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Guan C, Wang C, Fu S. Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications. Foods 2024; 13:2173. [PMID: 39063257 PMCID: PMC11276258 DOI: 10.3390/foods13142173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/25/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Many food proteins can be assembled into nanofibrils under pH conditions far from the isoelectric point and with a low ionic strength by heating them for a long period. These food protein nanofibrils (FPN) have outstanding functional and biological properties and are considered sustainable biomaterials in many fields. In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables discussed are the morphology of nanofibrils, protein concentration, heating time, and the type and concentration of salts. We also highlight current advances in the formation and properties of different types of FPN gels. In addition, the various applications of FPN gels in bioactive and nutrient delivery, adsorbents for CO2 and toxic pollutants, cell scaffolding biomaterials, biosensors, and others are introduced and discussed.
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Affiliation(s)
- Chen Guan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Quality Supervising and Testing Center of Ministry of Agriculture and Rural Affairs for Agricultural Products and Processed Goods, Daqing 163319, China
| | - Changyuan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Shixin Fu
- Institute of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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2
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Wang Y, Yang X, Li L. Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate. Carbohydr Polym 2024; 329:121748. [PMID: 38286537 DOI: 10.1016/j.carbpol.2023.121748] [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: 10/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/31/2024]
Abstract
Hydrogel beads prepared from protein nanofibers are popular because of their safety, sleek appearance, and protection of biologically active substances. However, extreme external environmental variations, such as pH and temperature, can limit their practical application. To meet the application requirements of hydrogel beads in different environments, non-covalent mixtures of CaCl2 cross-linked soybean protein nanofibers (SNF) and sodium alginate (SA) were used to prepare hydrogel beads. In the present study, the hardness (782.48 g) and elasticity of hydrogel beads formed at SNF/SA = 7:3 and CaCl2 concentration of 0.1 mol/L were the maximum. Furthermore, the water content and pH swelling also reached a peak (98.68 %, 43.85 g/g) due to the best morphology and regular internal network structure. Meanwhile, the pH-responsive hydrogel beads with added anthocyanins were able to respond to the ambient pH under different temperatures and pH conditions and maintained color stability during 96 h of storage (ΔE < 5). In this experiment, a pH-responsive hydrogel bead based on soybean protein nanofiber (SNF) and sodium alginate (SA) was prepared by simple ionic crosslinking. It provides a theoretical and experimental basis for the future application of plant protein nanofibers as pH-responsive hydrogel materials.
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Affiliation(s)
- Yuxin Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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3
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Karmakar S, Ghosh T, Sankhla A, Bhattacharjee S, Katiyar V. Insulin biomolecular condensate formed in ionic microenvironment modulates the structural properties of pristine and magnetic cellulosic nanomaterials. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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4
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Jin X, Qu R, Wang Y, Li D, Wang L. Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose. Foods 2022; 11:461. [PMID: 35159611 PMCID: PMC8834498 DOI: 10.3390/foods11030461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 01/30/2023] Open
Abstract
The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC-SPI gels were positively associated with CNC concentration from 0 to 0.75% (w/v). In contrast, MCC-SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type I (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC-SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties.
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Affiliation(s)
- Xueqi Jin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Ruijing Qu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Lijun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
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5
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Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112090] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Khalesi H, Lu W, Nishinari K, Fang Y. Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications. Food Chem 2021; 364:130329. [PMID: 34175614 DOI: 10.1016/j.foodchem.2021.130329] [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: 01/05/2021] [Revised: 05/10/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022]
Abstract
The combination of fiber and hydrogel in a system can provide substantial benefits for both components, including the development of three-dimensional structures for the fiber, followed by modifications in the rheological and mechanical properties of the hydrogel. Despite a large increase in the use of fiber-hydrogel composites (FHCs) in various sciences and industries such as biomedicine, tissue engineering, cosmetics, automotive, textile, and agriculture, there is limited information about FHCs in the realm of food application. In this regard, this study reviews the mechanism of FHCs. The force transmission between fiber and hydrogel, which depends on the interactions between them during loading, is the main reason to enhance the mechanical properties of FHCs. Moreover, articles about such FHCs that have the potential for foods or food industries have been described. Additionally, the information gaps about edible FHCs were highlighted for further research. Finally, the methods of fiber formation have been summarized.
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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
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, Osaka, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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7
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α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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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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Khalesi H, Lu W, Nishinari K, Fang Y. New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies. Adv Colloid Interface Sci 2020; 285:102278. [PMID: 33010577 DOI: 10.1016/j.cis.2020.102278] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 09/20/2020] [Accepted: 09/21/2020] [Indexed: 02/07/2023]
Abstract
Enhancement on the mechanical properties of hydrogels leads to a wider range of their applications in various fields. Therefore, there has been a great interest recently for developing new strategies to reinforce hydrogels. Moreover, food gels must be edible in terms of both raw materials and production. This paper reviews innovative techniques such as particle/fiber-reinforced hydrogel, double network, dual crosslinking, freeze-thaw cycles, physical conditioning and soaking methods to improve the mechanical properties of hydrogels. Additionally, their fundamental mechanisms, advantages and disadvantages have been discussed. Important biopolymers that have been employed for these strategies and also their potentials in food applications have been summarized. The general mechanism of these strategies is based on increasing the degree of crosslinking between interacting polymers in hydrogels. These links can be formed by adding fillers (oil droplets or fibers in filled gels) or cross-linkers (regarding double network and soaking method) and also by condensation or alignment of the biopolymers (freeze-thaw cycle and physical conditioning) in the gel network. The properties of particle/fiber-reinforced hydrogels extremely depend on the filler, gel matrix and the interaction between them. In freeze-thaw cycles and physical conditioning methods, it is possible to form new links in the gel network without adding any cross-linkers or fillers. It is expected that the utilization of gels will get broader and more varied in food industries by using these strategies.
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Li J, Tang W, Lei Z, Wang Z, Liu J. Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract. Food Chem 2020; 338:127792. [PMID: 32827902 DOI: 10.1016/j.foodchem.2020.127792] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/02/2020] [Accepted: 08/05/2020] [Indexed: 12/11/2022]
Abstract
A novel protein-based gel named "Yu dong" prepared with fish (Cyprinus carpio L.) scale aqueous extract and enhanced by polysaccharides is described in this study. The effects of pectin, alginate, and sodium carboxyl methyl cellulose (CMC-Na) on FS gel formation, stability, textural characteristics, microstructure, and water distribution were evaluated. The results indicated the viscosity of the FS gels decreased and changed slowly as the addition of pectin. While, the addition of alginate enhanced the formation of FS gels. As pectin addition in FS gels, the transition temperature decreased. When alginate and CMC-Na was added to the FS gels, the transition temperature increased. The addition of pectin, alginate, and CMC-Na to the FS gels significantly increased Gr from 44.5% to 71.99%, 61.86%, and 71.35%, respectively. Gel strength increased significantly as the addition of pectin, alginate, and CMC-Na. LF-NMR results showed that a moderate amount (0.2%) of polysaccharides bonded the protein and water more tightly, which was consistent with the SEM results showing gel structure with more uniform pores. This study provides a direct application of FS protein in preparing of gel food, which showing a better way to utilize the abandoned fish resource.
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Affiliation(s)
- Jun Li
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Wenjiao Tang
- College of Food Science and Technology, Zunyi Normal University, No. 6 Wujiang Road, Honghuagang District, Zunyi 563002, PR China
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Zhenyu Wang
- Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jia Liu
- Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China; Guizhou University, School of Liquor & Food Engineering, Huaxi Ave 2708, Guiyang 550025, Guizhou, PR China.
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11
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The Effect of Limited Proteolysis by Trypsin on the Formation of Soy Protein Isolate Nanofibrils. J CHEM-NY 2020. [DOI: 10.1155/2020/8185037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nanofibril system constructed by protein self-assembly is widely used in the food industry because of purposive functional properties. Soy protein isolate nanofibrils (SPINs) were reported to form via heating at pH 2.0. In this research, the soy protein isolate (SPI) hydrolysate prepared by trypsin was used as a raw material for the formation of nanofibrils called soy protein isolate hydrolysate nanofibrils (SPIHNs). Microscopic images demonstrated the formation of two nanofibrils. Based on circular dichroism spectroscopy and Thioflavin T (ThT) fluorescence spectral, we concluded that β-sheet played an important role in SPIN and SPIHN’s structural composition. At the same time, the α-helix in SPI had not been destroyed, thereby favoring the formation of SPIHN. The surface hydrophobicity of SPIHN continued to increase during the heating process and reached the highest value when heating 8 h. SDS-PAGE analysis showed that peptides produced by enzyme-modified SPI affected the formation of SPIHN. These results proposed that enzymatic hydrolysis prior to acidic during fibrillation process affected the fibrillation of SPI, and the peptides formed by enzymatic hydrolysis were more efficient for the self-assembly process. This study will provide a theoretical basis for the future research of SPI nanofibril functionality.
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Wei Z, Chen Y, Wijaya W, Cheng Y, Xiao J, Huang Q. Hydrogels assembled from ovotransferrin fibrils and xanthan gum as dihydromyricetin delivery vehicles. Food Funct 2020; 11:1478-1488. [DOI: 10.1039/c9fo02564b] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Novel ovotransferrin fibril–xanthan gum hydrogels were assembled to deliver dihydromyricetin effectively.
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Affiliation(s)
- Zihao Wei
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
- College of Food Science and Engineering
| | - Yongsheng Chen
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
- Department of Food Science and Engineering
| | - Wahyu Wijaya
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
- Enzyme and Protein Chemistry Group
| | - Yujia Cheng
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Jie Xiao
- College of Food Science
- South China Agricultural University
- Guangzhou
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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Shojaeiarani J, Bajwa D, Shirzadifar A. A review on cellulose nanocrystals as promising biocompounds for the synthesis of nanocomposite hydrogels. Carbohydr Polym 2019; 216:247-259. [PMID: 31047064 DOI: 10.1016/j.carbpol.2019.04.033] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 03/10/2019] [Accepted: 04/07/2019] [Indexed: 11/29/2022]
Abstract
Hydrogels are hydrophilic cross-linked polymer networks formed via the simple reaction of one or more monomers with the ability to retain a significant extent of water. Owing to an increased demand for environmentally friendly, biodegradable, and biocompatible products, cellulose nanocrystals (CNCs) with high hydrophilicity have emerged as a promising sustainable material for the formation of hydrogels. The cytocompatibility, swellability, and non-toxicity make CNC hydrogels of great interest in biomedical, biosensing, and wastewater treatment applications. There has been a considerable progress in the research of CNC hydrogels, as the number of scientific publications has exponentially increased (>600%) in the last five years. In this paper, recent progress in CNC hydrogels with particular emphasis on design, materials, and fabrication techniques to control hydrogel architecture, and advanced applications are discussed.
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Affiliation(s)
- Jamileh Shojaeiarani
- Department of Mechanical Engineering, North Dakota State University, Fargo, ND, 58102, United States.
| | - Dilpreet Bajwa
- Department of Mechanical Engineering, North Dakota State University, Fargo, ND, 58102, United States.
| | - Alimohammad Shirzadifar
- Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND, United States.
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Younas M, Noreen A, Sharif A, Majeed A, Hassan A, Tabasum S, Mohammadi A, Zia KM. A review on versatile applications of blends and composites of CNC with natural and synthetic polymers with mathematical modeling. Int J Biol Macromol 2019; 124:591-626. [PMID: 30447361 DOI: 10.1016/j.ijbiomac.2018.11.064] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 11/04/2018] [Accepted: 11/12/2018] [Indexed: 12/20/2022]
Abstract
Cellulose is world's most abundant, renewable and recyclable polysaccharide on earth. Cellulose is composed of both amorphous and crystalline regions. Cellulose nanocrystals (CNCs) are extracted from crystalline region of cellulose. The most attractive feature of CNC is that it can be used as nanofiller to reinforce several synthetic and natural polymers. In this article, a comprehensive overview of modification of several natural and synthetic polymers using CNCs as reinforcer in respective polymer matrix is given. The immense activities of CNCs are successfully utilized to enhance the mechanical properties and to broaden the field of application of respective polymer. All the technical scientific issues have been discussed highlighting the recent advancement in biomedical and packaging field.
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Affiliation(s)
- Muhammad Younas
- Department of Mathematics, COMSATS University Islamabad, Lahore Campus, Lahore, Pakistan
| | - Aqdas Noreen
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Aqsa Sharif
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Ayesha Majeed
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Abida Hassan
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Shazia Tabasum
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Abbas Mohammadi
- Department of Polymer Chemistry, University of Isfahan, Isfahan, Islamic Republic of Iran
| | - Khalid Mahmood Zia
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan.
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