[Objectives]The effects of water chestnut powder on the gel properties and quality of silver carp surimi were investigated.[Methods]The surimi gel was prepared by adding 0%,1%,2%,3%,4%and 5%of water chestnut powder to...[Objectives]The effects of water chestnut powder on the gel properties and quality of silver carp surimi were investigated.[Methods]The surimi gel was prepared by adding 0%,1%,2%,3%,4%and 5%of water chestnut powder to the surimi of silver carp.The gel properties,water-holding capacity,cooking loss,whiteness value,puncture and texture profile analysis(TPA)indexes of surimi products were determined to assess the effects of adding different amounts of water chestnut powder on surimi gel.[Results]The results showed that the gel strength,breaking force and depression distance of surimi products increased first and then decreased with the increase of the addition of water chestnut powder.Compared with the control group,the hardness and chewiness of surimi gel in TPA could be significantly improved by adding water chestnut powder.When the addition of water chestnut powder was 2%,the maximum water-holding capacity was 83.68%;the cooking loss rate was the lowest;and the whiteness value was the highest.Adding 2%of water chestnut powder could significantly improve the gel properties of silver carp surimi and obtain a good gel product.[Conclusions]This study provides a scientific basis for the effective utilization of water chestnut resources and the development of new fish surimi products.展开更多
Hydrogen-bonded capsules have been widely employed as supramolecular hosts for organic molecular guests.Encapsulation of fullerenes by capsules is relatively scarce,especially those that utilize sulfur atoms as hydrog...Hydrogen-bonded capsules have been widely employed as supramolecular hosts for organic molecular guests.Encapsulation of fullerenes by capsules is relatively scarce,especially those that utilize sulfur atoms as hydrogen-bond acceptors.Herein,we describe,in both solution and solid state,a bowl-shaped nanobelt[8]cyclophenoxathiin 1a and its tetra-methylated derivative 1b that can form C–H⋯S hydrogen-bonded capsules induced by complexation with suitable fullerenes.1a strongly encapsulates C60,C70,or 6,6-phenyl-C61-butyric acid methyl ester(PC61BM)to form a 2∶1 ternary complex featuring 16 equatorial(sp2)C–H⋯S hydrogen bonds.A pseudorotaxane structure was further obtained for the complex of 1a with PC61BM.Conversely,a 1∶1 inclusion complex was observed for binding C60 or PC61BM with 1b indicating the reduced tendency to form capsules by introducing methyl groups into the belt.Surprisingly,the capsule-like structure was retained for the 1:2 complex of C70 with 1b as observed by the presence of multiple(sp3)C–H⋯S hydrogen bonds.The strong binding affinity and tailorable complexation mode enable further applications of nanobelts in fullerene chemistry.展开更多
基金Supported by High-level Cultivation Project of Huanggang Normal University(04201711903).
文摘[Objectives]The effects of water chestnut powder on the gel properties and quality of silver carp surimi were investigated.[Methods]The surimi gel was prepared by adding 0%,1%,2%,3%,4%and 5%of water chestnut powder to the surimi of silver carp.The gel properties,water-holding capacity,cooking loss,whiteness value,puncture and texture profile analysis(TPA)indexes of surimi products were determined to assess the effects of adding different amounts of water chestnut powder on surimi gel.[Results]The results showed that the gel strength,breaking force and depression distance of surimi products increased first and then decreased with the increase of the addition of water chestnut powder.Compared with the control group,the hardness and chewiness of surimi gel in TPA could be significantly improved by adding water chestnut powder.When the addition of water chestnut powder was 2%,the maximum water-holding capacity was 83.68%;the cooking loss rate was the lowest;and the whiteness value was the highest.Adding 2%of water chestnut powder could significantly improve the gel properties of silver carp surimi and obtain a good gel product.[Conclusions]This study provides a scientific basis for the effective utilization of water chestnut resources and the development of new fish surimi products.
基金the National Natural Science Foundation of China(grant nos.21971268 and 22171295)the Program for Guangdong Introducing Innovative and Entrepreneurial Teams(grant no.2017ZT07C069)+1 种基金Pearl River Talent Program(grant no.2017GC010623)the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study(grant no.SN-ZJU-SIAS-006)for financial support.
文摘Hydrogen-bonded capsules have been widely employed as supramolecular hosts for organic molecular guests.Encapsulation of fullerenes by capsules is relatively scarce,especially those that utilize sulfur atoms as hydrogen-bond acceptors.Herein,we describe,in both solution and solid state,a bowl-shaped nanobelt[8]cyclophenoxathiin 1a and its tetra-methylated derivative 1b that can form C–H⋯S hydrogen-bonded capsules induced by complexation with suitable fullerenes.1a strongly encapsulates C60,C70,or 6,6-phenyl-C61-butyric acid methyl ester(PC61BM)to form a 2∶1 ternary complex featuring 16 equatorial(sp2)C–H⋯S hydrogen bonds.A pseudorotaxane structure was further obtained for the complex of 1a with PC61BM.Conversely,a 1∶1 inclusion complex was observed for binding C60 or PC61BM with 1b indicating the reduced tendency to form capsules by introducing methyl groups into the belt.Surprisingly,the capsule-like structure was retained for the 1:2 complex of C70 with 1b as observed by the presence of multiple(sp3)C–H⋯S hydrogen bonds.The strong binding affinity and tailorable complexation mode enable further applications of nanobelts in fullerene chemistry.
