101
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Meng Y, Xue Q, Chen J, Li Y, Shao Z. Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes. J Dairy Sci 2022; 105:3746-3757. [DOI: 10.3168/jds.2021-21219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 01/22/2022] [Indexed: 01/13/2023]
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102
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Hong L, Salentinig S. Functional food colloids: studying structure and interactions during digestion. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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103
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Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis). Food Chem 2022; 371:131114. [PMID: 34638013 DOI: 10.1016/j.foodchem.2021.131114] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022]
Abstract
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.
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104
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Cui B, Mao Y, Liang H, Li Y, Li J, Ye S, Chen W, Li B. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat. Int J Biol Macromol 2022; 206:481-488. [PMID: 35245574 DOI: 10.1016/j.ijbiomac.2022.02.157] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/15/2022] [Accepted: 02/25/2022] [Indexed: 11/28/2022]
Abstract
To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper. The microstructures, rheology properties, water holding capacity and freeze-thawing stability of the emulsion gel were investigated. The results suggested that the SPI/CL-stabilized emulsion gel was thermal-irreversible, and SPI was the emulsifying agent of the emulsion gel. Oil contents significantly affect the water holding capacity and freeze-thawing stability of emulsion gel. Subsequently, the TPA, gel strength and color of emulsion gels with different oil contents were compared with PBF. The hardness, chewiness, springiness, and gel strength of emulsion gel with 10 wt% oil contents were no significant differences from that of PBF (P > 0.05). Hence, this SPI/CL based emulsion gel can be used as an analogue to PBF, providing an alternative ingredient for the development of plant-based low-fat meat products.
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Affiliation(s)
- Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yingyi Mao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Wenxin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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105
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Darvishi R, Moghadas H, Moshkriz A. Oxidized gum arabic cross-linked pectin/O-carboxymethyl chitosan: An antibiotic adsorbent hydrogel. KOREAN J CHEM ENG 2022. [DOI: 10.1007/s11814-021-1038-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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106
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Du X, Hu M, Liu G, Qi B, Zhou S, Lu K, Xie F, Zhu X, Li Y. Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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107
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Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107146] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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108
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Yu J, Wang Y, Li D, Wang LJ. Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107113] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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109
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Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles. Foods 2022; 11:foods11030278. [PMID: 35159430 PMCID: PMC8834438 DOI: 10.3390/foods11030278] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values (p < 0.05). This phenomenon was mainly attributed to the strong binding ability between Ca2+ and protein/pectin mixtures, which were present in the interfacial area or aqueous phase, as verified by cryo-scanning electron microscopy results. Moreover, lower levels of CaCl2 (2 or 4 mM) significantly enhanced the oxidative stability of filled hydrogels (p < 0.05), particularly at a concentration of 4 mM. However, a higher level of CaCl2 (6 or 8 mM) resulted in an electrostatic shielding effect, which resulted in the aggregation of multiple droplets and the flocculation of the filled hydrogels, which negatively affected the oxidative stability of filled hydrogels. The findings of this study indicated that appropriate Ca2+ levels (4 mM) improved the physical and oxidative stability of filled hydrogel, and this finding may provide useful insights for the development of effective delivery systems for specific applications.
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110
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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111
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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112
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Lacroix A, Hayert M, Bosc V, Menut P. Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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113
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Liu F, Liang X, Yan J, Zhao S, Li S, Liu X, Ngai T, McClements DJ. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials 2021; 280:121265. [PMID: 34847432 DOI: 10.1016/j.biomaterials.2021.121265] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 11/17/2021] [Indexed: 12/21/2022]
Abstract
Lycopene is claimed to have numerous physiological benefits, but its poor water solubility, chemical instability, and low bioavailability limit its application in functional foods and health care products. In this study, lycopene-loaded emulsions containing oil droplets with different interfacial structures were prepared and then cross-linked using transglutaminase (TG) and/or calcium ions (Ca2+) to form emulsion gels. The oil droplets were first coated by interfacial layers comprised of whey protein isolate (WPI) and sodium alginate (SA). During emulsion preparation, the SA was added either before or after homogenization to create complex or layer-by-layer coatings, respectively. Subsequently, TG and Ca2+ were used to cross-link WPI and SA to form emulsion gels. The results show that double-crosslinking increased the gel strength and viscosity of the emulsion gels. The layer-by-layer emulsion gels were stronger and more viscous than the complex ones. The photochemical and gastrointestinal stability of lycopene encapsulated within the emulsion gels was higher than that of free lycopene. An MTT toxicity test showed that the emulsion gels exhibited no cytotoxicity to Caco-2 cells. The lycopene-loaded emulsion gels exhibited stronger anti-inflammatory activity on the Caco-2 cells than the control. In addition, the absorption of lycopene by the Caco-2 cells increased after encapsulation. This study provides a new approach of preparing edible soft materials to enhance the application of hydrophobic bioactives (like lycopene) in functional foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China; Department of Chemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, PR China
| | - Xiuping Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - Siqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, PR China.
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Li W, Martin GJO, Ashokkumar M. Turbulence-induced formation of emulsion gels. ULTRASONICS SONOCHEMISTRY 2021; 81:105847. [PMID: 34856449 PMCID: PMC8640544 DOI: 10.1016/j.ultsonch.2021.105847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 05/12/2023]
Abstract
Emulsion gels have a wide range of applications. We report on a facile and versatile method to produce stable emulsion gels with tunable rheological properties. Gel formation is triggered by subjecting a mixture containing aqueous colloidal particle (CP) suspensions and water-immiscible liquids to intense turbulence, generated by low frequency (20 kHz) ultrasound or high-pressure homogenization. Through systematic investigations, requisite gel formation criteria are established with respect to both formulation and processing, including ratio/type of liquid pairs, CP properties, and turbulence conditions. Based on the emulsion microstructure and rheological properties, inter-droplet bridging and CP void-filling are proposed as universal stabilization mechanisms. These mechanisms are further linked to droplet-size scaling and sphere close-packing theory, distinctive from existing gel-conferring models. The study thereby provides the foundation for advancing the production of emulsion gels that can be tailored to a wide range of current and emerging applications in the formulation and processing of food, cosmetics or pharmaceutical gels, and in material science.
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Affiliation(s)
- Wu Li
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia.
| | - Gregory J O Martin
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia.
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115
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102835] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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116
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Speer S, Amin S. Sustainable thermoresponsive whey protein- and chitosan-based oil-in-water emulsions for cosmetic applications. Int J Cosmet Sci 2021; 44:30-41. [PMID: 34800296 DOI: 10.1111/ics.12752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/26/2021] [Accepted: 11/18/2021] [Indexed: 10/19/2022]
Abstract
OBJECTIVE In this study, the biopolymers whey protein and chitosan were used to create a thermoresponsive emulsion. The impact of the inclusion of chitosan and inclusion of specific oils on the rheological properties and response to temperature were investigated by a stepwise build-up from simple solutions to oil-in-water (O/W) emulsions. Whey protein (WP) concentration and chitosan concentration were varied. The results may help develop strategies for incorporating thermoresponsive materials in stable and high-performing formulations for use in cosmetics. METHODS Solutions of whey protein concentrate (WPC) by itself, chitosan by itself and the combination of the two at various concentrations were tested with flow sweeps, temperature sweeps and frequency sweeps. Then, three different oils of jojoba, avocado and silicone were included to form emulsions and the tests were repeated to determine flow behaviour, response to temperature and structure. RESULTS By comparing 15 wt. % and 20 wt. % WP solutions, it was found that 15 wt. % WP could provide good viscosities and modulus at a lower amount of material used. The solution composed of 15 wt. % WP, and 0.5 wt. % chitosan was found to have the greatest structural response to temperature compared to solutions with 1.0 wt. % and 1.5 wt. % chitosan. Compared to the addition of 10 wt. % silicone and 10 wt. % avocado oil to form emulsions, the addition of 10 wt. % jojoba oil further strengthened the gel network the most. The final emulsion with pigment added had improved viscosity and thermoresponsive behaviour. The WP and chitosan emulsions were shear thinning, elastically dominated and behaved as classical gels. The behaviour of the emulsions was dependent upon the hydrophobic interactions between the protein and the oil and the electrostatic interactions between the protein and the chitosan. CONCLUSION An emulsion composed of 15 wt. % WP, 10 wt. % jojoba oil and 0.5 wt. % chitosan solution was found to have the greatest structural response to temperature. This study of an O/W emulsion containing whey protein concentrate and chitosan demonstrated that different oils and conditions can be used to tune thermoresponsive and rheological behaviour.
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Affiliation(s)
- Sarah Speer
- Department of Chemical Engineering, Manhattan College, Riverdale, New York, USA
| | - Samiul Amin
- Department of Chemical Engineering, Manhattan College, Riverdale, New York, USA
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117
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Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. ULTRASONICS SONOCHEMISTRY 2021; 79:105756. [PMID: 34562736 PMCID: PMC8473777 DOI: 10.1016/j.ultsonch.2021.105756] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/04/2021] [Accepted: 09/13/2021] [Indexed: 05/07/2023]
Abstract
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) showed that the interaction between SPI and pectin was enhanced and the crystallinity of the emulsion gels was changed due to the HIU treatment. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) observations revealed that the particle size of the emulsion gels was decreased significantly by HIU treatment. The emulsion gel structure became more uniform and denser, which was conducive to storage stability. In addition, according to the low field nuclear magnetic resonance (LF-NMR) analysis, HIU treatment had no obvious impact on the content of bound water as the power increased to 450 W, while the content of free water decreased gradually and became immobilized water, which indicated that the water holding capacity of the emulsion gels was enhanced. Compared with untreated emulsion gel, differential scanning calorimetry (DSC) analysis showed that the denaturation temperature reached 131.9 ℃ from 128.2 ℃ when treated at 450 W. The chemical stability and bioaccessibility of β-carotene in the emulsion gels were improved significantly after HIU treatment during simulated in vitro digestion.
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Affiliation(s)
- Xin Zhang
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyue Li
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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118
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Zhao Y, Xue S, Zhang X, Zhang T, Shen X. Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking. Gels 2021; 7:gels7030135. [PMID: 34563021 PMCID: PMC8482177 DOI: 10.3390/gels7030135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of high-intensity ultrasound (HUS) and transglutaminase pretreatment on the gelation behavior of whey protein soluble aggregate (WPISA) emulsions. HUS pretreatment and TGase-mediated cross-linking delayed the onset of gelation but significantly increased (p < 0.05) the gel firmness (G') both after gel formation at 25 °C and during storage at 4 °C. The frequency sweep test indicated that all gels had a similar frequency dependence at 4 and 25 °C, and the elasticity and viscosity of the WPISA-stabilized emulsion gel were significantly enhanced by HUS pretreatment and TGase-mediated cross-linking (p < 0.05). HUS and TGase-mediated cross-linking greatly improved the textural properties of WPISA-stabilized emulsion gels, as revealed by their increases in gel hardness, cohesiveness, resilience, and chewiness. HUS pretreatment and TGase-mediated cross-linking significantly increased the water-holding capacity but decreased the swelling ratios of the gels (p < 0.05). Interactive force analysis confirmed that noncovalent interactions, disulfide bonds, and TGase-induced covalent cross-links were all involved in the formation of gel networks. In conclusion, the combination of HUS and TGase-mediated cross-linking were beneficial for improving the gelation properties of WPISA-stabilized emulsion as a controlled release vehicle for potential food industrial applications.
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119
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Li P, Guo C, Li X, Yuan K, Yang X, Guo Y, Yang X. Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106792] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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120
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Li X, Fan L, Liu Y, Li J. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Crit Rev Food Sci Nutr 2021; 63:1564-1586. [PMID: 34407718 DOI: 10.1080/10408398.2021.1965953] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
3D printing technology has been widely used in food processing with its advantages of customized food design, personalized nutrition design, and simplified food supply chain. Food emulsion gels have application value and prospects in food 3D printing due to their promising properties, including biodegradability, biocompatibility, as well as dual characteristics of emulsions and biopolymer gels. Food emulsion gels with appropriate mechanical properties, as a new type of food inks, expand the types and functions of the inks. However, food emulsion gels without adequate reinforced mechanical properties may suffer from defects in shape, texture, mouthfeel, and functionality during 3D printing and subsequent applications. Therefore, it is necessary to summarize the strategies to improve the mechanical properties of food emulsion gels. According to the methods of characterizing the mechanical properties of emulsion gels, this article summarizes four strategies for improving the mechanical properties of emulsion gels through two ways: inside-out (reinforcement of interface and reinforcement of cross-linking) and outside-in (physical approaches and environmental regulations), as well as their basic mechanisms. The application status and future research trends of emulsion gels in food 3D printing are finally discussed.
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Affiliation(s)
- Xueqing Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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121
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Li XM, Meng R, Xu BC, Zhang B. Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106708] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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122
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Lima AL, Gratieri T, Cunha-Filho M, Gelfuso GM. Polymeric nanocapsules: A review on design and production methods for pharmaceutical purpose. METHODS (SAN DIEGO, CALIF.) 2021; 199:54-66. [PMID: 34333117 DOI: 10.1016/j.ymeth.2021.07.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 07/07/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Polymeric nanocapsules have extensive application potential in medical, biological, and pharmaceutical fields, and, therefore, much research has been dedicated to their production. Indeed, production protocols and the materials used are decisive for obtaining the desired nanocapsules characteristics and biological performance. In addition to that, several technological strategies have been developed in the last decade to improve processing techniques and form more valuable nanocapsules. This review provides a guide to current methods for developing polymeric nanocapsules, reporting aspects to be considered when choosing appropriate materials, and discussing different ways to produce nanocapsules for superior performances.
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Affiliation(s)
- Ana Luiza Lima
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil
| | - Tais Gratieri
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil
| | - Marcilio Cunha-Filho
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil
| | - Guilherme M Gelfuso
- Laboratory of Food, Drugs, and Cosmetics (LTMAC), University of Brasilia, 70910-900, Brasilia, DF, Brazil.
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123
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Song W, Ko J, Choi YH, Hwang NS. Recent advancements in enzyme-mediated crosslinkable hydrogels: In vivo-mimicking strategies. APL Bioeng 2021; 5:021502. [PMID: 33834154 PMCID: PMC8018798 DOI: 10.1063/5.0037793] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Accepted: 03/03/2021] [Indexed: 12/19/2022] Open
Abstract
Enzymes play a central role in fundamental biological processes and have been traditionally used to trigger various processes. In recent years, enzymes have been used to tune biomaterial responses and modify the chemical structures at desired sites. These chemical modifications have allowed the fabrication of various hydrogels for tissue engineering and therapeutic applications. This review provides a comprehensive overview of recent advancements in the use of enzymes for hydrogel fabrication. Strategies to enhance the enzyme function and improve biocompatibility are described. In addition, we describe future opportunities and challenges for the production of enzyme-mediated crosslinkable hydrogels.
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Affiliation(s)
- Wonmoon Song
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea
| | - Junghyeon Ko
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea
| | - Young Hwan Choi
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea
| | - Nathaniel S. Hwang
- Author to whom correspondence should be addressed:. Tel.: 82-2-880-1635. Fax: 82-2-880-7295
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124
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He Z, Ma T, Zhang W, Su E, Cao F, Huang M, Wang Y. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106607] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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125
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Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility. Food Res Int 2021; 144:110321. [PMID: 34053526 DOI: 10.1016/j.foodres.2021.110321] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 01/29/2023]
Abstract
In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared by traditional or ultrasonic assisted wet-heating. The MRPs obtained by ultrasonic assisted wet-heating had higher grafting degree and more expanded structures evidenced by the browning intensity, fluorescence intensity and circular dichroism (CD) analysis, thus enhancing its functional properties like solubility and emulsifying capacity. The MRPs improved the water holding capacity, encapsulation efficiency, stability of emulsion gels, in which astaxanthin was wrapped as a model bioactive compound. During the simulated digestion process, the bioaccessibility of loaded astaxanthin reached 72.08% for the emulsion gels stabilized by MRPs. The results highlighted the potential of MRPs in improving functionality of protein and as a delivery carrier of bioactive compounds in food industry.
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Affiliation(s)
- Zhao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xin Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
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126
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Ma C, Jiang W, Chen G, Wang Q, McClements DJ, Liu X, Liu F, Ngai T. Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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127
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Du Q, Ji X, Lyu F, Liu J, Ding Y. Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106583] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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128
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Gao H, Xu J, Tan M, Mu D, Li X, Zhao Y, Zheng Z. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. J Food Sci 2021; 86:2410-2420. [PMID: 33904174 DOI: 10.1111/1750-3841.15735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 02/27/2021] [Accepted: 03/22/2021] [Indexed: 11/27/2022]
Abstract
Tofu prepared by conventional methods often has a bitter taste and poor water-holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated. Treatment of soymilk with ultrasound gave rise to a reduction in the particle size and an enhancement in the surface hydrophobicity, whereby optimum values were obtained after 15 min treatment. Subsequently, microbial transglutaminase (MTG) was added to ultrasound-treated soymilk to promote the soy protein crosslinking. The gel strength, WHC, and nonfreezable water content of MTG-catalyzed tofu gel obtained from treated soymilk increased with the extension of the ultrasound pretreatment time, whereas the free sulfhydryl content decreased because of the formation of disulfide bonds. Fourier transform infrared spectroscopy demonstrated variations in the secondary structure of MTG-catalyzed tofu gel. Furthermore, soymilk's exposure to high-intensity ultrasound pretreatment led to a tofu gel with a dense, homogenous, and stable network structure, as evidenced by scanning electron microscopy. Therefore, this study answers for the theoretical support of the industrial production of MTG-catalyzed tofu gel from ultrasound-treated soymilk. PRACTICAL APPLICATION: High-intensity ultrasound pretreatment improved the texture properties of MTG-catalyzed tofu gel. The resulting MTG-catalyzed tofu gel has potential application in industrial production.
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Affiliation(s)
- Hailing Gao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jingjing Xu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Mengna Tan
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dongdong Mu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xingjiang Li
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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129
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Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106545] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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130
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Yan J, Liang X, Ma C, McClements DJ, Liu X, Liu F. Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106473] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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131
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Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin. Food Chem 2021; 357:129726. [PMID: 33866240 DOI: 10.1016/j.foodchem.2021.129726] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 11/23/2022]
Abstract
Pickering emulsions stabilized by zein/carboxymethyl dextrin nanoparticles were added to the κ-carrageenan-based gel matrix to prepare emulsion gels via EDC - induced covalent crosslinking. Texture, WHC and freeze-thaw stability of the emulsion gels increased after crosslinking. The Confocal laser scanning microscope and SEM suggested that droplet clusters could be observed in gel with higher concentration of emulsion. The rheological measurements indicated that the viscosity and gel-like structure were relied on crosslinking agent and emulsion concentration. The photothermal stability of curcumin was significantly enhanced after crosslinking. In addition, in vitro digestion study suggested that the bioaccessibility of curcumin in emulsion gel crosslinked was lower compared to emulsion gel without crosslinking agent. These studies might facilitate the preparation of emulsion gels with excellent stability for bioactive compounds delivery in food and pharmaceutical applications.
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Affiliation(s)
- Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Meng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Jie-Shun Cheng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Wu Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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132
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Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. J Food Sci 2021; 86:1228-1242. [PMID: 33650110 DOI: 10.1111/1750-3841.15659] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 12/19/2022]
Abstract
This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G') in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70 ℃ under initial pH 9 conditions, which also increased with the addition of fructose.
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Affiliation(s)
- Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yuan Pei-Pei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhou Ji-Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Gu Zhi-Hang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China
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133
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Jiang L, Wen Y, Zhu Z, Liu X, Shao W. A Double cross-linked strategy to construct graphene aerogels with highly efficient methylene blue adsorption performance. CHEMOSPHERE 2021; 265:129169. [PMID: 33310315 DOI: 10.1016/j.chemosphere.2020.129169] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 11/19/2020] [Accepted: 11/29/2020] [Indexed: 06/12/2023]
Abstract
A novel lysine and EDA double cross-linked graphene aerogel (LEGA) was constructed. The prepared LEGA was utilized as a methylene blue (MB) adsorbent in the wastewater treatment. It exhibits a three-dimensional interconnected porous structure benefiting dye adsorption. Its compression property is highly enhanced with the addition of lysine. Adsorption isotherm and kinetics of MB onto LEGA were discussed. Their results show that MB adsorption onto LEGA was fitted to follow Langmuir adsorption isotherm model and the pseudo-second-order kinetic model. LEGA has an excellent adsorption capacity towards MB as high as 332.23 mg/g and its MB adsorption process is proved to be an exothermic process. The mechanism for MB adsorption onto LEGA was proposed as the ion exchange, electrostatic interaction, π-π stacking interaction and hydrogen bonding. Thus, LEGA is confirmed to be a sustainable and green MB adsorbent with highly removal efficiency in the treatment of wastewater.
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Affiliation(s)
- Lei Jiang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, PR China; College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, PR China
| | - Yanyi Wen
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, PR China
| | - Zhongjie Zhu
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, PR China
| | - Xiufeng Liu
- State Key Laboratory of Natural Medicines, Department of Biotechnology of TCM, China Pharmaceutical University, Nanjing, 210009, PR China.
| | - Wei Shao
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, PR China; College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, PR China.
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134
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Xu Q, Qi B, Han L, Wang D, Zhang S, Jiang L, Xie F, Li Y. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110421] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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135
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Xiao Y, Kang S, Liu Y, Guo X, Li M, Xu H. Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106401] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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136
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Cao C, Feng Y, Kong B, Sun F, Yang L, Liu Q. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. Int J Biol Macromol 2021; 172:429-438. [PMID: 33454333 DOI: 10.1016/j.ijbiomac.2021.01.073] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/08/2021] [Accepted: 01/12/2021] [Indexed: 01/13/2023]
Abstract
In the present study, the effect of transglutaminase (TGase) concentration on the physical and oxidative stabilities of filled hydrogel particles created by biopolymer phase separation was investigated. The results showed that filled hydrogels had relatively smaller particle sizes, higher absolute zeta-potentials, higher interfacial layer thicknesses and lightness values with the increasing of TGase concentration (P < 0.05), as evidenced by the apparent viscosity and viscoelasticity behavior. However, the relatively higher TGase concentration promoted the protein aggregation, which weakens the protection of the surface protein layer, having the negatively impacted the physical stability of filled hydrogels. Microstructural images which obtained via cryo-scanning electron microscopy also verified the above results. In particular, it is noted that filled hydrogels displayed the lowest degrees of lipid and protein oxidation during 10 days of storage (P < 0.05) at TGase concentration of 10 U/g. Prevention against oxidation was attributed mainly to TGase crosslinking of protein molecules on the surface of droplets, which likely provided a denser interface around lipid droplets. Our results indicated that TGase was a favourable agent to crosslink protein on the surface of lipid and improve the physical and oxidative stability of filled hydrogel particles.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yangyang Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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137
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Teimouri S, Dekiwadia C, Kasapis S. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks. Food Chem 2021; 346:128886. [PMID: 33422921 DOI: 10.1016/j.foodchem.2020.128886] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/29/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022]
Abstract
This study examined the release of vitamin B6 from a hydrogel made of whey protein isolate (WPI). Work was carried out at ambient temperature without preheating the whey protein. Native-state macromolecules were crosslinked with a nontoxic compound, genipin. Experimentation included a ninhydrin assay with UV-vis absorbance, FTIR, 13C NMR, compression testing, SEM imaging, WPI matrix swelling and vitamin release protocols. It was confirmed that geninin crosslinked effectively the protein chains whose network strength was reinforced with increasing crosslinker concentrations. The modified Flory-Rehner theory predicted the molecular weight between crosslinks, network mesh size and crosslinking density in the swollen WPI gels as a function of added crosslinker. Transport patterns of vitamin B6 through the polymeric matrix were monitored over prolonged periods of observation. These were examined with the generalised Fick's equation and the Peppas-Sahlin equation to unveil the interplay between diffusion and relaxation dynamics in the anomalous transport of the bioactive compound.
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Affiliation(s)
- Shahla Teimouri
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia
| | - Chaitali Dekiwadia
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia.
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138
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The effects of basil seed gum on the physicochemical and structural properties of arachin gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106189] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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139
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Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110107] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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140
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Niu X, Zhao C, Shi Q, Wang S, Zhao Y, Li S, Yin H, Lin N, Liu J. Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14839] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Xi Niu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Chengbin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Qiankun Shi
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Siqi Wang
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Yilin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Sheng Li
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Huanhuan Yin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Nan Lin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
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141
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.024] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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142
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Maddock RMA, Pollard GJ, Moreau NG, Perry JJ, Race PR. Enzyme-catalysed polymer cross-linking: Biocatalytic tools for chemical biology, materials science and beyond. Biopolymers 2020; 111:e23390. [PMID: 32640085 DOI: 10.1002/bip.23390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 12/11/2022]
Abstract
Intermolecular cross-linking is one of the most important techniques that can be used to fundamentally alter the material properties of a polymer. The introduction of covalent bonds between individual polymer chains creates 3D macromolecular assemblies with enhanced mechanical properties and greater chemical or thermal tolerances. In contrast to many chemical cross-linking reactions, which are the basis of thermoset plastics, enzyme catalysed processes offer a complimentary paradigm for the assembly of cross-linked polymer networks through their predictability and high levels of control. Additionally, enzyme catalysed reactions offer an inherently 'greener' and more biocompatible approach to covalent bond formation, which could include the use of aqueous solvents, ambient temperatures, and heavy metal-free reagents. Here, we review recent progress in the development of biocatalytic methods for polymer cross-linking, with a specific focus on the most promising candidate enzyme classes and their underlying catalytic mechanisms. We also provide exemplars of the use of enzyme catalysed cross-linking reactions in industrially relevant applications, noting the limitations of these approaches and outlining strategies to mitigate reported deficiencies.
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Affiliation(s)
- Rosie M A Maddock
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK.,BrisSynBio Synthetic Biology Research Centre, Life Sciences Building, Tyndall Avenue University of Bristol, Bristol, UK
| | - Gregory J Pollard
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK
| | - Nicolette G Moreau
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK
| | - Justin J Perry
- Department of Applied Sciences, Northumbria University, Ellison Building, Newcastle upon Tyne, UK
| | - Paul R Race
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK.,BrisSynBio Synthetic Biology Research Centre, Life Sciences Building, Tyndall Avenue University of Bristol, Bristol, UK
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