Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis)

This study aimed to examine the gelation and microstructural properties of scallop male gonad hydrolysates (SMGHs) in the presence of low-acyl gellan gum (GG) at different mass ratios. The rheological results showed that both elastic modulus and thermal stability of SMGHs were significantly improved by the addition of GG. Meanwhile, the relaxation time T₂₃ was significantly reduced in SMGHs/GG by low-field nuclear magnetic resonance, indicating a strong interaction between SMGHs and GG. Fourier transform infrared spectroscopy indicated the blueshift of amide I and II peaks in SMGHs/GG further demonstrated the electrostatic interaction between SMGHs and GG. The network structure of SMGHs/GG binary complexes was more compact and the surface was smoother than that of SMGHs by cryo-scanning electron microscopy. Furthermore, increasing the content of GG in the SMGHs/GG binary complex significantly reinforced the gel strength and promoted the gelation process.

The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate

The present study found that sodium phosphate dibasic dodecahydrate (Na₂HPO₄) was capable of inducing the gelation of thiolated citrus high-methoxyl pectin (TCHMP). TCHMP was synthesized by amidation of citrus high-methoxyl pectin. The gel formation exhibited an obvious concentration-dependence, including TCHMP and Na₂HPO₄ concentration. For Na₂HPO₄-induced TCHMP gels (TCHMPGs), gel strength and water holding capacity (WHC) increased, while the microcellular network structure was more compact with the increase of TCHMP and Na₂HPO₄ concentration. Dynamic viscoelastic experiment showed when Na₂HPO₄ concentration was more than or equal to 0.5 mol/L, TCHMP sols could be transferred into gels within 30 min. Crystal property was not changed while thermal stability was improved after phase transition. Gelling forces analysis indicated that disulfide bonds were the main interaction forces in TCHMPGs. Consequently, TCHMPGs were covalently crosslinked and exhibited satisfactory gel performance. The results provide a theoretical basis for the formation of gels by Na₂HPO₄ induced TCHMP.

Oxidative degradation of triblock-copolymer surfactant and its effects on self-assembly

We investigate the degradation behaviour of a triblock-copolymer surfactant made from polyethylene oxide (PEO) and polypropylene oxide (PPO) (PEO-PPO-PEO), highlighting how the aggregation behaviour of this polymer in water alters with ageing. Samples aged at room temperature were compared to samples degraded using accelerated ageing at elevated temperatures. We find that large mass losses occurred to the polymer surfactant which resulted in a change in the aggregation behaviour, with larger, rod-like or planar aggregates forming at longer degradation times. We look at how this change in aggregation behaviour changes the formulation stability of these polymers, specifically, the interaction of the polymer surfactant with poly(N-isopropylacrylamide) microgels. It is known that these species associate and form gels at elevated temperatures. This paper highlights how commonly used polymeric surfactants can degrade over time, resulting in dramatic changes to aggregation behaviour and therefore, formulation properties.

Tetrasodium pyrophosphate ameliorates oxidative damage to the TGase-catalyzed gelation of actomyosins

The present study attempted to investigate the interactive roles of protein oxidation (0-20 mM H₂O₂) and tetrasodium pyrophosphate (TSPP) on the crosslinking efficiency of actomyosin mediated by transglutaminase (TGase). Oxidation at 0-20 mM H₂O₂ was not conducive to TGase-mediated crosslinking as indicated by the relative reduction of free amine consumption from 35.3% to 11.7%, and caused the principle crosslinking sites to progressively convert from myosin subfragment-1 (S1) to subfragment-1 (S2) as evidenced by electrophoresis. However, the binding of TSPP to myosin alleviated oxidation suppression to TGase-catalyzed crosslinking in varying degrees and retarded the migration of crosslinking site from S1 to S2. Moreover, oxidation (especially 20 mM H₂O₂) decreased the final (90 °C) elasticity index (EI) and water holding capacity of TGase-treated actomyosin gel, while TSPP intensified those of TGase-catalyzed actomyosin gel, indicating that TSPP had a positive effect on ameliorating the oxidative stress to TGase-catalyzed gelation of actomyosin.

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary structure and microstructure of ultrasound modified egg white protein gel (UEP) and tea polyphenols (TP) assisted ultrasound modification of egg white protein gel (TUEP) with different ultrasonic power (0-360 W) were studied. With the increase of ultrasonic power, soluble protein, surface hydrophobicity and disulfide bonds of TUEP and UEP showed an increasing trend. In particular, with the increase of ultrasonic power, the content of intramolecular β-sheets and α-helices of TUEP showed an increasing trend, and significantly improved the relaxation time and microstructure, thus enhancing TUEP gel stability. In addition, the hardness and water holding capacity (WHC) of TUEP and UEP can be increased by ultrasonic treatment, and when the ultrasonic power reached 120 W, the hardness and WHC reached the maximum. The hardness and WHC of TUEP were significantly better than that of UEP. SDS-PAGE results showed that the peptide chain of protein without being broken under ultrasonic treatment. Ultrasonic treatment can improve the gel strength of egg white protein by promoting the cross-linking of proteins to form a dense gel structure, and egg white protein gel form more disulfide bonds and a more stable gel conformation under TP assisted ultrasound. In conclusion, ultrasound and TP assisted ultrasound modification of egg white protein gel is a reliable technique, which can improve the value of egg white protein in food processing.

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound treatment alone (UG) and gelation added konjac glucomannan combined with ultrasound treatment (KGUG). The data showed that the gelation strength and water-holding capacity of the treated groups were significantly increased compared with those of Control. The strongest bonding water was present in KGUG, followed by KGG and UG in low-field nuclear magnetic resonance. The storage energy (G') and loss energy modulus (G″) of KGUG showed the largest rheological properties, and the G' value was higher than that of G″. Furthermore, the elastic and gelatinous properties of UG, KGG and KGUG played a dominant role in viscoelasticity. After konjac glucomannan addition, the particle size of KGG increased significantly. Compared with that of the Control and KGG, the average particle size of UG and KGUG decreased significantly after ultrasound treatment. The hydrophobicity and disulfide bonds mainly affected the formation of heat-induced gelation in these four groups. Furthermore, KGUG with the highest hydrophobicity and disulfide bonds revealed the best stability. Therefore, the gelation of chicken plasma protein by ultrasound assisted konjac glucomannan treatment had excellent gelling properties.

Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products

Enzymatic hydrolysis and glycosylation were successively applied to modify soybean protein isolate (SPI) and rheological and textural properties of acid-induced SPI gel added with the obtained SPI hydrolysates and their glycosylated products were then investigated. The incorporation of SPI hydrolysates decreased the elastic modulus (G') and hardness of SPI gel, which might be related to the random aggregation between SPI hydrolysates and native SPI molecules via hydrophobic interactions. In addition, as the molecular weight of SPI hydrolysates decreased, the reduction in G' and hardness became more significant. Although glycosylation of SPI hydrolysates weakened the adverse effects of hydrolysates on the SPI gel formation to some extent, the glycosylated SPI hydrolysates were still unable to improve the gel quality compared with the control. However, results of this research may provide important information for understanding the influencing mechanism of SPI hydrolysates and their glycosylated products on the formation of SPI gel.

Sub-100-micron calcium-alginate microspheres: Preparation by nitrogen flow focusing, dependence of spherical shape on gas streams and a drug carrier using acetaminophen as a model drug

We developed a miniature gas-liquid coaxial flow device using glass capillaries, aiming to produce sub-100-μm Ca-alginate microspheres. Depending on collecting distance and the flow rates of nitrogen gas and alginate solution, however, Ca-alginate microparticles of different shapes were obtained. Spherical, monodisperse microparticles (microspheres) could only be obtained at certain gas flow rates and within a corresponding range of collecting distance. The result suggests that, for particles of this size, the gas flow rate and collecting distance are crucial for the formation of the spherical shape. We evaluated, as an example of its applications, the microsphere as a drug carrier using acetaminophen as a model drug. Large (~150 μm) and small (~70 μm) drug-loaded microspheres were prepared using two respective devices. Specifically, the drug-loaded microspheres were complexed with chitosan of different molecular weights. The dependence of in vitro drug release on the microsphere size and the chitosan molecular weight was examined. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: Alginic acid sodium salt (PubChem CID: 5102882); Chitosan (PubChem CID: 71853); Calcium chloride (PubChem CID: 5284359); Sodium chloride (PubChem CID: 5234); Acetaminophen (PubChem CID: 1983); Polydimethylsiloxane (PubChem CID: 24771); n-Octadecyltrimethoxysilane (PubChem CID: 76486).

Charge-assisted bond and molecular self-assembly drive the gelation of lenvatinib mesylate

Lenvatinib mesylate (LM) is a first-line anticancer agent for the treatment of unresectable hepatocellular carcinoma, while it formed viscoelastic hydrogel when contacting with aqueous medium, which would significantly hinder its in vitro dissolution. The aim of this study was to systematicly explore the gelation mechanism and gel properties via thermal analysis, rheology, morphology and spectroscopy studies. The formed hydrogel was found to be composed of a new polymorph of crystalline LM, and its mechanical strength depended on the cross-linking degree of the fibrillar network structure. Spectroscopy analyses revealed that the intermolecular hydrogen bonds (the bifurcated hydrogen bond between the adjacent urea groups and the NH⋯OC hydrogen bond between the primary amide groups) as well as π-π stacking interactions (between the benzene ring and the quinoline ring) were suggested to be the driving forces for the self-assembly of LM during gelation process. Additionally, no gelation phenomenon was observed when suspending the base form lenvatinib in water, while it could form gel in various acidic solutions (e.g. hydrochloric acid, phosphoric acid and methanesulfonic acid) because the regenerated N⁺-H group increased the solubility of lenvatinib and promoted the balance between the dissolution or aggregation of LX (X: acid radical ion) molecules in solutions. In conclusion, the charge-assisted bond N⁺-H in LM molecule and intermolecular non-covalent interactions drived the hydrogel formation of LM in aqueous media. This study elucidates the gelation mechanism and gel properties of LM hydrogel, which would be helpful to figure out strategy to eliminate its gelation fundamentally and pave the way for its further formulation development in future.

Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by pH shift methods and the traditional water-washing method during cold storage were investigated. The starting aerobic mesophilic count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimicrobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout the storage, the gel strength of alkaline-treated surimi increased from 204.2 to 491.9 g, while water-washed surimi decreased from 462.1 to 172.9 g. After the storage, alkaline-treated surimi showed lower total volatile basic nitrogen (TVB-N) value and smaller network hole size that was suitable for incorporation of moisture and starch. It also remained its rheological properties comparing with acid-treated surimi, with better odour properties, less protein degradation, and better network formation. The results indicate that alkaline-treated surimi is more suitable for cold storage.

Freeze-thaw treatment assists isolation of IgY from chicken egg yolk

In this study, the effect of freeze-thaw treatment on isolation of IgY was investigated, with macrograph, protein concentration, solid content, and transmittance evaluated. The results showed that higher refrigeration power (at -18 °C for more than 4 h and -40 °C for more than 2 h) caused yolk gelation and was helpful for removing heteroproteins. To reveal the mechanism of freeze-induced gelation assisting isolation of IgY, the properties of yolk frozen at -5°C, -18 °C and -40 °C for 8 h were determined, with SDS-PAGE, rheology property, low field NMR and interactions between proteins evaluated. As the results showed, the purity of separated IgY increased obviously (frozen at -18 °C and -40 °C), corresponding to the removal of LDL which aggregated during freezing. LDL aggregation may be triggered by hydrophobic interaction during boundary water crystallization. Therefore, freeze-induced yolk gelation is beneficial for IgY isolation by keeping LDL in dense gel structure while releasing IgY to the supernatant.

Cellulose nanocrystal/low methoxyl pectin gels produced by internal ionotropic gelation

The biotechnological applications of cellulose nanocrystals (CNCs) continue to grow due to their sustainable nature, impressive mechanical, rheological, and emulsifying properties, upscaled production capacity, and compatibility with other materials, such as protein and polysaccharides. In this study, hydrogels from CNCs and pectin, a plant cell wall polysaccharide broadly used in food and pharma, were produced by calcium ion-mediated internal ionotropic gelation (IG). In the absence of pectin, a minimum of 4 wt% CNC was needed to produce self-supporting gels by internal IG, whereas the addition of pectin at 0.5 wt% enabled hydrogel formation at CNC contents as low as 0.5 wt%. Experimental data indicate that CNCs and pectin interact to give robust and self-supporting hydrogels at solid contents below 2.5 %. Potential applications of these gels could be as carriers for controlled release, scaffolds for cell growth, or wherever else distinct and porous network morphologies are required.

Preparation and gelation behaviors of poly(2-oxazoline)-grafted chitin nanofibers

Based on our previous work on successful gelation of poly(2-methyl-2-oxazoline)-grafted chitin nanofibers (ChNFs) with high polar media, in this study, we investigated the preparation and gelation behaviors of the ChNFs having different poly(2-alkyl-2-oxazoline) graft chains, that is, poly(2-methyl-2-oxazoline), poly(2-isopropyl-2-oxazoline), and poly(2-butyl-2-oxazoline), with various disperse media. The grafting was carried out by reactions of living propagating ends of poly(2-alkyl-2-oxazoline)s with amino groups present on the self-assembled ChNFs, which were obtained from a chitin ion gel. The products formed gels in the reaction mixtures, which could be converted into hydrogels. All the products with the three poly(2-alkyl-2-oxazoline) graft chains formed gels with high polar media. Besides, gelation of the product with poly(2-butyl-2-oxazoline) was observed by immersing it in relatively non-polar media such as benzyl alcohol, ethyl acetate, and toluene. The formation process of network structures by the grafting of poly(2-alkyl-2-oxazoline)s on ChNFs is proposed to induce gelation of the products.

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

The effect of κ-carrageenan (κ-C) on yolk over heat-induced gelation at natural yolk pH (6.2) and natural whole egg pH (7.5) was studied. The results showed the zeta potential values changed from -2.3 to -31.3 mV, from -8.6 to -28.6 mV for native pH yolk and pH 7.5 yolk because of the κ-C addition, respectively. These results indicated electrostatic interactions formed between protein and κ-C. The average area of holes formed by yolk gelation increased by κ-C addition. The addition of 1.0% κ-C decreased the gelling points from 62.1 to 54.4 °C, from 64.5 to 61. 6 °C for native pH and pH 7.5 yolk, respectively. A schematic model was established to show that κ-C enhances the yolk properties via electrostatic interactions. And the Fourier transform infrared (FTIR) spectroscopy verified the formation of κ-C-protein interactions. This study provides a guidance for designing novel food systems containing yolk and κ-C.

Effect of the counter-ion on nanocellulose hydrogels and their superabsorbent structure and properties

HYPOTHESIS

Carboxylated nanocellulose gels and superabsorbents (SAPs) can be engineered by ion exchange of TEMPO treated cellulose fibers with different cations prior to shearing, thus creating a nanofibrous network ionically cross-linked. The structure and properties of these materials are highly influenced by the type counter-ion used as it controls both the degree of fibrillation and crosslinking.

EXPERIMENTS

Functionalised nanocellulose SAPs were made using TEMPO-mediated oxidation followed by ion-exchange before fibrillation into a hydrogel and freeze-drying. Seven different cations were tested: 4 of valency 1 (H, Na, K, NH₄), and 3 of valency 2 (Ca, Mg, and Zn). The effect of the counter-ion on the gelation mechanism and the superabsorbent performance was evaluated. The SAP absorption capacity in deionised water was related to the superabsorbent structure and morphology.

FINDINGS

The gel stability of nanocellulose superabsorbents is governed by the counter-ion type and valency. The viscoelastic properties of all nanocellulose hydrogels are controlled by its elastic regime, that is storage modulus (G') > loss modulus (G″). The type of cation dictates the rheology of these gels by altering the fibrillation efficiency due to the extent of ionic cross-links occurring before and after fibrillation. The driving force for gelation in monovalent gels is due to the coupling of nanofibrils by physical interactions, creating an electrostatic stabilisation of the ionised COO^- groups at high shear forces. Cation - carboxylate interactions dominate the gelation in divalent gels by supressing the repulsive charges generated by the COO^- and also creating interfibril connections via ionic-crosslinks, as confirmed by the zeta potentials. The superabsorption performance is dominated by the counter-ion and is in the order of: NH₄⁺ > K⁺ > Na⁺ > Mg²⁺ > Zn²⁺ > Ca²⁺. NH₄⁺-SAPs present the slowest kinetics and the highest absorption capacity. Its high pore area, which extends the number of accessible carboxyl groups that participates in hydrogen bonding with water, is responsible for this behaviour. Nanocellulose SAPs are attractive renewable materials, suited for many applications, including as nutrient cation carriers in agriculture.

Processing, mechanical properties and bio-applications of silk fibroin-based high-strength hydrogels

Hydrogels are an attractive class of materials that possess similar structural and functional characteristics to wet biological tissues and demonstrate a diversity of applications in biomedical engineering. Silk fibroin (SF) is a unique natural polymer due to its fibrous protein nature, versatile formats, biocompatibility, tunable biodegradation and is thus a good hydrogel candidate for bio-applications. Compared to synthetic polymer hydrogels, poor mechanical performance is still a fatal drawback that hinders the application of SF hydrogels as structural materials. Researchers have attempted to develop strategies to construct silk fibroin-based high-strength hydrogels (SF-HSHs). Herein, we firstly provide an overview of the approaches of processing SF-HSHs with a focus on the physical/non-covalent crosslinking mechanisms. The examples of SF-HSHs are discussed in detail under four categories, including physical-crosslinked, dual-crosslinked, double network and composite hydrogels respectively. A brief section follows to elucidate on the gelation mechanisms of SF-HSHs before a description of the utility of SF-HSHs in biomedicine and devices is presented. Finally, the potential challenges and future development of SF-HSHs are briefly discussed. This review aims to enhance our understanding of the structure-mechanical property-function relationships of soft materials made from natural polymers and guide future research of silk fibroin-based hydrogels for biomedical applications. STATEMENT OF SIGNIFICANCE: Silk fibroin (SF) extracted from silk fibres is increasingly applied in the biomedical field, and SF hydrogel has been an emerging area for frontier bio-research. Since SF biopolymer has an intrinsic tendency to form regular β-sheet stacks, it can be processed into purely physically crosslinked hydrogels, thus avoiding the use of chemical crosslinkers. Nevertheless, akin to other natural polymers, lab-produced SF is variable (i.e. the molecular weight and distribution), and the gelation of SF hydrogel is challenging to control. In addition, hydrogels made from SF are usually weak and brittle, which hinders the wide use of this biofriendly and biodegradable hydrogel. Recently, there is a pressing need for high strength hydrogels from natural polymers for biomedical applications, and SF is proposed as a strong candidate. Therefore, we have studied the literature in the past 10 years and would like to focus on the gelation mechanism and mechanical strength of SF hydrogels for the review.

Symmetry breakdown in the sol-gel transition of a Guar gum transient physical network

The gelation of the mixture of guar gum and borax in an aqueous solution was studied by diffusing-wave spectroscopy microrheology. The Winter and Chambon power-law domain was evidenced at high-frequency range. The time-cure superposition was applied to the mean square displacement of the probe particles and the critical power-law behavior of the shifting factors was revealed close to the percolation threshold. Morphological characterization revealed the emergence of ribbon-like structures at high borax concentrations. The Rubinstein and Semenov plateau was demonstrated. The correlations between the critical exponents that govern the gelation of the transient networks were reviewed with regard to the scaling laws of both permanent and transient networks. Unlike permanent networks, the relation n₊= n_- was assumed as the unique condition to establish the hyperscaling laws in transient networks. Whereas, the symmetry breakdown of the longest relaxation time was found to be a common feature of the flowable gels.

Gel properties and network structure of the hydrogel constructed by iota-carrageenan and Ala-Lys dipeptide

Gel properties of hydrogel-forming by Ala-Lys dipeptide (AK) and iota-carrageenan (ι-C) were investigated by rheological behavior, fourier transform infrared analysis, cryo-scanning electron microscopy, low field-NMR relaxometry and magnetic resonance imaging. Iota-carrageenan was changed from a liquid to a gel with the addition of AK, and the existence of AK significantly increased the storage modulus (G') of ι-C from 590.4 to 1077.8 Pa. In the ι-C/AK gel, the blue-shift of OH stretching and water deformation were observed, meanwhile, the presence of amide I band at 1682 cm^-1 was observed. The network of ι-C/AK gel showed a dense honeycomb structure with flocculating continuous phase and rough entanglement morphology. After adding AK, the water free in the pores of ι-C entered the ι-C/AK gel matrix, and the binding capacity of bound water was enhanced. These scenarios proved that the AK as the cationic dipeptide could control the conversion of negatively charged ι-C from an original random structure to a helical structure due to electrostatic interactions and hydrogen bonds. This study provides a new opportunity for the peptides into carbohydrate-based gel matrices, which could provide insights for the further application of ι-C/AK gels in the fields of food industry, tissue engineering and drug delivery.

Adsorption and self-assembly properties of the plant based biosurfactant, Glycyrrhizic acid

There is an increased interest in the use of natural surfactant as replacements for synthetic surfactants due to their biosustainable and biocompatible properties. A category of natural surfactants which are attracting much current interest is the triterpenoid saponins; surface active components found extensively in a wide range of plant species. A wide range of different saponin structures exist, depending upon the plant species they are extracted from; but regardless of the variation in structural details they are all highly surface active glycosides. Greater exploitation and application requires a characterisation and understanding of their basic adsorption and self-assembly properties.

HYPOTHESIS

Glycyrrhizic acid, extracted from Licorice root, is a monodesmosidic triterpenoid saponin. It is widely used in cosmetic and pharmaceutical applications due to its anti-inflammatory properties, and is an ingredient in foods as a sweetener additive. It has an additional attraction due to its gel forming properties at relatively low concentrations. Although it has attracted much recent attention, many of its basic surface active characteristics, adsorption and self-assembly, remain relatively unexplored. How the structure of the Glycyrrhizic acid saponin affects its surface active properties and the impact of gelation on these properties are important considerations, and to investigate these are the focus of the study.

EXPERIMENTS

In this paper the adsorption properties at the air-water interface and the self-assembly in solution have been investigated using by neutron reflectivity and small angle neutron scattering; in non-gelling and gelling conditions.

FINDINGS

The adsorption isotherm is determined in water and in the presence of gelling additives, and compared with the adsorption behaviour of other saponins. Gelation has minimal impact on the adsorption; apart from producing a rougher surface with a surface texture on a macroscopic length scale. Globular micelles are formed in aqueous solution with modest anisotropy, and are compared with the structure of other saponin micelles. The addition of gelling agents results in only minimal micelle growth, and the solutions remain isotropic under applied shear flow.

Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms

Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The effects of the polysaccharide matrix, the oil content and the presence of surfactants on the micro-/nanostructure, rheology, and mechanical and dielectric properties were investigated. Results showed a high capacity of the agar to stabilize oil droplets, producing gels with smaller (10-21 μm) and more uniform oil droplets. The addition of surfactants allowed increasing the oil content and reduced the gel strength and stiffness down to 57 % and 34 %, respectively. The permittivity and conductivity of the gels were reduced by increasing the oil content, especially in the agar gels (18.8 and 0.05 S/m, respectively), producing materials with dielectric properties similar to those of low-water content tissues. These results evidence the suitability of these polysaccharides to design a variety of tissue mimicking phantoms with a broad range of mechanical and dielectric properties.

Aggregation and weak gel formation by pectic polysaccharide homogalacturonan

This study presents a novel model of homogalacturonan (HG) based on the dissipative particle dynamics (DPD). The model was applied to investigate the mechanism of self-aggregation of low-methoxylated homogalacturonan in aqueous solutions in the absence of cations. The coarse-grained model provided new insights into the structural features of HG aggregates and networks in aqueous solutions. Depending on the properties and concentration of polysaccharides, two major patterns of self-assembly were observed for HG - ellipsoidal aggregates and a continuous three-dimensional network. Simulations showed that a decrease in the degree of dissociation of HG results in a higher rate of self-aggregation, as well as facilitating the formation of larger assemblies or thicker nanofilaments depending on the type of final self-assembly. Simulations of polysaccharides of different chain lengths suggested the existence of a structural threshold for the formation of a spatial network for HG consisting of less than 35 GalA units.

Gel growth of aqueous konjac glucomannan solution containing sodium trimetaphosphate dialyzed with dilute sodium hydroxide

The growth rate of the hydrogel of the aqueous konjac glucomannan (KGM) solution containing sodium trimetaphosphate (STMP) dialyzed with aqueous NaOH was investigated in a rectangular cell. The growth rate of the KGM-STMP gel depended on both the KGM and STMP concentrations in addition to the NaOH concentration. The initial growth rate of the KGM-STMP gel was closely related to the diffusion of NaOH into the KGM-STMP solution, leading to the ring-opening reaction of STMP and the deacetylation of KGM at the interface. The time course of the gelation of the KGM-STMP solution was analyzed on the basis of the moving boundary picture theory by introducing the characteristic length to express the consumption of NaOH in the gel layer accompanying the decomposition of STMP. Dynamic mechanical measurements were performed to compare the gelation of the KGM-STMP solution mixed homogeneously with dilute NaOH and the gel dynamics by the dialysis method.

Ions-induced gelation of alginate: Mechanisms and applications

Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca²⁺-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades. Alginate also forms gels with many other monovalent, divalent or trivalent cations, and their gelation can possess different mechanisms from that of Ca²⁺-induced gelation. The resulted gels also exhibit different properties that lead to various applications. This study is proposed to summarize the gelation mechanisms of alginate induced by different cations, mainly including H⁺, Ca²⁺, Ba²⁺, Cu²⁺, Sr²⁺, Zn²⁺, Fe²⁺, Mn²⁺, Al³⁺, and Fe³⁺. The mechanism of H⁺-induced gelation of alginate mainly depends on the protonation of carboxyl groups. Divalent ions-induced gelation of alginate show different selection towards G, M, and GM blocks. Trivalent ions can bind to carboxyl groups of uronates with no selection. The properties and applications of these ionotropic alginate gels are also discussed. The knowledge gained in this study would provide useful information for the practical applications of alginate.

Ohmic heating as a new tool for protein scaffold engineering

Ohmic heating (OH) is recognised as an emerging processing technology which recently is gaining increasing attention due to its ability to induce and control protein functionality. In this study, OH was used for the first time in the production of scaffolds for tissue engineering. BSA/casein solutions were processed by OH, promoting protein denaturation and aggregation, followed by cold-gelation through the addition of Ca²⁺. The formation of stable scaffolds was mostly dependent on the temperature and treatment time during OH processing. The variations of the electric field (EF) induced changes in the functional properties of both gel forming solutions and final scaffolds (contact angle, swelling, porosity, compressive modulus and degradation rate). The scaffolds' biological performance was evaluated regarding their ability to support the adhesion and proliferation of human fibroblast cells. The production process resulted in a non-cytotoxic material and the changes imposed by the presence of the EF during the scaffolds' production improved cellular proliferation and metabolic activity. Protein functionalization assisted by OH presents a promising new alternative for the production of improved and tuneable protein-based scaffolds for tissue engineering.

Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents

The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that HIU effectively enhanced the water holding capacity (WHC) of WB at 1% and 2% NaCl, and enabled WB to obtain better WHC than the normal. The thermal stability of WB was affected by HIU, and the difference of G'_end between WB and normal was reduced at 2% NaCl. HIU continuously decreased the particle size of WB at 1% NaCl, whereas opposite trends were observed at 2% NaCl. In addition, HIU transformed α-helix structure of WB to random coil at 1% NaCl, whereas to β-sheet structure at 2% NaCl. Overall, HIU can be utilized to improve the gelation properties of WB meat with the potential to produce low- and common-salt gel-type meat products.