Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate

Lignin-Stabilized Tough, Sticky, and Recyclable Liquid Metal/Protein Organogels for Multifunctional Epidermal Smart Materials

Biomass-encapsulated liquid metals (LMs) composite gels have aroused tremendous attention as epidermal smart materials due to their biocompatibility and sustainability. However, they can still not simultaneously possess toughness, adhesion, and recoverability. In this work, the tough, sticky, and recyclable protein-encapsulated LMs organogels (GLMx) are fabricated through the micro-interfacial stabilization of LMs by lignin and the following preparation of food-making inspired gels. With the help of lignin modification, the LMs micro-drops demonstrated uniform dispersion in the protein matrix, as well as dense non-covalent interactions (e.g., H─bond and hydrophobic interaction) with amino acid residues in peptide chains, which endowed the GLMx with high conductivity (≈5.4 S m-1), toughness (≈738.2 kJ m-3), self-adhesiveness (a maximal lap-shear strength of ≈58.3 kPa), and recoverability. By tightly adhering onto human skin, the GLMx can act as epidermal sensors to detect drastic (e.g., joint bending) and subtle body movements (e.g., swallowing) and even recognize handwriting and speaking in real-time. Moreover, the organogels can also harvest solar energy and convert it into heat and electricity, which is promising in self-powered intelligent devices. Thus, this work paves a facile way to prepare protein/LMs composite organogels that are suitable for multiple applications like healthcare, human-robot interactions, and solar energy conversion.

The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review

Gluten protein as one of the plant resources is affected by redox agent. Chemical modifications by redox agent have myriad advantages mainly short reaction times, no requirement for specialized equipment, low cost, and highly clear modification impacts. The gluten network properties could be influenced through redox agents (oxidative and reducing agents) which are able to alter the strength of dough via different mechanisms for various purposes. The present review examined the impact of different redox compounds on gluten and its subunits based on their effects on their bonds and conformations and thus with their impacts on the physico-chemical, morphological, and rheological properties of gluten and their subunits. This allows for the use of gluten for different of purposes in the food and nonfood industry.

Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination

Wheat gluten, a byproduct of the wheat starch industry, is widely used as a dough strengthener and gelling agent. In this research, we developed novel double-network hydrogels by gelation of gluten using in situ metal-catechol coordination. The first network consisted of physically associated gluten molecules, while the second network consisted of Fe³⁺-cross-linked proanthocyanidins (PACs). Dynamic shear rheology experiments suggested that coordination of Fe³⁺ and PACs greatly enhanced the mechanical properties of the gluten hydrogels. The double-network hydrogels exhibited a 3-fold higher shear modulus than pure gluten hydrogels. The formation of bis- and tris-catechol-Fe³⁺ complexes between Fe³⁺ and PACs in the hydrogels was confirmed by ultraviolet-visible spectrometry and isothermal titration calorimetry (ITC). The ITC measurements of Fe³⁺ binding to PACs indicated a molar stoichiometry of 1:4 and a dissociation constant ( K_D) of 24.9 × 10^-9. When subject to repeated shear deformation-compression cycles, the hydrogels exhibited strong and rapid recovery of their rheological properties. The strong, self-healing characteristics of the double-network gluten hydrogels produced in this study may be useful for certain applications in the food, agriculture, biomedicine, and tissue-engineering industries.

Use of hydrocolloids as cryoprotectant for frozen foods

Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

Microfluidic spinning of the fibrous alginate scaffolds for modulation of the degradation profile

In tissue engineering, alginate has been an attractive material due to its biocompatibility and ability to form hydrogels, unless its uncontrollable degradation could be an undesirable feature. Here, we developed a simple and easy method to tune the degradation profile of the fibrous alginate scaffolds by the microfluidic wet spinning techniques, according with the use of isopropyl alcohol for dense packing of alginate chains in the microfiber production and the increase of crosslinking with Ca²⁺ ion. The degradation profiling was analyzed by mass losses, swelling ratios, and also observation of the morphologic changes. The results demonstrated that high packing density might be provided by self-aggregation of polymer chains through high dipole interactions between sheath and core fluids and that the increase of crosslinking rates could make degradation of alginate scaffold controllable. We suggest that the tunable degradation of the alginate fibrous scaffolds may expand its utilities for biomedical applications such as drug delivery, in vitro cell culture, wound healing, tissue engineering and regenerative medicine.

Electronic Supplementary Material

Supplementary material is available for this article at 10.1007/s13770-016-9048-7 and is accessible for authorized users.

Micro/Nanometer-scale fiber with highly ordered structures by mimicking the spinning process of silkworm

A new method for the microfluidic spinning of ultrathin fibers with highly ordered structures is proposed by mimicking the spinning mechanism of silkworms. The self-aggregation is driven by dipole-dipole attractions between polar polymers upon contact with a low-polarity solvent to form fibers with nanostrands. The induction of Kelvin-Helmholtz instabilities at the dehydrating interface between two miscible fluids generates multi-scale fibers in a single microchannel.