ACE inhibitors by comparative analysis with captopril in molecular docking. RESULTS This peptide from protein-rich wastes showed excellent ACE inhibitory activity (IC 50 = 2.577 μmol L −1 ) and exhibited a mixed noncompetitive inhibitory pattern with Lineweaver–Burk plots. Furthermore, LSGYGP and captopril groups both showed significant decreases in blood pressure after 6 h and maintained good digestive stability over 4 h. Molecular bond interactions differentiate competitive captopril upon hydrogen bond interactions and Zn(II) interaction. The C-terminal Pro generates three interactions (hydrogen bonds, hydrophilic interactions and Van der Waals interactions) in the peptide and effectively interacts with the S1 and S2 pockets of ACE. CONCLUSION LSGYGP, with an IC 50 value of 2.577 μmol L −1 , has an antihypertensive effect in spontaneously hypertensive rats. Through comparison with captopril, this study revealed that LSGYGP may be a potential food-derived ACE inhibitory peptide and could act as a functional food ingredient to prevent hypertension. © 2019 Society of Chemical Industry
研究领域:
食品科学
·
药理学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Yun-Jiao Shi,Hua-Qiang Li,Xin-Huai Zhao
The hydrolysate of salmon skin gelatin (HSSG) was generated by hydrolyzing salmon skin gelatin with papain and then modified using a papain-catalyzed plastein reaction with or without one of the three exogenous Gly, Pro, and Hyp. The prepared samples including HSSG, the HSSG modifier alone (namely, PHSSG), three HSSG modifiers with one of the exogenous amino acids (namely, PHSSG-Gly, PHSSG-Pro, and PHSSG-Hyp), and three mixtures of HSSG plus one of the exogenous amino acids (namely, HSSG-Gly, HSSG-Pro, and HSSG-Hyp) were thus assessed for their activities toward the lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. These samples were all nontoxic to the macrophages but showed different abilities to promote cell growth. LPS promoted macrophage phagocytosis and lactate dehydrogenase release and enhanced the production levels of intracellular reactive oxygen species, NO, prostaglandin E2, and four inflammatory cytokines including TNF-α, IL-6, TGF-β1, and IL-10. Meanwhile, HSSG, PHSSG, and PHSSG-Hyp alleviated the LPS-induced macrophage inflammation by regulating the expression of 12 inflammation-related genes including iNOS, IL-6, TNF-α, IL-1β, COX-2, TLR4, IL-10, TGF-β1, miR-181a, miR-30d, miR-155, and miR-148a, downregulating the expression of five proteins including p-NF-κB-p65, MyD88, p-IKKα, p-IκBα, and iNOS that are associated with cell inflammation and reducing the nuclear translocation of p65 in the nucleus. Among the three evaluated samples, PHSSG-Hyp and HSSG had the respective highest and lowest anti-inflammatory activities in the LPS-induced macrophages via inactivating the NF-κB signaling pathway. It was thus concluded that the plastein reaction used in the presence of Hyp endowed HSSG with the highest anti-inflammatory activity in the macrophages, highlighting the potential use of this reaction in protein hydrolysates to reach activity enhancement and to produce functional peptide products.
研究领域:
生物化学
·
免疫学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
Gels
·
2025
·Vol. 11
·期 9
·725
·
IF 5.3
Lingyu Han,Yulong Zhang,Bing Hu,Ying Zhang,Jijuan Cao,Jixin Yang,Saphwan Al-Assaf
Fish skin gelatin (FG) has garnered considerable attention as a potential substitute for mammalian gelatin. In this study,Takifugu rubripesskin gelatin was chemically modified using transglutaminase (TG) and epigallocatechin gallate (EGCG). Subsequently, the rheological, structural, and physicochemical properties of FG modified with varying concentrations of TG and EGCG were systematically examined and compared. As the concentrations of TG and EGCG increased, more extensive interactions occurred in FG, leading to a significant enhancement of gelatin properties. Following modification, the molecular weight of FG proteins increased, and this was accompanied by enhanced surface hydrophobicity and gel strength. Rheological analysis further demonstrated that the viscosity of FG modified with TG and EGCG was higher than that of unmodified FG and was positively correlated with the treatment concentrations of TG and EGCG. Additionally, the results indicated that the effect of TG modification was more pronounced than that of EGCG modification. Overall, this study demonstrates that both TG and EGCG modifications can effectively overcome the inherent limitations of fish skin gelatin, with TG showing superior efficiency as a cross-linking agent. The enhanced thermal stability, gel strength, and rheological properties achieved through these interactions significantly expand the potential applications of fish gelatin in the food industry, making it a more viable alternative to mammalian gelatin.
研究领域:
食品科学
·
高分子化学
·
生物技术
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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
PROCESS BIOCHEMISTRY
·
2023
·
IF 4.4
Zhang Mei,He Jinlun,Pan Hongyu,Sun Liping,Zhuang Yongliang
In present study, complex protease was utilized to prepare tilapia skin gelatin hydrolysate (TSGH), and the phosphorylation conditions of TSGH were optimized using calcium-binding capacity. The phosphorylation degree of TSGH under the optimal conditions was 0.55%. The calcium-binding capacities of TSGH and phosphorylated TSGH were 44.21 and 62.87 µg/mg, respectively. Phosphorylation remarkably improved the calcium-binding capacity of TSGH. Forty-four peptides and 14 phosphopeptides were identified in phosphorylated TSGH, and SGPAGPK and its phosphopeptide, ( p )SGPAGPK, were screened. The calcium chelates of SGPAGPK and ( p )SGPAGPK were examined using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and mass spectrometry (MS). Phosphorylation of SGPAGPK effectively increased its calcium-binding capacity. SEM results indicated that SGPAGPK-Ca and ( p )SGPAGPK-Ca were formed as new compounds. FTIR and MS results indicated that the carboxyl and phosphate groups of Ser and the amino group of Lys may be the calcium chelation sites.
研究领域:
食品科学
·
生物化学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 24
·4009
·
IF 4.7
Yixiao Wang,Ling Zhang,Geng Cao,Zhaorui Li,Ming Du
The effect of tilapia skin gelatin properties on the characteristics of high internal phase emulsions (HIPEs) and the quality of 3D printing remains unidentified. In this work, HIPEs were constructed by gelatin with various properties that were obtained by heat treatment. The results indicated that the gelatin undergoes degradation gradually with an increase in heating intensity. The highest values of intrinsic fluorescence intensity, surface hydrophobicity, and emulsification were obtained when the heating time was 5 h. The gel strength and hardness of gelatin hydrogels were negatively correlated with heat treatment temperature. HIPEs constructed by gelatin extracted at 70 °C demonstrated a suitable material for 3D printing. The storage modulus (G′) and viscosity of HIPEs exhibited a similar tendency as the gel strength of gelatin. The microstructure of HIPEs revealed that gelatin established a gel network around oil droplets, and the higher G′ of HIPEs corresponded to a more compact network structure. This study elucidated the correlation between the structure and properties of gelatin, offering essential insights for the formulation of HIPEs by natural gelatin, which is suitable for applications across several domains.
研究领域:
食品科学
·
材料科学
·
化学工程
·
生物技术
✓ 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）