FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Hujun Xie,Chuyue Xiang,Yang Li,Lihong Wang,Yutong Zhang,Zhijun Song,Xiangjuan Ma,Xiaoxing Lu,Qunfang Lei,Wenjun Fang
Natural biopolymers are biocompatible and biodegradable, and have been a focus on the research of biologically active carrier materials. In this manuscript, the nanoparticles of ovalbumin/ κ -carrageenan (OVA-CRG) complex were fabricated to encapsulate and protect curcumin under moderate conditions, forming the ovalbumin/ κ -carrageenan/curcumin (OVA-CRG-CUR) complex nanoparticles. The OVA-CRG complex nanoparticles show good curcumin entrapping performance, and the addition of curcumin does not affect the emulsifying stability (ES) and emulsifying activity (EA) of OVA-CRG complex nanoparticles. The maximum ES of OVA-CRG-CUR is reached at 36 h with the value of 84.6 min, and the maximum EA is reached at 48 h with the value of 74.2 m 2 /g. The encapsulated curcumin demonstrates high antioxidation activity, while its thermal and light stabilities of curcumin are both increased. The release behavior of curcumin is further studied in simulated gastric and intestinal fluids. The lower release rate of curcumin in simulated gastric fluid with the final value of 12.9% after 3 h indicates that the OVA-CRG complex nanoparticles are good carriers for improving the stability of curcumin in acidic environment, and are able to enhance the bioavailability of curcumin by a gradual release in intestine. Present researches elucidate that proteins-polysaccharides complex nanoparticles are feasible to solubilize and protect sensitive amphiphilic bioactive compounds and have extensive potential in food and medicinal applications.
研究领域:
食品科学
·
药学
✓ 已验证
产品关联
DOI
高影响因子
CHEMICAL PHYSICS
·
2020
·
IF 1.771
Zhizhuo Lu,Lihong Wang,Hujun Xie,Qunfang Lei,Wenjun Fang,Xiaoxing Lu
Colloid particles consisting of biopolymers such as proteins and polysaccharides have been widely used as food or drug components. Here we investigate the interactions and structures in aqueous mixtures of ovalbumin (OVA) and κ-carrageenan (CRG) to unravel the complexation mechanism. The pH titration results for the OVA/CRG system (0.025%:0.025% by mass) indicate the structural transition of the OVA/CRG complexes happens during acidification. Significant accumulation of insoluble OVA/CRG complex coacervates with OVA packed in the hydrophobic structures formed by CRG occurs when pH is lower than the isoelectric point of OVA. The highest turbidity is reached at pH = 3.0 because of the strongest electrostatic attraction, and further deceasing pH leads to the dissociation of complex coacervates. Composition and ionic strength show significant effects on turbidity and aggregates formation by tuning electrostatic interactions between N–H + of –NH 3 + on OVA and S–O − of –SO 3 − on CRG.
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 Polymeric Materials and Polymeric Biomaterials
·
2022
·
IF 3.221
Anduo Zhou,Yasong Hu,Chongshuai Chen,Heyi Mao,Lei Wang,Shanfeng Zhang,Xia Huang
3D printing technology has significant advantages in the processing field of vascular tissue engineering. We have developed KCMA/SA hydrogels based on methacrylated carrageenan (KCMA) and sodium alginate (SA), which have low viscosity and shear thinning properties and can be used for 3D printing. The physicochemical double cross-linked network structure leads to good mechanical properties. The composite hydrogels maintain the liquid crystallinity of KC, which causes the HUVECs to align. The KCMA/SA gel filaments printed by the 3D extrusion printing system formed a connected microstructure. These characteristics all indicate the potential of KCMA/SAs in the field of tubular tissue regeneration.
研究领域:
组织工程
·
生物材料
·
生物打印
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Na Yan,Xia Li,Chundi Zhou,Qin Jiang,Jiyu Li,Zhenqing Zhang,Yilan Ouyang,Duxin Li,Jianxiang Li
Carrageenan (CGN) belongs to the sulfated polysaccharides family that is commonly used in the food industry. For oligosaccharide analysis, a liquid chromatography quadrupole time-of-flight/mass spectrometry strategy was developed using a hypothetical database. There are 2100 structures in the developed hypothetical κ-CGN database. To eliminate false-positive results, three approaches were used, including size exclusion chromatography with mass spectrometry, which differentiates the loss of sulfated groups caused by the hydrolysis process or the ionization process. Profiling of acidic hydrolysis products of κ-CGN was found that after 12 h of HCl cultivation, the κ-CGN was hydrolyzed to oligosaccharides lower than the degree of polymerization 10, breaking the α-1,3-glycoside linkage and producing even-numbered oligosaccharides. Another finding was that the pH at which acidic hydrolysis is terminated affects the generation of even and odd oligosaccharides. Peeling reaction occurs at the reduction end 4-linked-3,6-anhydrous- d -galactose when adjusted to alkaline conditions, thus generating odd oligosaccharides.
研究领域:
食品科学
·
分析化学
·
质谱分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POLYMERS FOR ADVANCED TECHNOLOGIES
·
2022
·Vol. 34
·期 2
·691-701
·
IF 3.348
Hai-qiang Zhang,Jiale Zhou,Hai Wang,Dongwei Lan,Yan Peng,Zhi Li,Fangyin Dai
To develop an antimicrobial membrane for wound healing, the blended k-carrageenan (KC)/carboxymethyl chitosan (CMCH) membranes were fabricated through a freeze-drying process together with a dual-ion (Cu 2+ and K + or Cu 2+ and Ca 2+ ) crosslinking approach. The dual-ion crosslinking by Cu 2+ and K + could not only make the membranes compact but could also improve the uptake capacity and mechanical properties of the fabricated membranes. The maximum tensile stress of membranes reached up to 43 MPa and the highest swelling ratio was around 5500%, exhibiting robust moisture retention property. The CMCH and Cu 2+ in blended membranes provided a good antimicrobial property against gram-positive and gram-negative bacteria. Moreover, the fabricated membranes showed good cytocompatibility. These results indicated the fabricated KC/CMCH membranes with dual-ion by Cu 2+ and K + have favorable properties and have a great potential for application in wound healing.
研究领域:
生物材料学
·
医学工程学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 24
·4112
·
IF 5.561
Junzhu Li,Jiayu Zhang,Chen Li,Wenjing Huang,Cheng Guo,Weiping Jin,Wangyang Shen
Pulsed electric field (PEF) is an effective way to modulate the structure and activity of enzymes; however, the dynamic changes in enzyme structure during this process, especially the intermediate state, remain unclear. In this study, the molten globule (MG) state of α-amylase under PEF processing was investigated using intrinsic fluorescence, surface hydrophobicity, circular dichroism, etc. Meanwhile, the influence of coexisting carrageenan on the structural transition of α-amylase during PEF processing was evaluated. When the electric field strength was 20 kV/cm, α-amylase showed the unique characteristics of an MG state, which retained the secondary structure, changed the tertiary structure, and increased surface hydrophobicity (from 240 to 640). The addition of carrageenan effectively protected the enzyme activity of α-amylase during PEF treatment. When the mixed ratio of α-amylase to carrageenan was 10:1, they formed electrostatic complexes with a size of ~20 nm, and carrageenan inhibited the increase in surface hydrophobicity (<600) and aggregation (<40 nm) of α-amylase after five cycles of PEF treatment. This work clarifies the influence of co-existing polysaccharides on the intermediate state of proteins during PEF treatment and provides a strategy to modulate protein structure by adding polysaccharides during food processing.Keywords:molten globule;protein;pulsed electric field;λ-carrageenan;assembly behavior
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
POLYMER INTERNATIONAL
·
2021
·Vol. 71
·期 1
·132-138
·
IF 2.99
Jie Tian,Tingting Li,Srinivas Janaswamy,Nan Wang,Shuang Song,Hang Qi,Chengrong Wen
Polypeptides play a key role in improving food quality, and understanding their interactions with polysaccharides would be beneficial to developing new foods. Herein, κ-carrageenan (KC) and ε-polylysine hydrochloride (PLH) were chosen as the model polysaccharide and polypeptide, respectively, to study polysaccharide/polypeptide complexes. The KC/PLH solutions were characterized for turbidity as a function of mass ratio, pH, salts and stirred conditions at 0.5 and 1 mg mL –1 concentrations. The solutions at a KC/PLH mass ratio of 7:3 have the highest turbidity, and the turbidity is stable in acidic conditions, decreases with increase in pH in alkaline conditions and salt concentration, and increases with increase of stirred time and temperature. The Fourier transform infrared spectra suggest that the amide I band of PLH disappears along with a change in the amide II band upon complexing with KC. These changes further influence the microstructure and reveal a rough, non-uniform and large irregular cavity network structure. Indeed, these observations are intimately associated with the dynamic interactions persistent at the molecular level between the KC and PLH. © 2021 Society of Industrial Chemistry.
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
·
2023
·
IF 8.2
Nan Wang,Jie Tian,Srinivas Janaswamy,Geng Cao,Wenxiu Teng,Shuang Song,Chengrong Wen
Metal ions play a crucial role in forming hydrogels, and their effects on fucoidan (FUC): κ-carrageenan (KC) mixed gels were investigated. The results indicated that the FUC: KC mixed gels (FC) were promoted by K + and Ca 2+ but destroyed by Fe 3+ . The gel strength of FC was enhanced by K + and Ca 2+ , with G′ and G″ being highest at 50 mmol/L KCl and 25 mmol/L CaCl 2 , respectively. Water mobility was weakened after the addition of KCl and CaCl 2 in accordance with the decrease in T 23 relaxation time (free water, 100–1000 ms). After addition of KCl and CaCl 2 , the FC groups presented a typical three-dimensional network structure in contrast to the lamellar, disordered, and broken structure of FUC. Moreover, the FT-IR spectrum certified the enhancement of hydrogen bonds and the occurrence of electrostatic interactions during gel formation by the red-shift of the O H stretching vibration of the Ca 2+ group and the blue-shift of the C O S vibrations. The XRD results confirmed that the binding of Ca 2+ to FC was tighter than that of K + at the same charge content. These results provide a theoretical basis for understanding the interaction mechanism of FC with metal ions.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yue Wang,Lin Han,Wanying Yu,Weiping Zhao,Jinfeng Pan,Sangeeta Prakash,Xiuping Dong
The sturgeon fish skin gelatin (FG) could not form gelation for printing at room temperature and must be hold its shape at low temperature after printing due to low melting and solidifying temperature, causing certain energy loss. The purpose of this study was to investigate the effects of various types (κ-carrageenan: KG; λ-carrageenan: LG; ι-carrageenan: IG) and proportions of carrageenan on the gelation properties and melting temperatures of sturgeon skin gelatin blended system and realize 3D printability at room temperature. The results showed that the turbidity of the blended systems increased significantly with adding 0.4%–0.8% carrageenan. Meanwhile, when the additive concentration of KG was 0.4%, the highest gel strength was 104.02 g. And the hardness and adhesive of gel were 5.44 times and 5.37 times of that single gelatin sample when the concentration of KG reached 0.8%. When IG was added, the melting temperature of the blended system could be improved most obviously, followed by KG, while LG could improve least. In addition, the blended system with IG could form a more dense and uniform network structure. The results of thixotropy showed the gel formed by the blended system had certain thixotropy, but the lag circle area is small resulted in the insufficient shape stability after printing. Among them, the blended systems with 0.8% KG and IG received successfully 3D printing at room temperature. In short, carrageenan has a positive effect on improving the gelation properties and applying in 3D printing of the sturgeon skin gelatin system at room temperature.
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
·
2023
·
IF 10.7
Jingjing Fang,Feng Jiang,Xinwei Xu,Qiong Xiao,Qiuming Yang,Fuquan Chen,Anfeng Xiao
This study aimed to explore the synergistic effect between κ-carrageenan (KC) and senna tora gum (STG). Firstly, we found that the texture parameters, freeze-thaw stability and viscosity of KC-STG mixed gel were obviously improved compared with KC and STG. After that, the Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) results showed that KC's structure is the main one in the KC-STG mixed gel, and the hydrogen bonding force between KC and STG molecules was enhanced. The results of thermal analysis showed a high gel-sol transition temperature in the KC-STG mixed gel. A reduction in the mobility of water molecules and a more uniform distribution of water in the KC-STG mixed gel could be observed in the low-field nuclear magnetic resonance (LF-NMR) consequences. Finally, the microstructure of the gel was observed by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), in which the STG network acted as a scaffold to fill in between the multilayered sheets of KC. The above results suggested an obvious synergistic effect between KC and STG.
✓ 已验证
产品关联
DOI
高影响因子
ADVANCED POWDER TECHNOLOGY
·
2024
·
IF 4.2
Huifang Yang,Xiaoyu Cao,Jihui Luo,Jianxian Zeng,Xiaoping Huang,Jianrong Xue,Sheng Liu
In this study, an eco-friendly compound, carrageenan, was employed as a depressant for the selective separation of chalcopyrite and pyrite. The depressant performance and mechanism were comprehensively investigated. The results of the flotation experiments demonstrated that carrageenan exhibited selective depression towards pyrite as opposed to chalcopyrite, achieving flotation recoveries of 88.57 % for chalcopyrite and 9.57 % for pyrite with the combination of 2 × 10 -5 mol/L SIBX and 20 mg/L carrageenan. The results of AFM and contact angle measurements revealed that carrageenan exhibited selective adsorption on pyrite surface, resulting in an enhancement in surface hydrophilicity. In contrast, the adsorption of carrageenan on chalcopyrite surface was found to be negligible. Zeta potential and XPS analyses further confirmed the chemisorption of carrageenan on the pyrite surface, indicating the reaction involving sulfuric acid and hydroxyl groups on carrageenan and Fe sites on pyrite. Therefore, carrageenan holds potential as a promising depressant for the selective separation of chalcopyrite from pyrite.
研究领域:
矿物加工工程
·
表面化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhongyang Ren,Xianglan Huang,Yongqiang Zhao,Linfan Shi,Shen Yang,Ritian Jin,Rong Lin,Shuji Liu,Zhiyu Liu,Yucang Zhang,Wuyin Weng
Emulsions could be utilized to improve surimi gels. How myosin-kappa carrageenan (κC) Pickering emulsions to affect the quality of bighead carp surimi is still unclear. The particle distribution of myosin-κC Pickering emulsion was characterized as uniform and stable through particle size potential and microstructure observations. The impact of oil substitution rate on the gel quality of bighead carp ( Aristichthys nobilis ) surimi was investigated by incorporating substitution oil into the surimi. The results indicated that the gel strength and hardness of bighead carp surimi increased significantly with higher oil substitution rates. When the myosin-κC Pickering emulsion completely replaced the oil, the gel hardness of surimi reached its highest level, and the L* value and whiteness significantly increased ( P < 0.05). Additionally, the water-holding capacity (WHC) of the surimi gel improved with increasing oil substitution rates. Myosin-κC Pickering emulsions were evenly distributed within the gel matrix as small oil droplets, filling the pores of the surimi and effectively enhancing the gel network structure. Sensory evaluation and gas phase ion migration spectrometry demonstrated that the myosin-κC Pickering emulsion improved sensory properties and reduced undesirable flavors when it completely replaced the oil. These results suggest that myosin-κC Pickering emulsion is beneficial for enhancing the properties and flavor of surimi 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
危险品化学品经营许可证（带存储）