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Reynolds M, Stoy LM, Sun J, Opoku Amponsah PE, Li L, Soto M, Song S. Fabrication of Sodium Trimetaphosphate-Based PEDOT:PSS Conductive Hydrogels. Gels 2024; 10:115. [PMID: 38391444 PMCID: PMC10888113 DOI: 10.3390/gels10020115] [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: 12/23/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/24/2024] Open
Abstract
Conductive hydrogels are highly attractive for biomedical applications due to their ability to mimic the electrophysiological environment of biological tissues. Although conducting polymer polythiophene-poly-(3,4-ethylenedioxythiophene) (PEDOT) and polystyrene sulfonate (PSS) alone exhibit high conductivity, the addition of other chemical compositions could further improve the electrical and mechanical properties of PEDOT:PSS, providing a more promising interface with biological tissues. Here we study the effects of incorporating crosslinking additives, such as glycerol and sodium trimetaphosphate (STMP), in developing interpenetrating PEDOT:PSS-based conductive hydrogels. The addition of glycerol at a low concentration maintained the PEDOT:PSS conductivity with enhanced wettability but decreased the mechanical stiffness. Increasing the concentration of STMP allowed sufficient physical crosslinking with PEDOT:PSS, resulting in improved hydrogel conductivity, wettability, and rheological properties without glycerol. The STMP-based PEDOT:PSS conductive hydrogels also exhibited shear-thinning behaviors, which are potentially favorable for extrusion-based 3D bioprinting applications. We demonstrate an interpenetrating conducting polymer hydrogel with tunable electrical and mechanical properties for cellular interactions and future tissue engineering applications.
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Affiliation(s)
- Madelyn Reynolds
- Department of Biomedical Engineering, College of Engineering, University of Arizona, Tucson, AZ 85719, USA
| | - Lindsay M Stoy
- Department of Biomedical Engineering, College of Engineering, University of Arizona, Tucson, AZ 85719, USA
| | - Jindi Sun
- Department of Biomedical Engineering, College of Engineering, University of Arizona, Tucson, AZ 85719, USA
| | | | - Lin Li
- Department of Biomedical Engineering, College of Engineering, University of Arizona, Tucson, AZ 85719, USA
| | - Misael Soto
- Department of Biomedical Engineering, College of Engineering, University of Arizona, Tucson, AZ 85719, USA
| | - Shang Song
- Department of Biomedical Engineering, College of Engineering, University of Arizona, Tucson, AZ 85719, USA
- Departments of Materials Science and Engineering, Neuroscience GIDP, and BIO5 Institute, University of Arizona, Tucson, AZ 85719, USA
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Zhang Y, Zhang R, Tao Y. Conductive, water-retaining and knittable hydrogel fiber from xanthan gum and aniline tetramer modified-polysaccharide for strain and pressure sensors. Carbohydr Polym 2023; 321:121300. [PMID: 37739505 DOI: 10.1016/j.carbpol.2023.121300] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 08/13/2023] [Accepted: 08/14/2023] [Indexed: 09/24/2023]
Abstract
Herein, we explored strategies for defoaming and controllable adjustment of spinnable and mechanical properties of polyanion polysaccharide-based hydrogels to fabricate conductive, water-retaining, and knittable hydrogel fibers for next-generation flexible electronics. Xanthan gum (XG) and aniline tetramer modified-polysaccharide (TMAT38) were crosslinked with sodium trimetaphosphate (STMP) and subsequently by Fe3+/Fe2+ ions coordination to prepare conductive and spinnable hydrogels. Polypropylene glycol was introduced as chemical antifoam, and solvent displacement method was adopted to improve mechanical and water-retaining properties. The glycerol-immersed XG5-TMAT38-STMP-Fe3+/CA-PPG hydrogel exhibited conductivity of 3.55×10-3-27.30×10-3 S/cm, storage modulus at linear viscoelastic region of 573 Pa-1717 Pa and self-healing percentage of 100 %-108 %. The 2 h glycerol-immersed hydrogel fibers with good flexibility, moisture retention and freezing tolerance were ready to bend and knit into fabrics. The hydrogel fiber braid possessed better conductivity, reliability and durability than the single hydrogel fiber as strain sensors. The hydrogel fiber fabric perceived tiny vibration triggered by swallowing, speaking and writing with good sensitivity and reproducibility. Furthermore, a three-component model was developed to evaluate response sensitivity and recoverability of the hydrogel fiber fabric-based pressure sensors, which facilitated understanding transient response of polymer-based hydrogel strain and pressure sensors.
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Affiliation(s)
- Yaqi Zhang
- State Key Laboratory of New Textile Materials and Advanced Processing Technologies, Wuhan Textile University, Wuhan 430073, China
| | - Ruquan Zhang
- School of Mathematical and Physical Sciences, Wuhan Textile University, 430200 Wuhan, China.
| | - Yongzhen Tao
- State Key Laboratory of New Textile Materials and Advanced Processing Technologies, Wuhan Textile University, Wuhan 430073, China; School of Material Science and Engineering, Wuhan Textile University, Wuhan 430073, China.
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Deng L, Gao Y, Zhong G, Song Q, Peng Y, Zhu Z. Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd. Int J Biol Macromol 2023; 246:125695. [PMID: 37406914 DOI: 10.1016/j.ijbiomac.2023.125695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 06/09/2023] [Accepted: 07/02/2023] [Indexed: 07/07/2023]
Abstract
The mixture of proteins, polysaccharides, and other nutrients not only safeguards the nutritional value of the food but also demonstrates superior performance compared to these nutrients when used individually. This study aimed to investigate the effects of konjac glucomannan (KGM) on the properties of whole egg liquid (WEL) and the in vitro fermentation of egg curd (made by the mixture of WEL/KGM). The results revealed that the foaming ability (FA) of the mixture decreased, while the foam stability (FS), emulsifying activity (EA), and emulsion stability (ES) of the mixture increased with increasing concentrations of KGM. The concentration of KGM had a significant effect on the sol-gel transition temperature of WEL. Compared to the fermentation broth of E group (without KGM), KGM decreased the pH from 6.65 to 6.16, free ammonia content from 87.53 μg/g to 72.21 μg/g, and sulfide concentration from 580 μg/L to 470 μg/L in the WEL/KGM mixture (EK group). Moreover, KGM slowed down the gas production of intestinal protein fermentation within 10 h, without affecting the final total gas yield. These findings suggest that adding KGM can be an effective strategy to modify the properties of WEL and improve the intestinal fermentation performance of protein-rich foods.
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Affiliation(s)
- Liling Deng
- Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System, Chongqing Engineering Research Center of Pharmaceutical Sciences, Chongqing Medical and Pharmaceutical College, Chongqing 401331, PR China; Chongqing Key Laboratory for Pharmaceutical Metabolism Research, the Key Laboratory of Biochemistry and Molecular Pharmacology, College of Pharmacy, Chongqing Medical University, Chongqing 400016, PR China
| | - Yuge Gao
- Xita College, Southwest University, Chongqing 400715, PR China
| | - Geng Zhong
- College of Food Science, Southwest University, Chongqing 400716, PR China.
| | - Qian Song
- College of Food Science, Southwest University, Chongqing 400716, PR China
| | - Yongbo Peng
- Chongqing Key Laboratory for Pharmaceutical Metabolism Research, the Key Laboratory of Biochemistry and Molecular Pharmacology, College of Pharmacy, Chongqing Medical University, Chongqing 400016, PR China..
| | - Zhaojing Zhu
- Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System, Chongqing Engineering Research Center of Pharmaceutical Sciences, Chongqing Medical and Pharmaceutical College, Chongqing 401331, PR China.
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4
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Santamaría E, Anjinho de Barros L, González C, Maestro A. Rheological Study of the Formation of Pullulan Hydrogels and Their Use as Carvacrol-Loaded Nanoemulsion Delivery Systems. Gels 2023; 9:644. [PMID: 37623099 PMCID: PMC10453457 DOI: 10.3390/gels9080644] [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: 07/11/2023] [Revised: 08/03/2023] [Accepted: 08/07/2023] [Indexed: 08/26/2023] Open
Abstract
Hydrogels have been extensively studied as delivery systems for lipophilic compounds. Pullulan hydrogels were prepared, and their gelation kinetics were studied over time. Pullulan exhibited a relatively slow gelling reaction in basic medium (KOH) using trisodium metaphosphate (STMP) as a cross-linking agent, so capsules cannot be obtained by dripping as easily as in the case of alginate and chitosan. The kinetics of pullulan gelation were studied through rheological analysis over time. An optimal [Pullulan]/[KOH] ratio was found for a fixed [Pullulan]/[STMP] ratio. For this given relationship, gelling time measurements indicated that when the concentration of pullulan increased, the gelation time decreased from 60 min for 6% w/w pullulan to 10 min for 10% w/w. After the gel point, a hardening of the hydrogel was observed over the next 5 h. The formed hydrogels presented high degrees of swelling (up to 1800%). Freeze-dried gels were capable of being rehydrated, obtaining gels with rheological characteristics and visual appearance similar to fresh gels, which makes them ideal to be freeze-dried for storage and rehydrated when needed. The behavior of the hydrogels obtained as active ingredient release systems was studied. In this case, the chosen molecule was carvacrol (the main component of oregano oil). As carvacrol is hydrophobic, it was incorporated into the droplets of an oil-in-water nanoemulsion, and the nanoemulsion was incorporated into the hydrogel. The release of the oil was studied at different pHs. It was observed that as the pH increased (from pH 2 to pH 7), the released amount of carvacrol for the gel with pullulan 10% w/w reached 100%; for the other cases, the cumulative release amount was lower. It was attributed to two opposite phenomena in the porous structure of the hydrogel, where more porosity implied a faster release of carvacrol but also a higher degree of swelling that promoted a higher entry of water flow in the opposite direction. This flow of water prevented the active principle from spreading to the release medium.
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Affiliation(s)
- Esther Santamaría
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona Marti i Franques, 1, 08028 Barcelona, Spain; (L.A.d.B.); (C.G.); (A.M.)
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Liu X, Wang C, Du M, Dou J, Yang J, Shen J, Yuan J. Nitric oxide releasing poly(vinyl alcohol)/S-nitrosated keratin film as a potential vascular graft. J Biomed Mater Res B Appl Biomater 2023; 111:1015-1023. [PMID: 36462186 DOI: 10.1002/jbm.b.35210] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/08/2022] [Accepted: 11/23/2022] [Indexed: 12/05/2022]
Abstract
Nitric oxide (NO) releasing vascular graft is promising due to its merits of thromboembolism reduction and endothelialization promotion. In this study, keratin-based NO donor of S-nitrosated keratin (KSNO) was blended with poly(vinyl alcohol) (PVA) and further crosslinked with sodium trimetaphosphate (STMP) to afford PVA/KSNO biocomposite films. These films could release NO sustainably for up to 10 days, resulting in the promotion of HUVECs growth and the inhibition of HUASMCs growth. In addition, these films displayed good blood compatibility and antibacterial activity. Taken together, these films have potential applications in vascular grafts.
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Affiliation(s)
- Xu Liu
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
| | - Chenshu Wang
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
| | - Mingyu Du
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
| | - Jie Dou
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
| | - Jinyu Yang
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
| | - Jian Shen
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
| | - Jiang Yuan
- Jiangsu Collaborative Innovation Center of Biomedical Functional Materials, Jiangsu Key Laboratory of Bio-functional Materials, School of Chemistry and Materials Science, Nanjing Normal University, Nanjing, People's Republic of China
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Cheng C, Tu Z, Wang H. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: phase behavior and structural properties. Food Res Int 2023; 167:112652. [PMID: 37087241 DOI: 10.1016/j.foodres.2023.112652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 02/19/2023] [Accepted: 02/25/2023] [Indexed: 03/11/2023]
Abstract
The aim of this study was to investigate the phase behavior and structural properties of fish gelatin complex coacervation with carboxylated chitosan as a function of pH by varying the amount of carboxylated chitosan added (0-0.25%, w/v) while keeping the fish gelatin concentration constant at 0.667% (w/v). Zeta potential indicated that electrostatic interaction drove the complex coalescence of fish gelatin and carboxylated chitosan to form soluble or insoluble complexes. The turbidity of the fish gelatin-carboxylated chitosan complex system was greatest at a carboxylated chitosan concentration of 0.2%. UV and fluorescence spectroscopy indicated that the carboxylated chitosan changed the tertiary conformation of fish gelatin. Circular dichroism showed that complexation of fish gelatin with carboxylated chitosan resulted in a shift from the α-helix to the β-sheet structure of fish gelatin. In particular, at pH 5, the fish gelatin complexed with carboxylated chitosan had a disordered structure. X-ray diffraction and scanning electron microscopy of the composite coacervates both investigated that electrostatic interaction between the two replaced molecular interaction within the carboxylated chitosan to form a new lamellar porous structure. These findings may in future enable the use of fish gelatin-carboxylated chitosan complex systems in the design of new food matrices.
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Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods 2022; 11:foods11233913. [PMID: 36496721 PMCID: PMC9735718 DOI: 10.3390/foods11233913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/07/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of Sesamum indicum seed at 80 °C and pH 8.0. The chemical composition and functional properties of Sesamum indicum seed hydrocolloid (SISH) were characterized, and the effects of concentration including 1%, 2%, and 3% as well as heating/cooling rate (1, 5, and 10 °C/min) on the rheological behavior of SISH dispersions in aqueous solution were investigated. The viscoelastic properties of SISH dispersions were characterized by small-amplitude oscillatory shear measurement. The resultant SISH consisted of 60.95% carbohydrate and 23.32% protein, and was thus endowed with a relatively high water-holding capacity, solubility, appropriate emulsifying and foaming properties. Rheological results revealed that the aqueous dispersion of SISH exhibited a non-Newtonian shear-thinning flow behavior. The viscoelastic moduli changes were found to be dependent on SISH concentration, temperature, and heating/cooling rate. Increasing SISH concentrations from 1% to 3% promoted the development of stronger cross-link network. The mechanical spectra derived from strain and frequency sweep measurements showed that the storage moduli were always higher than the loss moduli, and the loss tangent was calculated to be above 0.1 and below 1.0. Furthermore, both moduli had slight frequency dependency, and the complex viscosity exhibited an almost linear reduction with the increase of frequency. Therefore, SISH dispersion behaved as a weak gel-like system. The hysteresis of viscoelastic moduli during heating and cooling reduced with decreasing the heating-cooling rates from 10 to 1 °C/min, suggesting that SISH molecules had enough time to develop a stable and thermally irreversible network. Overall, SISH can be regarded as an acceptable hydrocolloid for generating natural food components with intriguing functional and rheological qualities in the formulation of microstructured goods.
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Ling M, Yan C, Huang X, Xu Y, He C, Zhou Z. Phosphorylated walnut protein isolate as a nanocarrier for enhanced water solubility and stability of curcumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5700-5710. [PMID: 35388485 DOI: 10.1002/jsfa.11917] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The low solubility and poor dispersion of alkaline-extracted walnut protein isolate (AWPI) limit its application as a protein-based carrier for the delivery of poorly soluble nutraceuticals, including curcumin. This work investigated the physicochemical characteristics of phosphorylated walnut protein isolate (PWPI) extracted using sodium tripolyphosphate (STP) and evaluated its encapsulation ability. RESULTS The results of phosphorus determination, X-ray photoelectron spectroscopy (XPS), and Fourier transform infrared (FTIR) spectroscopy confirmed the phosphorylation of the extracted PWPI. Circular dichroism (CD) analysis indicated that PWPI contained higher α-helix and lower β-sheet contents than AWPI. The PWPI prepared at pH 9.0 and 11.0 showed significantly improved solubility, similar surface hydrophobicity, and increased surface charges compared to the AWPI. Fluorescence quenching experiments indicated that the binding affinity of curcumin to PWPI was significantly higher than that of AWPI. When bound to PWPI, the solubility of curcumin in aqueous solution was greatly enhanced, with an 8700-fold increase at a nanocomplex concentration of 10 mg mL-1 . The complexation of curcumin with PWPI significantly improved the storage stability of curcumin. Additionally, the PWPI-curcumin nanocomplexes showed significantly increased antioxidant capacity. CONCLUSION Phosphorylated walnut protein isolate showed greatly improved solubility and strong encapsulation ability, making it a promising nanocarrier for curcumin. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Min Ling
- School of Food Science and Bioengineering, Xihua University, Chengdu, PR China
| | - Chunjun Yan
- School of Food Science and Bioengineering, Xihua University, Chengdu, PR China
| | - Xuan Huang
- School of Food Science and Bioengineering, Xihua University, Chengdu, PR China
| | - Yanfei Xu
- School of Food Science and Bioengineering, Xihua University, Chengdu, PR China
| | - Changwei He
- School of Food Science and Bioengineering, Xihua University, Chengdu, PR China
| | - Zheng Zhou
- School of Food Science and Bioengineering, Xihua University, Chengdu, PR China
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Zhu Y, Liu K, Yuen M, Yuen T, Yuen H, Peng Q. Extraction and characterization of a pectin from sea buckthorn peel. Front Nutr 2022; 9:969465. [PMID: 36133078 PMCID: PMC9483032 DOI: 10.3389/fnut.2022.969465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 07/12/2022] [Indexed: 11/20/2022] Open
Abstract
Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
| | - Keshan Liu
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
| | | | | | | | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- *Correspondence: Qiang Peng,
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Thermal-assisted stirring as a new method for manufacturing o/w emulsions stabilized by gelatin-arginine complexes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cen S, Zhang L, Liu L, Lou Q, Wang C, Huang T. Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents. Food Chem 2022; 380:132209. [PMID: 35093657 DOI: 10.1016/j.foodchem.2022.132209] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 12/29/2021] [Accepted: 01/18/2022] [Indexed: 11/04/2022]
Abstract
The gel, rheological and structural properties of fish gelatin (FG) were investigated through phosphorylation with different ratios of sodium pyrophosphate (TSPP) (FG:TSPP = 40:0, 40:1, 40:2, 40:4, and 40:6). It showed that phosphorylation modification significantly increased gel strength, textural properties, emulsification, and emulsification stability of FG. The surface hydrophobicity and intrinsic fluorescence of phosphorylated FG were also significantly increased. Rheological results revealed that the apparent viscosity, melt/gel points, and gel strength of FG were increased by phosphorylation with TSPP, but shortened the gelation time. Low field nuclear magnetic resonance (LF-NMR) showed that phosphorylation reduced mobility of water in FG. FTIR results indicated that phosphorylation increased the β-sheet/β-turn contents but reduced the random coil contents. This study might provide a new guideline for the exploration of TSPP phosphorylation increased the functional properties of FG.
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Affiliation(s)
- Shijie Cen
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Lingyue Zhang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China; School of Life Sciences and Materials Chemistry, College of Science and Technology Ningbo University, Ningbo, Zhejiang 315800, China
| | - Liwei Liu
- Li Dak Sum Marine Biopharmaceutical Research Center, Department of Marine Pharmacy, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China.
| | - Qiaoming Lou
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Chengcheng Wang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Tao Huang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China.
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Rial R, Liu Z, Messina P, Ruso JM. Role of nanostructured materials in hard tissue engineering. Adv Colloid Interface Sci 2022; 304:102682. [PMID: 35489142 DOI: 10.1016/j.cis.2022.102682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 04/11/2022] [Accepted: 04/19/2022] [Indexed: 01/05/2023]
Abstract
The rise in the use of biomaterials in bone regeneration in the last decade has exponentially multiplied the number of publications, methods, and approaches to improve and optimize their functionalities and applications. In particular, biomimetic strategies based on the self-assembly of molecules to design, create and characterize nanostructured materials have played a very relevant role. We address this idea on four different but related points: self-setting bone cements based on calcium phosphate, as stable tissue support and regeneration induction; metallic prosthesis coatings for cell adhesion optimization and prevention of inflammatory response exacerbation; bio-adhesive hybrid materials as multiple drug delivery localized platforms and finally bio-inks. The effect of the physical, chemical, and biological properties of the newest biomedical devices on their bone tissue regenerative capacity are summarized, described, and analyzed in detail. The roles of experimental conditions, characterization methods and synthesis routes are emphasized. Finally, the future opportunities and challenges of nanostructured biomaterials with their advantages and shortcomings are proposed in order to forecast the future directions of this field of research.
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Glucose sensitive konjac glucomannan/concanavalin A nanoparticles as oral insulin delivery system. Int J Biol Macromol 2022; 202:296-308. [PMID: 35038475 DOI: 10.1016/j.ijbiomac.2022.01.048] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/30/2021] [Accepted: 01/08/2022] [Indexed: 12/18/2022]
Abstract
Compared with injection, oral drug delivery is a better mode of administration because of its security, low pain and simplicity. Insulin is the first choice for clinical treatment of type 1 diabetes, but, because insulin inability to resist gastrointestinal (GI) digestion results in poor oral bioavailability of insulin. Herein, we developed a targeted oral delivery system for diabetes. ConA-INS-KGM nanoparticles were prepared, loaded with insulin, fabricated from konjac glucomannan (KGM) and concanavalin A (ConA) through a crosslinking method, as an insulin oral delivery system in response to different blood glucose levels. The size of nanoparticles was characterized by TEM, which showed that these nanoparticles were formed spherical particles with a diameter of about 500 nm. In vitro release of insulin from these nanoparticles was studied, which indicated that insulin release is reversible at different glucose concentrations. In vivo tests demonstrated that they are safe and have high biocompatibility. Using the nanoparticles to treat diabetic mice, we found that they can control blood sugar levels for 6 h, retaining their glucose-sensitive properties during this time. Therefore, these nanoparticles have significant potential as glucose-responsive systems for diabetes and show great applications in biomedical fields.
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Hesarinejad MA, Lorenzo JM, Rafe A. Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Moghiseh N, Arianfar A, Salehi EA, Rafe A. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese. Int J Biol Macromol 2021; 191:1079-1086. [PMID: 34606787 DOI: 10.1016/j.ijbiomac.2021.09.154] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 11/30/2022]
Abstract
The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied. By increasing inulin content, the protein and moisture content was increased and as a result, the meltability was reduced. Although, textural properties of low-fat mozzarella was completely influenced by inulin incorporation and hardness was increased, but the lower springiness and higher cohesiveness of cheese was achieved at high level of inulin which may be related to the increase in moisture and protein. Rheological properties of low-fat mozzarella cheese confirmed its shear-thinning behavior in which the G' value was more than G″. Mechanical properties of cheese showed that inulin incorporation into cheese did not significantly change the rheological properties of the cheese matrix. Consequently, the formation of a more rigid and cross-linked protein structure which is less plasticized achieved at high inulin incorporation through keeping more water and protein and less fat content. SEM results indicated the sponge honeycomb structure of mozzarella cheese which clearly confirmed the textural and rheological properties and there was an interrelationship among chemical, textural, rheological and microstructural properties of low-fat mozzarella cheese incorporated at different ratios of inulin.
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Affiliation(s)
- Nasser Moghiseh
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
| | - Esmaeil Ataye Salehi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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Tavares L, Noreña CPZ. Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01162-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Zhu C, Tang N, Gan J, Zhang X, Li Y, Jia X, Cheng Y. A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior. Int J Biol Macromol 2021; 185:229-239. [PMID: 34119552 DOI: 10.1016/j.ijbiomac.2021.06.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/11/2021] [Accepted: 06/07/2021] [Indexed: 11/15/2022]
Abstract
A novel pH-sensitive semi-interpenetrating polymer network (semi-IPN) hydrogel was prepared by using konjac glucomannan (KGM) and poly (γ-glutamic acid) (γ-PGA) with sodium trimetaphosphate (STMP) as the crosslinking agent. The structure of the semi-IPN hydrogels was characterized by FTIR spectra, thermogravimetric analysis (TGA), X-ray diffraction (XRD), rheological measurements, and scanning electron microscopy (SEM). The pH-sensitive effects were investigated by calculating the equilibrium swelling ratio (ESR) in buffer solutions (pH 2, 4, 6, and 8, respectively) at 37 °C. These results showed that the content of cross-linker and γ-PGA has a significant influence on the hydrogels' structure and swelling behavior. In vitro drug release behavior of semi-IPN hydrogels was investigated under simulated gastric and intestinal fluids using model drug Nicotinamide (NTM), and various models were applied to describe the drug release behaviors. The obtained results indicated that our synthesized semi-IPN hydrogel had the potential to be used as a suitable biomaterial carrier for functional components or drug delivery in the intestine.
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Affiliation(s)
- Chongyang Zhu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong 264000, PR China
| | - Xiaojun Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yang Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Wang L, Li P, Ren Y, Bai F, Wang J, Zhang Y, Jin W, El-Seedi H, Gao R. A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2912-2919. [PMID: 33155672 DOI: 10.1002/jsfa.10923] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 10/19/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Gelatin is traditionally produced from mammals and widely applied in the food industry. The production is tedious, time-consuming and environment-unfriendly, while the application is restricted because of zoonosis risk and religious sentiment. RESULTS Gelatin was extracted by hot water from sturgeon swim bladder after defatting with alcohol and hexane. The yield reached to 94.15% under the optimized conditions of 50 °C, 30 min and 10 mL g-1 . Its amino acid and subunit profiles were similar to type I collagen. Compared to commercial porcine, bovine and piscine gelatins, it exhibited higher whiteness (3.38), emulsion activity (171.76 m2 g-1 ), gel strength (853.23 g), water-holding capacity (92.37%) and viscoelasticity (0.03). But the transmittance (40.56% at 450 nm and 59.07% at 620 nm), emulsion stability (30.09 min), foam expansion (203.00) and stability (26.92), gelling (16.88 °C) and melting temperature (21.80 °C) were lower. While the pH (6.87) and viscosity (28.60 mPa s) were moderate. Moreover, it made better hydrogels and nanofibers. CONCLUSION Gelatin was extracted from sturgeon swim bladder using a clean and efficient approach, and exhibited unique properties and great potential for the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Peiyu Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuhan Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Fan Bai
- Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou, China
| | - Jinlin Wang
- Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Hesham El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Center, Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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Kokol V, Pottathara YB, Mihelčič M, Perše LS. Rheological properties of gelatine hydrogels affected by flow- and horizontally-induced cooling rates during 3D cryo-printing. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126356] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Nasr P, Leung H, Auzanneau FI, Rogers MA. Supramolecular Fractal Growth of Self-Assembled Fibrillar Networks. Gels 2021; 7:gels7020046. [PMID: 33919860 PMCID: PMC8167784 DOI: 10.3390/gels7020046] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
Complex morphologies, as is the case in self-assembled fibrillar networks (SAFiNs) of 1,3:2,4-Dibenzylidene sorbitol (DBS), are often characterized by their Fractal dimension and not Euclidean. Self-similarity presents for DBS-polyethylene glycol (PEG) SAFiNs in the Cayley Tree branching pattern, similar box-counting fractal dimensions across length scales, and fractals derived from the Avrami model. Irrespective of the crystallization temperature, fractal values corresponded to limited diffusion aggregation and not ballistic particle–cluster aggregation. Additionally, the fractal dimension of the SAFiN was affected more by changes in solvent viscosity (e.g., PEG200 compared to PEG600) than crystallization temperature. Most surprising was the evidence of Cayley branching not only for the radial fibers within the spherulitic but also on the fiber surfaces.
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Affiliation(s)
- Pedram Nasr
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada; (P.N.); (H.L.)
| | - Hannah Leung
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada; (P.N.); (H.L.)
| | | | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada; (P.N.); (H.L.)
- Correspondence: ; Tel.: +11-519-824-4120 (ext. 54327)
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22
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Yang J, Shen M, Luo Y, Wu T, Wen H, Xie J. Construction and characterization of Mesona chinensis polysaccharide-chitosan hydrogels, role of chitosan deacetylation degree. Carbohydr Polym 2021; 257:117608. [DOI: 10.1016/j.carbpol.2020.117608] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/23/2020] [Accepted: 12/30/2020] [Indexed: 12/27/2022]
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23
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Favatela F, Horst M, Bracone M, Gonzalez J, Alvarez V, Lassalle V. Gelatin/Cellulose nanowhiskers hydrogels intended for the administration of drugs in dental treatments: Study of lidocaine as model case. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.101886] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Khalesi H, Lu W, Fang Y. WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies. Int J Biol Macromol 2020:S0141-8130(20)34981-3. [PMID: 33188813 DOI: 10.1016/j.ijbiomac.2020.11.055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/31/2020] [Accepted: 11/09/2020] [Indexed: 11/16/2022]
Abstract
This article has been withdrawn at the request of the author(s) and/or editor. The Publisher apologizes for any inconvenience this may cause. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/our-business/policies/article-withdrawal.
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Affiliation(s)
- Hoda Khalesi
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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25
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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Tavares L, Esparza Flores EE, Rodrigues RC, Hertz PF, Noreña CPZ. Effect of deacetylation degree of chitosan on rheological properties and physical chemical characteristics of genipin-crosslinked chitosan beads. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105876] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105463] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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29
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Mousavi SMR, Rafe A, Yeganehzad S. Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum. Carbohydr Polym 2020; 232:115809. [PMID: 31952608 DOI: 10.1016/j.carbpol.2019.115809] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/18/2019] [Accepted: 12/29/2019] [Indexed: 10/25/2022]
Abstract
Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca2+ levels (2-10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca2+, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical spectra of the alginate/guar gels explained pseudoplastic behavior with a highly interconnected elastic gel structure. The mechanical strength as well as other textural properties of the alginate and basil seed gum network was functions of its stoichiometry with calcium ions. Whereas alginate/guar gels showed an elongated globular denser structure as determined by SEM, the BSG/guar gels showed a rigid cubic as the pieces of a puzzle, presenting a softer and weaker gel structure. The alginate/guar gels showed less porosity without syneresis or shrinkage during storage as supported by its high elasticity and rigidity.
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Affiliation(s)
- Seyyed Mohammad Reza Mousavi
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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30
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Rheological and ion-conductive properties of injectable and self-healing hydrogels based on xanthan gum and silk fibroin. Int J Biol Macromol 2020; 144:473-482. [DOI: 10.1016/j.ijbiomac.2019.12.132] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/13/2019] [Accepted: 12/15/2019] [Indexed: 12/26/2022]
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32
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Oliveira LCD, Barbosa JR, Ribeiro SDCA, Vasconcelos MAMD, Aguiar BAD, Pereira GVDS, Albuquerque GA, Silva FNLD, Crizel RL, Campelo PH, Lourenço LDFH. Improvement of the characteristics of fish gelatin - gum arabic through the formation of the polyelectrolyte complex. Carbohydr Polym 2019; 223:115068. [PMID: 31426983 DOI: 10.1016/j.carbpol.2019.115068] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/04/2019] [Accepted: 07/06/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic(GA) and its effects in obtaining optimal atomization conditions. The optimal conditions (D = 0.866) founded in this paper were: Gum Arabic concentration of 33.4% and inlet air temperature of 130 °C. These conditions afforded 6.62 g/h yield, 0.27 aw and 247 g of Gel Strength, that are considered as suitable characteristics for food grade gelatin. The complex formed (FG-GA) was successfully obtained, as demonstrated by the results of amino acid profile, SDS-PAGE, FTIR spectroscopy, zeta potential and morphology. It was also verified that the formation of FG-GA promotes positive changes, such as higher atomization yield, adequate Gel Strength, low hygroscopicity and high solubility. The technological properties of FG-GA shown high potential to be applied in the food industry as well in other industrial fields like chemical and pharmaceutical areas.
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Affiliation(s)
- Luã Caldas de Oliveira
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Pará - IFPA Campus Breves, 68800-000, Breves, PA, Brazil
| | - Jhonatas Rodrigues Barbosa
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Extração, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | | | | | - Bruna Araújo de Aguiar
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Gleice Vasconcelos da Silva Pereira
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Gilciane Américo Albuquerque
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
| | - Fabricio Nilo Lima da Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Pará - IFPA Campus Breves, 68800-000, Breves, PA, Brazil
| | - Rosane Lopes Crizel
- Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, 96050-500, Capão do Leão, RS, Brazil
| | - Pedro Henrique Campelo
- Faculdade de Ciências Agrárias,Univesidade Federal do Amazonas, 69067-005, Manaus, AM, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Instituto de Tecnologia, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Laboratório de Produtos de Origem Animal, Universidade Federal do Pará, 66075-110 Belém, PA, Brazil
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Li X, Dong Y, Guo Y, Zhang Z, Jia L, Gao H, Xing Z, Duan F. Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Tatlisu NB, Yilmaz MT, Arici M. Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100347] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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35
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Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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36
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Huang T, Tu ZC, Shangguan X, Sha X, Wang H, Zhang L, Bansal N. Fish gelatin modifications: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.048] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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37
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Wang L, Liu HM, Zhu CY, Xie AJ, Ma BJ, Zhang PZ. Chinese quince seed gum: Flow behaviour, thixotropy and viscoelasticity. Carbohydr Polym 2019; 209:230-238. [DOI: 10.1016/j.carbpol.2018.12.101] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 12/27/2018] [Accepted: 12/31/2018] [Indexed: 12/18/2022]
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38
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Luo Q, Wang Y, Han Q, Ji L, Zhang H, Fei Z, Wang Y. Comparison of the physicochemical, rheological, and morphologic properties of chitosan from four insects. Carbohydr Polym 2019; 209:266-275. [DOI: 10.1016/j.carbpol.2019.01.030] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/08/2019] [Accepted: 01/09/2019] [Indexed: 10/27/2022]
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39
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Mousavi SMR, Rafe A, Yeganehzad S. Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels. J Texture Stud 2019; 50:155-164. [PMID: 30575035 DOI: 10.1111/jtxs.12385] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 12/09/2018] [Accepted: 12/13/2018] [Indexed: 12/01/2022]
Abstract
Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate-guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate-guar gelling system at ratio 2:1 at different calcium chloride concentrations (2-8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal, and morphological characteristics of pimiento strips were examined. Gel strength and elasticity of pimiento strips were increased at higher calcium levels. Fracturability was decreased clearly revealed the gel system, regain its strength in spite of high pulp content (25%) and can maintain its own structure. Increase in hardness and reduction in springiness showed loss of elasticity, which may be attributed to the gel shrinkage during thermal processing, making it more compact and dense. Therefore, the restructured pimiento strips were completely thermo stable at pasteurization temperature. By increasing alginate and calcium level in the pimiento strip, glass transition temperature was reduced from 112 to 98°C. Fourier transform infrared spectroscopy studies confirmed that the gel network structure at acidic conditions was stable and acid type did not has significant effect on the chemical interactions. The microstructural results showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. These results completely approved the high elasticity and rigidity of the pimiento strips and their ability to sustain successfully thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization. PRACTICAL APPLICATIONS: Restructured pimiento strip for stuffing into cocktail olives is a challenging problem in binary composite hydrogels of alginate and guar gum. The strips should be designed to be strong enough to handle mechanically and cut easily without tearing. Furthermore, it had to withstand to pasteurization process and be flexible to bend like a hairpin into the pit hole of olive. In addition, it also had low syneresis and shrinkage that the strips not fall out of the olive hole during storage. In the view point of marketing and nutritional aspects, it is more advantageous to develop a restructured fruit gel systems several times higher than the limiting 10% pulp because of its weak structure. Therefore, alginate-gel systems containing 25% pimiento pulp were evaluated at different levels of calcium chloride and thermal processing.
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Affiliation(s)
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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40
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Kara S, Arda E, Pekcan Ö. Fractal Dimensions of κ-Carrageenan Gels during Gelation and Swelling. J MACROMOL SCI B 2018. [DOI: 10.1080/00222348.2018.1527506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Selim Kara
- Department of Physics, Faculty of Science, Trakya University, Edirne, Turkey
| | - Ertan Arda
- Department of Physics, Faculty of Science, Trakya University, Edirne, Turkey
| | - Önder Pekcan
- Faculty of Engineering and Natural Sciences, Kadir Has University, Istanbul, Turkey
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Zhang R, Tao Y, Xu W, Xiao S, Du S, Zhou Y, Hasan A. Rheological and controlled release properties of hydrogels based on mushroom hyperbranched polysaccharide and xanthan gum. Int J Biol Macromol 2018; 120:2399-2409. [DOI: 10.1016/j.ijbiomac.2018.09.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 08/20/2018] [Accepted: 09/02/2018] [Indexed: 11/28/2022]
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42
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Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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43
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Salehi M, Tabarsa M, Amraie M, Anvari M, Rezaei M, Smith BM. Characterization of rheological and structural properties of a gum from Balangu seeds. Int J Biol Macromol 2018; 117:294-300. [DOI: 10.1016/j.ijbiomac.2018.05.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/03/2018] [Accepted: 05/06/2018] [Indexed: 01/31/2023]
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44
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Geng H. A facile approach to light weight, high porosity cellulose aerogels. Int J Biol Macromol 2018; 118:921-931. [DOI: 10.1016/j.ijbiomac.2018.06.167] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2018] [Revised: 05/22/2018] [Accepted: 06/27/2018] [Indexed: 11/16/2022]
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45
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Zhao N, Li BW, Fu N, Li D, Wang LJ, Chen XD. Influence of Moisture Content on Physicomechanical Properties, Starch-Protein Microstructure and Fractal Parameter of Oat Groats. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study was performed to investigate the influence of moisture content on physicomechanical properties, starch-protein microstructure and fractal parameter of oat groats. Selected physical properties were determined as a function of moisture content. The results showed that moisture content had a significant effect on these characteristics. Majority of physical properties increased linearly with moisture content ranged from 11.8 % to 27.0 %, while mechanical properties decreased nonlinearly as third power function in the above range. Moreover, the increasing granule size, less gaps and more contact points can be observed in the microstructure of starch-protein network with high moisture. Meanwhile, high moisture content also resulted in that fractal parameter of oat section increased from 2.6891 to 2.8001 significantly. These moisture-dependent characteristics are useful in further study of oat groats and the heuristic methods used in this study may be extrapolated to other varieties of cereal.
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Huang T, Tu ZC, Shangguan X, Wang H, Sha X, Bansal N. Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chem 2017; 246:428-436. [PMID: 29291869 DOI: 10.1016/j.foodchem.2017.12.023] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Rheological, microstructural and emulsifying properties of fish gelatin phosphorylated using sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50 °C for 0, 0.5, 1 or 2 h. Rheological behaviors indicated that phosphorylation decreased gelation rate constant (kgel) and apparent viscosity of gelatin solutions. Phosphorylation time was inversely proportional to tan δ; gelling and melting points of fish gelatin gels; however gel properties could be improved by short time of phosphorylation. Scanning electron microscopy and atomic force microscopy revealed that longer time of phosphorylation resulted in looser gel network with more aggregation. Longer phosphorylation time could stabilize fish gelatin emulsions, and endowed emulsions with smaller particle size and lower coefficient viscosity, but higher ζ-potential values. These results suggested that phosphorylation could be applied to obtain fish gelatin with varying functional properties suitable for numerous industrial applications.
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Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaomei Sha
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia.
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48
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Shahsavani Mojarrad L, Rafe A. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch. J Texture Stud 2017; 49:320-327. [DOI: 10.1111/jtxs.12302] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 09/20/2017] [Accepted: 09/21/2017] [Indexed: 12/14/2022]
Affiliation(s)
- Lida Shahsavani Mojarrad
- Department of Food Science and Technology, Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
| | - Ali Rafe
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
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49
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Xiong Z, Ma M, Jin G, Xu Q. Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels. Int J Biol Macromol 2017; 102:1286-1296. [DOI: 10.1016/j.ijbiomac.2017.05.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 05/03/2017] [Accepted: 05/05/2017] [Indexed: 10/19/2022]
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50
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Shahsavani Mojarrad L, Rafe A, Sadeghian A, Niazmand R. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures. J Texture Stud 2017; 48:624-632. [DOI: 10.1111/jtxs.12277] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 05/13/2017] [Accepted: 05/19/2017] [Indexed: 12/15/2022]
Affiliation(s)
- Lida Shahsavani Mojarrad
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
| | - Ali Rafe
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
| | - Alireza Sadeghian
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
| | - Razieh Niazmand
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
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