Beef protein ingredients from fat rendering process are promising functional ingredients

The valorization of co-products may be a promising way to meet the dual challenge of increasing global food resources and sustainability of food systems. In particular, meat co-products may be nutritionally interesting protein resources, if they offer functional properties in accordance with food applications. In that aim, two bovine co-products, resulting from the fat rendering process, have been characterized, regarding the protein solubility, gelling, and emulsifying properties. The effect of protein concentration, pH variation and NaCl addition on these properties was tested. Despite an effect of the ionic strength on the protein solubility of the two ingredients, a little or no significant impact was observed on the functionalities. Similarly, the functional properties were scarcely affected by pH. In the end, the protein concentration has proven to be the only important parameter, which points to an easy utilization of these ingredients in many food conditions.

Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties

Developing prospective plant-animal binary protein systems with desirable nutritional and rheological properties stands as a significant and challenging pursuit within the food industry. Our understanding of the effect of adding salt on the aggregation behavior of food proteins is currently based on single model protein systems, however, this knowledge is rather limited following binary protein systems. Herein, various ionic strength settings are used to mitigate the repulsive forces between pea-cod mixed proteins during the thermal process, which further benefits the construction of a strengthened gel network. Transmission electron microscopy (TEM) and dynamic light scattering (DLS) collectively demonstrated that larger heat-induced protein aggregates were formed, which increased in size with higher ionic strength. In the presence of 2.5 mM CaCl2 and 50 mM NaCl, the disulfide bonds significantly increased from 19.3 to 27.53 and 30.5 μM/g, respectively. Notably, similar aggregation behavior could be found when introducing 2.5 mM CaCl2 or 25 mM NaCl, due to the enhanced aggregation tendency by specific binding of Ca2+ to proteins. With relevance to the strengthened cross-links between protein molecules, salt endowed composite gels with preferable gelling properties, evidenced by increased storage modulus. Additionally, the gelling temperature of mixed proteins decreased below 50 °C at elevated ionic strength. Simultaneously, the proportion of network proteins in composite gels increased remarkably from 82.05 % to 93.61 % and 92.31 % upon adding 5.0 mM CaCl2 and 100 mM NaCl, respectively. The findings provide a valuable foundation for designing economically viable and health-oriented plant-animal binary protein systems.

Effect of the gelling mechanism on the physical properties of bigels based on whey protein isolate

The effect of the cold-set and heat-set gelling mechanism of whey protein isolate on bigel production was assessed. For this purpose, hydrogel phase was produced with whey protein isolated (10 % w/v) and for oleogel sunflower oil and glycerol monostearate (7.5 % w/v) were used. Bigels were produced by hot emulsification of different hydrogel:oleogel ratios (from 90:10 up to 10:90). For cold-set bigels (CSB) NaCl (200 mM) was added to the aqueous phase prior to the emulsification and the emulsion was cooled to promote the 3D network formation. On the other hand, heat-set bigels (HSB) were produced by heating the emulsion (80 °C, 60 min). Bigels were evaluated through microscopy, FTIR, thermal and texture analyzes. Results showed that depending on the hydrogel:oleogel ratio and gelling mechanism different structures organization were obtained. CSB were more organized, showing that the rate of gelation was the mechanism responsible for the structure. However, for HSB the heat treatment destabilized the emulsion and disorganized structures were observed for high oleogel content. FTIR corroborates the visual observation and showed that the arrangement was purely physical. In addition, the structural arrangement led to different mechanical properties. In general, HSB produced gels with rubber-like behavior, higher elasticity modulus and the presence of a breaking point. In contrast, CSB behaves as squeezing gel, with no breaking point and lower values of elasticity modulus. Moreover, for O/W bigels the dispersed oleogel particles disrupted the WPI network decreasing the gel strength in comparison to pure hydrogels. However, for systems where oleogel was the continuous phase, the gel strength was recovered due to the metastable and dynamic character of these systems. Thus, results showed that the gelling mechanism of the protein exerted an effect on the physical properties of bigels. In addition, the mechanical properties also can be modulated according to the bigel composition, allowing its application in products with different sensorial characteristics.

Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl

There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25-0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.

Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion

In the present study, a pectin-like apple polysaccharide (AP) obtained by metal precipitation technique was demonstrated to show strong gelling capacity in the presence of K+ ion upon cooling. Increasing amount of K+ addition monotonically promoted the gelation of AP, as characterized by the increased gelation temperature (Tgel), gel melting temperature (Tmelt) and the gel strength. Compared with K+ ion, Na+ was unable to induce AP gelation even at high ionic concentrations, but other monovalent cations (Rb+, Cs+) can induce the gelation as in the case of K+ addition. At room temperature, the minimum cationic concentration as required to induce AP gelation followed the order of K+ ≈ Cr+ (8 mM) > Rb+ (3.5 mM), indicating that cationic radius (Na+ < K+ < Rb+ < Cs+) played a dominant role in inducing AP gelation, but other factors may also be involved. Finally, the gelation behavior of AP in the presence of K+ was explained as the suppressed intermolecular electrostatic repulsion between AP chains due to the strong electrostatic shielding effect of K+, which led to the formation of a gel network mediated by intermolecular hydrogen bonding. This reported gelation property may allow AP to find application as a new gelling polysaccharide.

Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue

Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5×104 or 5.0×103 mPa·s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca2+. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 × 103 Pa and G″ = 930 Pa) was made using the polygalacturonase treated APE with Ca2+ addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.

Synthesis and characterization of pH-responsive conducting polymer/Na-alginate/gelatin based composite hydrogels for sustained release of amoxicillin drug

Composite hydrogels of Na-Alginate (Na-ALG) and Gelatin (GEL) with conducting polymers (CPs) were synthesised using poly(o-phenylenediamine) (POPD), polyaniline (PANI), poly(1-naphthylamine (PNA) and poly(vinylenedine fluoride) (PVDF). The synthesised hydrogels were characterized using FTIR, scanning electron microscopy (SEM) rheology, swelling ability and in-vitro drug release characteristics. The purpose of this investigation was to determine whether these hydrogels could be used to deliver antibiotics for extended drug release. The composite hydrogels were loaded with antibiotic drug: amoxicillin in three different concentrations and the release was studied at intestinal fluid (pH 7.4) and gastric fluid (pH 1.2). Release kinetics was found to show best fit in zero order models at both pH values and showed prolonged release characteristics. The POPD-Na-ALG/GEL showed highest release at intestinal pH of 7.4, while PVDF-Na-ALG/GEL showed highest release at gastric pH at 1.2.

Alginate-metal cation interactions: Macromolecular approach

Alginates are a broad family of linear (unbranched) polysaccharides derived from brown seaweeds and some bacteria. Despite having only two monomers, i.e. β-d-mannuronate (M) and its C5 epimer α-l-guluronate (G), their blockwise arrangement in oligomannuronate (..MMM..), oligoguluronate (..GGG..), and polyalternating (..MGMG..) blocks endows it with a rather complex interaction pattern with specific counterions and salts. Classic polyelectrolyte theories well apply to alginate as polyanion in the interaction with monovalent and non-gelling divalent cations. The use of divalent gelling ions, such as Ca2+, Ba2+ or Sr2+, provides thermostable homogeneous or heterogeneous hydrogels where the block composition affects both macroscopic and microscopic properties. The mechanism of alginate gelation is still explained in terms of the original egg-box model, although over the years some novel insights have been proposed. In this review we summarize several decades of research related to structure-functionships in alginates in the presence of non-gelling and gelling cations and present some novel applications in the field of self-assembling nanoparticles and use of radionuclides.

Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms

Epigallocatechin-3-gallate (EGCG) could demonstrate crosslinking effects on myofibrillar proteins, yet its proneness to self-aggregation could bring excessive crosslinking and water loss within gels, hindering its application as an additive during thermal gelation process. Here, encapsulation with the γ-cyclodextrin metal organic framework (γ-CD-MOF) before the use of EGCG was found to play a dual role: alleviating over-crosslinking of proteins and elevating water retention within gels. Results showed that EGCG got a sustainable release throughout the thermal process due to the gradual fracture of O-K coordinate bounds and structural collapse of γ-CD-MOF. Mechanism insights revealed that the use of EGCG loaded γ-CD-MOF (EGCG@γ-CD-MOF) could regulate formation efficiency on disulfide bounds and promote protonation transition of the amino groups in proteins. Moreover, EGCG@γ-CD-MOF brought a higher retention of phenols within gels through preventing oxidative transformation of phenols towards quinones, which were verified to display a higher affinity towards myosin via molecular calculations.

Hydrogels for Cardiac Restorative Support: Relevance of Gelation Mechanisms for Prospective Clinical Use

PURPOSE OF REVIEW

Cardiac tissue regenerative strategies have gained much traction over the years, in particular those utilizing hydrogels. With our review, and with special focus on supporting post-myocardial infarcted tissue, we aim to provide insights in determining crucial design considerations of a hydrogel and the implications these could have for future clinical use.

RECENT FINDINGS

To date, two hydrogel delivery strategies are being explored, cardiac injection or patch, to treat myocardial infarction. Recent advances have demonstrated that the mechanism by which a hydrogel is gelated (i.e., physically or chemically cross-linked) not only impacts the biocompatibility, mechanical properties, and chemical structure, but also the route of delivery of the hydrogel and thus its effect on cardiac repair. With regard to cardiac regeneration, various hydrogels have been developed with the ability to function as a delivery system for therapeutic strategies (e.g., drug and stem cells treatments), as well as a scaffold to guide cardiac tissue regeneration following myocardial infarction. However, these developments remain within the experimental and pre-clinical realm and have yet to transition towards the clinical setting.

Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle

This study aimed to investigate the effects of injecting l-arginine and l-lysine solution before freezing and after thawing on the emulsifying and gelling properties of myofibrillar proteins (MPs) of frozen porcine longissimus dorsi. The results showed that the pre-freezing injections were more effective in alleviating the decrease in emulsifying properties of MPs compared with the post-thawing injections, as evidenced by higher emulsion creaming index, oil droplet size, interfacial absorptive protein amount, and viscoelasticity. Additionally, the pre-freezing injections could effectively mitigate the damage to the gelling properties of MPs, as evidenced by the formation of a homogeneous and compact gel network with stronger water retention, strength and chemical forces, as well as a higher proportion of non-flowing water, whereas the post-thawing injections could not. These results demonstrated that the injection of l-arginine and l-lysine solution before freezing could delay freezing-induced damage to the emulsifying and gelling properties of MPs, keeping the processing characteristics of frozen porcine.

The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces

Sulfated polysaccharides exhibit great potential for regulating protein-protein interactions. In the present study, three sulfated microcrystalline cellulose (MCS) with different degrees of sulfate substitution (DSS: 0.33, 0.51, 0.61) were synthesized and the effects of DSS on the regulation of egg white protein (EWP) aggregation and gelation properties were investigated. The results found that the improvement of protein mechanical properties by MCS is closely related to the level of sulfate substitution. The higher the DSS, the more ordered protein aggregates and compact gel network formed during heating as compared to that of pure EWP. Lower DSS (0.33) shows little effect on the mechanical properties of EWP. Furthermore, all the MCSs could significantly destroy the tertiary structure of protein molecules during heating, while for the secondary structure, MCS with higher DSS (0.51 and 0.61) could effectively control the decreasing tendency of α-helix and increasing tendency of β-sheet. Hydrophobic interactions were recognized as the major intermolecular force in the compact mixed gels (EWP/MCS2 and EWP/MCS3 gels, DSS was 0.51 and 0.61, respectively). These findings provide a vital understanding of the gelling mechanism of the protein-polysaccharide system and the application of sulfated polysaccharides in protein-based food products.

TiO2, CeO2, and TiO2-CeO2 nanoparticles incorporated 2.5D chitosan hydrogels: Gelation behavior and cytocompatibility

In this study, gelation behavior and cytocompatibility of 2.5D chitosan hydrogels were investigated in the presence of TiO2, CeO2 and TiO2-CeO2 composite nanoparticles. Chemical co-precipitation method was used for nanoparticle synthesis and they were heat treated at 600 °C and 700 °C. Gelation of the chitosan solutions was carried out at 37 °C in the presence of glycerol phosphate and genipin as crosslinkers. The gelation time of chitosan was decreased by all of the nanoparticles whereas its elastic modulus was increased by nanoparticles addition. Chitosan solutions containing CeO2 or TiO2-CeO2 nanoparticles showed faster gel formation compared to chitosan solutions containing only TiO2 nanoparticles. CeO2@700 °C nanoparticles decreased the gelation time by 46% and increased elastic modulus by 14%. Average pore diameter of the hydrogel decreased from 127 ± 62 μm to 77 ± 33 μm, water uptake decreased 21% and thermal stability increased in the presence of CeO2@700 °C nanoparticles compared to chitosan hydrogel. Cell viability results indicated that chitosan hydrogels with or without nanoparticles created 2.5D environment supporting cellular proliferation approximately 1.5 times more than TCPS due to their high porous surfaces. Immunofluorescence images were also supported cell viability results. Therefore, CeO2 or TiO2-CeO2 composite nanoparticles incorporated 2.5D chitosan hydrogels may be alternative tissue engineering materials with their fast gelation, ease of use, low cost, light transparency, and cytocompatibility.

The pH-responsiveness carrier of sanxan gel beads crosslinked with CaCl2 to control drug release

Natural polysaccharide-based gel carriers have been widely studied for their potential to provide slow and controlled release. Sanxan is an edible polysaccharide produced by Sphingomonas sanxanigenens. In this study, gel beads were prepared using the extrusion dripping method with sanxan as the carrier material and HCl and CaCl2 as the fixing solution. The molecular structure, texture profile, and microstructure of the bead were analyzed. And the swelling characterization and in vitro release of beads were evaluated. The results of Fourier-transform infrared analysis indicate that Ca2+ was used to create an ionically crosslinked structure of sanxan. Texture analyzer and scanning electron microscope studies showed that the acid‑calcium gel exhibited physical resistance and resilience, as well as a distinct gel pore structure. The swelling, dissolution, and drug release of the beads decreased as the amount of CaCl2 increased. Compared to the control (without CaCl2), the release of sanxan beads when 0.5 CaCl2 was added (sanxan carboxyl/Ca2+, by the number of moles M/M) in the stomach and small intestine release decreased by 40.9 % and 49.5 %, respectively. This study indicates that the fabrication of sanxan-Ca2+ crosslinked gel had sustained release characteristics, indicating that sanxan carriers have great potential for gradual and regulated medication delivery.

High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.

Enhanced stability, formulations, and rheological properties of nanoemulsions produced with microfludization for eco-friendly process

HYPOTHESIS

Eco-friendly processes that are emerging around the world require mass production of low-energy, low-cost nanoemulsions. The process involving the high-concentrated nanoemulsions and diluting them with a large amount of solvent can certainly save the cost; however, not much detailed research has been conducted on the stability mechanism and rheological characteristics of high-concentrated nanoemulsions.

EXPERIMENTS

In this study, we produced nanoemulsions via the microfluidization (MF) process, comparing their dispersion stability and rheological characteristics with macroemulsions across various oil and surfactant concentrations. Droplet mobility and dispersion stability depended on these concentrations, with Asakura-Osawa-type attractive depletion considering interparticle interaction's role in stability changes. We investigated nanoemulsions' long-term stability based on turbidity and droplet size changes over four weeks, proposing a stability diagram showing four different states depending on emulsification conditions.

FINDINGS

We explored the microstructure of emulsions under varying mixing conditions, observing their effects on droplet mobility and rheological properties. We monitored changes in rheology, turbidity, and droplet size over 4 weeks, establishing stability diagrams for macro- and nanoemulsions. The stability diagrams revealed that the stability of emulsions are sensitively dependent on the droplet size, concentrations, surfactant cocentrations and the strcture of coexistent phases in case of macroscopic segregation are significantly different depending on the droplet sizes. We identified their respective stability mechanisms and discovered the relationship between stability and rheological properties for highly concentrated nanoemulsion.

Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review

Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.

Manipulating supramolecular gels with surfactants: Interfacial and non-interfacial mechanisms

Gel is a class of self-supporting soft materials with applications in many fields. Fast, controllable gelation, micro/nano structure and suitable rheological properties are essential considerations for the design of gels for specific applications. Many methods can be used to control these parameters, among which the additive approach is convenient as it is a simple physical mixing process with significant advantages, such as avoidance of pH change and external energy fields (ultrasound, UV light and others). Although surfactants are widely used to control the formation of many materials, particularly nanomaterials, their effects on gelation are less known. This review summarizes the studies that utilized different surfactants to control the formation, structure, and properties of molecular and silk fibroin gels. The mechanisms of surfactants, which are interfacial and non-interfacial effects, are classified and discussed. Knowledge and technical gaps are identified, and perspectives for further research are outlined. This review is expected to inspire increasing research interest in using surfactants for designing/fabricating gels with desirable formation kinetics, structure, properties and functionalities.

Gelation of Hole Transport Layer to Improve the Stability of Perovskite Solar Cells

To achieve high power conversion efficiency (PCE) and long-term stability of perovskite solar cells (PSCs), a hole transport layer (HTL) with persistently high conductivity, good moisture/oxygen barrier ability, and adequate passivation capability is important. To achieve enough conductivity and effective hole extraction, spiro-OMeTAD, one of the most frequently used HTL in optoelectronic devices, often needs chemical doping with a lithium compound (LiTFSI). However, the lithium salt dopant induces crystallization and has a negative impact on the performance and lifetime of the device due to its hygroscopic nature. Here, we provide an easy method for creating a gel by mixing a natural small molecule additive (thioctic acid, TA) with spiro-OMeTAD. We discover that gelation effectively improves the compactness of resultant HTL and prevents moisture and oxygen infiltration. Moreover, the gelation of HTL improves not only the conductivity of spiro-OMeTAD, but also the operational robustness of the devices in the atmospheric environment. In addition, TA passivates the perovskite defects and facilitates the charge transfer from the perovskite layer to HTL. As a consequence, the optimized PSCs based on the gelated HTL exhibit an improved PCE (22.52%) with excellent device stability.

Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin

The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200 mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness. Besides, the LF-NMR revealed that CUR had limited effects on the mobility of immobilized and free water. The α-helix of MP in gels with medium amounts of CUR decreased from 51% to 45%, but the β-sheet increased from 23% to 27% compared to those without CUR. Overall, CUR has the potential to become a novel structural modifier in emulsified meat products due to its dose-response.

Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan

To improve the limitation of transglutaminase on the quality of myofibrillar protein (MP) gel, this study investigated the synergistic effect of ultrasonic pretreatment in combination with carrageenan on the gel properties of transglutaminase-mediated MP gels. The synergistic effect generated gel with lower surface hydrophobicity and fluorescence intensity. Combined with the secondary structure results, it can be hypothesized that the synergistic effect caused the rearrangement of the proteins and the formation of aggregates wrapping hydrophobic groups, which changed the structure and phase behavior of the proteins. The synergistic effect also improved the formation of dense and interpenetrating gel networks, which reduced cooking loss and produced composite MP gels with optimal gel strength. Moreover, FTIR spectroscopy revealed the presence of electrostatic interactions in the hybrid gel system. This study provides a theoretical basis and experimental foundation for the effective use of high-tech composite functional components to improve the quality of gel products.

Sol/gel transition of thermoresponsive Hyaluronan: From liquids to elastic and sticky materials

Thermoassociating copolymers were prepared by grafting temperature responsive poly(N-isopropylacrylamide-stat-N-tert-butylacrylamide) telomers onto hyaluronan. By varying the composition of LCST side chains, from 50 to 100 wt% of NIPAM units, it is shown that the sol/gel transition of entangled solutions can be accurately controlled in the range of 10 to 35 °C with an abrupt transition and reversible properties. Complementary experiments, performed by DSC and NMR, demonstrate the close relationship between thermoassociation of LCST grafts, forming microdomains of low mobility, and macroscopic properties. Moreover, by performing tack experiments during heating we demonstrate that hyaluronan formulations abruptly switch from a weak adhesive viscous behavior to an elastic adhesive profile in the gel regime. As LCST side-chains form concentrated micro-domains of low mobility, physical gels can resist to dissociation above their sol/gel transition for relatively long periods when immersed in excess physiological medium. The thermoassociative behavior of these copolymers, whose properties can be finely tuned in order to form sticky gels at body temperature, clearly demonstrates their potential in biomedical applications such as injectable gels for drug delivery or tissue engineering.

Enhancement of polymer thermoresponsiveness and drug delivery across biological barriers by addition of small molecules

Thermoresponsive polymers that undergo sol-gel transitions in the physiological temperature range have been widely used in biomedical applications. However, some commercially and clinically available thermoresponsive materials, particularly poloxamer 407 (P407), have the significant drawback of insufficient gel strength, which limit their performance. Furthermore, co-delivery with some small molecules, including chemical permeation enhancers (CPEs) can further impair the physical properties of P407. Here, we have developed a thermoresponsive platform by combination of CPEs with the poloxamer P188 to enable gelation at physiological temperatures and enhance gel strength. P188 gels at 60 °C, which is far above the physiological range. In combination with limonene (LIM) and sodium dodecyl sulfate (SDS), P188 gels at ∼25 °C, a temperature that in useful for biomedical applications. Gelation behavior was studied by small angle neutron scattering (SANS) experiments, which identified micelle-to-cubic mesophase transitions with increasing temperature. Analysis of the SANS intensities revealed that P188 micelles became larger as LIM or SDS molecules were incorporated, making it easier to form a micellar gel structure. P188-3CPE (i.e., 2% LIM, 1% SDS and 0.5% bupivacaine (BUP)) had low viscosity at room temperature, facilitating administration, but rapidly gelled at body temperature. P188-3CPE enabled the flux of the antibiotic ciprofloxacin across the TM and completely eradicated otitis media from nontypable Haemophilus influenzae (NTHi) in chinchillas after a single administration.

Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition

In this study, the thermal gelation and digestion properties of hen egg white (hen EW) proteins with different salts were investigated. Results show that the addition of neutral salt - sodium chloride (NaCl) decreased the gel hardness/resilience, increased gel lightness, aggregated particle size and digestibility of hen EW proteins significantly. In contrast, alkaline salts - phosphate and carbonate addition increased the gel resilience and strain tolerance as well as reduced the aggregated particle size and gel lightness of hen EW proteins due to the increase of solution pH and negative charge. Correlation analysis shows that the digestibility of hen EW gels was affected by gel viscoelasticity, molecule forces and texture. In conclusion, thermal gelation properties of hen EW proteins could be modulated by salts with different pH/ionic strength, and thus affected the protein digestion and peptide released.

Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With the increased SEW addition, the ζ-potential absolute values, soluble protein content, surface hydrophobicity and swelling ratio of composite gels showed overall declining trends (P < 0.05), while the free sulfhydryl (SH) contents and hardness of exhibited overall increasing trends (P < 0.05). Microstructural results revealed that composite gels exhibited denser structure with the increased SEW addition. After ultrasound treatment, the particle size of composite protein solutions significantly decreased (P < 0.05), and the free SH contents of ultrasound-treated composite gels were lower than that of untreated composite gels. Moreover, ultrasound treatment enhanced the hardness of composite gels, and promoted the conversion of free water into non-flowable water. However, when ultrasonic power exceeded 150 W, the hardness of composite gels could not be further enhanced. FTIR results indicated that ultrasound treatment facilitated the composite protein aggregates to form a more stable gel structure. The improvement of ultrasound treatment on the properties of composite gels was mainly by promoting the dissociation of protein aggregates, and the dissociated protein particles further interacted to form denser aggregates through disulfide bond, thus facilitating the crosslinking and reaggregation of protein aggregates to form denser gel structure. Overall, ultrasound treatment is an effective approach to improve the properties of SEW-CSPI composite gels, which can improve the potential utilization of SEW and SPI in food processing.