LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Zhilin Zhang,Jiangping Ye,Debin Guo,Jianyong Wu,Leyi Chen,Shunjing Luo,Chengmei Liu
The edible quality of starch paste formed by direct dispersion in boiling water is crucial to the design and production of instant starch-based products. In the present study, the kudzu powder was complexed with different chain-length fatty acids to improve its instant properties. The formation of V6-type kudzu powder-fatty acid complexes was initially characterized. Then, the impact of different chain-length fatty acids on instant properties of kudzu powder was characterized by measuring agglomeration rate and viscoelasticity. The agglomeration rate was decreased from 42.31% (native kudzu powder) to 0.08% (kudzu powder-myristic acid complex). Moreover, the viscoelasticity of the kudzu powder complexed with fatty acids (except for stearic acid) was stronger than that of native kudzu powder. These improvements were related to the formation of kudzu powder-fatty acid complexes with high thermal stability existed on the surface of complexed kudzu powder and extending the time for water to enter into complexed kudzu powder. Thus, all of kudzu powder could absorb sufficient water to avoid aggregating together that was involved into the formation of kudzu paste. This research had important implication for the preparation of instant starchy products that could be directly dispersed in hot water with high edible quality.
研究领域:
食品科学
·
淀粉化学
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2024
·
IF 4.9
Dongsheng He,Xiuwen Zhu,Yanhong Fu,Zhili Li,Yuan Tang
Aiming at the problem that the active agent foam is too stable during the flotation process, the experiments of the surface tension, surface viscoelasticity and gas-liquid two-phase foam performance of sodium oleate were carried out under the conditions of different concentrations, pH and temperature. The aim is to explain the changes in macroscopic blistering phenomena by changes in microscopic surface properties. The results show that concentration, pH and temperature all affected the foam properties of sodium oleate. When the sodium oleate solution is 10 −3 mol/L (cmc), the foam stability is the best. The foam is most stable at pH of around 8.5. Temperature has a significant effect on the foaming property of sodium oleate, the foaming ability of sodium oleate is weak at a low temperature, while sodium oleate is unstable at high or low temperature. The lower the surface tension of the sodium oleate solution, the stronger the foaming performance; and the higher the expansion modulus, the more stable the foam. This study serves as a guide to control the parameters of sodium oleate flotation system and the optimal stabilisation of foam.
研究领域:
矿物加工工程
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Youming Zuo,Fan Zhu,Shuo Jiang,Zhongquan Sui,Xiangli Kong
The structure of starch often influences its interaction mode and affinity with polyphenols, subsequently impacting the functional properties of starch-polyphenol complexes. This study delved into the multiscale structure, physicochemical properties, and digestive performance of complexes formed by tannic acid (TA) with starches of different polymorphisms (corn starch (CS), potato starch (PS), and pea starch (ES)). The results revealed that TA induced notable changes in the surface morphology and aggregation behavior of starch pastes, with the most pronounced effects observed in ES. Elevated gelatinization enthalpy change and decreased thermal stability were observed in ES-TA complexes, contrary to complexes formed with CS and PS. TA enhanced the crystallinity of three pre-gelatinized starches, facilitating the formation of long-range ordered structures but disrupting short-range ordered structures, with effects more pronounced and TA-concentration-dependent in CS and ES rather than PS. The viscoelasticity of PS gel was strengthened, while that of CS and ES gels was reduced by TA. Digestive outcomes demonstrated that TA increased the resistance to digestion in all three starches, with CS exhibiting the most significant effect, followed by ES and PS. This might be linked to the binding modes of TA with different crystalline starches. The observed variations in regulatory effects on structure and function of starches from different sources combined with TA enhanced our understanding of TA-starch interactions, providing insights into the interaction between polyphenols and starch of different crystalline types.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Mengyao Liu,Shan Shan,Xin Gao,Yudong Shi,Weihong Lu
In this study, we investigated the effect of sweet tea polysaccharide (STP) on the physicochemical and structural properties of heat-induced whey protein isolate (WPI) gels, and explored the potential mechanism. The results indicated that STP promoted the unfolding and cross-linking of WPI to form a stable three-dimensional network structure, and significantly improved the strength , water-holding capacity and viscoelasticity of WPI gels. However, the addition of STP was limited to 2 %, too much STP would loosen the gel network and affect the gel properties. The results of FTIR and fluorescence spectroscopy suggested that STP affected the secondary and tertiary structures of WPI, promoted the movement of aromatic amino acids to the protein surface and the conversion of α-helix to β-sheet. In addition, STP reduced the surface hydrophobicity of the gel, increased the free sulfhydryl content, and enhanced the hydrogen bonding, disulfide bonding , and hydrophobic interactions between protein molecules . These findings can provide a reference for the application of STP as a gel modifier in the food industry.
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 Bioscience
·
2022
·
IF 5.318
Yang Hu,Mengling Zhang,Yu Zhao,Xia Gao,Juan You,Tao Yin,Shanbai Xiong,Ru Liu
To investigate the effects of different calcium salts on the physicochemical properties of myosin, the intermolecular interactions, particle size, surface hydrophobicity , reactive sulfhydryl group content and rheological properties of sliver carp myosin with the addition of four different kinds of calcium salts (CaCl 2 , calcium citrate (CC), nano-hydroxyapatite (HAP), tricalcium phosphate (TCP)) during gel processing were measured. The results showed that the addition of CaCl 2 promoted the unwinding of α-helix, the increase in hydrophobic interactions, the formation of disulfide bonds of myosin, and increased the viscoelasticity of myosin. While, the addition of calcium citrate (CC) enhanced the hydrophobic interaction between myosin molecules, and the viscoelasticity of CC-added myosin was second only to the CaCl 2 -added myosin. On the contrary, the addition of HAP and TCP interfered with the hydrophobic interaction between myosin molecules, and greatly reduced the viscoelasticity of myosin. In summary, calcium with high calcium release rate can improve the physicochemical properties of myosin, HAP and TCP with a very low calcium release rate interfered with the formation of myosin gelation . And it could be concluded that the calcium ions played a leading role in the physicochemical properties of myosin, the more calcium ion that the calcium salt can release, the better physicochemical properties the myosin were. Our work may provide an insight into the phenomenon why different kinds of calcium salts differ from each other on affecting the physicochemical properties of myosin during gel processing.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Hui Shen,Wenhui Qi,Ying Shu,Yaping Meng,Kaixuan Zhao,Jing Wang,Han Wang,Zhisheng Zhang,Teng Li
This study aims to investigate the properties of edible Pickering emulsions (PEs) stabilized by donkey myofibrillar protein (DMP). The DMP was characterized by an atomic force microscope and interfacial tensiometer. The PEs stabilized by DMP were characterized by a confocal laser scanning microscope, rheometer, and lumisizer stability analyzer. The results showed that the DMP particles were spherical nanoparticles with an average size of 143.97 nm. The DMP could reduce the oil-water interfacial tension very well. The emulsifying activity index was below 14.06 m 2 /g, and the emulsion stability index was up to 93.76% when the DMP concentration was above 10 mg/mL. Increasing the concentration of DMP (5 mg/mL to 25 mg/mL) could decrease the emulsion droplet sizes and fluidity of the PEs and increase the viscoelasticity of the PEs. The increase in the oil-water ratio (1:9 to 5:5) resulted in a larger average emulsion droplet size, reduced fluidity, and enhanced viscoelasticity. The increase in DMP concentration (from 5 mg/mL to 25 mg/mL) and oil-water ratio (from 1:9 to 4:6) improved the physical stability of the PEs. These results may expand the application of DMP and provide new insight into developing edible PEs suitable for the formulation of functional foods.
研究领域:
食品科学
·
材料科学
·
胶体化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Guanlu Shen,Xinxin Si,Lei Qiang,Yihao Liu,Zhiyang Yin,Jing Shan,Pengfei Zheng
Growth plate injuries in children and adolescents often lead to bone bridge formation, resulting in limb deformities due to the limited self-repair capacity of the growth plate. The limitations of traditional treatments prompted interest in the role of the extracellular matrix (ECM) and mechanical environment in tissue repair. Recent research showed that 3D hydrogels could mimic ECM to regulate mesenchymal stem cells (MSCs) differentiation, with MSCs sensing matrix viscoelasticity via Piezo1 and responding through the ROCK signaling pathway. This study aimed to develop a 3D biomimetic hydrogel composed of acellular cartilage matrix methacryloyl (ACMMA) and gelatin methacryloyl (GelMA), with adjustable viscoelasticity via blue light crosslinking time. Hydrogels with low (5 s) and high (20s) modulus were fabricated and loaded with bone marrow mesenchymal stem cells (BMSCs). Results demonstrated that the 5 s hydrogel promoted chondrogenic differentiation and inhibited osteogenesis, effectively preventing bone bridge formation and enhancing growth plate repair in vivo . Mechanistic studies confirmed that the 5 s group did not activate the Piezo1-ROCK pathway, supporting its role in chondrogenic differentiation.
研究领域:
生物医学工程
·
组织工程
·
干细胞研究
·
生物材料
·
骨科
✓ 已验证
产品关联
DOI
高影响因子
Regenerative Biomaterials
·
2023
·
IF 6.7
Zhang Songbai,Jia Yuanbo,Liu Jingyi,Feng Fan,Wei Zhao,Zhang Min,Xu Feng
Periodontitis can cause irreversible defects in the periodontal ligament (PDL), the regeneration of which is the major obstacle to the clinical treatment of periodontitis. Implanting hydrogel for releasing anti-inflammatory drugs is a promising treatment to promote PDL regeneration. However, existing hydrogel systems fail to mimic the typical viscoelastic feature of native periodontium, which may have been shown as an important role in tissue regeneration. Meanwhile, the synergistic benefits of mechanical cues and biochemical agents for PDL regeneration remain elusive. In this study, we developed a bi-crosslinking viscoelastic hydrogel (Alg-PBA/Spd) by integrating phenylboronic acid-modified alginate with anti-inflammatory agent (spermidine) through borate ester and B–N coordination bonds, where spermidine will be released with the degradation of the hydrogel. Alg-PBA/Spd hydrogel is biocompatible, injectable and can quickly adapt to complex periodontal structures due to the dynamic crosslinking. We demonstrated in rat models that the viscoelastic Alg-PBA/Spd hydrogel significantly promotes the deposition of periodontal collagen and accelerates the repair of periodontal damage. Our results suggest that the viscoelastic Alg-PBA/Spd hydrogel would be a promising mechano-biochemically synergistic treatment for periodontal regeneration.
研究领域:
牙科材料
·
组织工程
·
再生医学
·
生物材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yuzhong Yan,Shuling Chen,Le Deng,Yuxuan Duan,Zhaohua Huang,Deming Gong,Guowen Zhang
In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 7
·1681
·
IF 4.2
Chenfeng Xu,Kaixuan Cheng,Yu Kang,Chao Cheng,Chi Zhang,Longchen Shang
The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects’ post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects’ appetite after the meal was highly related to the HR of the MK. Their hunger (p< 0.001), desire to eat (p< 0.001), and prospective food consumption (p< 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity.
研究领域:
营养科学
·
食品科学
·
胃肠生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2020
·Vol. 138
·期 7
·49856
·
IF 2.52
Donglei Liu,Xufeng Dong,Huiying Liu,Yiping Zhao,Min Qi
Motivated by a need to replicate structural and viscoelastic properties of soft tissue, such as cartilage, the structural hydrogels with viscoelastic feature have been of interest in biomedical application. However, the effect of pore alignment on their viscoelastic properties has been largely underestimated. This work prepared cellulose nanocrystal (CNC)/collagen hydrogels with different pore orientations, including horizontally aligned pores, random pores and vertically aligned pores, and integrated them into a multilayered hydrogel with multi-structure which mimics cartilage construct. The stress relaxation rate (τ 1/2 ), creep rate (γ 1/2 ), storage modulus ( G′ ) and loss modulus ( G″ ) increased in the order of the vertical, random, multi-structural, and horizontal. G′ value of the horizontal increased up to 300% relative to the vertical in the strain amplitude and frequency sweep. Maxwell–Weichert and Variable Network Density models were used to explain phenomena, and the experimental curves fitted well with the theoretical models. These results reveal that the viscoelastic properties of hydrogel can be influenced by pore orientation except conventional component concentration.
研究领域:
生物材料
·
组织工程
·
生物力学
·
高分子科学
·
再生医学
✓ 已验证
DOI
高影响因子
ACTA PHYSICO-CHIMICA SINICA
·
2016
·Vol. 32
·期 4
·863-871
·
IF 0.844
HAN Chuan-Hong,GENG Pei-Pei,GUO Yan,CHEN Xiao-Xiao,GUO Xiao-Dong,ZHANG Jun-Hong,LIU Jie,WEI Xi-Lian
Rheological properties of aqueous mixtures of the traditional cationic surfactant cetyltrimethylammonium bromide (CTAB) and organic acid 3-methylsalicylic acid (3MS) were studied as a function of concentration and temperature using steady-state and frequency sweep-rheological measurements.
Upon being heated, the solutions exhibited three different types of response. Among them, the most interesting response was that light blue dilute solutions formed over the 3MS concentration range of 80 to 100 mmol·kg-1. These samples changed from dilute pale blue solutions
to transparent viscoelastic ones as their aggregation state transitioned from vesicles to long worm-like micelles with increasing temperature. Moreover, the threshold temperature of the transition increased with 3MS concentration. The results of rheological temperature scanning and conductivity
measurements verified this trend. A qualitative explanation for this transformation is that bound 3MS molecules dissociate from the vesicles and join the bulk aqueous phase at high temperature.
研究领域:
化学
·
材料科学
·
物理化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）