Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method

The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

A pH-sensitive intelligent film was prepared using gelatin as base substrate and purple cabbage anthocyanins (PCA) as indicator with the aid of ultrasound. Fourier transforms infrared and X-ray diffraction analysis showed that 600 W ultrasound brought changes to characteristic bands of gelatin and PCA, and flattened diffraction peak around 2θ = 20°. Film prepared with 600 W ultrasound exhibited high tensile strength and elongation at break and showed high transition temperature and surface hydrophobicity by differential scanning calorimetry and contact angle analysis. The incorporation of <0.35 % PCA had no effect on mechanical properties of films, but it improved the antioxidative activity. Films with 0.14 %, 0.21 % and 0.28 % PCA suggested pronounced color difference at pH 5-8, in accordance with the sharp ΔE difference. Films with 0.28 % PCA was applied for monitoring chilled-stored fish quality. It showed visible color change from pink to atrovirens during storage. The difference of ΔE at various days was ≥5 and ΔE highly correlated with total volatile basic nitrogen. Therefore, gelatin along with PCA under appropriate ultrasound treatment could prepare intelligent film to preserve and monitor the quality of chilled-stored fish.

A strong and tough gelatin/polyvinyl alcohol double network hydrogel actuator with superior actuation strength and fast actuation speed

Hydrogels are widely used in actuators that are applied in numerous fields such as multifunctional sensors, soft robots, artificial muscles, manipulators and microfluidic valves, and yet their applications in soft robots and artificial muscles are often limited by low actuation strength and slow actuation speed. Here, we develop a hydrogel actuator with high actuation strength (contraction strength of 850 kPa), fast actuation speed (response time of 90 s) and high energy density (output working density of 72 kJ m^-3) by introducing a storing-releasing elastic potential energy method into a double network hydrogel. The high actuation strength is owing to the double network hydrogel, which possesses a high elastic modulus of 1.3 MPa, fracture strength of 1.8 MPa, and fracture energy of 16 kJ m^-2. The fast actuation speed is due to the storing-releasing elastic potential energy method, which stretches the hydrogel and locks the hydrogel at deformed shape under external stimuli to store the elastic potential energy and then makes the hydrogel contract rapidly under new stimuli to release the pre-stored energy. A capture actuator and a hand muscle actuator are fabricated to achieve strong and fast actuation. The hydrogel actuator has shown potential applications in soft robots and artificial muscles.

Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate

Soybean proteins are the main component of plant-based meat alternatives in the Chinese market. The effects of non-covalent interactions between polyphenols and proteins on the protein structures, the rest physicochemical properties, and formations of heterocyclic amines (HAs) were examined using a polyphenols-containing soybean protein isolate (SPI) complex as a model to dry heating at 170℃ for 10 min. The results showed that tetrahydro-curcumin had extensive inhibitory effects on the HA formation. In addition, tea polyphenols, grapeseed procyanidins, and dihydromyricetin were also found to have inhibitory effects only on some HAs. Correlation analysis showed that polyphenols altered the secondary structure and steric structure of the protein by interacting with the protein, which affects the HA formation. The results provided theoretical references and a basis for the formation mechanisms of HAs in polyphenol-inhibiting protein foods.