Characteristics Of Gels Research Articles

Acid gelation of high-concentrated casein micelles and pea proteins mixed systems

The increased demand for plant-based products brings a new challenge to the food industry. Especially, proteins from soy, chickpea, and pea are being highly demanded as food ingredients. However, they still present some drawbacks such as poor techno-functional properties and remarkable beany flavor that hamper their wider application. Contrarily, milk products such as yogurt and cheeses are highly consumed and accepted worldwide. Therefore, the association of plant proteins, such as pea with milk proteins is an interesting strategy to incorporate more plant-based proteins into people’s diet. However, this strategy can largely impact gel formation and final structure. This study aims to develop mixed casein micelles (CMs) and pea proteins gel at high concentrations in four protein ratios, 80:20, 60:40, 40:60, and 20:80 by acidification. The effect of a thermal treatment before gelation was also evaluated. The replacement of CMs for pea proteins disturbed the gel formation at the beginning of acidification, demand more time to increase the G*, being this effect more pronounced as more casein is replaced in the system. Despite of this effect, the final gel elasticity was higher in the presence of pea proteins for the ratios 80:20 and 60:40, probably due to the formation of pea network. It is hypothesized that pea proteins can form a network when surrounded by CMs, however, CMs restrict pea proteins aggregation. This study describes that the final characteristics of mixed gels can be tailored by changing protein ratios and applying thermal treatment before acidification, opening the possibility for the development of innovative food products.

Improving the gel properties of Ficus pumila Linn. pectin by incorporating deacetylated konjac glucomannan

To improve the gelation behaviour of pectin, the effect of deacetylated konjac glucomannan (DKGM) with various deacetylation degrees (27.44 %, 44.32 %, 60.25 %, and 71.77 %) on the heat-induced gel characteristics of Ficus pumila Linn. pectin was studied. The hardness, chewiness, and adhesiveness of the gel increased as the degree of deacetylation increased from 27.44 % to 60.25 %, but decreased at 71.77 %. Additionally, DKGM addition resulted in higher apparent viscosity and non-Newtonian fluid behaviour in the composite gel. The incorporation of DKGM into the gel matrix strengthened the gel structure by promoting hydrogen bond formation and shortening relaxation time compared to the control. Scanning electron microscopy images revealed that the densification of the pectin gel network increased as the degree of deacetylation of konjac glucomannan rose from 27.44 % to 60.25 %, but then loosened when it exceeded 71.77 %. As the degree of deacetylation increased, the hydrophobic interaction between pectin and DKGM increased. Overall, the addition of DKGM effectively modulated the gel properties of Ficus pumila Linn. pectin, thus broadening its industrial application on different gel products.

Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery

The study investigated the influence of gelatin (GE) content and the Hofmeister effect on the physicochemical, rheological, and printing properties of high internal phase emulsion (HIPE) gels. Incremental GE content introduced more triple helix structures (junction zones) in the continuous phase of HIPE. By soaking in a sodium citrate (Na3Cit)-glycerol-water solution, polymer chain bundling, hydrophobic interactions, and abundant hydrogen bonds between GE and glycerol further increased, achieving a more compact crosslinking density and internal network. The optimized HIPE-GE-Cit3- gel with 1.5 wt% GE displayed improved shape retention, generating smoother and firmer gels with enhanced freezing and heat resistance. Its excellent mechanical strength and viscoelasticity can resist large deformations and maintain reversible structures. HIPE-GE gel with 1.5 wt% GE demonstrated satisfactory printing suitability with clear outlines, favorable visual aesthetics, and minimal dimensional deviation. This post-soaking (Hofmeister effect) also eliminated rough surfaces and visible layered lines, improved mechanical properties and more elastic networks. The printed HIPE-GE1.5-Cit3- gel with higher rigidity and elasticity impeding molecular release, protected encapsulated resveratrol against degradation, especially from heat, and enhanced the release rate in the small intestine, achieving sustained release. This work produced customizable HIPE gels by 3D printing with multiple advantages to develop personalized nutraceutical carriers with high-temperature tolerance.

Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product

This study investigated the impact of high-pressure homogenization (HPH) at varying intensities on the gelling properties of a commercial pea protein concentrate for the formulation of emulsion-filled gels as a model spreadable plant-based product. As a preliminary characterization, pea protein dispersions (10%-15%–20% w/w) underwent HPH treatments, 60 and 150 MPa for 5 cycles. Mechanical characteristics of heat-set gels were evaluated through rheological measurements. Emulsion-filled gels were then produced, starting from a common primary emulsion, incorporating either native or treated pea protein suspensions, and characterized with frequency and amplitude sweep tests, back extrusion, texture profile analysis (TPA) and confocal laser scanning microscopy (CLSM). Results revealed that HPH treatments had a significant influence on the aggregation state of protein suspensions reducing residue size, but inducing the formation of new, albeit smaller, agglomerates, with a direct impact on gel network formation. Treatment at 150 MPa consistently produced a stiffer, compact, and elastic gel structure, as confirmed by frequency sweep, back extrusion and TPA tests. Additionally, when this structure was disrupted, it exhibited creamy-viscous characteristics, as verified by amplitude sweep analyses. CLSM micrographs showed the formation of a more structured and compact gel matrix with the increase of the pressure applied.

Cholic Acid/Glutathione-Assembled Nanofibrils for Stabilizing Pickering Emulsion Biogels.

Achieving the delicate balance required for both emulsion and gel characteristics, while also imparting biological functionality in gelled emulsions, poses a significant challenge. Herein, Pickering emulsion biogels stabilized is reported by novel biological nanofibrils assembled from natural glutathione (GSH) and a tripod cholic acid derivative (TCA) via electrostatic interactions. GSH, composed of tripeptides with carboxyl groups, facilitates the protonation and dissolution of TCA compounds in water and the electrostatic interactions between GSH and TCA trigger nanofibrillar assembly. Fibrous nuclei initially emerge, and the formed mature nanofibrils can generate a stable hydrogel at a low solid concentration. These nanofibrils exhibit efficient emulsifying capability, enabling the preparation of stable Pickering oil-in-water (O/W) emulsion gels with adjustable phase volume ratios. The entangled nanofibrils adsorbed at the oil-water interface restrict droplet movement, imparting viscoelasticity and injectability to the emulsions. Remarkably, the biocompatible nanofibrils and stabilized emulsion gels demonstrate promising scavenging properties against reactive oxygen species (ROS). This strategy may open new scenarios for the design of advanced emulsion gel materials using natural precursors and affordable building blocks for biomedical applications.

Impact of a Mg2+ emulsion coagulant on tofu's gel characteristics

In the industrial production of tofu, controlling the coagulation rate is crucial. A controlled-release Mg2+-loaded water-in-oil emulsion coagulant was employed in tofu manufacturing, and its effects on the physical properties and gel behavior of tofu were studied. Compared with MgCl2, the emulsion coagulant could extend the initial coagulation time of soybean protein from 3 s to about 30 s due to its sustained release effect on Mg2+, which significantly decelerated the tofu gelation rate. In addition, different Mg2+ release rates significantly influenced the physical properties of the final tofu gel. At an appropriate Mg2+ release rate (at 7000 r min−1), it promoted the formation of a uniform and denser gel network, increased protein β-sheet structures, and benefited tofu in terms of moisture retention, yield, color, springiness, and appearance quality improvement. However, under low Mg2+ release rate, the emulsion coagulant weakened the disulfide bond and hydrophobic action, resulting in a weaker network. It also enhanced the moisture mobility in the tofu gel, with a dehydration rate of up to 17.72%. Similarly, too fast Mg2+ release rate also resulted in uneven networks with voids, leading to reduced moisture retention, yield, and color quality of tofu. These findings aim to provide a theoretical basis for the industrial production of tofu.

Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation.

In this study, novel functional ZEO-complex gels were prepared using sodium alginate, inulin, grape seed extract (GSE), and Zanthoxylum bungeanum essential oil (ZEO) as the primary raw materials. The effect of the addition of inulin, GSE, and ZEO on water vapor permeability (WVP), tensile strength (TS), and elongation at break (EAB) of ZEO-complex polysaccharide gels was investigated. A comprehensive score (Y) for evaluating the characteristics of ZEO-complex polysaccharide gels was established by principal component analysis. MATLAB analysis and box-Behnken design describe each factor's four-dimensional and three-dimensional interactions. It was found that Y could reach the maximum value when the ZEO addition was at a moderate level (C = 2%). The optimum preparation process of ZEO-complex polysaccharide gels was as follows: the addition of inulin was at 0.84%, the addition of GSE was at 0.04%, and the addition of ZEO was at 2.0785%; in this way, the Y of ZEO-complex polysaccharide gels reached the maximum (0.82276). Optical scanning and X-ray diffraction tests confirmed that the prepared ZEO-complex gels have a smooth and continuous microstructure, good water insulation, and mechanical properties. The storage test results show that ZEO-complex polysaccharide gels could play a significant role in the storage and fresh-keeping of grass carp, and the physicochemical properties of complex polysaccharide gels were improved by adding ZEO. In addition, according to the correlation of fish index changes during storage, adding ZEO in complex polysaccharide gels was closely correlated with the changes in fish TBARS and TVB-N oxidation decay indices. In conclusion, the ZEO-complex polysaccharide gels prepared in this study had excellent water insulation, mechanical properties, and outstanding fresh-keeping effects on grass carp.

A systematic study of the effect of nano-additives on the functional characteristics of hydraulic fracturing gels

Currently, the main technique for the development of low-permeability reservoirs is hydraulic fracturing technology. To further enhance its efficiency and reduce costs, it is necessary to improve the formulations and properties of liquids used for hydraulic fracturing. The use of nanoparticles for these purposes may become one of the promising directions. In this paper, for the first time, the effect of concentration, size, material and form of nano-additives on colloidal stability, viscosity, wetting characteristics and filtration losses of cross-linked gels for hydraulic fracturing were studied systematically. In the preparation of cross-linked gels, a guar gum biopolymer was used as a typical gel-forming agent and sodium tetraborate in glycerin was applied as a cross-linker. Spherical nanoparticles of silicon oxide and aluminum oxide, single-walled carbon nanotubes, and aluminum oxide nanofibers were employed as nano-additives. The average size of the nanoparticles varied from 11 to 216 nm. The concentration of nano-additives in the gels ranged from 0.01 to 0.8 wt%. The temperature was changed from 25 to 70 °C. The research has shown that the dependences of the functional characteristics of nano-modified gels on the concentration and size of nano-additives are non-monotonic in nature. The optimal concentration of nanoparticles to control the properties of the gel is in the range of 0.05–0.2 wt%, and the optimal average size is 70–80 nm. With these parameters, nanomaterial additives can radically change the properties of hydraulic fracturing gels (increase the effective viscosity several times, reduce filtration losses tenfold and significantly change the hydrophobicity).

Mixed Micellar Gel of Poloxamer Mixture for Improved Solubilization of Poorly Water-Soluble Ibuprofen and Use as Thermosensitive In Situ Gel.

The aqueous solution of binary mixtures of amphiphilic copolymers is a potential platform for fabricating mixed polymeric micelles for pharmaceutical applications, particularly in developing drug delivery depots for a poorly water-soluble compound. This study fabricated and investigated binary mixtures of poloxamer 403 (P403) and poloxamer 407 (P407) at varying P403:P407 molar ratios to develop a vehicle for the poorly water-soluble compound, using ibuprofen as a model drug. The cooperative formation of mixed micelles was obtained, and the solubility of ibuprofen in the binary mixtures was enhanced compared to the solubility in pure water and an aqueous single P407 solution. The binary mixture with the P403:P407 molar ratio of 0.75:0.25 at a total polymer concentration of 19% w/v exhibited the temperature dependence of micellization and sol-to-gel characteristics of the thermosensitive mixed micellar gels. It possessed suitable micellization and gelation characteristics for in situ gelling systems. The release of ibuprofen from the thermosensitive mixed micellar depots was sustained through a diffusion-controlled mechanism. The findings can aid in formulating binary mixtures of P403 and P407 to achieve the desired properties of mixed micelles and micellar gels.

Operando Raman and in-Situ UV-Vis Spectroscopy Unveil the Impact of Solvent Donor and Acceptor Numbers on Gel Polymer Electrolytes in Lithium-Sulfur Batteries

Lithium-sulfur (Li-S) batteries boast a specific capacity five times greater than current Li-intercalation systems. Still, practical implementation faces challenges tied to liquid electrolytes, i.e., lithium metal dendrites formation, polysulfide redox-shuttle, and flammability [1]. Thus, we focus on developing biodegradable gel polymer electrolytes to overcome these issues, fostering eco-friendly, safer, and more effective energy storage solutions. Polycaprolactone (PCL) emerges as a promising GPE candidate due to its biodegradable nature and broad stability range (~5V vs Li0/Li+). Our current study investigates the influence of solvent selection, explicitly focusing on donor and acceptor numbers, in formulating gel polymer electrolytes for Lithium-Sulfur batteries. Leveraging operando Raman and in-situ UV-Vis spectroscopy, our research provides real-time insights into the dynamic interactions within the gel during battery operation, shedding light on the evolving electrochemical processes. Moreover, by systematically analyzing the impact of solvent properties on gel characteristics, we reveal a nuanced relationship, emphasizing the importance of tailored solvent selection for optimizing gel performance. Operando Raman spectroscopy enables the observation of bond formations and structural changes in the gel, while in-situ UV-Vis spectroscopy tracks the behavior of polysulfides, facilitating the identification of specific interactions and offering a comprehensive understanding of the gel's role in mitigating polysulfide shuttling. This work aims to advance our fundamental knowledge of gel polymer electrolytes and provide a pathway for optimizing battery performance and mitigating degradation mechanisms. Notably, our study introduces a novel dimension by employing a custom-built UV-Vis setup, enhancing the versatility and applicability of these spectroscopic techniques in probing the intricate interactions within gel polymer electrolytes.Reference1-Pervez, S. A.; Vinayan, B. P.; Cambaz, M. A.; Melinte, G.; Diemant, T.; Braun, T.; Karkera, G.; Behm, R. J.; Fichtner, M., Electrochemical and compositional characterization of solid interphase layers in an interface-modified solid-state Li–sulfur battery. Journal of Materials Chemistry A2020, 8 (32), 16451-16462.

Shedding Light on Lithium-Sulfur Battery Dynamics: Real-Time Insights through in-Situ UV-Vis Spectroscopy on Modified Lab Equipment

In current post-lithium-ion research, the focus is directed toward Lithium-Sulfur (Li-S) batteries, motivated by their outstandingly high energy density (2640 Wh/kg) and the widespread availability of sulfur in the Earth's crust. Moreover, in-situ UV-Vis spectroscopy has proven to be instrumental, allowing for the real-time observation of alterations in the chemical composition of various battery components during operational cycles [1,2].Our current study delves into the influence of solvent selection, particularly donor and acceptor numbers, in formulating gel polymer electrolytes for Lithium-Sulfur batteries. Leveraging in-situ UV-Vis spectroscopy, our research provides real-time insights into dynamic interactions within the gel during battery operation, shedding light on evolving electrochemical processes. Systematically analyzing the impact of solvent properties on gel characteristics reveals a meaningful relationship, underscoring the importance of tailored solvent selection for optimizing gel performance. Moreover, this technique tracks polysulfide behavior, offering a comprehensive understanding of the gel's role in mitigating polysulfide shuttling. Notably, our study introduces a novel dimension by employing a custom-built in-situ UV-Vis cell featuring 3D-printed components, enhancing the versatility and applicability of these spectroscopic techniques in probing intricate interactions within gel polymer electrolytes. Moreover, by combining the UV-Vis results with Nuclear Magnetic Resonance and FTIR, we aim to advance fundamental knowledge and provide a pathway for optimizing battery performance and mitigating degradation mechanisms.References1- Patel, Manu UM, Rezan Demir‐Cakan, Mathieu Morcrette, Jean‐Marie Tarascon, Miran Gaberscek, and Robert Dominko. "Li‐S Battery Analyzed by UV/Vis in Operando Mode." ChemSusChem 6, no. 7 (2013): 1177-1181.2- He, Qi, Anna TS Freiberg, Manu UM Patel, Simon Qian, and Hubert A. Gasteiger. "Operando identification of liquid intermediates in lithium–sulfur batteries via transmission UV–vis spectroscopy." Journal of The Electrochemical Society 167, no. 8 (2020): 080508.

Carbonated calcium silicates as pozzolanic supplementary cementitious materials

This study examined the carbonation mechanisms and products of various precursors, including hydrated cement pastes and calcium silicate clinkers. Regardless of the materials investigated, all exhibited rapid carbonation reactions and achieved high degrees of carbonation. Calcium carbonate and siliceous gel were consistently formed as carbonation products. The starting materials significantly influenced the characteristics of the siliceous gel. Carbonated concrete pastes displayed a higher presence of alumina in the gel, resulting in greater surface area and nano-porosity compared to gels formed from calcium silicate clinkers. The pozzolanic reaction products also differed depending on the precursor, with carbonated concrete pastes forming C-S-H and AFm phases, while carbonated calcium silicate clinkers produced only C-S-H phase. Such variations impacted the evolution of mechanical performance in composite cements. Notably, carbonated composite cements containing recycled concrete pastes exhibited higher early compressive strength compared to carbonated calcium silicate clinkers. However, the final compressive strength is similar.

Numerical simulations of secondary atomization characteristics of shear-thinning kerosene gels

Owing to their unique non-Newtonian characteristics, gel propellants have become a new type of fuel with promising applications in the aerospace industry. However, the complex rheological properties and high viscosity of gels pose significant challenges for flow control in gel engines, particularly in terms of fuel atomization and combustion efficiency. Focusing primarily on kerosene gel, this study investigates the secondary atomization characteristics of shear-thinning droplets, where the volume of fluid method is employed to capture interface dynamics on adaptive grids, and the viscosity of the gel is described by a power-law model. The accuracy of the numerical model is validated by comparing it with the experimental observations of the breakup process of 1% silica kerosene gel droplets. Numerical simulations are conducted to analyze the droplet breakup processes and formation mechanisms under bag, multimode, and shear breakup. Compared to kerosene, the apparent viscosity distribution inside the kerosene gel droplets is non-uniform, and the inhibition of viscous force delays the breakup time and reduces the droplet deformation, thereby affecting the transition of the breakup mode. By varying the Weber number, We, the rheological parameters, and the density ratio, the quantitative effects of these factors on droplet deformation, centroid velocity, average viscosity, the breakup time, etc. are revealed. The results indicate that the breakup becomes more severe with increasing We number, resulting in larger deformation and a greater number of smaller droplets; the rheological parameters significantly affect the droplet breakup by altering the fluid viscosity; moreover, under the same flow condition, the higher the density ratio, the more difficult it is for the droplet to break up; however, on dimensionless scales, the effect of density ratio appears weak. Additionally, a breakup regime diagram is constructed in the We–Oh (Ohnesorge) number space for low Weber numbers. This study validates the numerical method for simulating the secondary atomization of kerosene gel propellants, providing a thorough analysis of three breakup mechanisms and the impact of key parameters on kerosene gel droplets. These insights offer a theoretical foundation for the optimization of gel propellants, aiding in the development of efficient and stable propulsion systems.

Plant oil body as an effective improver for surimi-based 3D printing

Plant oil body (POB) is a natural oil droplet in micron- or submicron-scale covered by a specific shell composed of proteins and phospholipids, it has arisen numerous research interests in food industry due to its excellent emulsifying ability and great safety as natural product. In this study, POB has been exploited as an effective textural enhancer in surimi-based 3D food printing, and the underpinned mechanisms were investigated. First, POB with great rheological and emulsifying properties was prepared from peanuts, which behaved as a high internal phase emulsion. Second, for the first time, POB was introduced into surimi-based inks, which was able to facilitate the rearrangement of myofibrillar proteins through emulsification, thus ensuring fidelity and stability of 3D-printed surimi structures. The best printing performance was achieved at 2 % POB addition without compromising the surimi gel properties. However, excessive POB addition resulted in decreased viscosity, printing failure, and deteriorated gel characteristics. Third, a new mechanism was proposed to elucidate the interaction between POB and surimi proteins. On the one hand, POB physically filled in the gaps between proteins to increase the continuity and integrity of the surimi inks, thus improving the printability. On the other hand, POB with active surface altered the surimi protein molecular structure to boost the formation of hydrophobic interactions and disulfide bonds, leading to improved gel properties. Overall, this study demonstrated that POB was an effective improver for surimi-based 3D printing, providing new insights on developing new application of POB in food industry.

Formation of Self-Healing Granular Eutectogels through Jammed Carbopol Microgels in Supercooled Deep Eutectic Solvent.

Typically, gel-like materials consist of a polymer network structure in a solvent. In this work, a gel-like material is developed in a deep eutectic solvent (DES) without the presence of a polymer network, achieved simply by adding microgels. The DES is composed of choline chloride and citric acid and remains stably in a supercooled state at room temperature, exhibiting Newtonian fluid behavior with high viscosity. When the microgel (Carbopol) concentration exceeds 2 wt %, the DES undergoes a transition from a liquid to a soft gel state, characterized as a granular eutectogel. The soft gel characteristics of eutectogels exhibit a yield stress, and their storage moduli exceed the loss moduli. The yield stress and storage moduli are observed to increase with increasing microgel concentration. In contrast, the ion conductivity decreases with increasing microgel concentration but eventually levels off. Because the eutectogel can dissolve completely in excess water, it is a physical gel-like material, attributed to the densely packed structure of microgels in the supercooled DES. Due to the absence of networks, the granular eutectogel has the capability to self-heal simply by being pushed together after being cut into two pieces.

Development and Optimization of Nasal Composition of a Neuroprotective Agent for Use in Neonatology after Prenatal Hypoxia.

The intranasal route of drug administration is characterized by high bioavailability and is considered promising for rapid delivery of drugs with systemic action to the central nervous system (CNS), bypassing the blood-brain barrier. This is particularly important for the use of neuroprotective drugs in the treatment of brain tissue damage in infants caused by the effects of intrauterine hypoxia. The creation of new dosage forms for neonatology using mathematical technologies and special software in pharmaceutical development allows for the creation of cerebroprotective drugs with controlled pharmaco-technological properties, thus reducing time and resources for necessary research. We developed a new nasal gel formulation with Angiolin using a Box-Behnken experiment design for the therapy of prenatal CNS damage. It was found that the consistency characteristics of the nasal gel were significantly influenced by the gelling agent and mucoadhesive component-sodium salt of carboxymethylcellulose. We optimized the composition of nasal gel formulation with Angiolin using the formed models and relationships between the factors. The optimized nasal gel composition demonstrated satisfactory thixotropic properties. The 1% gel for neuroprotection with Angiolin, developed for intranasal administration, meets all safety requirements for this group of drug forms, showing low toxicity and no local irritant or allergic effects.

Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage.

This study mainly investigated the effect of soy protein isolate (SPI) on the gel quality of silver carp surimi under different storage conditions (storage temperatures of 4 °C, -20 °C, and -40 °C, and storage times of 0, 15, and 30 d). The results found that 10% SPI could inhibit the growth of ice crystals, improve the water distribution, enhance the water holding capacity of the gels, and strengthen the interaction between surimi and proteins. Compared to the control group, the composite silver carp surimi gel exhibited superior quality in texture, chemical interactions, and rheological properties during cold storage. Fourier transform infrared spectroscopy revealed an increasing trend in α-helix and β-turn content and a decreasing trend of β-sheet and random coil content. As storage time increased, the gel deterioration during cold storage inhibitory effect of the treatment group was superior to the control group, with the best results observed at -40 °C storage conditions. Overall, SPI was a good choice for maintaining the quality of silver carp surimi gel during cold storage, which could significantly reduce the changes in the textural properties during cold storage with improved water holding capacity.

Enzymatically cross-linked arabinoxylan hydrogel: Effect of glucose oxidase on the gel characteristics and oral colon-targeted delivery for Naja atra neurotoxin

Water-extracted arabinoxylan (WEAX) can form covalent hydrogels and has potential applications in colon-targeted drug delivery. However, it is not clear which structural characteristics of WEAX gels can better facilitate drug release in the colon as a microbial triggered system. In this study, different rheological properties of WEAX gels were prepared through oxidative cross-linking using glucose oxidase (GOX) with varying amounts for oral colon-targeted released Naja atra neurotoxin (NANT). It was found that the WEAX hydrogel with an adequate strong cross-linking degree minimized NANT loss in the gastrointestinal tract and improved its release in the colon in vitro. Moreover, NANT was fixed to the wall of the gel network by noncovalent binding and could maintain its secondary structure in the WEAX–NANT hydrogel. The WEAX–NANT hydrogel had an obvious analgesic effect in the in vivo mice test. The results revealed that the WEAX–NANT hydrogel with a strong cross-linking degree was better at releasing NANT.

Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.

Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high-temperature sterilization.

The gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F0 values of 3-7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation. Increased sterilization intensity significantly reduced the quality characteristics of surimi gel. Compared to the gel without sterilization treatment, when the sterilization intensity was increased to 7 min, the gel strength of the groups treated at 115 °C, 118 °C, and 121 °C decreased by 68.35%, 51.4%, and 51.71%, respectively, and the water-holding capacity decreased by 24.87%, 16.85%, and 22.5%, respectively. The hardness, chewiness, and whiteness of the gel also significantly decreased, and the changes in these indicators all conformed to a first-order kinetic model. Activation energy of 291.52 kJ mol-1 highlighted gel strength as the least heat-resistant. At equivalent sterilization intensities, 115 °C exhibited the poorest gel quality, followed by 121 °C, with 118 °C showing relatively better gel quality. Increased T22 and decreased PT22 suggested heightened water mobility and transition of immobilized water within the gel into free water. Protein degradation, weakened disulfide bonds and hydrophobic interaction, and protein conformation changes collectively led to a rough and incoherent gel network structure with large fissures, as verified by the results of scanning electron microscopy. Correlation analysis indicated potential for precise control over surimi gel quality by modulating physicochemical attributes. The outcomes may be beneficial to improve the production and quality control of ready-to-eat surimi-based products. © 2024 Society of Chemical Industry.