Foods
·
2025
·Vol. 14
·期 15
·2631
·
IF 5.1
Wanyi Sun,Qiuyu Lu,Jiajing Chen,Xinxin Fan,Shengnan Zhan,Wenge Yang,Tao Huang,Fulai Li
This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) or κ-carrageenan (κC, 0.07% (w/v)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances ofProteobacteriaandBacteroidetewhile reducingFirmicutes. Compared to FG–XG and FG, FG–κC promoted higher levels of the generaLachnospiraceaeandBacteroides, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes.
研究领域:
食品科学
·
生物材料
·
营养学
·
微生物组学
·
功能食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
·
2015
·
IF 2.587
Hui Ma,Jiajia Shen,Qun Yang,Jie Zhou,Shuangshuang Xia,Jianda Cao
Collagen/poly(lactic acid) composite was developed by covalent combination of collagen and poly(lactic acid) and the thermal and mechanical properties of the composites were also investigated. Owing to the triple helix structure, collagen exhibited important advances in the improvement of thermal and mechanical properties of poly(lactic acid) compared with other polymers. In our work, collagen molecules were covalently grafted on the poly(lactic acid) chains through the condensation of amino- and carboxyl- groups with the catalyzation of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide hydrochloride. Moreover, the enthalpy of collagen/poly(lactic acid) materials was 30.09 J/g at the highest, compared to the enthalpy of 1.52 J/g for pure PLA. In addition, 88.60% improvement in tensile strength and 176.88% improvement in elongation at break were observed. The strategy for improving the properties of poly(lactic acid) by protein can be useful to develop high impact resistance of PLA-based composites and expand the application fields of PLA materials.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2025
·Vol. 56
·期 2
·e70016
·
IF 2.5
Kaixuan Wang,Shengnan Zhan,Jianyuan Yang,Qiaoming Lou,Tao Huang
In this study, environmental stability, rheological properties, and structural characterization of co-stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS significantly enhanced the emulsifying properties of FG, and the FG-TS 0.1% emulsion had the smallest particle size. TS and FG co-stabilized emulsions provided resistance to salt and high temperatures. Optical microscopy and CLSM showed that the addition of TS made FG more effectively adsorb at the oil–water interface, leading to the formation of more uniform oil droplet sizes. Additionally, the addition of TS increased the viscosity of FG emulsions, which reduced emulsion flocculation. Results of intrinsic fluorescence, FTIR, and surface hydrophobicity revealed that the addition of TS altered the secondary structure of FG, enhancing surface hydrophobicity and improving emulsification. In conclusion, the moderate addition of TS significantly enhanced the emulsification and rheological properties of FG, suggesting new potential applications for FG in various industries.
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 RESEARCH INTERNATIONAL
·
2024
·
IF 7
Wanjun Xu,Yulong Bao,Yue Zhou,Hui Hong,Ruichang Gao
This study aimed to investigate the effect of oxidation on fish gelatin and its emulsifying properties. Fish gelatin was oxidized with varying concentrations of H 2 O 2 (0–30 mM). Increased concentrations of the oxidant led to a decrease in amino acids in the gelatin, including glycine, lysine, and arginine. Additionally, the relative content of ordered secondary structure and triple helix fractions decreased. Zeta potential decreased, while particle size, surface hydrophobicity, and water contact angle increased. Regarding emulsifying behavior, oxidation promoted the adsorption of gelatin to the oil–water interface and reduced interfacial tension. With increased degrees of oxidation, the zeta potential and size of the emulsion droplets decreased. The oxidized gelatin exhibited better emulsifying activity but worse emulsifying stability. Based on these results, a mechanism for how oxidation affects the emulsifying properties of gelatin was proposed: the increase in gelatin’s hydrophobicity and the decrease in triple helix structure induced by oxidation reduced the interfacial tension at the oil–water interface. This promoted protein adsorption at the oil–water interface, allowing the formation of smaller oil droplets and enhancing gelatin’s emulsifying activity. However, the decrease in electrostatic repulsion between emulsion droplets and the decrease in solution viscosity increased the flocculation and aggregation of oil droplets, ultimately weakening the emulsifying stability of gelatin.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
POLYMER DEGRADATION AND STABILITY
·
2024
·
IF 6.3
Cong Bai,Hao Jiang,Minggao Deng,Qingtian Gong,Peiyu Li,Wentao Liu
The hydrophobic modifications of collagen have emerged as effective approaches to endow collagen-based materials with enhanced structural stability and advanced functions, but the existing hydrophobic modification strategies are relatively inefficient and environmentally unfriendly due to the use of large quantities of organic solvents. It is highly appealing to develop a greener and more efficient strategy to prepare hydrophobically modified collagens (HMCs). Herein, the ester of N -hydroxysulfosuccinimide activated lauric acid (NHSS-LA) was prepared as a promising alternative hydrophobic modifier, which could be efficiently used in aqueous solutions for enhancing the structure and properties of HMCs and hydrophobically modified collagen fiber membranes (HMCFMs). The performance of HMCs and HMCFMs could be tuned through adjusting the dosages of NHSS-LA. Besides maintaining the triple helical structure and cytocompatibility of HMCs, the hydrophobic modification could improve the thermal stability of HMCs owing to the enhancement of hydrophobic associations between collagen molecules, which was closely related to collagen concentrations and modification rates. Furthermore, the water resistance, thermal stability, and enzymatic degradation stability of HMCFMs were significantly improved. This work provides an efficient strategy for modifying fish collagen and fabricating high-performance collagen-based materials.
研究领域:
生物材料学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Chan Zhong,Peng-Fei Hou,Ya-Xing Li,Wen-Yu Yang,Mei Shu,Guo-Ping Wu
A novel active packaging gelatin film incorporated with protocatechuic acid (PCA) was prepared and characterized. After addition of PCA from 0.1 to 1.0%, gelatin films showed the improved extensibility and barrier properties with better elongation at break, lower water vapor permeability and UV light transmission compared with control group. Meanwhile, the higher thickness and total color difference, weaker tensile strength of these films were also found in gelatin-PCA composite films. The molecular interaction of these films between PCA and gelatin were non-covalent linkages, including hydrogen bond, hydrophobic interaction and electrostatic interaction, contributing to homogenous and smooth microstructures observed in SEM morphologies of gelatin films containing PCA of 0.1–1.0%. In addition, gelatin-PCA composite films presented the obvious antioxidant capability to scavenge DPPH radicals and the significant inhibitory effect on total viable counts of beef in chilled storage condition. Furthermore, they also exhibited strong antibacterial effects against E. coli O157:H7 and S. aureus both in vitro as well as the challenge of beef preservation in 4 °C simulation tests. These results suggested that fish gelatin-PCA composite film, as a novel active packaging film with good functional property and high biological activity, has promising application on foods preservation.
研究领域:
食品科学
·
包装工程
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Chen Cheng,Zongcai Tu,Hui Wang
The aim of this study was to investigate the phase behavior and structural properties of fish gelatin complex coacervation with carboxylated chitosan as a function of pH by varying the amount of carboxylated chitosan added (0–0.25%, w/v) while keeping the fish gelatin concentration constant at 0.667% (w/v). Zeta potential indicated that electrostatic interaction drove the complex coalescence of fish gelatin and carboxylated chitosan to form soluble or insoluble complexes. The turbidity of the fish gelatin-carboxylated chitosan complex system was greatest at a carboxylated chitosan concentration of 0.2%. UV and fluorescence spectroscopy indicated that the carboxylated chitosan changed the tertiary conformation of fish gelatin. Circular dichroism showed that complexation of fish gelatin with carboxylated chitosan resulted in a shift from the α-helix to the β-sheet structure of fish gelatin. In particular, at pH 5, the fish gelatin complexed with carboxylated chitosan had a disordered structure. X-ray diffraction and scanning electron microscopy of the composite coacervates both investigated that electrostatic interaction between the two replaced molecular interaction within the carboxylated chitosan to form a new lamellar porous structure. These findings may in future enable the use of fish gelatin-carboxylated chitosan complex systems in the design of new food matrices.
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
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2017
·Vol. 98
·期 7
·2632-2641
·
IF 2.463
Junsheng Ding,Xiaomeng Wu,Xiaona Qi,Heng Guo,Anjun Liu,Wenhang Wang
BACKGROUND In this paper, two kinds of commonly used vegetable carbon black (VCB, 3000 mesh; nano) at 50 g kg −1 concentration (based on dried gelatin) were added to 48 g kg −1 of fish gelatin (GEL) solutions and their effects on mechanical, barrier and anti-photooxidation properties of GEL films were investigated. RESULTS From the SEM images, it was shown that compared with 3000 mesh VCB (1–2 μm), nano VCB (100–200 nm) made the microstructure of GEL film more compact and more gelatin chains were cross-linked by nano VCB. The addition of nano VCB significantly increased gelatin film strength with the greatest tensile strength of 52.589 MPa and stiffness with the highest Young's modulus of 968.874 MPa, but led to the reduction of film elongation. Also, the VCB presence significantly improved water vapour and oxygen barrier properties of GEL film. Importantly, nano VCB increased GEL film with better UV barrier property due to its stronger UV absorption nature when compared with micron VCB. This property could help in the preservation of oil samples in the photooxidation accelerated test. CONCLUSION With improved properties, the nano VCB-reinforced GEL film may have great potential for application in the edible packaging field, especially for the anti-photooxidation property. © 2017 Society of Chemical Industry
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Junwei Qin,Litong Liu,Chengdu Miao,Bifeng Lan,Tao Liao,Xiaofei Tian,Zhenqiang Wu
Irradiation can promote the cross-linking of collagen to enhance its biological properties, but the molecular changes in irradiated collagen have few been investigated. This study aimed to explore the impact of irradiation treatment on the molecular structure stabilization and cross-linking degree of skin collagen. The results showed that collagen in solution was more susceptible to Co-60 gamma irradiation than that in fish skin and in sponge forms. The solubility of collagen in solution decreased by more than 80% and the carbonyl content increased by more than 4 times compared with the control group after 12 kGy irradiation. Spectroscopic analysis and sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE) showed that collagen in solution was cross-linked, especially at high irradiation doses. However, the triple helical structure of skin collagen and collagen sponge remained intact. Furthermore, irradiation also reduced the sensitivity of collagen to collagenase. Gastrointestinal digestion results showed that the antioxidant activity of collagen increased at 1–3 kGy doses and decreased at 9–12 kGy doses. Collagen irradiated at high doses (9–12 kGy) was more difficult to digest and had a larger average particle size. This study provides a potential new approach for the preparation of stable fishery-derived collagen with excellent antioxidant activity and resistance to digestion by irradiation treatment.
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
Foods
·
2023
·Vol. 12
·期 16
·3027
·
IF 5.2
Kaiyuan Su,Wanyi Sun,Zhang Li,Tao Huang,Qiaoming Lou,Shengnan Zhan
In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1–0.5%,w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%,w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5%(687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2021
·Vol. 53
·期 1
·122-132
·
IF 3.223
Lu Tong,Xinzi Kang,Qi Fang,Wenge Yang,Shijie Cen,Qiaoming Lou,Tao Huang
This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na 2 SO 4 ) on the gel, rheological and structural properties of fish gelatin (FG)–κ-carrageenan (κC) polyelectrolyte hydrogels. The results showed that κC could increase the gel strength, hardness, and chewiness of the FG–κC polyelectrolyte hydrogels, while the addition of salts had a negative effect. The rheological behaviors showed that the addition of salts reduced the apparent viscosity, gel, and melting points of the FG–κC polyelectrolyte hydrogels. Compared with NaCl, Na 2 SO 4 -treated FG–κC had lower gel strength, hardness, viscosity, gelation, and melting points, while the addition of salts increased the fluorescence intensity by unfolding FG molecules. The secondary structure analysis results showed that the addition of NaCl and Na 2 SO 4 decreased α-helix and β-sheet contents of FG–κC by destroying the hydrogen bond of FG–κC.
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
FOOD CHEMISTRY
·
2017
·
IF 4.529
RiBang Wu,CuiLing Wu,Dan Liu,XingHao Yang,JiaFeng Huang,Jiang Zhang,Binqiang Liao,HaiLun He
Extracted salmon skin collagen was hydrolysed with the free or immobilized extracellular protease of Vibrio sp. SQS2-3. The hydrolysate exhibited anti-freezing activity (>3 kDa) and antioxidant activity (<3000 Da) after ultrafiltration. The antioxidant peptide was further purified by size-exclusion chromatography and found to scavenge DPPH (73.29 ± 1.03%), OH (72.73 ± 3.34%,), and intracellular ROS in HUVECs; protect DNA against oxidation-induced damage; and have an ORAC of 2.78 ± 0.28 mmol TE/g. The antioxidant peptide fraction was identified using mass spectrometry, and nineteen salmon collagen-sourced peptides were obtained. Of these, the peptide Pro-Met-Arg-Gly-Gly-Gly-Gly-Tyr-His-Tyr is a novel sequence and was the major component; this peptide was shown to have antioxidant activity via the ORAC assay (2.51 ± 0.14 mmol TE/g). These results suggested that the protease from Vibrio sp. SQS2-3 is suitable for preparation of anti-freezing peptides and antioxidant peptides in a single step and represents a comprehensive use of fish skin collagen.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）