The two waves period of the COVID-19 pandemic saw the use of hydro- alcoholic gel and the consumption of capsules containing improved traditional remedies. At one point, there was a stock-out and a price increase...The two waves period of the COVID-19 pandemic saw the use of hydro- alcoholic gel and the consumption of capsules containing improved traditional remedies. At one point, there was a stock-out and a price increase forthese products. Furthermore, in the food industry, the catering industry adopts gelatin in its current practice. Pig gelatin dominates the international market. And for some religious practices, pork is forbidden and yet these people consume them without taking notice. The production of gelatin from broiler feet seems economically viable because broiler feet are considered slaughterhouse waste that is sold at very low prices. The poultry industry has seen an increase in broiler farming over the last twenty years. However, the latter has all the characteristics required for the production of gelatin. It will therefore comply with the standards of use described in the international codex oenological for gelatins. Physical and chemical analyses such as, ash content, moisture content, and pH measurements were done for the extracted gelatins. Sensible elements are checked with ED XRF spectroscopy. All the results were good and showed without any doubt that broiler gelatin is edible.展开更多
Colloidal gels made of oppositely charged nanoparticles are a novel class of hydrogels and can exhibit pseudoplastic behavior which will enable them to mold easily into specific shapes.These moldable gels can be used ...Colloidal gels made of oppositely charged nanoparticles are a novel class of hydrogels and can exhibit pseudoplastic behavior which will enable them to mold easily into specific shapes.These moldable gels can be used as building blocks to self-assemble into integral scaffolds from bottom to up through electrostatic forces.However,they are too weak to maintain scaffold morphology just depending on interparticle interactions such as Van der Waals attraction and electrostatic forces especially for bone tissue engineering.In this study,oppositely charged gelatin nanoparticles were firstly prepared by two-step desolvation method,followed by the mixture with water to form colloid gels.To solve the problem of weak mechanical performance of colloid gels, gelatin macromolecules were introduced into the prepared gels to form blend gels.The blend gels can be easily processed into three-dimensional( 3D) porous scaffolds via motor assisted microsyringe( MAM)system,a nozzle-based rapid prototyping technology,under mild conditions.After fabrication the scaffolds were crosslinked by glutaraldehyde( GA,25% solution in water by weight),then the crosslinked gelatin macromolecules network could form to improve the mechanical properties of colloid gels.The average particle size and zeta potential of gelatin nanoparticles were measured by NanoZS instrument.The morphology and microstructures of scaffolds were characterized by macroscopic images.The mechanical properties of the scaffolds were studied by a universal material testing machine.展开更多
为探究2种不同类型的多糖对羊皮明胶凝胶特性和结构的影响,利用卡拉胶与魔芋胶复配,银耳多糖作为安全性改性剂,研究羊皮明胶凝胶强度、质构、色泽、熔化温度及结构的变化。结果表明,卡拉胶与魔芋胶复配可显著提高羊皮明胶凝胶的凝胶强...为探究2种不同类型的多糖对羊皮明胶凝胶特性和结构的影响,利用卡拉胶与魔芋胶复配,银耳多糖作为安全性改性剂,研究羊皮明胶凝胶强度、质构、色泽、熔化温度及结构的变化。结果表明,卡拉胶与魔芋胶复配可显著提高羊皮明胶凝胶的凝胶强度和质构特性,在复配胶质量比为2∶1时,凝胶强度和硬度最大,分别为(625.75±5.28)g、(172.26±0.5)g。同时,熔化温度提高至30℃以上。加入银耳多糖后,增强了复合凝胶的粘连性。L^(*)值无显著变化,而a^(*)值和b^(*)值显著提高。红外光谱图表明,亲水胶体减少了明胶凝胶分子内氢键的形成。添加银耳多糖使羰基向高波数移动。加入多糖后羊皮明胶衍射峰逐渐变得平坦,三股螺旋和左螺旋的生成被破坏。扫描电镜(scanning electron microscope,SEM)结果表明添加适量多糖后,改善了复合凝胶的网络结构,使得网络结构更加均匀致密。综上所述,卡拉胶与魔芋胶复配主要改善羊皮明胶的质构特性和熔化温度,银耳多糖主要影响明胶凝胶的色泽和粘连性、回弹力。2种多糖都对羊皮明胶的特性产生了积极的影响,这可为以后羊皮明胶在食品上的应用提供理论依据和技术指导。展开更多
文摘The two waves period of the COVID-19 pandemic saw the use of hydro- alcoholic gel and the consumption of capsules containing improved traditional remedies. At one point, there was a stock-out and a price increase forthese products. Furthermore, in the food industry, the catering industry adopts gelatin in its current practice. Pig gelatin dominates the international market. And for some religious practices, pork is forbidden and yet these people consume them without taking notice. The production of gelatin from broiler feet seems economically viable because broiler feet are considered slaughterhouse waste that is sold at very low prices. The poultry industry has seen an increase in broiler farming over the last twenty years. However, the latter has all the characteristics required for the production of gelatin. It will therefore comply with the standards of use described in the international codex oenological for gelatins. Physical and chemical analyses such as, ash content, moisture content, and pH measurements were done for the extracted gelatins. Sensible elements are checked with ED XRF spectroscopy. All the results were good and showed without any doubt that broiler gelatin is edible.
基金National Natural Science Foundations of China(Nos.30973105,31271035)Science and Technology Commission of Shanghai Municipality,China(No.11nm0506200)Ph.D.Programs Foundation of Ministry of Education of China(No.20130075110005)
文摘Colloidal gels made of oppositely charged nanoparticles are a novel class of hydrogels and can exhibit pseudoplastic behavior which will enable them to mold easily into specific shapes.These moldable gels can be used as building blocks to self-assemble into integral scaffolds from bottom to up through electrostatic forces.However,they are too weak to maintain scaffold morphology just depending on interparticle interactions such as Van der Waals attraction and electrostatic forces especially for bone tissue engineering.In this study,oppositely charged gelatin nanoparticles were firstly prepared by two-step desolvation method,followed by the mixture with water to form colloid gels.To solve the problem of weak mechanical performance of colloid gels, gelatin macromolecules were introduced into the prepared gels to form blend gels.The blend gels can be easily processed into three-dimensional( 3D) porous scaffolds via motor assisted microsyringe( MAM)system,a nozzle-based rapid prototyping technology,under mild conditions.After fabrication the scaffolds were crosslinked by glutaraldehyde( GA,25% solution in water by weight),then the crosslinked gelatin macromolecules network could form to improve the mechanical properties of colloid gels.The average particle size and zeta potential of gelatin nanoparticles were measured by NanoZS instrument.The morphology and microstructures of scaffolds were characterized by macroscopic images.The mechanical properties of the scaffolds were studied by a universal material testing machine.
文摘为探究2种不同类型的多糖对羊皮明胶凝胶特性和结构的影响,利用卡拉胶与魔芋胶复配,银耳多糖作为安全性改性剂,研究羊皮明胶凝胶强度、质构、色泽、熔化温度及结构的变化。结果表明,卡拉胶与魔芋胶复配可显著提高羊皮明胶凝胶的凝胶强度和质构特性,在复配胶质量比为2∶1时,凝胶强度和硬度最大,分别为(625.75±5.28)g、(172.26±0.5)g。同时,熔化温度提高至30℃以上。加入银耳多糖后,增强了复合凝胶的粘连性。L^(*)值无显著变化,而a^(*)值和b^(*)值显著提高。红外光谱图表明,亲水胶体减少了明胶凝胶分子内氢键的形成。添加银耳多糖使羰基向高波数移动。加入多糖后羊皮明胶衍射峰逐渐变得平坦,三股螺旋和左螺旋的生成被破坏。扫描电镜(scanning electron microscope,SEM)结果表明添加适量多糖后,改善了复合凝胶的网络结构,使得网络结构更加均匀致密。综上所述,卡拉胶与魔芋胶复配主要改善羊皮明胶的质构特性和熔化温度,银耳多糖主要影响明胶凝胶的色泽和粘连性、回弹力。2种多糖都对羊皮明胶的特性产生了积极的影响,这可为以后羊皮明胶在食品上的应用提供理论依据和技术指导。
