Properties Of Gels Research Articles

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels

Three different emulsions of myofibrillar protein (MP), soy protein isolate (SPI) and egg white protein isolate (EPI) were individually mixed with MP sol to form composite gels. N-ethylmaleimide (NEM) was used as a sulfhydryl group blocker to evaluate the effects of sulfhydryl and disulfide bonds on the properties of different protein–emulsion composite gels. The results show that the disulfide bond contents in the MP (SPI, EPI) emulsion composite gel decreased from the initial 2.4 ± 0.1, (2.3 ± 0.2, 1.8 ± 0.4) mol/kg to 0.6 ± 0.1, (0.5 ± 0.3, 0.7 ± 0.1) mol/kg with the NEM content increased. In addition, the microstructure showed that the interfacial protein membrane of the emulsion globules were broken in different degrees, indicating that the interaction between the emulsion and the gel matrix was weakened. Meanwhile, gel strength, water distribution and elastic modulus of the composite gels were reduced with NEM contents increased.

Designing Stimuli-Responsive Supramolecular Gels by Tuning the Non-Covalent Interactions of the Functional Groups.

The physical characteristics of a supramolecular gel are greatly influenced by the nature and arrangement of functional groups in the gelator. This work focuses on the impact of the functional groups, specifically the hydroxyl group, on the stimuli-responsive properties of a gel. We used a C3-symmetric benzene-1,3,5-tricarboxamide (BTA) platform, which was attached to the methyl ester of phenylalanine (MPBTA) and tyrosine (MTBTA). The gelation studies revealed that MPBTA gelled in alcohols, non-polar aromatic solvents, and aqueous mixtures (1:1, v/v) of high-polar solvents, whereas MTBTA gelled only in an aqueous mixture of DMF (1:1, v/v). The mechanical and thermal strength of the gels were evaluated by rheological and Tgel studies, and the results indicated that MPBTA gels were stronger than MTBTA gels. The gels were characterized by powder X-ray diffraction and scanning electron microscopy (SEM). The analysis of stimuli-responsive properties revealed that MPBTA gels were intact in the presence of sodium/potassium salts, but the MTBTA gel network was disrupted. These results indicate that the elegant choice of functional groups could be used to tune the constructive or destructive stimuli-responsive behavior of gels. This study highlights the significant role of functional groups in modulating the stimuli-responsive properties of supramolecular gels.

Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi

The effect of oleogels prepared using γ-oryzanol, β-sitosterol and vegetable oils with different unsaturation on the gel properties of surimi was compared. The findings from SEM and optical microscopy demonstrated that direct addition of vegetable oils caused loose surimi gel three-dimensional network structure, which negatively impacted the water holding capacity (WHC) and texture properties. However, oleogels increased the hydrophobic interaction and disulfide bond content, facilitated the transition from α-helix to β-sheet, improving the WHC and gel strength of surimi. Among them, the surimi containing oleogels prepared by linseed oil with the highest polyunsaturated fatty acid (PUFA) content had the highest gel strength and WHC, which were 3936.067 g·mm and 66.77 %, respectively. The results of microstructure showed that linseed oil based oleogels were able to fill the gaps of gel network more uniformly with smaller holes. Therefore, oleogels enriched with PUFA were more effective in enhancing the gel properties of surimi.

Impact of Reversible Deactivation Radical Copolymerizations (RDRPs) on Gelation, Phase Separation, and Mechanical Properties of Polymer Networks

Impact of Reversible Deactivation Radical Copolymerizations (RDRPs) on Gelation, Phase Separation, and Mechanical Properties of Polymer Networks

Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel

AbstractThis study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm−1/1022 cm−1) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel.

Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m2 g−1, and 75.85 min at AAPH concentration of 1.0 mmol L−1, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H2O2 modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.

Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein

The effects of chickpea protein (CP) modified by heating and/or high-pressure homogenization (HPH) on the gelling properties of myofibrillar protein under reduced phosphate conditions (5 mM sodium triphosphate, STPP) were investigated. The results showed that heating and HPH dual-modified CP could decrease the cooking loss by 29.57 %, elevate the water holding capacity by 17.08 %, and increase the gel strength by 126.88 %, which conferred myofibrillar protein with gelation performance comparable with, or even surpassing, that of the high-phosphate (10 mM STPP) control. This gelation behavior improvement could be attributed to enhanced myosin tail–tail interactions, decreased myosin thermal stability, elevated trans–gauche–trans disulfide conformation, strengthened hydrophobic interactions and hydrogen bonding, the uncoiling of α-helical structures, the formation of well-networked myofibrillar protein gel, and the disulfide linkages between the myosin heavy chain, actin, and CP subunits. Therefore, the dual-modified CP could be a promising phosphate alternative to develop healthier meat products.

Easily injectable gelatin-nonanal hydrogel for endoscopic resectioning of gastrointestinal polyps

The use of submucosal injection is crucial for satisfactory submucosal elevation in the early resection of flat polyps originating from the gastrointestinal tract (GIT). Injectable hydrogels derived from natural polypeptides are attractive candidates due to their excellent biocompatibility and easy gelation properties. However, most of the reported hydrogels are not the class of catheter delivery materials due to quick gelation, high inherent viscosity, and injection clogging. This study presents a novel injectable shear-thinning hydrogel platform of small molecules (nonanal) modified gelatin polymer, which offers a promising submucosal injection for effective removal of polyps from GIT. Physicochemical characterizations of hydrogel demonstrate the suitable features as an effective submucosal injection, including shear thinning property, self-assembly, methylene blue dye encapsulation, flow behavior, stability, syringeability (18 G, 21 G, and 24 G needles) and fibrous morphology. Ex vivo investigations of developed submucosal formulation on goat intestines demonstrate the enhanced visibility of cushions and the ability to produce stable, long-lasting cushions of about 8.07 mm up to ∼60 min of submucosal injection. The rapid blood clotting behavior of hydrogel was observed in about 120 s without compromising hemocompatibility with the hemolysis of about 3.77 % only. In vitro biocompatibility of the hydrogel was also verified using the HepG2 and nHDF cells. In vivo study depicts desirable biocompatibility, a non-toxic organ profile, and optimal cushion height in mice models. Studies established the foundation of novel submucosal fluid to improve the therapeutic outcomes of early resection for gastrointestinal polyps.

Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel.

Applications of millet bran dietary fiber (MBDF) in the food industry are limited by its poor hydration properties. Herein, MBDF was modified by heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation, and phosphate crosslinking, and the effects of the modified MBDFs on heat-induced egg white protein gel (H-EWG) were studied. The results showed that three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, increased the surface area, soluble fiber content, and hydration properties of MBDF (p < 0.05). MBDF and the modified MBDFs all made the microstructure of H-EWG denser and decreased its α-helix content. Three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, enhanced the improving effect of MBDF on the WRA (from 24.89 to 35.53 g/g), pH, hardness (from 139.93 to 323.20 g), chewiness, and gumminess of H-EWPG, and enhanced the gastric stability at 3-5 g/100 g. MBDFs modified with heating and dual enzymolysis combined with acetylation or crosslinking were more effective in increasing the antioxidant activity of the gastrointestinal hydrolysates of H-EWG than MBDF (p < 0.05). Overall, heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation and crosslinking can enhance the hydration properties and the improving effect of millet bran fibers on H-EWG properties.

Role of terminal beads in fracture of topological gels: A coarse-grained molecular dynamics study

Topological gels feature movable cross-linking sites which yield great deformation capability, but we show that their long-term performance would be undesirable. Because a long backbone chain has only 2 terminal beads to restrict sliding of rings, the entire chain would fail by just a small debonding. Chain segmentation by adding terminal beads is a promising strategy to improve durability. In this work, we develop a coarse-grained (CG) model of topological gels based on MARTINI force field, to simulate tensile behaviors of the gel. The developed CG model accurately predicts elastic modulus of typical topological gels with different crosslinking densities. Based on the model, we show that adding terminal beads to the chain can effectively improve mechanical properties of topological gels after initial debonding. With analyses on distribution of ring molecules along the chain and effective load-bearing chains during tensile deformation, mechanism of the improvement on durability is discussed.

3-Sulfopropyl acrylate potassium-based polyelectrolyte hydrogels: sterilizable synthetic material for biomedical application.

Hydrogels are extensively used in the biomedical field due to their highly valued properties, biocompatibility and antimicrobial activity and resistance to rheological stress. However, determining an efficient sterilization protocol that does not compromise the functional properties of hydrogels is one of the challenges researchers face when developing a material for a medical application. In this work, conventional sterilization methods (steam-, radiation- and gas sterilization) were investigated regarding the influence on the degree of swelling, mechanical performance and chemical effects on the poly 3-sulfopropyl acrylate potassium (pAESO3) hydrogel, which is a promising representative for biomedical engineering applications. In summary, no significant changes in the gel properties were observed after sterilization, showing the potential of the selected hydrogel for biomedical applications.

Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review.

This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins.

Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin

In this study, we utilized sheep's hoof gelatin as a raw material to modify gelatin by non-enzymatic glycation reactions using five different monosaccharides (D-glucose, D-sorbose, D-fructose, D-ribose, and D-erythrose) and five different polysaccharides (pectin, inulin, carrageenan, xanthan gum, and konjac glucomannan) and comparatively analyzed the properties (rheological properties, textural properties, and thermal stability) of differently glycosylated sheep's hoof gelatin to determine the mechanism of different glycosylating agents on the molecular properties and gel performance of sheep's hoof gelatin. The results showed that the reactivity (DG value) and phase transition temperature (Td value) of gelatin modified with monosaccharide glycosylates were notably higher (p < 0.05) compared to those modified with polysaccharides, resulting in a micro-network structure with finer pore size. Conversely, polysaccharide glycosylation significantly enhanced the mechanical properties and rheological characteristics of gelatin (p < 0.05). The formation of a mosaic network structure in the polysaccharide-glycosylated gelatin group played a pivotal role in enhancing gel properties. Notably, the gel strength (584.62 ± 6.34 g), viscosity (η-value), and gel melting temperature (37.85 ± 0.20 °C) of the polysaccharide S-PEC were significantly higher than the other treatment groups (p < 0.05). This research not only provides a new perspective for modifying gelatin derived from sheep's hooves but also offers an important theoretical basis for the exploration and application of gelatin materials in the food industry.

Effect of chitosan and its derivatives on food processing properties of potato starch gel: Based on molecular interactions

Potato starch gel foods are appreciated for their distinctive taste; however, they face challenges such as high paste viscosity, susceptibility to aging, and poor cold-storage stability, limiting their industrial production. This study aimed to enhance potato starch characteristics by investigating the effects of alum, chitosan, carboxymethyl chitosan, and quaternized chitosan on its pasting, rheological, and textural properties. Results revealed that the addition of 1% chitosan, carboxymethyl chitosan, and quaternized chitosan significantly reduced the gelatinization viscosity of potato starch. Moreover, the addition of alum or chitosan provided better shear resistance and reduced shear-thinning behavior. The potato starch gel prepared with chitosan was harder than that prepared with alum. These findings highlight the influential roles of alum, chitosan, and their derivatives in potato starch and provide a theoretical foundation for their application in potato starch gel foods.

Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt

Passion fruit pectin, originally high methoxyl pectin, undergoes substantial conversion into low methoxyl pectin (LMP) through de-esterification. This de-esterification is significance for reducing the application of sugar in food, as calcium ions can replace excessive sugar during gel formation. In this study, LMPs derived from passion fruit pectin were prepared using four methods: low-temperature alkali, room temperature alkali, enzymatic, and dielectric barrier discharge plasma (DBD)-assisted enzyme (DBDE). The de-esterification conditions were optimized, leading to the selection of LMPs with a degree of esterification for the analysis of molecular weight, monosaccharide composition, and gel properties. The results revealed significant differences in the structure and properties of LMPs depending on the de-esterification method applied. The galacturonic acid content of LMPs significantly increased, with LMP from DBDE (LMP-DBDE) exhibiting the highest increase at 47.81 %. Additionally, the molecular weights of LMPs significantly decreased, with LMP-DBDE showing the smallest decrease. LMP-DBDE demonstrated higher apparent viscosity, thermal stability, and gel properties, facilitating the formation of gels. After 21 days of storage, 0.40 % LMP-DBDE yogurt showed no whey separation, significantly extending its shelf life. Therefore, LMP-DBDE exhibits potential as a fat substitute, combining the advantages of LMP with enhanced water-holding capacity, and presenting promising applications in low-fat dairy products.

Impact of Calcium Chloride Addition on the Microstructural and Physicochemical Properties of Pea Protein Isolate-Based Films Plasticized with Glycerol and Sorbitol

Ca2+ can boost protein-protein interactions and, if present at an appropriate level, can potentially improve some physicochemical properties of protein-based gels and films. This study aimed to determine the effects of CaCl2 (0%–0.05% w/w) on the microstructural, optical, water affinity, and mechanical characteristics of glycerol (Gly)- and sorbitol (Sor)-plasticized pea protein isolate (PPI)-based films. CaCl2 caused darkening and a color shift of the films from yellow to yellow-green. Additionally, decreased light transmission, particularly in the UV range, acidification, and reduced moisture content were observed. CaCl2 decreased the water vapor permeability of the Gly plasticized film by an average of 20% with no effect on the Sor-plasticized film. All films were completely soluble in water. CaCl2 negatively impacted the mechanical integrity of the films, reducing the tensile strength of the Gly- and Sor-plasticized films by ~16% and 14%–37%, respectively. Further increases in CaCl2 content (0.1% and 0.2% w/w) led to concentration-dependent microvoids resulting from protein over-crosslinking and/or coagulation. In summary, the incorporation of CaCl2 into PPI-based films did not provide significant benefits and actually worsened key properties, such as transparency and mechanical strength. The type of plasticizer influenced how CaCl2 affected some properties of the PPI-based film.

Effect of calcium concentration on metastasis of hepatocellular carcinoma cells cultured in alginate gel beads

Changes in sodium alginate and calcium ion concentrations have a considerable impact on the structural properties of calcium alginate gel (ALG) beads, consequently influencing the biological characteristics of the cells encapsulated within them. This study aimed to examine the effects of calcium on the metastatic potential of hepatocellular carcinoma (HCC) cells encapsulated in ALG beads. The results showed that the invasion ability of HCC cells significantly increased when they were encapsulated in beads prepared with a calcium concentration of 200 mM compared to those prepared with a calcium concentration of 50 mM. Furthermore, the expression levels of genes related to metastasis were significantly elevated in ALG beads prepared with a calcium concentration of 200 mM. Specifically, the expression of activated matrix metalloproteinase 2 (MMP2), matrix metalloproteinase 9 (MMP9), and urokinase-type plasminogen activator system proteins was found to be high. Conversely, the expression of phosphatase and tensin homolog deleted on chromosome 10 was observed to be significantly reduced. These findings indicate that manipulating the calcium ion concentration during the fabrication of ALG beads enables the generation of three-dimensional HCC cells with varying metastatic capacities. This model offers a valuable tool for investigating the mechanisms underlying liver cancer metastasis and screening potential therapeutic drugs.

Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins

The aim of this study was to explore the effects of freeze-thaw (FT) cycles on meat quality, myofibrillar protein gelation and emulsification properties, and exudate metabolome changes in pork loins. Meat tenderness improved (P < 0.05), whereas water-holding capacity (WHC), meat color attributes declined (P < 0.05) with FT cycles. Multiple FT accelerated meat lipid and protein oxidations. Decreases in strength and WHC of myofibrillar protein gels with FT cycles were confirmed. Myofibrillar protein emulsions with more FT cycles showed a decrease in the emulsifying activity index (P < 0.001) and larger oil droplets, resulting in poorer storage stability. A total of 501 metabolites were tentatively identified in pork exudates, with 21 metabolites significantly correlated (P < 0.05 and r > 0.6) with meat quality attributes. These results demonstrated the potential of using the metabolomic information from exudates to elaborate on or even predict the FT cycles, or meat quality.

Manufacture and Initial Characterisation of RAPIDTM Biodynamic Haematogel, an Autologous Platelet and Leukocyte-Rich Plasma Gel for Diabetic Foot Ulcers.

This observational study reports the process for the manufacture of RAPIDTM Biodynamic Haematogel and explores the properties of the platelet and leukocyte-rich plasma gels formed. Gels were manufactured from 60 mL of human blood using the protocol of Biotherapy Services. Platelet and leukocyte content, time-to-gel, gel weight and the temporal profile of liquid exudation from the gels were measured, along with the content of growth factors VEGF and PDGF in the releasate. The effect of the releasate on human keratinocyte (HaCat) cell proliferation was also determined. The platelet and leukocyte concentrations in donor blood were 1.60-8.10 × 108 and 1.00 × 106-2.00 × 107 cells/mL, which were concentrated 2.67- and 1.12-fold, respectively, during processing. Structurally weak gels were formed which exuded a clear liquid releasate (77.4% w/w of gel weight over 60 min) that contained 278 pg/mL VEGF and 1319 pg/mL PDGF. The releasate produced concentration-dependent proliferation of HaCat cells: 5-15% releasate produced a 2.7-8.9-fold increase in growth over 48 h. In conclusion, we have described the point-of-care manufacturing protocol and characterised the gel properties of RAPIDTM Biodynamic Haematogel. This is an essential first step towards identifying, understanding and controlling critical processing parameters that impact on this medicinal product's quality.

Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins

This study explores the effect of different theaflavins (TFs) concentrations (0, 100, 300, 600 and 900 mg/L) on the structure, aggregation behavior and gelation properties of pork myofibrillar protein (MP). The protein structure and aggregation behavior were characterized by free sulfhydryl groups, surface hydrophobicity, fluorescence emission spectra, particle size and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The gel properties of samples were characterized by gel strength, cooking loss, microstructure and gel supernatant SDS-PAGE. The results showed a significant decrease in free thiol content with increasing TFs concentration, suggesting thiol-quinone covalent interaction between TFs and thiol group of MP. Intrinsic fluorescence spectroscopy confirmed a static quenching between TFs and MP. And TFs reduced the particle size of MP suspension and caused no protein aggregation bond in SDS-PAGE. For gel properties, TFs caused a decrease of gel strength from 96.77 g to 21.91 g and an increase in cooking loss from 40.34 % to 71.15 %. The bond of protein aggregates in gel supernatants SDS-PAGE revealed that some protein aggregates formed by disulfide bonding were not involve in gel formation with TFs addition. In conclusion, TFs cause thiol loss of MP and impaired MP gelling ability by interfering with disulfide bond formation during gelation.