Foods
·
2025
·Vol. 14
·期 2
·198
·
IF 5.1
Huajiang Zhang,Shihui Hua,Mengzhuo Liu,Rui Chuang,Xin Gao,Hanyu Li,Ning Xia,Chaogeng Xiao
Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of hydrophobic groups (79.8% increase), and free sulfhydryl content (from 5 µmol/g to 34.8 µmol/g) of the EWP, thereby increasing the foaminess (from 50% to 178.2%). CA treatment increased the rates of adsorption, stretching, and orientation of EWP at the air–water interface to form multiple layers, resulting in a delay in foam thinning. The secondary structure of CA-treated EWP remained intact, and the exposure of amino acid residues in the tertiary structure increased with the expansion of the hydrophobic region. CA-treated EWP-prepared protein creams had a suitable viscosity (from 233.4 Pa·s to 1007 Pa·s at 0.1 s−1), shear thinning, structural restorability, and elasticity, which ensured good fidelity of their printed samples. Experiments involving 3D printing of CA-treated EWP showed that CA could significantly enhance the 3D printing fidelity of EWP. Our study could provide new ideas for the development of customizable 3D-printed foam food products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ling Zhang,Feng Xiao,Sijie Hu,Anqi Bi,Ming Du,Xianbing Xu
Poor freeze-thaw stability seriously limits the application of Pickering emulsions in the frozen food industry. This study developed sodium caseinate-stabilized high internal phase emulsions (NaCas-HIPEs) with enhanced freeze-thaw stability through rennet modification. The freeze-thaw stability and 3D printing properties of NaCas-HIPEs significantly improved as rennet addition increased from 0 % to 0.5 ( w / v ). NaCas-HIPEs with 0.5 % rennet even maintained a stable oil-in-water emulsion structure after five freeze-thaw cycles. Changes in enthalpy and freezing/thawing point demonstrated that rennet modification improved freeze-thaw stability by reducing the ice crystal formation. Additionally, increasing rennet concentration significantly enhanced the apparent viscosity and viscoelasticity of NaCas-HIPEs, restricting ice crystal growth and preventing droplet aggregation during freezing and thawing. This improvement is attributed to the strong gel networks formed by rennet-induced casein between droplets, as shown by the cryo-SEM microscopy and SDS-PAGE analysis. This study This study presents an effective method for producing freeze-thaw stable emulsions, offering promising applications in the rapidly growing ready-to-eat 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
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
·
2023
·
IF 3.6
Chunyang Zhang,Xiaochang Lu,Cuiting Lian,Xiongya Li,Hao Liu,Longge Hu,Ranjith Kumar Kankala,Aizheng Chen,Shibin Wang,Chaoping Fu
Sodium alginate is a polyanionic natural polysaccharide polymer widely used in tissue engineering. However, the lack of binding domains for interaction with cells limits its application in regenerative medicine. This study designed a kind of galactosylated sodium alginate (G-SA) material with improved galactose grafting rate by EDC/NHS activation of carboxyl groups in MES buffer and subsequently cross-linking by Ca2+ aims to enhance the adherence behavior of HepG2 cells on alginate substrate. The synthesized G-SA was characterized by Fourier transform infrared spectra and nuclear magnetic resonance spectroscopy. G-SA exhibited good biocompatibility and significantly enhanced the adhesion behavior of HepG2 cells on its surface. Furthermore, we demonstrated that the effect of G-SA concentration in enhancing cell adhesion was diminished at higher than 2% w/v. Finally, the suitability of G-SA material is investigated for 3D printing, demonstrating that HepG2 cells could maintain high viability and excellent printability in the interior of the gel. In addition, cells could multiply and grow into cell spheroids with an average size of 200 μm in G-SA scaffolds. These results indicated that galactosylated sodium alginate material could be used as a 3D culture system that could be effective for engineering liver cancer models.
研究领域:
组织工程
·
再生医学
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生物医学工程
·
细胞生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Rui Li,Xiuqin Guo,Pengfei Liu,Yuanyuan Li,Si Qiu,Yuntao Wang
High internal phase Pickering emulsion (HIPPE) stabilized by heat induced soy protein isolate aggregates (HSPI) alone had limited stability and poor 3D printing performance. While there is few research about HIPPE stabilized by HSPI and polysaccrides at neutral pH condition, where HSPI and ĸ-carrageenan (CG) were combined to fabricate HIPPE in this research. It was found that the incorporation of CG significantly decreased the droplet size and improved the storage stability of the resulting HIPPE. Moreover, the presence of CG improved the freeze-thaw stability of HIPPE after one freeze-thaw cycle. In addition, the addition of CG significantly improved the structural integrity of the 3D printed HIPPE and enhanced the printing precision. This was because the presence of CG decreased the interfacial tension, increased the zeta potential and viscosity of HSPI-CG, thus promoting the adsorption of particles to the oil-water interface more effectively. Moreover, the presence of CG significantly enhanced the viscoelasticity of the resulting HIPPE. These results can be further attributed to the strong hydrogen bonding and hydrophobic interaction between HSPI and CG at neutral pH condition, which can be confirmed from results of Fourier-transform infrared spectroscopy and Isothermal titration calorimeter. So the incorporation of CG endowed HIPPE with more excellent properties at a lower solid particle concentration.
研究领域:
食品科学
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材料科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Kuo Zhao,Yilin Hao,Xin Guo,Yanjiao Chang,Xue Shen
Emulsion gels stabilized by food-grade polymers such as proteins and polysaccharides are edible 3D food printing inks with various applications in food industry. In this study, 3D printable quinoa protein emulsion gels with four polysaccharides incorporated were fabricated to delivery curcumin. The effect of inulin (INU), fucoidan (FU), dextran sulfate (DS), and sodium alginate (SA) on the microstructure, rheological properties, and 3D printing performance of quinoa protein emulsion gels were all investigated. The results showed that the incorporation of four polysaccharides promoted formation of tightly packed oil droplets within gel networks, along with enhanced hardness, water holding capacity, freeze-thaw stability and decreased swelling ratio of the QP emulsion gel. All samples exhibited shear thinning behavior and polysaccharides increased viscoelasticity of QP emulsion gel. The hydrophobic interactions and disulfide bond are the main chemical molecular force of emulsion gels, INU significantly increased the hydrogen bonds interactions, and anionic polysaccharide (FU, DS, and SA) significantly increased the electrostatic interactions. QP-INU exerted best printing performance as identified by preferable self-supporting capability and high line printing accuracy. The addition of polysaccharides improved the encapsulation efficiency of curcumin in QP emulsion gel. In vitro release property showed that FU increased the bioavailability of curcumin, DS and SA decreased bioavailability of curcumin with delayed digestion rate. This study demonstrated the potential of utilizing polysaccharides to improve the flexibility of QP emulsion gel for 3D printing functional food.
研究领域:
食品科学
·
材料科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOMACROMOLECULES
·
2024
·
IF 5.5
Ling Yuan,Li Xiao,Jie Zhang,Yi Xiao,Leixiao Yu,Ke-Ke Yang,Yu-Zhong Wang
Biodegradable polymers with shape memory effects (SMEs) offer promising solutions for short-term medical interventions, facilitating minimally invasive procedures and subsequent degradation without requiring secondary surgeries. However, achieving a good balance among desirable SMEs, mechanical performance, degradation rate, and bioactivities remains a significant challenge. To address this issue, we established a strategy to develop a versatile biodegradable polyurethane (PPDO–PLC) with tunable hierarchical structures via precise chain segment control. Initial copolymerization of l-lactide and ε-caprolactone sets a tunable Tg close to body temperature, followed by block copolymerization with poly(p-dioxanone) to form a hard domain. This yields a uniform microphase-separation morphology, ensuring robust SME and facilitating the development of roughly porous surface structures in alkaline environments. Cell experiments indicate that these rough surfaces significantly enhance cellular activities, such as adhesion, proliferation, and osteogenic differentiation. Our approach provides a methodology for balancing biodegradability, SMEs, three-dimensional (3D) printability, and bioactivity in materials through hierarchical structure regulation.
研究领域:
材料科学
·
生物材料
·
组织工程
·
聚合物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Liang Zhang,Jie Zhan,Xiayu Liu,Boyuan Guan,Peichao Zhang,Deshang Zhang,Wenjun Wang,Guanchen Liu,Hui Zhang,Donghong Liu
The functionalized modification of proteins from more sustainable resources is urgently required. Herein, the fibrillization of oilseed proteins derived from different sources was conducted, and the conformation-fibrillization relationship was further elaborated by systematically comparing the physicochemical and functional properties of amyloid fibrils. The results indicated that fibrillization-induced alterations in particle size and ζ-potential, ThT fluorescence intensity, surface hydrophobicity, flexibility and rheological property differed among proteins due to their diverse proportions of secondary structure and subunit compositions. Compared with soy proteins, walnut proteins were more likely to be hydrolyzed into peptides with a smaller particle size (108.6 nm) and fibrillated at a higher conversion rate (65.4%). The sesame proteins featured by a higher level of β-sheet exhibited increased surface hydrophobicity and flexibility of fibrils, resulting in higher viscosity due to the formation of cluster-like fibrillar aggregates. The rapeseed protein fibrils derived from cruciferin and napin demonstrated the lower digestibility (20.51%) as they displayed strong resistance against acid and proteolytic digestion during in-vitro digestion. Furthermore, among four oilseed proteins, short-flexible fibrils from sesame and walnut proteins could adhere firmly to oil/water interface, maintaining a gel-like structure of HIPEs with excellent printing accuracy and high self-supporting capacity.
研究领域:
食品科学
·
蛋白质化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）