INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Liangyun Xu,Yihui Wang,Yueyue Yang,Chao Qiu,Aiquan Jiao,Zhengyu Jin
The development of food-grade high internal phase emulsions (HIPEs) for 3D printing and the replacement of animal fats have attracted considerable attention. In this study, in order to improve the rheological properties and stability of pea protein to prepare HIPE, pea protein/carboxymethyl cellulose (pH-PP/CMC) was prepared and subjected to pH cycle treatment to produce HIPEs. The results showed that pH cycle treatment and CMC significantly reduced the droplet size of HIPEs (from 143.33 to 12.10 μm). At higher CMC concentrations, the interfacial tension of the PP solution decreased from 12.84 to 11.71 mN/m without pH cycle treatment and to 10.79 mN/m with pH cycle treatment. The HIPEs with higher CMC concentrations subjected to pH cycle treatment showed shear thinning behavior and higher viscoelasticity and recovered their solid-like properties after being subjected to 50 % strain, indicating that they could be used for 3D printing. The 3D printing results showed that the pH-PP/CMC HIPE with 0.3 % CMC had the finest structure. Our work provides new insights into developing food-grade HIPEs and facilitating their use in 3D printing inks as nutrient delivery systems and animal fat substitutes.
研究领域:
食品科学
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生物材料
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产品关联
DOI
PubMed
高影响因子
Journal of the Mechanical Behavior of Biomedical Materials
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2022
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IF 4.042
Yuedan Xu,Yi Sun,Wei Liu,Zhiwei Shi,Xinyang Jin,Jiawei Xu,Xinni Pan,Zhixin Zhang,Baiping Fu,Ling Zhang
Objectives The study investigated the effects of an orthodontic primer containing amorphous fluorinated calcium phosphate (AFCP) nanoparticles on enamel white spot lesions (WSLs). Materials and methods The AFCP nanoparticles were prepared and incorporated into Transbond XT Primer. Thirty-two human enamel slices were highly polished and randomly divided into four groups: no part covered (control), half covered with a primer containing 0 wt%, 25 wt%, and 35 wt% AFCP. Subsequently, samples were challenged by a modified pH-cycling and characterized by color measurement, micro-computed tomography, and scanning electron microscope (SEM). The bonding properties of the primers containing AFCP were assessed using shear bond strength test, and the mouse fibroblasts (L929) were employed to evaluate the cytotoxicity. Results When the enamel was challenged by pH cycling, 25 wt% and 35 wt% AFCP groups exhibited less color change (ΔE) and less mineral loss than the control and 0 wt% AFCP groups. The SEM images showed that the original microstructural integrity and mineral deposition rate of the enamel surface were better in the 25 wt% and 35 wt% AFCP groups. In particular, the 35 wt% AFCP group exhibited the best performance after 3 weeks of pH cycling. The shear bond strength and cell viability revealed no significant difference among the tested groups (P > 0.05). Conclusion Using the primer containing 35 wt% AFCP might be a promising strategy for preventing the occurrence and development of WSLs during orthodontic treatment.
研究领域:
牙科学
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材料科学
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DOI
PubMed
高影响因子
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS
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2022
·Vol. 33
·期 24
·19331-19343
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IF 2.779
Li Weiyin,Zhao Tongtong,Ding Lingling
Au@BSA was prepared at pH 8, pH 9, pH 10, pH 11, pH 11.4, and pH 12 as the working electrode of the non-enzymatic glucose sensor by biological template method. The six kinds of gold-cluster film working electrodes sintered by Au@BSA show golden color, especially the golden films corresponding to pH 8 and pH 12 are obvious. The gold-cluster films at pH 8, pH 9, pH 10, and pH 11 showed mono-layer gold nanoparticles, while the gold-cluster film at pH 11.4 showed porous structure. The gold-cluster film prepared at pH 12 presents a multi-layer 3D structure composed of a large number of gold nanoparticles. The linear detection range of the non-enzymatic glucose sensor prepared at pH 8 is the widest among the six sensors, and its sensitivity is also better than the other four sensors except the sensor prepared at pH 12. The sensor with the gold-cluster film-modified working electrode prepared at pH 12 show the highest sensitivity (330.002 μA mM −1 cm −2 ), because multi-layer 3D structure can bring more electric catalytic active site for this sensor. The electrochemical impedance spectroscopy showed that the specific surface area of the sensor prepared at pH 12 was much larger than that of the other five sensors. We provide a pH cycling method for once shaping preparation that can be extended to other metal films or metal-oxide films electrochemical interfaces. The Au@BSA non-enzymatic glucose sensor prepared in this paper is stable and can resist the toxicity of excessive chloride ions without losing activity.
研究领域:
生物传感器
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电化学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2023
·Vol. 104
·期 1
·42-50
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IF 4.1
Yusha Sun,Mengxue Dong,Jie Bai,Xuebo Liu,Xiujuan Yang,Xiang Duan
BACKGROUND Wheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion. RESULTS The results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure. CONCLUSION When the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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蛋白质化学
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生物技术
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DOI
PubMed
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Pengren Zou,Celia Costas,Susan Jyakhwo,Yihao Luo,Li Luo,Zhaojun Wei,Paz Otero
Wheat gluten proteins (WPs) constitute cross-linked dough due to its physochemical properties. However, its application is limited because of its low solubility. Nutraceuticals' encapsulation inside nanoparticles to improve their bioaccessibility presents some challenges. This study aims to construct WPs-carboxymethyl cellulose (CMC) nanoparticles (WCM) by pH cycling, as well as to characterize their physicochemical properties, and assess their applicability as nanocarriers. Alkalization exposed WPs binding sites, allowing co-assembly with CMC by hydrophobic and electrostatic interactions. CMC prevents protein refolding during neutralization. Its fiber network made WCM nanoparticles' structure more orderly with moderately increased crystallinity, favoring their emulsifying function. WCM 2:1 nanoparticles with particle size of 832.40 nm and polydispersity index of 0.38 could be loaded with curcumin, increasing its in vitro bioaccessibility up to 64.68 %. This study provides more insight into pH-driven co -assembly between hydrophobic proteins and polysaccharides, contributing to their development as innovative materials and functional factor delivery carriers.
研究领域:
食品科学
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纳米技术
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生物材料
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药物递送
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功能食品
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蛋白质-多糖相互作用
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营养学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
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IF 6.1
Guangyi Kan,Ye Zi,Li Li,Huan Gong,Jiawei Peng,Xichang Wang,Jian Zhong
Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained nanoparticle was applied to stabilize fish oil-loaded Pickering emulsion. The nanoparticle had a high encapsulation efficiency (93.9 ± 0.5 %) and loading capacity (9.4 ± 0.1 %) for curcumin. The nanoparticle-stabilized emulsion had higher emulsifying activity index (25.1 ± 0.9 m 2 /g) and lower emulsifying stability index (161.5 ± 18.8 min) than BBG-stabilized emulsion. The pH affected the initial droplet sizes and creaming index values of the Pickering emulsions: pH 11.0 < pH 5.0 ≈ pH 7.0 ≈ pH 9.0 < pH 3.0. Curcumin provided obvious antioxidant effect for the emulsions, which was also dependent on pH. The work suggested pH-cycle method could be used to prepare hydrophobic antioxidant-encapsulated hydrophilic protein nanoparticle. It also provided basic information on the development of protein nanoparticles for Pickering emulsion stabilization.
研究领域:
食品科学
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纳米技术
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材料科学
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化学工程
✓ 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）