Recent advances in the bile acid based conjugates/derivatives towards their gelation applications

Bile acids have contributed immensely to hydrogel research due to their peculiar physicochemical properties and biocompatibility. The wide accessibility of bile acids and their straightforward derivatization methods make them attractive building blocks for the design of novel hydrogels systems to deliver biomolecules, drugs, and vaccines. This review conceptualizes recent developments in bile acid-based hydrogels and their applications. These bile-based hydrogels have the ability to absorb carbon dioxide efficiently and may potentially work as alternative materials for carbon dioxide capture and storage. The hydrogels hold great potential in medicine and biology applications as drug carriers and models for fundamental self-assembly in pathological conditions. Herein, we have summarized the efforts that have been made for the development of molecular hydrogels in terms of biocompatibility, therapeutic applications, and challenges associated with existing molecular hydrogels.

Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels

Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).

Nanocellulose-based lightweight porous materials: A review

Nanocellulose has been widely concerned and applied in recent years. Because of its high aspect ratio, large specific surface area, good modifiability, high mechanical strength, renewability and biodegradability, nanocellulose is particularly suitable as a base for constructing lightweight porous materials. This review summarizes the preparation methods and applications of nanocellulose-based lightweight porous materials including aerogels, cryogels, xerogels, foams and sponges. The preparation of nanocellulose-based lightweight porous materials usually involves gelation and drying processes. The characteristics and influencing factors of three main drying methods including freeze, supercritical and evaporation drying are reviewed. In addition, the mechanism of physical and chemical crosslinking during gelation and the effect on the structure and properties of the porous materials in different drying methods are especially focused on. This contribution also introduces the application of nanocellulose-based lightweight porous materials in the fields of adsorption, biomedicine, energy storage, thermal insulation and sound absorption, flame retardancy and catalysis.

Influence of arabinoxylan on the drying of cellulose nanocrystals suspension: From coffee ring to Maltese cross pattern and application to enzymatic detection

Evaporation of sessile droplet containing suspension of cellulose nanocrystals (CNC) results on birefringent coffee ring pattern (CR), due to the concentration increase and self-assembly of CNC carried by the flow at the edge of evaporating droplet. In this work, we studied the apparition of Maltese cross pattern, (MC) after addition of an hydrosoluble biopolymer belonging to the hemicellulose family, i.e. arabinoxylan (AX). To investigate the mechanisms that control MC pattern apparition, distribution of the two components inside the dried droplet was investigated using FTIR. CNC and AX were found to be homogenously deposited and CNC self-assembly induces nanoparticles orientation in the CR deposit. We demonstrate that the increase of concentration during drying induces gelation of CNC/AX mixture leading to MC pattern apparition. We take advantage of the apparition of MC pattern to develop a novel catalytic activity detection assay based on the variation of viscosity. Indeed, addition of Endo-1,4-β-Xylanase (Xyl) addition to a suspension containing CNC/AX complex leads to hydrolysis of AX that decrease in droplet viscosity leading to MC disappearance. The enzymatic detection assay is thus simple, easy to handle, fast, sensitive and do not require complex analytical devices.

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

The effects of different particle sizes (90-µm and 200-µm) and contents (1.5% and 3%) of water-insoluble dietary fibers (IDF) on the gelation properties of duck myofibrillar protein (MP) were explored. The results showed that the addition of IDF improved the gel strength and water holding capacity of MP compared with the control (P < 0.05). IDF reinforced the formation of network structure and the viscoelasticity of gel; 1.5% 200-µm IDF reached the maximum among these treatments. PT₂₁ of the gel with IDF was higher than that of the control (P < 0.05), revealing that the addition of IDF accelerated the transformation of free water into immobilized water within the gel matrix. An ordered flaky gel network with small water holes was responsible for the increase of fractal dimension of the gel with IDF. Water distribution and viscoelasticity are the critical factors that IDF affects the gel properties of duck MP.

Curcumin-loaded, alginate-gelatin composite fibers for wound healing applications

The wound healing process is characterized by varied biological and molecular cascades including inflammation, tissue proliferation, and remodeling phase. To augment and maintain these cascades, an all-natural matrix system is proposed. Biocompatible biopolymers, sodium alginate and gelatin, were employed to prepare microfibers via extrusion-gelation into a physical crosslinking solution. Curcumin, an anti-inflammatory, anti-oxidant and wound healing agent, was loaded into the fibers as a natural bioactive compound. Curcumin-loaded composite microfibers and blank microfibers were fabricated using biopolymers such as sodium alginate and gelatin. The formulation batches were coded as A1G9-A10G0 according to the varied concentrations of sodium alginate and gelatin. The molecular transitions within the composite microfibers were characterized using FTIR and were further corroborated using molecular mechanics analysis. In mechanical properties tensile strength and elongation-at-break (extensibility) were ranging between 1.08 ± 0.01 to 3.53 ± 0.41 N/mm² and 3.89 ± 0.18 to 0.61 ± 0.03%. The morphological analysis confirmed the formation and fabrication of the microfibers. In addition, physical evaluation including matrix degradation and entrapment efficiency was performed to give a comparative account of various formulations. The water uptake capacity of the blank and curcumin-loaded composite fibers was found to be in the range of 30.77 ± 2.17 to 100.00 ± 5.99 and 22.34 ± 1.11 to 56.34 ± 4.68, respectively. Composite microfibers presented a cumulative release of 85% in 72 h, confirming the prolonged release potential of the composite fibers. The drug release followed an anomalous (non-Fickian) release behavior asserting the role of degradation and diffusion. In an in vivo full-thickness cutaneous wound model, the composite microfibers provided higher degree of contraction 96.89 ± 3.76% as compared to the marketed formulation (Vicco turmeric cream). In conclusion, this all-natural, alginate-gelatin-curcumin composite has the potential to be explored as a cost-effective wound healing platform.

Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings

The gelation process, elasticity, and mechanical recovery after shear were studied in mixed oleogels of ethylcellulose (EC), monoglycerides (MG), and candelilla wax (CW). EC oleogels produced without MG showed grainy texture due to incomplete dissolution of crystalline fractions of raw EC in the vegetable oil (150 °C). These fractions were eliminated by dissolving the raw EC/MG mixture in ethanol, evaporating the solvent, dispersing, and dissolving the solid residue in the vegetable oil (150 °C) prior gelation. The EC polymeric network, and MG, and CW crystals had a positive interaction on the elasticity of mixed oleogels. Mixed oleogels produced under static conditions showed a 100 % of elasticity recovery after shearing, a phenomenon associated with an EC interchain hydrogen bonding mediated by hydroxyl groups of MGs. This tentatively resulted from the formation of junction zones of the type EC-[MG]_n-EC. The rheological behavior of these olegels was remarkably close to that of commercial shortenings.

Formulation, Characterization and Comparative Pharmacokinetic Study of Bupropion Floating Raft System as a Promising Approach for Treating Depression

The aim of this study was to formulate, evaluate, and compare satiety-enhancing floating raft system (FRS) of bupropion as gastroretentive drug delivery systems (GRDDS) using in-situ gelling pectin and alginate. Bupropion was considered as a good candidate for such systems due to high water solubility that requires frequent dosing. Pectin and alginate could prolong satiety sensation augmenting weight loss of bupropion. A 2⁴ full factorial design was tailored to inspect the effect of the response variables (gel-forming polymer type, calcium carbonate percentage, glyceride lipid type and percentage). Gelation lag time, floating lag time, as well as drug released percent after 1 and 8 h were selected as dependent variables. The optimal system was investigated for compatibility and bioavailability study in healthy human volunteers relative to marketed Wellbutrin® sustained release tablets. The optimal FRS (3% alginate, 2% precirol®, and 2% CaCO₃) was selected. This system had an optimum viscosity that will allow a rapid sol-gel transformation in the stomach, excellent floating behavior, and controlled release profile with a comparable bioavailability. The optimal FRS would be a novel liquid GRDDS in controlling bupropion rate release especially for depression associated with eating disorders or dysphagia improving patient compliance and drug efficacy.

Fabrication of deoxycholic acid tethered α-cyanostilbenes as smart low molecular weight gelators and AIEE probes for bio-imaging

Four novel deoxycholic acid tethered α-cyanostilbenes were designed, synthesized and characterized using detailed spectroscopic analysis. The synthesized deoxycholic acid tethered α-cyanostilbene derivatives formed stable gels with a variety of solvents, such as xylene, toluene, mesitylene, decane, dodecane etc. The stable gels showed lamellar sheet type structures stacked over each other, consisting of entangled fibres as evident from SEM, TEM and Fluorescence Microscopy images; The synthesized compounds exhibited AIEE behaviour in H₂O/THF mixture, with the maximum emission observed in 70% H₂O/THF fraction along with a bathochromic shift. A solvent thickening experiment was perform to establish the mechanism of AIEE and the AIEE property was explored for bacterial bio-imaging. The synthesized derivatized steroids proved their potential as multifunctional organic materials.

Undigested low-methoxy pectin prevents diarrhea and induces colonic contraction during liquid-diet feeding in rats

OBJECTIVES

Dietary fibers, such as pectins, are blended in liquid diets (LDs) to prevent diarrhea; however, which type of pectin is more effective, along with its mechanism of action, remains unclear. This study aimed to investigate the gelling characteristics, fermentability, fecal properties, and motility of the colon during the administration of LDs blended with pectins.

METHODS

Male Sprague-Dawley rats were administered LDs containing high-methoxy pectin (HM), low-methoxy amidated pectin (LMA), low-methoxy pectin (LM), and very low-methoxy amidated pectin (VLMA) ad libitum. The amount of pectin in the feces was assessed by measuring galacturonic acid content. The contractile motility of the rats' descending colons was measured with a force transducer.

RESULTS

HM was well fermented, but VLMA was significantly less fermented. LM and LMA displayed intermediate fermentability. An LD that contained LM and VLMA gelled with calcium ions in artificial gastric juice did not cause diarrhea, as opposed to other pectin types. Contractile motility was significantly lower and stools were looser when pectin or calcium was excluded from the LD.

CONCLUSIONS

In the colon, LM or VLMA could form a water-holding gel with calcium ions to produce normal feces. The mechanical stimulation of the formed fecal mass might induce physiological colonic contractions.

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising

In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.

Egg-box model-based gelation of alginate and pectin: A review

Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.

The sol-gel-sol transformation behavior of egg white proteins induced by alkali

In the current study, we found an interesting phenomenon that fresh egg white (EW) undergo the sol-gel-sol transition with alkali treatment. The transformation behavior at different alkalinity (1.5%, 2.0%, and 2.5%) was investigated. As the gel formed, the hardness, lightness, surface hydrophobicity and the total number of identified peptides increased, and then, remarkable reduction when the gel collapsed. Rheological behavior indicated that the viscosity varied with shear rate. Fourier transform infrared spectroscopy (FTIR) showed that β-sheets gradually decreased as the α-helices increased during gel-sol transformation. The quantification of EW peptides analysis revealed that there was no dramatic correlation between the number of identified peptides and alkalinity. It was concluded that the sol-gel-sol transition was strongly dependent on alkali levels, moreover, high concentration promoted gel formation as well as liquefaction. The EW transformation behavior induced by alkali had a significant effect on protein aggregation and denaturation, and further changed physicochemical properties.

Converting nanosuspension into inhalable and redispersible nanoparticles by combined in-situ thermal gelation and spray drying

While nanoparticulate drugs for deep lung delivery hold promise for particular disease treatments, their size-related physical instability and tendency of being exhaled during breathing remain major challenges to their inhaled formulation development. Here we report a viable method for converting drug nanosuspensions into inhalable, stable and redispersible nano-agglomerates through combined in-situ thermal gelation and spray drying. Itraconazole (ITZ) nanosuspensions were prepared by flash nanoprecipitation, and co-spray dried with two different grades of the gel-forming polymer, methylcellulose (MC M20 and MC M450) as protectants. MC M20 was found superior in protecting ITZ nanoparticles against thermal stress (through nanoparticle entrapment within its gel network structure) during spray drying. In terms of redispersibility, an S_f/S_i ratio (i.e., ratio of nanoparticle sizes after and before spray drying) of unity (1.02 ± 0.03), reflecting full particle size preservation, was achieved by optimizing the suspending medium content and spray drying parameters. Formulation components, nanosuspension concentration and spray drying parameters all showed a significant impact on the aerosol performance of the resulting agglomerates, but an absence of defined trends or correlations. Overall, the MC-protected nano-agglomerates displayed excellent in-vitro aerosol performance with fine particle fractions higher than 50% and mass median aerodynamic diameters within the 2-3 µm range, which are ideal for deep lung delivery.

A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviour

Nanocrystalline cellulose (NCC) is a colloidal rigid rod, referred to by various terms in the literature including cellulose whisker (CW) and cellulose nanocrystal (CNC). These charged colloidal rods exhibit complex colloidal phase and rheological behaviours in aqueous suspensions, that are dependent on volume fraction and interparticle forces. A major shortcoming in the literature of NCC is that the dimensions and morphology of NCC particles vary significantly with the type of raw material and manufacturing conditions, which causes inconsistencies in suspension rheology and colloidal behaviours reported between different works. In this review, we consider the theory and experimentally-determined rheological and colloidal phase behaviours of charged rod suspensions in general, with a focus in particular on NCC. Dilute and semi-dilute NCC suspensions are isotropic liquids, in which NCC particles follow diffusional dynamics. The rheology of these isotropic NCC suspensions can be described by theoretical models that account for the effects of rod dimensions and surface charge, including those based on Doi and Edwards' theory. With increasing NCC concentration, the isotropic phase can undergo a transition to a liquid crystalline state (isotropic-nematic transition) or a transition to a dynamically arrested solid (liquid-solid transition). The liquid crystal ordering and gelation/glass transition are of particular interest because they respectively form an ordered structure and allow a solid-like mechanical response at relatively low solids fraction. For conditions at which the isotropic-nematic and liquid-solid transitions coincide, the formation of an anisotropic structure within a soft solid suspension is possible. Investigation of these two competing transitions led to the discovery of liquid crystal re-entrancy and existence of an anisotropic soft solid (liquid crystal hydroglass, LCH). LCH has a biphasic structure with an attractive glass matrix and a co-existing liquid crystal phase, providing similar viscoelastic properties to hydrogels but permitting reversible orientation of the colloidal rods in the liquid crystalline phase by shear forces; i.e. their structural ordering is programmable. The liquid crystal transition and gelation/glass transitions are quantitatively dependent on rod dimensions i.e. respectively proportional to L²D and L/D. Phase transitions in NCC suspensions including liquid crystal re-entrancy and formation of LCH can be fully described as a function of rod dimension, volume fraction and interparticle forces. This behaviour is independent of NCC source, allowing development of a generalised phased diagram in which separately-reported phase transitions converge to consistent phase boundaries. This validates a key hypothesis for the study of NCC suspensions, that variation in NCC concentration and interparticle forces can explain the complex phase behaviours observed within suspensions formulated using NCC obtained from different sources.

Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers

Pickering emulsion-based delivery of liposoluble bioactive ingredients employing protein nanoparticles as biocompatible emulsifiers is a promising choice for food, cosmetic, and medical industries. This paper reports a novel design of a protein nano-ring (termed SR') derived from chaperonin GroEL as an emulsifying agent, which has a naturally evolved hydrophobic binding rim in addition to its well-defined shape. It is shown that SR' adsorbed at rosemary oil/water interface and formed stable oil-in-water Pickering emulsions, with dispersed droplet size being dependent on the SR' concentration and oil/water ratio as well. The optimal formulation yielding stable nano-emulsions was determined to be at a SR' concentration between 0.30 wt.% and 0.45 wt.%, and an oil/water ratio of 0.05-0.20 (v/v). Meanwhile, we demonstrate that nano-sized Pickering droplets could be easily prepared irrespective of the examined external factors including pH, temperature and ionic strength, with the lowest droplet sizes being produced at pH = 7.0, temperature ≤ 40 °C, and ionic strength (NaCl concentration) ≤ 50 mM. Besides, rheological analysis revealed the gelation propensity of SR'-stabilized emulsions with high oil/water ratios, an advantageous property that would further enhance the emulsion stability. Finally, it is shown that the SR' emulsified system is able to protect β-carotene, which was used as a model of bioactive but labile compound. This work, in the context of the current drive for biocompatibility and sustainability, is believed to provide opportunities for emulsion-based applications to switch towards greener solutions.

Physical properties of surimi sausages subjected to high hydrostatic pressure treatment

We aimed to investigate the effect of high pressure treatment (HPT) on the physical properties of surimi sausages. For protein gelation, high hydrostatic pressure of 400, 500, and 600 MPa was applied for 5, 15, and 30 min, respectively. Elasticity of samples containing 50% surimi was 36.68%, but that of samples containing 70% surimi was 36.87-42.88%. Shear and puncture forces for 50% surimi samples subjected to heat treatment were 1543.25 N and 3337.92 N/mm, respectively, while the shear and puncture forces for 70% surimi samples under all treatment conditions were 226.41-429.61 N and 911.72-1486.98 N/mm, respectively. After HPT, the number of pores increased from 27 to 73 with increasing pressure and time while the pores were elliptically shaped for samples subjected to heat treatment after HHPT. These results suggest that HPT improves the physical properties of surimi sausages with lower starch content.

Functional aptitude of hake minces with added TMAO-demethylase inhibitors during frozen storage

The ability of compounds of natural origin (black, white, red, and green tea extracts, phytic acid) to inhibit TMAO-demethylase enzyme was assayed. Black tea and phytic acid exerted the highest inhibiting activities, similar to the already known inhibitor sodium citrate. Hake minces incorporating these three compounds were prepared and stored frozen (150 days, -12 °C). TMAO-demethylase enzyme was partially inhibited (lower enzyme activity, reduction of formaldehyde accumulation). The study of physicochemical properties of the minces (salt-soluble proteins, water holding capacity, structural water associated with myofibrils) pointed to evident protein aggregation and loss of functionality when phytic acid was added, whereas black tea and sodium citrate did not have a negative effect. Consequently, the salt-ground mince with phytic acid showed worse viscoelastic properties than the others. In conclusion, black tea polyphenols and sodium citrate can be used as additives to inhibit TMAO-demethylase enzyme during frozen storage of fish minces.

Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics

Arabinoxylans (AX) gels at 4% (w/v) were prepared using laccase (LAX gels) or peroxidase (PAX gels), and their cross-linking, rheological, structural, and spectroscopic characteristics were investigated. LAX gels presented lower amount of 5,5'-diferulic acid (11%), smaller mesh size (128 nm), and higher hardness (37 N) and elasticity (430 Pa) than the PAX gels (28%, 197 nm, 7 N, and 120 Pa, respectively). Microscopy of the LAX gels showed linked strands, while the system was less connected in the PAX gels. The Raman band at 2895 cm-1 of the LAX and PAX gels was less intense, indicating enhanced hydrogen bonding compared to that of AX. This decrease was less dramatic for the PAX gels. The greater content of 5,5'-diferulic acid in PAX gels could favor intrachain bonds, affecting their rheological, structural, and spectroscopic characteristics. Laccase may be a better option than peroxidase for AX gelation intended for food and biotechnological applications.

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.

Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution

The aim of this work was to investigate how the heat-induced gelation of micellar casein (MC)-plant protein mixtures in aqueous solution is affected by protein composition (MC/plant proteins = 100/0 to 0/100) and total protein content (4%, 6% and 8% w/w) at pH 5.8 and 6.0. Two types of plant proteins were used: soy proteins (SP) and pea proteins (PP). Storage moduli (G') were measured during heating ramps from 20 to 90 °C and heat-induced gelation was characterised by a sharp increase in G' at a critical temperature (Tc). The gel stiffness (Gel) was determined after 1 h at 90 °C and the microstructure before and after heating was investigated by confocal laser scanning microscopy (CLSM). Tc was found to increase with increasing the fraction of MC replaced by SP or PP, due to binding of calcium to the plant proteins. The effect was stronger for SP, which bound calcium more efficiently than PP. Tc decreased with decreasing pH, possibly caused by decreased electrostatic repulsion and increased calcium release from MC. Gel increased with increasing total protein content and did not depend significantly on the pH. Interestingly, Gel showed a minimum as a function of the plant protein fraction (40% for SP and 70% for PP) in the mixtures. It is concluded that MC and plant proteins did not co-aggregate in the mixtures during heating, and that each type of protein formed networks independently.

A quantitative comparable study on multi-hierarchy conformation of acid and pepsin-solubilized collagens from the skin of grass carp (Ctenopharyngodon idella)

This work aimed to improve yield of collagen from the grass carp skin by employing different strategies (acid-acid method, pepsin-pepsin method and acid-pepsin method, denoted as A-A, P-P, A-P, respectively). And further to conduct quantitative characterization on structural properties, self-assembly kinetics and gelation properties of these collagens. Herein, a two-step collagen extraction method (pepsin-pepsin) was established with the high yield. Meanwhile, structural measurements of high-yield collagen (pepsin-soluble collagen, PSC) and acid-soluble collagen (ASC) indicated that both collagens maintained the typical triple helical conformation of collagen type I. Moreover, the fibrillogenesis tests of PSC and ASC at the various temperatures confirmed that self-assembly were the entropy-driven process. The gelation time of both ASC and PSC was determined by the dynamic time sweep at the different frequencies combined with Winter's criterion. The self-assembly kinetics results showed that fibrillogenesis rate for ASC solution was faster, and more liable to gelation relative to PSC. Mechanical measurements suggested that ASC showed the more resistance ability to deformation than PSC due to more complicated architecture, confirmed by higher fractal dimension. However, the equivalent typical assemblies of PSC to ASC at the various stages can still be expected via controlling incubation time or temperature under the guidance of Arrhenius equation. This study would provide some strategies for achieving maximum utilization of waste biomass and significant insights into the mechanisms underlying the quantitative differences in multiple hierarchy conformation (molecule, fibrillogenesis and hydrogel) of ASC and PSC, which may benefit for subsequent design, development and optimization of collagen-based hydrogels in biomedical industries.

Micron-scale restructuring of gelling silica subjected to shear

HYPOTHESIS/OBJECTIVE

We examine the time dependent viscometric behavior of a well-defined system of gelling colloidal silica and how this behavior may be understood from a simple theoretical model which incorporates the microstructure of the gel. The ultra-small angle neutron scattering (USANS) technique is used to interrogate structure during the gelation process.

EXPERIMENTS

The investigations focused on a system where both particles and interactions are well-defined: 7 nm silica particle acid-treated aqueous solution subjected to a constant applied shear in Couette geometry. Ultra-small angle neutron scattering (USANS) time-dependent scattering intensities were measured at wave vectors, q, in the range, 1.0 × 10^-3 ≤ q/nm ≤ 7.3 × 10^-2 coupled with viscosity data recorded simultaneously. The interpretation of the USANS scattering data is reliant on an isotropic sample. This assumption has been investigated, over a limited range of scattering vectors, using more suitable small angle neutron scattering (SANS) instrumentation with a restricted q-range.

FINDINGS

The first recorded direct kinetic measurements of the micron-scale structure in a gelling system. A critical micro-structural feature of the intensity-viscosity time behavior of a gelling colloid subjected to a shear is the cluster size. A viscosity/intensity coupling observed at the time of a viscosity maximum that corresponds to a time-dependent critical stress and speculated to be independent of the wave vector over a wide q-range.

Quantitative Evaluation of Protein Solubility in Aqueous Solutions by PEG-Induced Liquid-Liquid Phase Separation

This chapter describes an experimental method to quantitatively evaluate the solubility of proteins in aqueous solutions. Measurement of protein solubility can be challenging because low solubility can be manifested through various pathways (e.g., crystallization, aggregation, gelation, and liquid-liquid phase separation), some of which may occur over long periods of time. In the method described here, a nonionic polymer, polyethylene glycol (PEG), is added to a protein solution of interest to induce instantaneous formation of protein-rich liquid droplets. After incubation at a given temperature, the samples are centrifuged. The protein concentration in the supernatant is measured at various PEG concentrations to calculate an equilibrium binding free energy, which provides a measure of protein solubility. Based on the first principles of thermodynamics, this method is highly reproducible and applicable to various proteins and buffer conditions.

Functionalised dairy streams: Tailoring protein functionality using sonication and heating

Ultrasound can be used to modify the functional interactions between casein and whey proteins in dairy systems. This study reports on ongoing developments in understanding the effect of ultrasound and heating on milk proteins in systems with modified casein-whey protein ratios (97:3, 80:20 and 50:50), prepared from milk protein concentrates that were fractionated by microfiltration, based on protein size. Heating of concentrated casein streams (9% w/w) at 80.0 °C for up to 9 min resulted in reduced gelation functionality and increased viscosity, even in the absence of added whey proteins. 20 kHz ultrasonication at 20.8 W calorimetric power for 1 min was able to break protein aggregates formed during heating, resulting in improved gelation and reduced viscosity. Interestingly, when heated whey protein was recombined with unheated casein the gelation properties were similar to unheated controls. In contrast, when heat treated casein streams were recombined with unheated whey protein, the gel forming functionality was reduced. This study therefore shows that using specific combinations of heat and/or ultrasound, fractionated dairy streams can be tailored for specific functional outcomes.