ENERGY & FUELS
·
2023
·
IF 5.3
Shuyang Dong,Long He,Liang Li,Yajun Wu,Xuefeng Wang
Polymer gels are widely used in the oil and gas industry, and high-molecular-weight polymer gels have significant effects on reservoir water plugging operations. Based on nontoxic polyvinyl alcohol (PVA), its stability in solvents containing formation saltwater (Tahe oilfield, NW China) was studied, and the composite gel solution was prepared using saltwater. The polymerization mechanism of PVA with phenolic resin (PF) and polyacrylamide (PAM) was analyzed, using hexamethylenetetramine (HMTA) instead of formaldehyde for cross-linking, and the rheological properties of the prepared gel were tested; the results showed excellent elastic properties. The application value of the gel was evaluated by gelation performance, thermal stability, and indoor simulated core displacement. The gelation time of the PVA/PAM/PF gel at 130 °C was 4 h; after aging at 130 °C for 40 days, the gel strength of the polymer gel remained at the G level, and no dehydration occurred. The simulated core plugging results showed that the breakthrough pressure was 11.79 MPa and the plugging rate was 99.83%. Compared with the PAM/PF gel, the PVA/PAM/PF gel has a higher breakthrough pressure, which is beneficial to reduce the permeability of the porous medium.
研究领域:
石油工程
·
高分子化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fuge Niu,Xiang Li,Chenyang Lin,Xinyu Hu,Bin Zhang,Weichun Pan
In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.258, respectively. The gel strength reached 0.634 kg, the cooking yield of surimi gel increased by 27 % and the water loss decreased to less than 10 %. A significant increase in the proportion of fixed water and a decrease in the proportion of free water indicated that mixed surimi improved the “trapping” ability of water molecules, induced the formation of a more ordered “cage”-like structure, and significantly increased the water holding capacity and whiteness of surimi gels.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Beibei Zheng,Rui Liu,Jinyang Chang,Zhiyang Ren,Yafeng An,Tianxin Wang,Ye Zhang,Hao Wang
Emulsion gels were prepared by adding lard with different degrees of oxidation (0, 1, 2, 3, 4, and 5 h, 110 °C) to porcine myofibrillar proteins (MP). The findings demonstrated that changes in sulfhydryl content and carbonyl content reflected that oxidized lard induced the oxidation of MP. Compared with the control (CON), moderately oxidized lard (2 h) led to the unfolding of the protein structure, increased β-sheet content, and exposed hydrophobic groups. These modifications facilitated interactions between the protein and lard at the interface, enhancing the emulsifying properties of MPs. Furthermore, the moderate oxidation of lard (2 h) enhanced the organization of the gel structure and improved the gel performance of MPs, resulting in uniform water distribution. In contrast, the hardness and springiness of MP gel treated with excessively oxidized lard (5 h) were significantly reduced ( p < 0.05). The microstructure of MP gel also exhibited irregular aggregation, resulting in a decline in protein digestibility. In addition, lard oxidation (2 h) had a positive effect on maintaining gel stability during storage.
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 CHEMISTRY
·
2024
·
IF 8.5
Dongling Qiao,Yuyan Zhang,Farong Sun,Michelle Yoo,Guohua Zhao,Binjia Zhang
Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate (SPI)/λ-carrageenan system was investigated. Adding ι-carrageenan decreased SPI particles' size in nano-scale, reduced hydrophobic interactions by suppressing exposure of hydrophobic groups, and increased the disulfide bonds in SPI. With rising ι-carrageenan content (< 0.55 %), the interaction between ι-carrageenan and SPI was enhanced mainly through electrostatic interaction and hydrogen bond. Meanwhile, SPI particles were reduced and their stacking compactness was increased as well. These contributed to the improvement of network structure and thus increased weakly bonded water from 97.7 to 98.5 %, water holding capacity from 55.29 % to 61.70 % and gel hardness from 0.53 to 1.30 N. Higher ι-carrageenan content (> 0.55 %) induced micro-phase separation as shown by CLSM images, and led to reduction of gel hardness. These results favor the rational design and application of SPI-based gel systems with desired practical properties.
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 FOOD SCIENCE
·
2021
·Vol. 87
·期 1
·302-311
·
IF 3.167
Yi-Nan Du,Shan Xue,Jia-Nan Yan,Xin-Yu Jiang,Hai-Tao Wu
The objective of this study was to investigate the properties of ternary composite gel of scallop ( Patinopecten yessoensis ) protein hydrolysates (SMGHs)/κ-carrageenan (KC)/xanthan gum (XG). The rheological properties, moisture-distribution, molecular structure, and microstructure of SMGNs/KC/XG gels were analyzed. The results showed that the G ′ value, melting temperature, and water holding capacity of SMGHs/KC/XG were higher than those of SMGHs, SMGHs/KC, and SMGHs/XG. FTIR spectrum showed the generation of hydrogen bonds between SMGHs and KC/XG, and the carboxylic acid group of XG interacts with SMGHs. Moreover, the cryo-SEM results showed that SMGHs/KC/XG exhibited a tighter, smoother, and more aggregated microstructure than those of SMGHs, SMGHs/KC, and SMGHs/XG. These results indicate that the gel and microstructural properties of SMGHs are significantly improved by addition of KC and XG, and SMGHs/KC/XG has potential to be used as functional hydrogels for food, pharmaceutical, and biomedical applications. Practical Application Scallop ( Patinopecten yessoensis ) male gonads are rich in protein and usually regarded as byproducts during adductor processing. Because of its gelation properties, scallop male gonads have potential to be used as functional hydrogels for food. The SMGHs/KC/XG ternary composite gel showed excellent gel properties, which would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/KC/XG to embed bioactive compounds, such as curcumin and β-carotene.
研究领域:
食品科学
·
生物材料学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jialong Shen,Yubin Bai,Gaiming Zhao,Yan Li,Qiuhui Zhang,Xiaopeng Wang
β-Lactoglobulin (β-Lg) was modified with glucosamine (GlcN) or chitosan oligosaccharide (COS) via transglutaminase catalysis to generate the glycated and crosslinked β-Lg (GC-β-Lg), which was investigated for possible property changes. Compared with β-Lg, GC-β-Lg showed more open and disordered secondary structure, enhanced thermal stability within 25–105 °C temperature range, increased particulate size, and higher apparent viscosity in water. Moreover, the used amino-saccharides affected GC-β-Lg's gelation, because COS and GlcN increased gel strength by 158–276 % and 642 %, respectively. Additionally, the gels from the GlcN-glycated β-Lg showed a denser micro-structural feature than those from the COS-glycated β-Lg. Interestingly, this used modification endowed GC-β-Lg with higher ability than β-Lg to form the heat-induced gels with better water holding capacity and less protein leachability. The results highlighted that this transglutaminase-mediated modification could alter β-Lg functionalities efficiently and could generate novel protein ingredients in the food industry, which was influenced by the used amino-saccharides.
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
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2025
·
IF 5.4
Feiyang Huang,Lifeng Chen,Weiwei Sheng,Xiaoxia Shang,Zhaonian Zhang
High thixotropic polymer fluids are less prone to gravity collapse and leakage after injected into large-scale space, facilitating complete three-dimensional filling in the annulus of horizontal wells. Therefore, thixotropy is crucial for effective water plugging. To address the limitations of weakened stacking interactions among polymer chains and reduced hydrogen bonding of nanoparticles at high temperatures, a high-temperature thixotropic polymer nanofluid was developed using a composite of nano laponite and thermosensitive polymer poly(acrylamide-acrylamidomorpholine-2-acrylamide-2-methylpropanesulfonic acid) (P(AM-ACMO-AMPS)). The study focused on the structure-activity relationship and gelation properties of the gel at 120℃. The gel exhibited good thixotropy at 120℃, increasing with higher concentrations of polymer and nano laponite. At 1 wt% polymer concentration, the thixotropy value reached 1.445. The scanning electron microscopy (SEM) images indicated that the gel formed a dense three-dimensional network structure of interlaced interpenetration after shearing, enabling smooth and complete annulus filling without gravity collapse. The gel showed a shear thinning coefficient inversely related to solvent dispersion forces and a shear recovery time proportional to solvent polar forces. Gelation time was controllable from 1 to 12 hours, with an elastic modulus reaching 93.9 Pa after gelation. It showed good temperature and salt resistance stability with high quality retention rates. The radial and axial slip pressure gradients at 120℃ were 4.38 MPa/m and 7.34 MPa/m, maintaining 3.96 MPa/m and 6.16 MPa/m after two months, demonstrating excellent compressive strength. The breakthrough pressure gradient reached 18.5 MPa/m, sustaining a plugging rate over 95 %, indicating excellent plugging performance and erosion resistance.
研究领域:
石油工程
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Chenmin Zheng,Zhigang Zhang,Nengshui Ding,Bingqing Huang,Guoguang Zhang,Peng Fei
The grafting of amino acid [glycine (Gly), L (+)-glutamic acid (Glu) and l -lysine (Lys)] onto pectin at the ultra-low temperature solid-liquid two-phase interface under papain catalysis was investigated, and the effects of amino acids amidation on the viscosity and gel properties of pectin were analysed. Fat-mimic characteristics were also evaluated. Fourier transform infrared spectrometer, the proton NMR and X-ray photoelectron spectroscopy were used to characterise and discuss the synthesis mechanisms of Gly-amidated pectin (LMP-Gly), Glu-amidated pectin (LMP-Glu) and Lys-amidated pectin (LMP-Lys). Results suggested that papain still exhibited synthesis function under ultra-low temperature reaction. The amino group of amino acid and the carboxyl group of pectin bound at the interface between organic and water phases to form amidated pectin under papain catalysis. The grafting rates of LMP-Glu, LMP-Gly and LMP-Lys were 13.04%, 9.32% and 11.71%, respectively. Under low calcium concentration and no sugar, the dynamic viscosity and gel properties of the amidated pectin were better than those of the low-esterified pectin, and its gel particle size met the requirements for fat mimics.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2018
·
IF 3.862
Beibei Hu,Wei Sun,Haiting Li,Helin Sui,Sanming Li
Thermogels, used as multi-functional drug-loading materials, have properties that mainly rely on their gelator structure. Although a large variety of organogel systems are used as drug delivery carriers, relatively few have been investigated in terms of their structure-property correlations based on amino acid derivative gelators. Here, a series of amino acid based gelators were synthesized to explore the role of the gelator structure on functional properties, with the aim of establishing a connection between the molecular parameters and gel properties. By varying the three substitutions of the gelator backbone, it was found that a comprehensive interaction, consisting of hydrophobic forces, H-bonding interactions, conformational flexibility and steric repulsion, play a crucial role in determining the gelation properties. Hansen solubility parameters were employed to explore the solvent effect on the network forming and gel properties. From an analysis of the morphologies obtained from polarized optical microscope (POM), atomic force microscopic images (AFM) and scanning electron microscopy (SEM), the gelator structure was found to have an impact on the self-assembly. According to the X-ray diffraction (XRD), the possible conformations adopted by the gelators were revealed through molecular modelling. The ability to form intermolecular H-bonding is vital in molecular packing and, thus, gelation. A structure-property relationship was developed and proposed to provide a theoretical basis for controllable drug delivery implants.
研究领域:
材料科学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2019
·Vol. 50
·期 5
·400-409
·
IF 1.565
Tao Huang,Huizhu Zhao,Yaoyan Fang,Jinpei Lu,Wenge Yang,Zhaohui Qiao,Qiaoming Lou,Dalun Xu,Jinjie Zhang
The gelling and structural properties of microbial transglutaminase (MTGase) and pectin modified fish gelatin were compared to investigate their performances on altering fish gelatin properties. Our results showed that within a certain concentration, both MTGase and pectin had positive effects on the gelation point, melting point, gel strength, textural, and swelling properties of fish gelatin. Particularly, low pectin content (0.5%, w/v) could give fish gelatin gels the highest values of gel strength, melting temperature, and hardness. Meantime, flow behavior results showed that both MTGase and pectin could increase fish gelatin viscosity without changing its fluid characteristic, but the latter gave fish gelatin higher viscosity. Both MTGase and pectin could increase the lightness of fish gelatin gels but decreases its transparency. More importantly, fluorescence and UV absorbance spectra, particle size distribution, and confocal microscopy results indicated that MTGase and pectin could change the structure of fish gelatin with the formation of large aggregates. Compared with MTGae modified fish gelatin, pectin could endow fish gelatin had similar gel strength, thermal and textural properties to pig skin gelatin.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2017
·Vol. 12
·期 2
·728-735
·
IF 0.536
Lu Ming,Han Yan-Ping,Zhao Xin-Huai
Gelatin is an important protein-based hydrocolloid, providing excellent gelling properties in processed foods. Horseradish peroxidase (100 U/g protein), glucose oxidase (1 U/g protein), and glucose (0.025 mmol/g protein) were applied to cross-link bovine gelatin at 37 °C for 3 h, and the gelling properties of cross-linked gelatin were evaluated. Obviously, the cross-linking process did not change the composition of amino acids. The cross-linked gelatin had 39.2% increase in surface hydrophobicity, 54.7% increase in emulsion stability index, but 28.2% decrease in emulsifying activity index, in comparison with bovine gelatin. Laser scanning confocal microscopy observation indicated that cross-linked gelatin rather than bovine gelatin conferred better droplet stability on the generated emulsion after long-storage period of 48 h or 7 days. Moreover, cross-linked gelatin had decreased in vitro digestibility during pepsin hydrolysis (38.5%) and pepsin–trypsin hydrolysis (14.5%) than bovine gelatin. Finally, the gelling and melting temperatures of cross-linked gelatin were 2 °C higher than those of bovine gelatin. Overall, the cross-linking process of bovine gelatin led to easier gelation and improved heat resistance of the subsequently gels.
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
CyTA-Journal of Food
·
2024
·
IF 2
Chun-Lin Liu,Yan-Fang Zhou,He Zhu,Xiang-Li He,Ke Li
The effects of ultrasound treatment (20 kHz, 0, 150, 300, 450, 600 W, 6 min) on the gel properties of PSE (pale, soft, and exudative)-like chicken myofibrillar protein (MP) emulsion gels were studied. When the ultrasound power increased from 0 W to 600 W, the water-holding capacity (WHC) and gel strength of PSE-like MP emulsion gel increased by 45.01% and 37.5%, respectively (p < 0.05), the storage modulus (G’) is increased and free water began to move in the direction of immobilized water, changed hydrogen bonds to other types of intermolecular force. Fourier transform infrared spectroscopy (FTIR) showed that ultrasound treatment promoted to the transformation from α-helix to β-sheet. The microstructure showed that the emulsion gel of MP after ultrasound treatment had a dense network structure. Ultrasound treatment effectively improved the gel properties of PSE-like chicken MP emulsion gels, which provides a new idea for improving the gel properties of PSE-like chicken protein.
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
危险品化学品经营许可证（带存储）