Gel Water Research Articles

Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Sunflower seed protein: defatting, structural characterization and property analysis.

Sunflower seed protein: defatting, structural characterization and property analysis.

Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment.

Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment.

Utilizing atmospheric pressure plasma-modified soy protein isolate as a phosphate substitute to improve the rheological properties of meatballs (kung-wan).

Utilizing atmospheric pressure plasma-modified soy protein isolate as a phosphate substitute to improve the rheological properties of meatballs (kung-wan).

Study on the Mechanical Influence of Water Ash Ratio and Sand Ratio on the Compressive Strength of Alkali Excited Concrete

In this study, the cement-based material system with different water-cement ratio, and studied the cracking behaviour of the early age of concrete material under the joint influence of constraint shrinkage and stress relaxation. The main work and conclusions are as follows: through the mechanical properties test at early age, self-contraction test, The mechanical properties of four different water-cement ratios (0.17,0.26,0.35,0.52) and self-shrinkage with age, Master the law of water-ash ratio affecting the mechanical properties and self-contraction in early age, It covers the difference in the development of high and low water ash than early age, Mainly because the low water cement ratio in the rapid hydration phase will produce a lot of shrinkage strain in the gel material, Which tains plastic contraction that does not cause stress and effective self-contraction that leads to stress generation, The shrinkage development of high water cement material is relatively stable in this stage. The determination of Time-zero is one of the key problems in the calculation of stress in the early age of low water ash ratio materials. Most self-shrinkage of low water ash ratio materials occurs before Time-zero. At this time, mechanism and the calculation of contraction related data, the method proposes the starting point of self-contraction induced stress through the temperature rate, self-contraction rate and self-contraction development curve. In the internal relative humidity is less than 100% greater than 50%, capillary tension is the main contraction driving force, this is the scholar’s consensus, when the relative humidity is less than 50% and more than 11%, surface tension and dismantling pressure into the contraction driving force, when the relative humidity is less than 11%, gel water loss between CSH layers, led to the late contraction. Early self-contraction often occurs at the water loss stage with RH>70% and is mainly explained by capillary tension theory.

Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception.

Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception.

Effect of triple helix polysaccharides from foxtail millet bran on millet starch gel formation.

Effect of triple helix polysaccharides from foxtail millet bran on millet starch gel formation.

Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein.

Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein.

Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi.

Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi.

Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat.

Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat.

Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis).

The objective of the present study was to investigate the gel properties and gelation mechanism of a surimi blend consisting of Katsuwonus pelamis and Symplectoteuthis oualaniensis. Superior gel properties, including gel strength, cooking loss and water holding capacity, were observed in mixed surimi. With increasing proportions of K. pelamis in the blend, an increase in hardness, gumminess and chewiness emerged, which compromised the resilience and whiteness of the gels. The detection of apparent viscosity revealed the shear-thinning properties of mixed surimi. The results of the molecular force measurements and differential scanning calorimetry demonstrated that heterogeneous myofibrillar proteins interacted into rigid protein aggregates with the help of enhanced hydrophobic interactions, subsequently increasing the values of G' and G". According to the FTIR spectrum, as the proportion of K. pelamis gradually increased, the protein secondary structure of surimi transitioned from a random coil to a β-sheet, facilitating the formation of a more ordered network structure. A marked improvement in the microstructure was observed via SEM. Therefore, the incorporation of surimi can be employed to optimize gel properties.

Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.

The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated. A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss. γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.

Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition

Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition

Thermo‐Physical Analyses of Palm Oil Based Polyurethane Coating

AbstractThis research investigates the thermo‐physical properties of thiol‐ene UV curable palm oil urethane acrylate coating. Palm oil‐based polyurethane (EPOUA) oligomer is synthesized from epoxidized palm oil by acrylation and isocyanation process. Then, the oligomer is mixed with 1,2‐ethanedithiol (EDT) monomer and followed by di and tri‐acrylate monomers to initiate thiol‐ene reaction under UV radiation. The effect of different concentrations of EDT on the thermo‐physical performances of palm oil polyurethane coating is studied. The sample is characterized with Fourier Transform Infrared Spectrophotoscopy (FTIR) to confirm the chemical interaction of EDT with the EPOUA and other monomers. The sample is further analyzed on its microstructure, thermal and physical properties using X‐ray Diffraction (XRD), Differential Scanning Calorimetry (DSC), gel content, and water contact angle. The XRD results proved that the addition of higher EDT provides higher d‐spacing and peak intensity reflected to higher molar mass and higher crosslinking density is taking place. This finding is also in line with the DSC results as higher curing peak and total heat (J g−1) for curing observed at higher EDT concentration. The gel content and water contact angle also improve at higher amount of EDT resulting to a better crosslinking density and surface tension to the coating samples. The highest curing heat energy and gel content is at 2% thiol (0.42 J g−1 and 85% respectively), while 4% EDT shows the highest contact angle (101.3°).

A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels.

A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels.

Probing molecular motion and microstructure into emulsion gels by PFG NMR and advanced microscopy for microstructural observations.

Emulsion gels are soft-solid materials with a composite structure consisting of an oil phase within a gel matrix. In recent years, the interest in the application of gel-like systems as functional colloids has attracted great attention especially in the food and pharmaceutical industries due to their tunable morphology and microstructure, excellent stability, and promising functional properties, such as controlled release of encapsulated bioactive compounds. The presence of the oil phase in emulsion gels can strongly affect water diffusion in a complex manner that is far from being fully elucidated. Here, an experimental investigation based on the use of pulsed-field gradient (PFG) NMR with a low-field benchtop NMR instrument, in combination with advanced microscopy, has been carried out to investigate the dynamic behavior of water molecules in agarose gel-based systems. Results on agarose gels (that is, without the oil/surfactant components) at two different concentrations (1% and 2% wt) showed a single water diffusion environment, which could be ascribed to free water diffusing within the gel pores. Conversely, the PFG NMR signal attenuation data for water in agarose emulsion gels showed a multi-component behavior, which can be described very well by a model that assumes species exchanging between two compartments with different diffusivities, a fast diffusion component attributed to water within the gel pores (unbound water), and a much slower diffusion component attributed to a complex interconnected microstructure formed through a synergic interaction between the hydrophilic and hydrophobic surfactants, the latter being also alike to the oil.

An implantable ionic liquid-gel microelectrode for in vivo monitoring of K+ levels in the living rat brain.

The exploration of new interfaces for in vivo analysis holds great promise for electrochemical acquisition of chemical signals involved in brain events. In this study, we designed and created an implantable electrode using a liquid/liquid (L/L) interface concept to monitor in vivo variations of K+ in the living brain. Poly(1-butyl-3-vinylimidazolium bis(trifluoro-methylsulfonyl)imide) (PB) and an ionic liquid of 1-decyl-3-methylimidazolium bis(trifluoromethanesulfonyl)-imide (C10M) were optimized to form a uniform ionic liquid gel (ILG), which exhibits a wide potential window and remarkably enhances interfacial mechanical stability. Furthermore, the specific ionophore [2.2.3]-triazacryptand (TAC) was optimized and incorporated into the ILG (ILG-TAC) to molecularly tailor the micro-interface between the gel phase and water phase. The developed implantable ILG-TAC electrode demonstrated high selectivity for K+, and good anti-biofouling capability with a signal deviation less than 8.5% over 50 days of continuous implantation. This ion-transfer-based sensing strategy introduces a novel approach for in vivo analysis, especially beneficial for detecting redox inactive species.

Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels.

This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67-6.04 μm) on the gel properties and flavor of silver carp surimi gels. Decreasing DRB particle size significantly enhanced gel strength and water holding capacity (WHC). Specifically, DRB particles sized 12.83 and 6.04 μm increased the breaking force by 33.6% and 35.2%, respectively; deformation by 21.8% and 22.7%; and WHC by 12.38% and 13.20%. During two-stage heating, fine DRB induced ordered protein aggregation and facilitated the conformational transition from α-helix and random coil to β-sheet. DRB particles influenced the gel network structure mainly through filling and their interaction with proteins. Large particles impeded the orderly cross-linking of proteins to the detriment of the orderliness of the gel network, but fine particles brought a significant reduction of this negative effect. The addition of fine DRB facilitated the formation of a denser and more homogeneous gel network, transforming free water into immobile water. The dense gel structure also suppressed the release of fishy odor compounds, and the aroma of DRB masked the fishy smell. These findings suggest that micronized DRB improves surimi gel properties and flavor, offering new possibilities for its application in food processing.

Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea.

The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from Volvaria volvacea (vvLOX). Addition of vvLOX from 0 to 1000U/mL, gradually decreased the protein particle size, polydispersity index, and zeta potential values at same time increased the emulsion activity and stability index of the MP emulsion. Additionally, the gel strength and water holding capability of the MP gel also increased. At a concentration of 0.1M NaCl, the application of vvLOX treatment resulted in a compact gel matrix for the MP gel, as evidenced by measurements of dynamic viscoelasticity and microstructure. The mechanism of enhancing emulsification and gelation properties by vvLOX addition could attribute to decreasing the dispersion of particle sizes and increasing the repulsive forces between droplets.

Evaluation of different plant extracts as a postharvest management strategy for enhancement of shelf life in Tomato fruit

Tomatoes are the most commercialized vegetable due their high nutritional content and health-promoting properties. However, tomatoes have a short shelf life; edible coatings have evolved as an effective approach to enhance its shelf life. Edible coatings are thin layers applied onto the surface of fruits and vegetables to improve their physiochemical properties. Different natural extract such as neem leaf extract, lemongrass leaf extract, ginger extract, garlic extract, aloevera gel and distilled water along with control were used as edible coating on shelf life and quality of tomatoes under room temperature. Data was collected on many traits i.e., tomato weight loss, fruit pH, fruit color, total soluble salts (TSS), firmness and total phenolics contents. The treated tomatoes showed significantly minimum weight loss, good appearance, color, firmness and high total phenolics contents. So, these natural and environmental friendly edible coating could be considered a potential postharvest treatment to delay ripening and to conserve the quality of harvested tomatoes. Data was analyzed using LSD test at 5% probability level.