A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles...A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were investigated.The whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t.At an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the control.After F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering emulsion.These findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.展开更多
Compared to conventional emulsions, gel-emulsions have a higher internal phase volume fraction, unique structures and properties, higher viscosity, and tunable internal structures. These advantages make them widely ap...Compared to conventional emulsions, gel-emulsions have a higher internal phase volume fraction, unique structures and properties, higher viscosity, and tunable internal structures. These advantages make them widely applicable in the cosmetics industry, food industry, aerospace, and biomedicine, with significant potential in the development of new materials and high-performance products. The factors affecting the stability of gel-emulsions, as well as the types of stabilizers required for their preparation (including solid particles, surfactants, and small molecule gelators), and the corresponding preparation methods (including the one-step method, two-step method, and phase inversion method) are reviewed in this article. The applications of gel-emulsions in porous materials, food, cosmetics, and stimuli-responsive materials are introduced, and future research directions are also discussed.展开更多
A new polymeric ionic liquid gel was prepared with 1-[(2-methacryloyloxy)ethyl]-3-methylimidazolium bromide(MEMImBr) via radiation-induced polymerization and cross-linking at room temperature.The resultant PMEMImBr ge...A new polymeric ionic liquid gel was prepared with 1-[(2-methacryloyloxy)ethyl]-3-methylimidazolium bromide(MEMImBr) via radiation-induced polymerization and cross-linking at room temperature.The resultant PMEMImBr gel exhibits high strength and flexibility as well as special swelling behavior in oil-in-water(O/W)emulsions.The swelling behavior of PMEMImBr gel in emulsions is similar to that in water except that the swelling rate in emulsions is slightly smaller than that in water.The organic solvents with higher polarity in the emulsions contribute to the swelling of PMEMImBr gels,and the O/W proportion of emulsion in the swollen gel equals approximately that of original emulsion when the concentration of organic solvent is lower than 0.2 g/g.展开更多
Objectives:Interdroplet interactions affect the properties and textures of emulsions.In this study,we creatively introduced telechelic DNA to link oil droplets directly at molecular scale to further improve the viscoe...Objectives:Interdroplet interactions affect the properties and textures of emulsions.In this study,we creatively introduced telechelic DNA to link oil droplets directly at molecular scale to further improve the viscoelastic properties of emulsions.Materials and Methods:A stable emulsion with 70%oil fraction was prepared by adding 40 mg/mL of whey protein isolate and peach gum polysaccharide complex(WPI–PGP complex).The addition of telechelic DNA(0.125–0.375μmol/L)made the emulsion change from a cream-like state to a self-supporting gel.Results:Rheological experiments confirmed that the telechelic DNA could improve the yield stress,storage modulus/loss modulus(Gʹ/Gʹʹ)and apparent viscosity of the emulsion gel in a concentration-dependent manner(0–0.375μmol/L).Inverted fluorescence images clearly showed the interdroplet network of the emulsion gel linked by telechelic DNA.For 3D printing,the emulsion gel with a higher concentration(0.375μmol/L)of telechelic DNA displayed better surface quality and dimensional resolution,indicating improved printability.Conclusion:This study successfully designed a novel telechelic DNA-bridged emulsion gel,which showed great potential as edible ink for 3D printing.展开更多
将阿魏酸(ferulic acid,FA)与大豆分离蛋白(soy protein isolate,SPI)通过自由基法共价结合后制备葡萄糖酸内酯(gluconolactone,GDL)诱导的乳液凝胶,探究FA自由基法共价结合对SPI结构、乳液特性、乳液凝胶特性的影响。通过大豆分离蛋白...将阿魏酸(ferulic acid,FA)与大豆分离蛋白(soy protein isolate,SPI)通过自由基法共价结合后制备葡萄糖酸内酯(gluconolactone,GDL)诱导的乳液凝胶,探究FA自由基法共价结合对SPI结构、乳液特性、乳液凝胶特性的影响。通过大豆分离蛋白-阿魏酸(soy protein isolate-ferulic acid,SFA)乳液凝胶的分子间作用力、质构特性及持水性的分析,确定FA结合的最佳添加量为150μmol/g(相对于SPI质量)。在此条件下,光谱分析显示,FA对SPI有荧光猝灭作用,FA结合后SPI的β-折叠含量下降,α-螺旋含量、β-转角含量和无规卷曲含量上升。SFA乳液的Zeta电位绝对值、界面蛋白含量增大,平均粒径、表观黏度减小。SFA乳液凝胶的终存储模量(G’)升高,低场核磁共振测定中弛豫时间和峰比例变化表明SFA乳液凝胶水合特性更佳;SFA乳液凝胶具有更加均匀致密的多孔网络结构。结果显示,经150μmol/gFA自由基法共价结合的SPI具有制备乳液凝胶的应用价值。展开更多
基金supported by the National Natural Science Foundation of China(U20A2067,32272360)。
文摘A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were investigated.The whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t.At an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the control.After F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering emulsion.These findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.
文摘Compared to conventional emulsions, gel-emulsions have a higher internal phase volume fraction, unique structures and properties, higher viscosity, and tunable internal structures. These advantages make them widely applicable in the cosmetics industry, food industry, aerospace, and biomedicine, with significant potential in the development of new materials and high-performance products. The factors affecting the stability of gel-emulsions, as well as the types of stabilizers required for their preparation (including solid particles, surfactants, and small molecule gelators), and the corresponding preparation methods (including the one-step method, two-step method, and phase inversion method) are reviewed in this article. The applications of gel-emulsions in porous materials, food, cosmetics, and stimuli-responsive materials are introduced, and future research directions are also discussed.
基金supported by the National Natural Science Foundation of China (No. 11375019)
文摘A new polymeric ionic liquid gel was prepared with 1-[(2-methacryloyloxy)ethyl]-3-methylimidazolium bromide(MEMImBr) via radiation-induced polymerization and cross-linking at room temperature.The resultant PMEMImBr gel exhibits high strength and flexibility as well as special swelling behavior in oil-in-water(O/W)emulsions.The swelling behavior of PMEMImBr gel in emulsions is similar to that in water except that the swelling rate in emulsions is slightly smaller than that in water.The organic solvents with higher polarity in the emulsions contribute to the swelling of PMEMImBr gels,and the O/W proportion of emulsion in the swollen gel equals approximately that of original emulsion when the concentration of organic solvent is lower than 0.2 g/g.
基金the Key Research and Development Program of Zhejiang Province(No.2023C02042)the Wenzhou Agricultural Development Research Program(No.ZN2020001)the Cultivation Plan Project for the National Science Fund for Distinguished Young Scholars(No.00323133AL),China.
文摘Objectives:Interdroplet interactions affect the properties and textures of emulsions.In this study,we creatively introduced telechelic DNA to link oil droplets directly at molecular scale to further improve the viscoelastic properties of emulsions.Materials and Methods:A stable emulsion with 70%oil fraction was prepared by adding 40 mg/mL of whey protein isolate and peach gum polysaccharide complex(WPI–PGP complex).The addition of telechelic DNA(0.125–0.375μmol/L)made the emulsion change from a cream-like state to a self-supporting gel.Results:Rheological experiments confirmed that the telechelic DNA could improve the yield stress,storage modulus/loss modulus(Gʹ/Gʹʹ)and apparent viscosity of the emulsion gel in a concentration-dependent manner(0–0.375μmol/L).Inverted fluorescence images clearly showed the interdroplet network of the emulsion gel linked by telechelic DNA.For 3D printing,the emulsion gel with a higher concentration(0.375μmol/L)of telechelic DNA displayed better surface quality and dimensional resolution,indicating improved printability.Conclusion:This study successfully designed a novel telechelic DNA-bridged emulsion gel,which showed great potential as edible ink for 3D printing.
文摘将阿魏酸(ferulic acid,FA)与大豆分离蛋白(soy protein isolate,SPI)通过自由基法共价结合后制备葡萄糖酸内酯(gluconolactone,GDL)诱导的乳液凝胶,探究FA自由基法共价结合对SPI结构、乳液特性、乳液凝胶特性的影响。通过大豆分离蛋白-阿魏酸(soy protein isolate-ferulic acid,SFA)乳液凝胶的分子间作用力、质构特性及持水性的分析,确定FA结合的最佳添加量为150μmol/g(相对于SPI质量)。在此条件下,光谱分析显示,FA对SPI有荧光猝灭作用,FA结合后SPI的β-折叠含量下降,α-螺旋含量、β-转角含量和无规卷曲含量上升。SFA乳液的Zeta电位绝对值、界面蛋白含量增大,平均粒径、表观黏度减小。SFA乳液凝胶的终存储模量(G’)升高,低场核磁共振测定中弛豫时间和峰比例变化表明SFA乳液凝胶水合特性更佳;SFA乳液凝胶具有更加均匀致密的多孔网络结构。结果显示,经150μmol/gFA自由基法共价结合的SPI具有制备乳液凝胶的应用价值。
