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Calcium β-hydroxy-β-methylbutyrate (CaHMB), a functional calcium salt, is used to maintain and improve muscle health. Here, a new hydrogel material prepared from alginate (ALG) with three M/G ratios (1:1, 2:1, and 1:2) and CaHMB (0-2 mg/mL) was investigated. CaHMB regulates the formation and properties of ALG hydrogels through chelation and hydrogen bonding. When the M/G ratio was 2:1, the anionic groups of CaHMB containing carboxyl and hydroxyl groups formed hydrogen bonds with the polysaccharide chains, hindering the capture of Ca 2+ by the G-residue fragments of ALG, which in turn retarded the gelation process. The noncalcium cross-linked polysaccharide chain structure of ALG and the anionic group of CaHMB also affected the water distribution in the hydrogel, especially when M residue content ≥G residue content. Lower M/G ratios and higher CaHMB concentrations could increase the number of "egg box" crosslinking junctions of calcium alginate, and the microstructure was denser in the gel pores, resulting in a stronger gel strength and more free water bound in the gel matrix. This study provides a theoretical and methodological basis for the design of novel hydrogels by studying the crosslinking features of ALG/CaHMB., 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 B.V. All rights reserved.)

To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin (PUE) on the gel properties of GG was investigated. The results showed that the maximum storage modulus (G') of the 1.2 % GG/0.8 % PUE composite hydrogel was 377.4 Pa at 0.1 Hz, which was enhanced by 4.7-fold compared with that of 1.2 % GG. The melting temperature of this composite hydrogel increased from 74.1 °C to >80.0 °C. LF-NMR results showed that a significant amount of free water was present in the hydrogel matrix. The surface structure aggregation and the shrinkage of the honeycomb meshes in the composite hydrogel proved the cross-linking of PUE and GG. XRD, FTIR and molecular simulation results illustrated that hydrogen bonds were the most important factor controlling the interaction between GG and PUE. Thus, the GG/PUE composite hydrogel has good elasticity, thermal stability and water retention, which lays a good foundation for further application in the food industry., 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 © 2023. Published by Elsevier Ltd.)

Gel properties of hydrogel-forming by Ala-Lys dipeptide (AK) and iota-carrageenan (ι-C) were investigated by rheological behavior, fourier transform infrared analysis, cryo-scanning electron microscopy, low field-NMR relaxometry and magnetic resonance imaging. Iota-carrageenan was changed from a liquid to a gel with the addition of AK, and the existence of AK significantly increased the storage modulus (G') of ι-C from 590.4 to 1077.8 Pa. In the ι-C/AK gel, the blue-shift of OH stretching and water deformation were observed, meanwhile, the presence of amide I band at 1682 cm -1 was observed. The network of ι-C/AK gel showed a dense honeycomb structure with flocculating continuous phase and rough entanglement morphology. After adding AK, the water free in the pores of ι-C entered the ι-C/AK gel matrix, and the binding capacity of bound water was enhanced. These scenarios proved that the AK as the cationic dipeptide could control the conversion of negatively charged ι-C from an original random structure to a helical structure due to electrostatic interactions and hydrogen bonds. This study provides a new opportunity for the peptides into carbohydrate-based gel matrices, which could provide insights for the further application of ι-C/AK gels in the fields of food industry, tissue engineering and drug delivery., (Copyright © 2021 Elsevier B.V. All rights reserved.)

This study evaluated the gel and microstructure properties of scallop (Patinopecten yessoensis) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G' and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T 23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density (T 1 and T 2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene., (© 2021 Institute of Food Technologists®.)

[Display omitted] • -KC hydrogel beads with more SMGHs can increase Cur load due to tight cross-linking. • -Modified FTIR and amorphous structure in SMGHs/KC/KCl prove successful Cur embedment. • -SMGHs/KC/KCl-Cur hydrogel beads have heterogeneous networks with backbone and voids. • -SMGHs/KC/KCl hydrogel beads perform as effective colon-targeting Cur delivery system. • -SMGHs/KC/KCl hydrogel beads promise Cur preservation above 90% during 30 day at 4 °C. Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/ κ -carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10–5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T 23 from 1607.9 to 966.4 ms, and red and blueshifts of O H, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation. [ABSTRACT FROM AUTHOR]

Abstract This article reported the gelation and microstructural properties of scallop male gonads hydrolysates (SMGHs) in the presence of κ-Carrageenan (κ-C) and treated or untreated with potassium chloride (KCl). The presence of κ-C significantly increased the elastic moduli (10.3–449.5 Pa) and melting temperature (32.7–46.7 °C) of SMGHs. The decrease in the relaxation time (T 21 , T 23) signified the strong binding between SMGHs and κ-C. The blue shift in the amide I and II peals coupled with a new band of 1159 cm−1 in SMGHs/κ-C further demonstrated the electrostatic interactions between SMGHs and κ-C. κ-C rose the percentage of β-sheets from 28.10% to 35.93% but at the expense of α-helix and β-turn fractions and highly ebbed the intrinsic fluorescence of SMGHs. Such scenarios resulted in a more compact network formation and flocculation of κ-C chains. The salt-treatment to κ-C promoted helical formation, however, presence of SMGHs created larger interstitial spaces in the κ-C network due to aggregates of SMGHs and decreased the overall gel strength. The outcome promises novel opportunities in the design and development of functional hydrogels based on protein and polysaccharide complexes for food, pharmaceutical and biomedical applications. Graphical abstract Image 1 • Synergistic effectongelation occursbetweenκ-carrageenan(κ-C)and SMGHs. • Synergistic effect of κ-C on SMGHs may be attributed to the water migration in gel system. • Positive patches of SMGHs and sulfate groups of κ-C entangle by electrostatic interaction. • κ-C-κ-C connections hold the entire networkwhile SMGHsentrapintothisnetwork. • SMGHs appear to create larger interstitial spaces inκC/KClnetwork decreasinggel strength. [ABSTRACT FROM AUTHOR]

The combination of scallop male gonads hydrolysates (SMGHs) and κ -carrageenan (KC) was applied for curcumin (Cur) embedment and preservation, the corresponding Cur retention rate as well as gelation and microstructural properties were investigated during storage subjected to various pH (8 and 6) and temperature (25 °C and 4 °C). SMGHs-based gels could well protect Cur from degradation during 4 °C storage, with retention rate ranging from 95% to 97% after 30 day storage. At 25 °C, Cur could still be well preserved in SMGHs-based gels under pH 6 with Cur retention rate above 90%, while pH 8 led to rapid Cur degradation to around 75%. In addition, at pH 8 and 25 °C, the gel strength of SMGHs-Cur deteriorated significantly while evidently enhanced in SMGHs/KC-Cur due to synergistic combination within SMGHs and KC in couple with dehydration effect. Moreover, the water migration and distribution of SMGHs-based Cur-loaded vehicles were relatively stable at 4 °C while revealed apparent deterioration at 25 °C during storage. Furthermore, the microstructures of SMGHs/KC-Cur gradually transformed from homogeneous network with dense and smooth pores to tattered network with large and fragmentary pores, especially at 25 °C, promoting more Cur degradation. This study demonstrated that SMGHs/KC-Cur exhibited better than SMGHs-Cur in Cur preservation, potentially performing as excellent and sustainable protein hydrolysate/polysaccharide soft materials in food and biomedical fields. [Display omitted] • Acidic and low temperature are favorable for Cur protection in SMGHs-based vehicles. • SMGHs/KC performs better Cur preservation than SMGHs above 98% at 4 °C after 30 day. • Enhanced gel strength of SMGHs/KC-Cur after pH 8, 4 °C storage is due to dehydration. • Water migration and distribution are stable at 4 °C while deteriorate at 25 °C. • Compact and dense porous networks of SMGHs/KC allow more Cur retention at 4 °C. [ABSTRACT FROM AUTHOR]

A composite hydrogel composed of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ -carrageenan (KC) was fabricated with a designed microstructure to preserve curcumin (Cur) during the upper gastrointestinal tract (GIT). The presence of KC obviously increased the initial elastic moduli (8.2–761.8 Pa), shortened the relaxation time T 23 (517.37–420.10 ms) as well as caused the blue shift of the emission peak and quenched the intrinsic fluorescence of Cur in SMGHs/KC-Cur system, signifying the solid combination within SMGHs and KC. In addition, the red shift in O–H stretching bands and blue shift in amide I bands in SMGHs/KC-Cur further accentuated the involvement of hydrogen bonds and electrostatic interactions within SMGHs, KC and Cur. The disappearance of crystalline structures suggested the successful embedment of Cur in the hydrophobic core of SMGHs. Moreover, the microstructure of the hydrogels varied from heterogeneous with tattered large pore cavities and scattered patches to homogeneous distribution with dense mesh and solid network wall. These scenarios caused a more compact network of SMGHs/KC-Cur than SMGHs-Cur to protect Cur from releasing in simulated intestinal and simulated colonic phases with slower released rate, both of which had the final extent of Cur release exceeding 90%. Furthermore, cryo-SEM showed that the significant release of Cur from hydrogels in the simulated intestinal phase was due to SMGHs matrix erosion with even larger pore sizes, tattered network and thinner network wall. Therefore, it is suggested that SMGHs/KC hydrogels with biocompatibility and good tolerance to acid environment could be reliable and desirable soft materials to embed and deliver Cur to the colon, having potential applications in functional foods and biological therapeutic purposes. [Display omitted] - Enhancement of gel elasticity in SMGHs/KC confirmed a feasible Cur-loaded carrier. - Migration of water in SMGHs/KC to bound water direction supported the Cur embedment. - Compact and dense porous networks of SMGHs/KC contributed to the Cur embedment. - Better sustained release of Cur in SMGHs/KC promised the delivery of Cur in colon. [ABSTRACT FROM AUTHOR]

The purpose of this study was to characterize the electrostatic complexation between scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan/xanthan gum (KC/XG) within pH 12–1 at different hydrolysate/polysaccharide ratios (9:1–1:9) and to investigate the influence of pH and ratios on gelation and microstructural properties for widening the application of marine-derived source. According to the phase diagram of SMGHs/KC/XG, pH c hold a constant value around pH 8.5, pH φ1 gradually shifted from 4.2 to 2.8, and pH max fluctuated within 2.4-1.4 as ratios decreasing from 9:1–2:8. Additionally, SMGHs/KC/XG showed higher gel strength in acid condition, as decreasing pH promoted the electrostatic attractive interactions within positively charged patches in SMGHs and negatively charged sulfate and carboxyl groups in KC/XG causing more tightly packed structures formation. Moreover, decreasing ratios from 9:1 to 3:7 could further enhance the gel strength of SMGHs/KC/XG, ascribing to the stronger gelation ability of polysaccharides and enough neutralization. Moreover, SMGHs/KC/XG exhibited well-organized microstructures with smaller pore sizes, denser and more homogeneous networks at more acid domains, supporting stronger gel strength. Therefore, this study provides theoretical and methodological basis for designing novel SMGHs/KC/XG hydrogels with considerable gel strength and microstructures through understanding the complex coacervation at different pH and ratios. • pH and ratio largely regulate turbidity changes of SMGHs/KC/XG complexes. • pH c exhibits ratio-independent, and pH φ1 , pH max exhibit ratio-dependent behaviors. • Higher KC/XG proportion supports stronger gel strength in soluble phases. • More SMGHs/KC/XG neutralization promotes gel formation in insoluble coacervate phase. • SMGHs/KC/XG exhibits well-organized and compact networks at acid condition. [ABSTRACT FROM AUTHOR]

The purpose of this study was to construct calcium cross-linked gelatinized lotus rhizome starch (LRS)/sodium alginate (SA) hydrogel beads of adjustable quality and to reduce the digestibility of gelatinized starch. LRS was mixed with SA, gelatinized by heating and subsequently cross-linked with Ca2+ to form hydrogel beads. The digestibility of the gelatinized LRS could be adjusted by changing the dose of SA in the hydrogel beads. When the LRS/SA ratio was 4/6, the rapidly digested starch (RDS) content in the beads was reduced by 26.9% compared with gelatinized LRS alone, whereas the slowly digested starch (SDS) and resistant starch (RS) contents increased by 12.3-fold and 2.3-fold, respectively. In addition, the water distribution in the Ca2+-crosslinked LRS/SA hydrogel bead samples also showed an SA dose dependence. With increasing SA concentration, the ability of the hydrogel beads to immobilize water increased. The diffusion of Ca2+ into the interpenetrating polymer network that was prepared with gelatinized LRS and SA gradually resulted in gelation dominated by ion bonds, leading to the heterogeneous microstructure of the hydrogel beads, which also involved intermolecular hydrogen bond interactions. Overall, the present study suggested a strategy for developing novel LRS hydrogel bead systems for quality control and gelatinized starch digestibility downregulation by adjusting the SA dose, which provided insights for the innovation of personalized and convenient starchy products in the food industry. [Display omitted] • Gelatinized lotus rhizome starch (LRS) was used to construct hydrogel beads. • Ca 2+ -crosslinked LRS/sodium alginate (SA) beads formed interpenetrating network. • There are mainly hydrogen and ion bonds in the Ca 2+ -crosslinked LRS/SA bead. • Digestibility of the LRS/SA hydrogel beads were SA dose dependent. [ABSTRACT FROM AUTHOR]