INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Shiyu Chen,Xiaoe Chen,Gaofeng Yuan
Biocompatible and degradable hydrogels are extensively utilized for the delivery and controlled release of bioactive agents. Chitosan/squid ring teeth protein (SRT) hydrogels (CH/SRTs) cross-linked by genipin were fabricated, and their gel properties and structural characteristics were analyzed across varying SRT contents. Additionally, the curcumin-release behavior of curcumin-loaded CH/SRTs (Cur-CH/SRTs) was evaluated. Results indicated that increasing SRT content enhanced the elasticity, viscosity, gel strength, hardness, and thermal stability of CH/SRTs. Specifically, the hardness and gel strength of CH/SRT3 (Chitosan: SRT, 1:1) were 207.8 % and 220.9 % higher, respectively, than those of the pure chitosan hydrogel. Higher SRT content significantly increased the curcumin encapsulation efficiency of Cur-CH/SRTs while substantially reducing curcumin release in simulated gastrointestinal fluid. Compared to the curcumin-loaded pure chitosan hydrogel, the curcumin release rate of Cur-CH/SRT3 decreased by 56.12 % after 480 min of simulated gastrointestinal digestion. These findings were attributed to reduced swelling and improved gel strength of Cur-CH/SRTs with SRT addition. Consequently, CH/SRTs demonstrate potential for applications in the controlled release of drugs and bioactive agents.
研究领域:
生物材料学
·
药物递送系统
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产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2025
·
IF 0
Qin Chuan,Jiao Yanni,Yang Luping,Wang Lin,Kong Zhengqiao,Jiang Dafeng,Zhang Jiacheng,Zhang Tianliang,Gao Xibao
Arsenic species were quantified to further explore the biotransformation of arsenic and better explain the potential health risks. In this research, the levels of six arsenic species (AsB, AsC, MMA, DMA, As 3+ , and As 5+ ) were determined in 160 squid samples by HPLC-ICP-MS. AsB was the most predominant speciation in squid tissues. The arsenic species, including AsB, AsC, and MMA, were found in all samples, followed by DMA (49.38%), As 3+ (21.25%), and As 5+ (2.5%). Results indicated squid samples from offshore had higher levels of AsB, AsC, MMA, and DMA. Pearson’s correlation analysis found correlations between As-MMA, DMA-As 5+ , and AsB-MMA, which showed a clear methylation pathway. The levels of inorganic arsenic were below the standard, and no potential health risks were identified. Therefore, the application of total arsenic in our previous study to assess health risks may be biased. In future, there is a need to optimize food safety monitoring of arsenic and comprehensively grasp the basic status and change law of marine ecological environment.
研究领域:
食品安全
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环境科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
Foods
·
2025
·Vol. 14
·期 7
·1160
·
IF 5.1
Huijuan Zhou,Jinlin Li,Chengwei Yu,Mingming Hu,Bizhen Zhong,Zongcai Tu,Bin Peng
Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 °C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth ofCockerellaandShiwanellacompared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage.
研究领域:
食品科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 2
·173
·
IF 5.561
Yanjiao Chu,Shanggui Deng,Guancheng Lv,Mingao Li,Hongli Bao,Yuanpei Gao,Ru Jia
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p< 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p< 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.Keywords:squid surimi;myofibrillar protein;gel properties;organic salt
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Waste and Biomass Valorization
·
2024
·
IF 2.6
Chen Ziqian,Gao Xiaoyan,Zhu Yihui,Deng Yuefeng,Wang Jianjun,Yang Chengli,Hu Kaishun,He Guanya,Li Dali
Food waste cuttlebone has the potential as the raw material of carrier for enzyme immobilization. In this study, we presented a method for synthesizing CaCO 3 nanoparticles coated chitosan (nano-CaCO 3 @chitosan) using cuttlebone as the raw material in the deep eutectic solvent of betaine and urea. The yield of nano-CaCO 3 @chitosan was 89.9%. The nano-CaCO 3 @chitosan was used for immobilization of α-amylase. The yield of enzyme protein was 65.6%. The loading of α-amylase on these nanoparticles was 49.1 mg/g. The optimum reaction conditions of the immobilized α-amylase were 80 °C and pH 4.0. The residual activity of the immobilized α-amylase was 82.9% after reused for 10 cycles. The raw materials for preparing nano-CaCO 3 @chitosan were almost from cuttlebone. The nano-CaCO 3 @chitosan was regarded as reassembly of cuttlebone. Therefore, food waste cuttlebone was utilized as bioresource. Graphical
研究领域:
生物技术
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食品科学
·
酶工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2022
·Vol. 54
·期 1
·136-145
·
IF 3.942
Guancheng Lv,Yanjiao Chu,Zhi Chen,Chen Cheng,Ziyuan Zhang,Chunyan Mao,Shanggui Deng,Yuanpei Gao,Ru Jia
The yield of squid has grown gradually; however, the lack of intensive processing has led to the slow development of the squid industry. In a previous study, some organic salts were found to improve the quality of squid surimi gel. Therefore, this research focused on the effects of sodium citrate (SC) and sodium tartrate (ST) on the quality of squid surimi gel. Physical measurements, such as gel texture, water-holding capacity, and color of squid surimi gel, were conducted. The addition of 2.5% SC and ST significantly improved the gel strength by 40.7, 57.0, 22.9, and 58.1%, respectively, of gel strength compared with the addition of: 1.5 SC, 3.5 SC, 1.5 ST, and 3.5% ST alone. Rheological measurements revealed that the addition of 2.5% SC or ST shortened the gel degradation temperature range (i.e., 2.5% SC or ST: 40–53°C; other treatments: 40–60°C) of the squid paste during heating. Results of chemical force analysis showed that the addition of a high quantity of salt accelerated protein aggregation and reduced hydrophobic interactions and disulfide bond formation. Finally, an increase in the number of β-sheets and a decrease in the bulk water content demonstrated that the addition of 2.5% organic salt could form squid gel with a better network structure. The findings provide a scientific basis for the development of high-quality squid surimi gel.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Applied Sciences-Basel
·
2019
·Vol. 9
·期 18
·3847
·
IF 2.217
Mingtang Tan,Peiyun Li,Wenhui Yu,Jinfeng Wang,Jing Xie
This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p< 0.05), lipid oxidation (p< 0.05) protein degradation (p< 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.Keywords:squid;glazing;frozen storage;sodium polyacrylate;D-sodium erythorbate;quality
研究领域:
食品科学
·
海洋生物学
·
保鲜技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2016
·
IF 3.138
Yue-cheng Lin,Hong-peng Wang,Faryal Gohar,Muhammad Haseeb Ullah,Xiang Zhang,Dong-fang Xie,Hui Fang,Jun Huang,Jun-xing Yang
Chitosan was prepared by alkaline N-deacetylation of β-chitin from squid pens. Thiosemicarbazide group was introduced to chitosan via formaldehyde-derived linkages, and thiosemicarbazide chitosan (TSFCS) with different degrees of substitution (DS) was synthesized. The DS values of TSFCS calculated by elemental analysis were 0.19, 0.36 and 0.63. The structure of the TSFCS was confirmed by elemental analysis, FTIR, XRD, TGA and SEM. The adsorption capacity of Cu(II) ions by TSFCS showed good correlation with the DS and pH (pH range 2.2–5.8). The maximum Cu(II) ions adsorption capacity of all three TSFCS samples reached 134.0 mg g −1 at pH 3.6, but chitosan showed no adsorption at this pH. The adsorption equilibrium process of Cu(II) ions onto TSFCS was better described by the Langmuir model than the Freundlich isotherm model. Cu(II) ions adsorbed by TSFCS could be released using 0.01 M Na 2 EDTA and the adsorption capacity could retain above 80% after five adsorption-desorption cycles. TSFCS exhibited good potential for heavy metal removal because of its high adsorption capacity at the low pH.
研究领域:
生物化学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1594
·
IF 5.1
Jihao Zeng,Xue Bai,Yongli Zhang,Qianyu Le,Jinhong Wu,Huiyun Chen
To develop a highly bioavailable calcium supplement, this study utilized Peruvian squid ( Dosidicus gigas ) skin as a raw material. Through alkaline protease hydrolysis and enzymatic membrane reactor separation, three molecular weight fractions of squid skin peptides were obtained, followed by calcium ion chelation to synthesize calcium-chelating peptides (CCPs-SS). Systematic characterization revealed that the less than 1 kDa fraction of CCPs-SS exhibited superior antioxidant capacity (82.18%) and calcium chelation efficiency (77.14%) in cellular models compared to higher molecular weight counterparts. Optimal synthesis conditions were identified as 60 °C, pH 9, and 12 mg/mL calcium chloride concentration. Post-chelation analyses demonstrated significant physicochemical alterations for CCPs-SS: ζ-potential shifted from −18.4 mV to −10.47 mV, while particle size increased from 476.75 nm to 664.4 nm. Notably, membrane separation enhanced phenylalanine and leucine molar concentrations by 25.5% and 57.6%, respectively, suggesting structural modifications that potentiate bioactivity. These findings demonstrate an innovative strategy for converting squid processing byproducts into functional nutraceuticals, which not only addresses calcium deficiency challenges but also promotes resource sustainability by utilizing waste materials.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Nanqi Cheng,Na Gao,Pin Wang,Yujun Ma,Pengfei Li,Xiaolu Wu,Jiaying Sun,Yulan Dai,Jinhua Zhao
A novel sulfated glycosaminoglycan-like polysaccharide (SIP), with a molecular weight of 13.78 kDa, was isolated from Sepia recurvirostra ink. SIP displayed a sulfate content of 6.82 % and consisted of GlcNAc, GalNAc, GlcA and Fuc. The distinct structural sequence of SIP was identified by 1D/2D NMR assignments of the backbone released by deaminative treatment and the oligosaccharides generated by mild acid hydrolysis. The backbone was built up of disaccharide repeating blocks structured as [−D-GlcA-β1,4-L-Fuc-α1,3-]. Notably, the non-sulfated GalNAc was attached to C-3 of Fuc, while the 4, 6-O-disulfated GlcNAc was pendant at C-4 in 20 % of GlcA residues, as revealed by the well-defined structures of trisaccharide, tetrasaccharides, heptasaccharides and decasaccharides. Except for the trisaccharide, the non-reducing ends of the other oligosaccharides were GlcNAc 6 S or GlcNAc 4S6S , suggesting selectivity of glycosidic bond cleavage and desulfation during mild acid hydrolysis. SIP showed negligible anticoagulant and heparanase inhibitory activity. Moreover, the effects of SIP on the generation of short-chain fatty acids (SCFAs) by colonic microbiota were evaluated. The addition of SIP resulted in a significant increase in levels of acetate, propionate, isobutyric acid, and isovaleric acid, offering insights into the contribution of the colonic microbiota to the health benefits of dietary squid ink.
研究领域:
生物化学
·
微生物学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2015
·
IF 4.074
Jun Huang,Haihua Xie,Hui Ye,Tian Xie,Yuecheng Lin,Jinyan Gong,Chengjun Jiang,Yuanfeng Wu,Shiwang Liu,Yanli Cui,Jianwei Mao,Lehe Mei
Chitosan was prepared by N -deacetylation of squid pens β-chitin, and N -carboxyethylated chitosan ( N -CECS) with different degrees of substitution (DS) were synthesized. DS values of N -CECS derivatives calculated by 1 H nuclear magnetic resonance (NMR) spectroscopy were 0.60, 1.02 and 1.46, respectively. The adsorption capacity of Cu(II) by N -CECS correlated well with the DS and pH ranging from 3.2 to 5.8. The maximum Cu(II) adsorption capacity ( q m ) of all three N -CECS at pH 5.4 was 207.5 mg g −1 , which was 1.4-fold higher than that of chitosan. The adsorption equilibrium process was better described by the Langmuir than Freundlich isotherm model. Adsorption of Cu(II) ion onto N -CECS followed a pseudo-second order mechanism with chemisorption as the rate-limiting step. In a ternary adsorption system, the adsorption capacity of Cu(II) by N -CECS also presented high values, and q m for Cu(II), Cd(II), and Pb(II) were 150.2, 28.8, and 187.9 mg g −1 , respectively.
研究领域:
生物化学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
·
2022
·
IF 5.999
Zheming Tong,Hongyu Guo,Zhigang Di,Ye Sheng,Lina Song,Jiankun Hu,Xiang Gao,Yang Hou,Xiaoli Zhan,Qinghua Zhang
In antifouling applications for the marine industry, low surface energy coatings entail turbulent water flow to release marine biofouling, which presents a substantial challenge for antifouling in the static situation. The traditional solution is to add environmentally friendly antifouling agents , but it has the problem of exhaustion. Therefore, the low surface energy elastic antifouling coating without antifoulants has high research value. Herein, inspired by soft body and epidermal mucus of squid, the stable polyvinylpyrrolidone (PVP) hydrophilic segments were introduced to modify the polydimethylsiloxane-based polyurethane (PDMS-PU), realizing low surface energy elastomer coatings with hydrophilized defensive surface and reduced elastic modulus (<1.1 MPa). In an aqueous environment, the tailored surface exposed sufficient stable hydrophilic segments, exerting excellent antifouling performance, which improved the anti-adsorption effect on biological proteins, bacteria (antibacterial rate 95.24%) and algae (cover rate <3%). The coating exhibited excellent marine antifouling performance within 150 days and also gave a new impetus to developing an eco-friendly and sustainable solution for no-antifoulant marine antifouling applications.
研究领域:
材料科学
·
海洋生物学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）