Search

In this study, the influences of various concentrations of β-cyclodextrin (β-CD) on the gelation properties of curdlan thermo-irreversible gels were evaluated. The results revealed that water-holding capacity and freeze-thaw stability of the curdlan/β-CD complex gels initially increased but then decreased with increasing β-CD concentration, with the curdlan gel containing 1 % (w/v) β-CD demonstrating the best performance. Moreover, textural characteristics including hardness, gumminess, cohesiveness, and chewiness exhibited similar trends, but springiness showed minor effect. Compared with the pure curdlan gel, the curdlan/β-CD mixed gels exhibited better elastic behavior and greater thermal stability but lower crystallinity. Additionally, scanning electron microscopy (SEM) images of the curdlan/β-CD composite gels revealed fine network structures with relatively continuous pores. The intermolecular hydrogen bonds between curdlan and β-CD were responsible for the enhanced gel properties. Thus, these data suggest that the inclusion of β-CD ameliorates the texture and stability of the curdlan gel by forming hydrogen bonds., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Mung bean protein isolate (MBPI) has attracted much attention as an emerging plant protein. However, its application was limited by the poor gelling characteristics. Thus, the effect of sanxan (SAN) on the gelling behavior of MBPI under microbial transglutaminase (MTG)-induced condition were explored in this study. The results demonstrated that SAN remarkably enhanced the storage modulus, water-holding capacity and mechanical strength. Furthermore, SAN changed the microstructure of MBPI gels to become more dense and ordered. The results of zeta potential indicated the electrostatic interactions existed between SAN and MBPI. The incorporation of SAN altered the secondary structure and molecular conformation of MBPI, and hydrophobic interactions and hydrogen bonding were necessary to maintain the network structure. Additionally, in vitro digestion simulation results exhibited that SAN remarkably improved the capability of MBPI gels to deliver bioactive substances. These findings provided a practical strategy to use natural SAN to improve legume protein gels., Competing Interests: Declaration of competing interest There are no conflicts of interest to declare., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Based on the findings of our previous studies, a comprehensive comparative investigation of the quality and formation mechanism of gels obtained from protein self-assemblies induced by different methods is necessary. Self-assembled heat-induced gels had higher gel mechanical strength, and hydrophobic interactions played a greater role. Whether or not heat treatment was used to induce gel formation may play a more important role than the effect of divalent cations on gel formation. Hydrogen bonds played an important role in all gels formed using different gelation methods. Furthermore, Self-assembled cold-induced gels were considered to can load bioactive substances with different hydrophilicity properties due to the high water-holding capacity and the smooth, dense microstructure. Therefore, β-lactoglobulin fibrous and worm-like self-assembled cold-induced gels as a delivery material for hydrophilic bioactive substances (epigallocatechin gallate, vitamin B 2 ) and amphiphilic bioactive substance (naringenin), with good encapsulation efficiency (91.92 %, 97.08 %, 96.72 %, 96.52 %, 98.94 %, 97.41 %, respectively) and slow-release performance., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Polysaccharide hydrogels have been widely utilized in tissue engineering. They interact with the organismal environments, modulating the cargos release and realizing of long-term survival and activations of living cells. In this review, the potential strategies for modification of polysaccharides were introduced firstly. It is not only used to functionalize the polysaccharides for the consequent formation of hydrogels, but also used to introduce versatile side groups for the regulation of cell behavior. Then, techniques and underlying mechanisms in inducing the formation of hydrogels by polysaccharides or their derivatives are briefly summarized. Finally, the applications of polysaccharide hydrogels in vivo, mainly focus on the performance for alleviation of foreign-body response (FBR) and as cell scaffolds for tissue regeneration, are exemplified. In addition, the perspectives and challenges for further research are addressed. It aims to provide a comprehensive framework about the potentials and challenges that the polysaccharide hydrogels confronting in tissue engineering., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

In this study, we fabricate physically dual-crosslinked cellulose-based hydrogels by varying coordination bonding effects with the addition of either divalent or trivalent metal cations. The first crosslinked network is created by metal-carboxylate coordination bonds between the cellulose nanofibrils that have abundant carboxyl groups and the metal cations. The second crosslinked network is formed by the reaction of tetra-functional borate ion complex and the hydroxyl groups in polyvinyl alcohol. These physically dual-crosslinked networks are strongly interwoven by non-sacrificial hydrogen bonds, this dual-crosslinked network leads to enhanced recovery characteristics in the resulting hydrogels. We use three interval thixotropic testing to investigate the deformation and recovery behaviors of the hydrogels and plot their structural deformation parameters in phase diagrams to understand the underlying complexity of energy dissipation and viscoelastic dynamics of the dual-crosslinked hydrogels., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The effect and mechanisms of calcium chloride and citric acid addition on the acid method of processing tilapia protein isolates and surimi gels were studied. The alkaline method shows better gel quality than the acid method with lower yield and high lipid content. The addition of calcium chloride increased the breaking force to 494.56 g and citric acid helped reducing the lipid content by 85.85%, resulting in a higher yield of 75.36%. Gels with calcium maintained low levels of expressible moisture (2.30%), indicating a well-organised gel matrix. The decrease in -SH content and increase in ionic bonds content suggested increased formation of disulphide bonds and ionic bonds. Oscillatory dynamic measurement indicated that more heat resistant bonds were formed. The morphology of myofibril proteins studied by atomic force microscopy (AFM) showed that the height of the proteins in the calcium-added gels decreased 79.4%, which suggested that the protein structure was "suppressed"., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Polysaccharide-based hydrogels were prepared by the diffusion of various divalent cations (X 2+ ) into the polygalacturonate (polyGal) solution through a dialysis membrane. The diffusion of various divalent cations (Mg 2+ , Ca 2+ , Zn 2+ and Ba 2+ ) was investigated. The polyGal gel growth was studied as a function of the initial cation concentration by both viscoelastic and turbidity measurements. We have demonstrated for the first time that the determination of the spatiotemporal variation of turbidity during the gelation process allowed to study the gel front migration. For Ca-polyGal, Zn-polyGal and Ba-polyGal, the gel front migration was characterized by the presence of a peak at the sol/gel interface. This peak was not observed in the case of Mg-polyGal where the gel was not formed. The apparent diffusion coefficient of the gel front (D app ) which was calculated from the evolution of this peak increased when the initial cation concentration was increased. Moreover, we have suggested a gelation mechanism based on the presence of a threshold molar ratio R* (=[X 2+ ]/[Galacturonic unit]) in which some point-like crosslinks are precursors of the formation of dimers and multimers inducing the contraction of the gel and thus the formation of the gel front., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

We designed stable and highly reproducible hydrogels by external unidirectional diffusion of Fe 2+ ions into aqueous solutions of polygalacturonate (polyGal) chains. The Fe 2+ ions act as cross-linkers between the Gal units in such a way that both the molar ratio R ([Fe 2+ ]/[Gal units] = 0.25) and the mesh size of the polyGal network at the local scale (ξ = 75 ± 5 Å) have constant values within the whole gel, as respectively determined by titration and Small Angle Neutron Scattering. From macroscopic point of view, there is a progressive decrease of polyGal concentration from the part of the gel formed in the early stages of the gelation process, which is homogeneous, transparent and whose Young modulus has a high value of ∼10 5  Pa, up to the part of the gel formed in the late stages, which is heterogeneous, highly turbid and has a much lower Young modulus of ∼10 3  Pa. Since the local organization of the polyGal chains remains identical all along the hydrogels, this macroscopic concentration gradient originates from the formation of heterogeneities at a mesoscopic length scale during the gelation process. In addition, X-ray Absorption Spectroscopy measurements remarkably reveal that Fe 2+ ions keep their +II oxidation state in the whole gels once they have cross-linked the Gal units. These polyGal hydrogels thus protect iron against oxidation and could be used for iron fortification., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Gelatin B and xanthan gum aqueous mixtures (GB/XG, (0.2-2%)/0.2% w/v) exhibit enhanced gelling properties compared to their pure component solutions at similar compositions. The mixed gels comprise co-localized networks of GB and XG-rich domains. Our results show that these domains are composed of intermolecular complexes and their aggregates stabilized by the neutralization effect of GB, and linked together by formation of GB triple helices. GB/XG mixtures display composition-dependent microstructural transitions: from discontinuous aggregates (GB/XG ratio≤1) to a continuous GB/XG network (ratio=2-6), followed by network fragmentation (ratio=8-10). Increasing the GB Bloom index accelerates network formation and results in higher elastic modulus (G'), while increasing the XG molecular weight causes the opposite effect due to diffusion limitations. This work provides a set of fundamental guidelines to design novel thickeners and/or gelling agents based on proteins and polysaccharides, for food or pharmaceutical applications., (Copyright © 2017 Elsevier Ltd. All rights reserved.)