BIOMACROMOLECULES
·
2023
·
IF 6.2
Yang Yang,E. Liu,Wenli An,Yan Hu,Xuehuan Xia,Shimei Xu
Mimicking the anisotropic structure and environmental adaptation of organisms in nature remains a key objective in the field of hydrogels. However, it has been very challenging due to complex fabrication and confined application only in water. Here, we demonstrate a new strategy of spontaneous fabrication of an anisotropic hydrogel based on our finding in the tropic movement of gelatin toward the Teflon template. The obtained hydrogel exhibits fast response and recovery under temperature stimuli both in aqueous and non-aqueous environments, making use of the approximate transition temperature and opposite phase transition behavior of gelatin and poly(N-isopropylacrylamide) (PNIPAm). Its recovery performance in water is more than 50 times faster than that of the PNIPAm hydrogel. Furthermore, the PNIPAm/gelatin hydrogel can achieve 3D complex deformations, stealth deformation, erasable and reprogrammed surface patterning, and multistage encryption by simply modulating the location and shape of gelatin to achieve an anisotropic structure. The work provides a simple and versatile way to obtain an anisotropic hydrogel with a definite and predictable structure, which is demonstrated across a range of different monomers. It improves the responsive performance and broadens the hydrogel application to the non-aqueous environment. Additionally, this tropic movement of gelatin can be extended for the design of new types of anisotropic materials and thus endows the materials with diverse functionality.
研究领域:
材料科学
·
生物仿生学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Huan Gong,Lijia Chen,Guangyi Kan,Wenjie Zhang,Qiqi Qian,Xichang Wang,Jian Zhong
In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.0 induced the most nanoparticle amounts among the three BDAs and a pH range of 3.0–12.0. The crosslinked gelatin nanoparticles (10-nm scale) could aggregate to form larger nanoparticles (hundred-nanometer scale) in the water. The BDA crosslinking induced lower emulsifying properties (EAI: 10.2 ± 0.3 m 2 /g; ESI: 69.7 ± 3.6 min) for gelatin nanoparticles than gelatin (EAI: 30.9 ± 0.6 m 2 /g; ESI: 267.8 ± 2.0 min). With the increase of the gelatin nanoparticle concentrations (5–40 g/L), the emulsion viscosity increased (163 ± 9–422 ± 3 mPa s at the rotary speed of 60 rpm), the interfacial tension decreased (10.3 ± 0.2–7.2 ± 0.2 mN/m), and the creaming indexes decreased (42.1% ± 0.7%–13.3% ± 0.8% at day 21). The higher sodium chloride concentration (0.0–0.8 mol/L) induced the lower emulsion stability, even obvious phase separation (0.8 mol/L of NaCl). Therefore, the sodium chloride addition should be carefully considered for the development of emulsion-based foods. This work provided useful information for the development and application of protein nanoparticles.
研究领域:
食品科学
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材料科学
·
界面化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Physical Chemistry C
·
2024
·
IF 3.3
Jihua Li,Weijia Chen,Jinfeng Zhou,Yongpan Tian,Huan Liu,Shiwei He
In the electrolysis of copper foil, the addition of trace additives can adjust the kinetic parameters of the copper electrochemical process to control the crystal orientation. This is of great significance for the production of ultrathin copper foil and its application in lithium-ion batteries. The reaction rate constant and diffusion coefficient determine the rate of the electrochemical and mass transfer processes around the electrode–electrolyte interface. In this study, the influences of gelatin on the kinetic parameters of copper electrodeposition were fully investigated. An electrochemical study found that gelatin could make the copper deposit more difficult to dissolve and that an increase in gelatin concentration would reduce the charge transfer rate of the Cu2+ → Cu reaction. An RDE study found that the addition of gelatin reduced the reaction rate constant of the Cu2+ → Cu reaction and increased the diffusion coefficient of Cu2+ in the electrolyte. Increasing the gelatin concentration from 0.002 to 0.02 g/L was beneficial to the grain refinement of the deposited layer. After the addition of gelatin, the copper deposit layer grew preferentially on the (111) crystal plane.
研究领域:
材料科学
·
电化学
✓ 已验证
产品关联
DOI
高影响因子
Materials Today Bio
·
2025
·
IF 10.2
Langjie Chai,Jianglong Huang,Min Wang,Yihui Huang,Zhuo Huang,Ruiyu Zhang,Lu He,Haijie Wang,Danyang Chen,Yifeng Lei,Liang Guo
In chronic third-degree burn wounds, high levels of inflammatory factors such as IL-1β lead to ferroptosis in surrounding cells, thereby delaying the healing process of the burn wounds. To promote the healing of such wounds, an injectable DFO@GM-H hydrogel was developed. This hydrogel was prepared by loading deferoxamine (DFO) into gelatin microspheres (GMs), and further crosslinking in a mild reaction. The resulting DFO@GM-H hydrogels demonstrated effective self-healing and injectability, rendering them well-suited for application in irregular burn wounds. DFO@GM-H hydrogels not only maintained a moist healing environment for the burn wound healing, but also exhibited the ability to slowly release DFO, therefore overcoming the limitation of the short half-life of DFO in vivo . With sustained release and enhanced stability of DFO from the injectable hydrogels, DFO@GM-H hydrogels demonstrated excellent biocompatibility, effectively promoted cell proliferation, migration and angiogenesis, showed antibacterial activity, and effectively inhibited cellular ferroptosis both in vitro and in vivo . Consequently, DFO@GM-H hydrogels accelerated the healing of burn wounds in rats via ferroptosis inhibition and enhanced cellular response. Therefore, DFO@GM-H hydrogel is anticipated to emerge as a novel bioactive dressing for the management of burn wounds.
研究领域:
生物材料学
·
创伤修复
·
药剂学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jun Qi,Wen-wen Zhang,Xian-chao Feng,Jia-hang Yu,Min-yi Han,Shao-lin Deng,Guang-hong Zhou,Hu-hu Wang,Xing-lian Xu
The objective of this study was to investigate the ability of thermally degraded gelatin to bind aroma compounds such as nonanal, 2-heptanone, 1-octen-3-ol, hexyl acetate and 2-pentyl furan. Binding ability was strongly affected by changes in thermal-degradation products, the structure and surface hydrophobicity of proteins during heating (1–4 h), through analyzing the results of GC-MS, SDS-PAGE, LC-MS/MS, free amino acid , circular dichroism spectra, Fourier transform infrared (FT-IR) spectroscopy, zeta potential , and surface hydrophobicity. Binding ability of gelatin to aroma compounds increased from 12-14% to 29–35% after heating for 4 h. During the first 1 h of heating, there was no significant increase in surface hydrophobicity due to the effects of degradation and unfolding of protein and protein aggregation, thus the increase in zeta potential and free proline caused by gelatin degradation was likely responsible for the increase in binding ability through electrostatic interactions and hydrogen bonding, respectively. After heating for 2–3 h, unfolding and degradation of gelatin played a leading role in exposure of more hydrophobic amino acids on the protein surface, suggesting an enhancement of binding ability due to hydrophobic interaction. Moreover, effects of zeta potential, exposure of more proline on the interface, and increase in free proline caused by protein degradation could also enhance the affinity of gelatin to flavor compounds. After heating for 4 h, exposure of more hydrophobic amino acids and free proline continued to increase flavor-binding ability, although zeta potential decreased. The results provided insight into improving flavor profile of meat matrix.
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
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
Fish oils are rich in omega-3 unsaturated fatty acids and have many important physiological functions and potential disease prevention abilities. It is necessary to develop novel dosage form and formulation such as food emulsions to encapsulate fish oils for protection, increase water solubility, and isolate the fishy taste. In this work, we mainly explore the effects of preparation factors and storage temperature on fish oil-loaded crosslinked nanoparticle Pickering emulsions in liquid form. Firstly, we prepared the crosslinked gelatin nanoparticles by a two-step desolvation method. Then we prepared fish oil-loaded gelatin nanoparticle Pickering emulsions by a homogenization processes. Subsequently, we explored the effects of preparation and storage factors (gelatin nanoparticle solution pH, homogenizing time, homogenizing speed, and storage temperature). Our results confirmed the successful preparation of crosslinked gelatin nanoparticles and fish oils-loaded gelatin nanoparticle Pickering emulsions. The Pickering emulsions mainly consist of three types of droplets with different sizes. The droplet sizes linearly decreased with the increase of gelatin nanoparticle solution pH and homogenizing time, whereas exponentially decreased with the increase of homogenizing speed. Storage temperatures had obviously different effects on the storage of the fish oil-loaded crosslinked gelatin nanoparticle Pickering emulsions. This work provides a way to encapsulate fish oils in emulsions and provides potential promising application prospectives in food beverages. It would be also beneficial to basic understanding of the formation of gelatin nanoparticle-based Pickering emulsions.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Haibo Pan,Xinlei Xu,Ziqi Qian,Huan Cheng,Xuemin Shen,Shiguo Chen,Xingqian Ye
Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile . However, oil with high content of unsaturated fatty acids is prone to oxidation , resulting in quality loss of food products. In the present study, proanthocyanidins from Chinese bayberry leaves (BLPs) were incorporated into emulsion-based oleogel to remedy the defect through the formation of colloidal complexes with gelatin. Oleogel stabilized with the colloidal complexes showed higher stability with lower oil loss and higher gel strength, compared to that with gelatin only. Then different polysaccharides were applied to further promote oleogel stability. However, polysaccharides abrogated the promotive effect of BLPs and resulted in comparable stability of oleogels with BLPs or not, which was confirmed with cryo-SEM observation. Then the application of oleogel with BLPs as margarine alternative was verified with batter properties, quality loss of cakes and oil stability in cakes. Batter properties of oleogel with BLPs were comparable to that without BLPs, and more close to margarine than oil. For quality loss, textural properties of oleogel cakes with BLPs or not resembled each other and were significantly better than oil cakes in hardness and chewiness and margarine cakes in cohesiveness. Particularly, BLPs were verified to retard oil oxidation in both oleogel and cakes prepared with oleogel. Overall, incorporation of BLPs into oleogel was feasible to improve its oil stability and keep its application in cake products.
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
Journal of Materials Chemistry B
·
2017
·Vol. 5
·期 37
·7683-7691
·
IF 4.543
Xiaoqiang Yan,Qiang Chen,Lin Zhu,Hong Chen,Dandan Wei,Feng Chen,Ziqing Tang,Jia Yang,Jie Zheng
Double network (DN) hydrogels composed of two different polymer networks with strong asymmetry are excellent structural platforms to integrate different mechanical properties into a single material. However, simultaneously achieving high strength and self-healing properties in DN hydrogels still remains a challenge. In this work, we design and synthesize Gelatin/Polyacrylamide (Gelatin/PAAm) DN gels by combining thermo-reversible and physically crosslinked gelatin as the first network and covalently crosslinked PAAm as the second network. The optimized Gelatin/PAAm DN gels demonstrated high mechanical properties (E of 84 kPa, σf of 0.268 MPa, εf of 40.69 mm mm−1 and W of 6.01 MJ m−3), large hysteresis (up to 1012 kJ m−3 at λ = 30), and rapid self-recovery properties (∼87% toughness recovery at room temperature). These superior properties were largely attributed to effective energy dissipation via the rupture of the first gelatin network. Most interestingly, Gelatin/PAAm DN gels without any chemical crosslinkers in the second network enabled the achievement of both high mechanical strength and fast self-healing properties. By modulating the heating temperatures and healing times, the healed Gelatin/PAAm gels could achieve 53% healing efficiency at a physiological temperature range, which greatly expands their uses for biomedical applications. The combination of high strength, self-recovery, and self-healing properties makes Gelatin/PAAm gels promising candidates for further development and use as thermoresponsive biomaterials under physiological conditions.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Applied Materials & Interfaces
·
2014
·
IF 5.9
Huan Tan,Guanqing Sun,Wei Lin,Changdao Mu,To Ngai
In this paper, we report for the first time the use of a well-dispersed gelatin particle as a representative of natural and biocompatible materials to be an effective particle stabilizer for high internal phase emulsion (HIPE) formulation. Fairly monodispersed gelatin particles (∼200 nm) were synthesized through a two-step desolvation method and characterized by dynamic light scattering, ζ-potential measurements, scanning electron microscopy, and atomic force microscopy. Those protein latexes were then used as sole emulsifiers to fabricate stable oil-in-water Pickering HIPEs at different concentrations, pH conditions, and homogenization times. Most of the gelatin particles were irreversibly adsorbed at the oil–water interface to hinder droplet coalescence, such that Pickering HIPEs can be formed by a small amount of gelatin particles (as low as 0.5 wt % in the water phase) at pH far away from the isoelectric point of the gelatin particles. In addition, increasing homogenization time led to narrow size distribution of droplets, and high particle concentration resulted in more solidlike Pickering HIPEs. In vitro controlled-release experiments revealed that the release of the encapsulated β-carotene can be tuned by manipulating the concentration of gelatin particles in the formulation, suggesting that the stable and narrow-size-distributed gelatin-stabilized HIPEs had potential in functional food and pharmaceutical applications.
研究领域:
食品科学
·
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Cen Zhang,Hui Zhang
Core–shell nanofibers were fabricated by electrospinning of gel-like corn oil emulsions stabilized by gelatin. The oil-in-water (O/W) emulsions satisfied the Herschel–Bulkley rheological model and showed shear-thinning and predominantly elastic gel behaviors. The increasing oil fractions (φ) ranging from 0 to 0.6 remarkably increased the apparent viscosity and then led to an increase in the average diameter and encapsulation efficiency of electrospun fibers. Core–shell structured fibers by emulsion electrospinning were observed in transmission electron microscopy (TEM) images. The encapsulated oil was found to randomly distribute as core, especially inside the beads. The binding of corn oil to gelatin was mainly driven by noncovalent forces. These core–shell fibers at various φ values (φ = 0.2, 0.4, 0.6, and 0.8) showed a high thermal decomposition stability upon heating to 250 °C, and the denaturation temperatures were 85.32 °C, 77.97 °C, 82.99 °C, and 87.25 °C, respectively. The corn oil encapsulated in emulsion-based fiber mats had good storage stability during 5 days. These results contributed to a good understanding of emulsion electrospinning of food materials for potential applications in bioactive encapsulation, enzyme immobilization, and active food packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MATERIALS & DESIGN
·
2016
·
IF 3.997
Qiuyan Li,Guo He
Porous titanium with entangled wire structure was enhanced by filling gelatin into the porous structure to form a titanium-gelatin (Ti-G) composite. The density of the composites was 1.6–2.5 g/cm 3 , similar to that of bone. The strength and elastic modulus of the composites reached 12.9–39.4 MPa and 2.5–7.4 GPa, respectively, which were comparable to that of the cortical bone. Gelatin in Ti-G composite acted as the carrier of gentamicin sulphate (GS). Antibacterial efficacy of GS-loaded Ti-G against Staphylococcus aureus strain was tested. The lack of growth of Staphylococcus aureus strains was found in Luria–Bertani (LB) medium containing GS-loaded Ti-G. GS release behavior from the GS-loaded Ti-G composites in phosphate buffer saline (PBS) was investigated. The effective GS release times from Ti30-G and Ti50-G were 120 h and 168 h, respectively. The gelatin in Ti-G was just degraded 3.2% at the immersion time of 168 h and 9.0% at 336 h. The degradation rate of gelatin was much slower than release rate of GS, indicated that the GS release from gelatin was less affected by the gelatin degradation. These Ti-G composites loaded with drug(s) are expected to be good candidates as functional bone repair materials with drug-delivery capabilities.
研究领域:
生物材料学
·
医学工程
·
药剂学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Materials Chemistry A
·
2017
·Vol. 5
·期 11
·5342-5350
·
IF 8.867
Haoran Du,Chao Yuan,Kuangfu Huang,Wenhai Wang,Kai Zhang,Baoyou Geng
A mesoporous bowknot-like Co3O4 material has been synthesized through a facile hydrothermal method, using cobalt nitrate as the cobalt source, urea as the precipitator and gelatin as the guide agent, followed by calcination at 600 °C in air. Morphology characterization reveals that this bowknot-like Co3O4 material possesses a mesoporous structure consisting of nanoparticles. Electrochemical experiments illustrate that the mesoporous bowknot-like Co3O4 anode material exhibits a superior first and 100th reversible specific capacity of 1427.9 mA h g−1 and 1388.8 mA h g−1 at 0.2C, respectively. This material also delivers a high charge capacity of 751.3 mA h g−1 after 150 cycles at 2C. The novel preparation method and satisfactory performance make the bowknot-like Co3O4 a good candidate as a high-performance anode material for use in Lithium-Ion Batteries (LIBs).
研究领域:
材料科学
·
电化学
✓ 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）