Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus

2010 ◽  
Vol 120 (3) ◽  
pp. 717-723 ◽  
Author(s):  
Yanshun Xu ◽  
Wenshui Xia ◽  
Fang Yang ◽  
Xiaohua Nie
Keyword(s):  
Molecular Interactions ◽  
Network Formation ◽  
Silver Carp ◽  
Pediococcus Pentosaceus ◽  
Gel Network

Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus

2010 ◽  
Vol 122 (3) ◽  
pp. 633-637 ◽  
Author(s):  
Yanshun Xu ◽  
Wenshui Xia ◽  
Fang Yang ◽  
Xiaohua Nie
Keyword(s):  
Silver Carp ◽  
Chemical Changes ◽  
Pediococcus Pentosaceus ◽  
Physical And Chemical

scholarly journals Water-in-Oleogel Emulsions—From Structure Design to Functionality

2021 ◽  
Vol 4 ◽  
Author(s):  
Khakhanang Wijarnprecha ◽  
Auke de Vries ◽  
Sopark Sonwai ◽  
Dérick Rousseau
Keyword(s):  
Aqueous Phase ◽  
Network Formation ◽  
Active Species ◽  
Structure Design ◽  
Phase Dispersion ◽  
Surface Active ◽  
Dispersed Phases ◽  
Temperature Time ◽  
Gel Network

The development of water-in-oleogel (W/Og) emulsions is highlighted, with focus placed on the key properties dictating the structuring ability of both the continuous oleogelled and dispersed phases present. The gelling ability of oleogelators is distinguished by the formation of crystalline structures, polymeric strands, or tubules. Once a dispersed aqueous phase is introduced, droplet stabilization may occur via oleogelator adsorption onto the surface of the dispersed droplets, the formation of a continuous gel network, or a combination of both. Surface-active species (added or endogenous) are also required for effective W/Og aqueous phase dispersion and stabilization. Processing conditions, namely temperature-time-shear regimes, are also discussed given their important role on dispersed droplet and oleogel network formation. The effects of many factors on W/Og emulsion formation, rheology, and stability remain virtually unknown, particularly the role of dispersed droplet size, gelation, and clustering as well as the applicability of the active filler concept to foods. This review explores some of these factors and briefly mentions possible applications of W/Og emulsions.

scholarly journals Role of N–Oxide Moieties in Tuning Supramolecular Gel-State Properties

Gels ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 41
Author(s):  
Dipankar Ghosh ◽  
Ragnar Bjornsson ◽  
Krishna K. Damodaran
Keyword(s):  
Functional Groups ◽  
Self Assembly ◽  
Network Formation ◽  
Spatial Arrangement ◽  
Sem Images ◽  
Thermal Stabilities ◽  
Supramolecular Gel ◽  
Low Molecular Weight Gelators ◽  
Gel Network

The role of specific interactions in the self-assembly process of low molecular weight gelators (LMWGs) was studied by altering the nonbonding interactions responsible for gel formation via structural modification of the gelator/nongelator. This was achieved by modifying pyridyl moieties of bis(pyridyl) urea-based hydrogelator (4–BPU) and the isomer (3–BPU) to pyridyl N–oxide compounds (L1 and L2, respectively). The modification of the functional groups resulted in the tuning of the gelation properties of the parent gelator, which induced/enhanced the gelation properties. The modified compounds displayed better mechanical and thermal stabilities and the introduction of the N–oxide moieties had a prominent effect on the morphologies of the gel network, which was evident from the scanning electron microscopy (SEM) images. The effect of various interactions due to the introduction of N–oxide moieties in the gel network formation was analyzed by comparing the solid-state interactions of the compounds using single crystal X-ray diffraction and computational studies, which were correlated with the enhanced gelation properties. This study shows the importance of specific nonbonding interactions and the spatial arrangement of the functional groups in the supramolecular gel network formation.

scholarly journals New Hydrogel Network Based on Alginate and a Spiroacetal Copolymer

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 241
Author(s):  
Alina Elena Sandu ◽  
Loredana Elena Nita ◽  
Aurica P. Chiriac ◽  
Nita Tudorachi ◽  
Alina Gabriela Rusu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Biomedical Applications ◽  
Network Formation ◽  
Bioactive Compound ◽  
Synthetic Polymer ◽  
Hybrid Gels ◽  
Polymer Conjugate ◽  
Hydrogel Network ◽  
Important Approach ◽  
Gel Network

This study reports a strategy for developing a biohybrid complex based on a natural/synthetic polymer conjugate as a gel-type structure. Coupling synthetic polymers with natural compounds represents an important approach to generating gels with superior properties and with potential for biomedical applications. The study presents the preparation of hybrid gels with tunable characteristics by using a spiroacetal polymer and alginate as co-partners in different ratios. The new network formation was tested, and the structure was confirmed by FTIR and SEM techniques. The physical properties of the new gels, namely their thermal stability and swelling behavior, were investigated. The study showed that the increase in alginate content caused a smooth increase in thermal stability due to the additional crosslinking bridges that appeared. Moreover, increasing the content of the synthetic polymer in the structure of the gel network ensures a slower release of carvacrol, the encapsulated bioactive compound.

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

2010 ◽  
Vol 75 (2) ◽  
pp. C215-C221 ◽  
Author(s):  
Youling L. Xiong ◽  
Suzanne P. Blanchard ◽  
Tooru Ooizumi ◽  
Yuanyuan Ma
Keyword(s):  
Hydroxyl Radical ◽  
Network Formation ◽  
Myofibrillar Protein ◽  
Gel Network

scholarly journals Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp(Hypophthalmichthys molitrix)Surimi Gels

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Tao Yin ◽  
Jae W. Park ◽  
Shanbai Xiong
Keyword(s):  
Particle Size ◽  
Calcium Ion ◽  
Silver Carp ◽  
Three Dimensional ◽  
Fish Bone ◽  
Hypophthalmichthys Molitrix ◽  
Bone Particle ◽  
Cross Links ◽  
Water Holding ◽  
Gel Network

Qualities of silver carp surimi (SCS) gels incorporated with micron fish bone of different particle size (22 to 0.12 μm) were evaluated. Textural values, whiteness, and water holding capacity of the SCS gels with setting significantly increased (P<0.05) as the micron fish bone particle size decreased. As the particle size decreased, more calcium ion was apparently released from the fish bone (P<0.05). Consequently the released calcium ion increased the activity of endogenous transglutaminase (TGase) and resulted in the formation of more myosin heavy chain (MHC) cross-links in the SCS gel with setting. Fish bone with particle size below 0.48 μm was steadily trapped in the three-dimensional SCS gel network without disrupting the matrices. Results indicated that size reduction of the incorporated micron fish bone improved qualities of the SCS gel with setting by the means of releasing more calcium ion and maintaining better gel matrices.

Inhibition of Salmonella on Poultry Skin Using Protein- and Polysaccharide-Based Films Containing a Nisin Formulation†

2000 ◽  
Vol 63 (9) ◽  
pp. 1268-1272 ◽  
Author(s):  
NANDINI NATRAJAN ◽  
BRIAN W. SHELDON
Keyword(s):  
Citric Acid ◽  
Salmonella Typhimurium ◽  
Calcium Alginate ◽  
Network Formation ◽  
Weight Ratio ◽  
Tween 80 ◽  
Agar Gel ◽  
Agar Gels ◽  
Gel Network ◽  
Skin Samples

The objective of this study was to examine the use of protein- and polysaccharide-based films containing bacteriocin formulations for inhibiting salmonellae on fresh broiler skin. The lethality of the films containing a nisin-based formulation was determined against Salmonella Typhimurium-contaminated broiler drumstick skin samples coated with the film. In the first study, varying concentrations of nisin (0, 100, 300, and 500 μg/ml) plus 3% citric acid, 5.0 mM EDTA, and 0.5% Tween 80 were incorporated into 0.5% calcium alginate films at a 20% level (wt/wt) and then applied to Salmonella TyphimuriumNAr-contaminated skin samples (log10 5.0) at a 1:2 weight ratio (film:skin). Salmonella TyphimuriumNAr skin population reductions ranged from 1.98 to 3.01 log cycles after a 72-h exposure at 4°C. In comparison to the 0- and 100-μg/ml nisin concentrations, significantly greater population reductions were achieved at nisin concentrations of 300 and 500 μg/ml. In related studies, the 500-μg/ml nisin formulation was incorporated into 0.75 and 1.25% agar gels and applied to contaminated broiler drumstick skin samples (log10 7.0). Salmonella TyphimuriumNAr skin population reductions following a 96-h exposure at 4°C were 1.8-(1.25% agar gel) and 4.6-log cycles (0.75% agar gel). These results demonstrated that the inclusion of nisin-based treatments into either calcium alginate or agar gels that were subsequently applied to contaminated broiler drumstick skin yielded significant Salmonella TyphimuriumNAr population reductions ranging between 1.8 to 4.6 log cycles after 72 to 96 h of exposure at 4°C. The level of kill was affected by film type and gel concentration (i.e., gel network formation), exposure time, and nisin concentration.

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