Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix Linnaeus protein isolate

2021 ◽  
pp. 131664
Author(s):  
Wenhui Zhu ◽  
Wenting Xu ◽  
Menglin Han ◽  
Ying Bu ◽  
Xuepeng Li ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Meretrix Meretrix

Fine structural morphology of immunocytes of some molluscs and insects

1990 ◽  
Vol 48 (3) ◽  
pp. 386-387
Author(s):  
S.G. Pal ◽  
G. Baur ◽  
B. Ghosh ◽  
S. Palit ◽  
S. Modak ◽  
...  
Keyword(s):  
Blood Cells ◽  
Phosphate Buffer ◽  
Room Temperature ◽  
Structural Information ◽  
Uranyl Acetate ◽  
Meretrix Meretrix ◽  
Lead Citrate ◽  
Bivalve Molluscs ◽  
Structural Morphology ◽  
Ultrathin Sections

In recent years some of the blood cells of several molluscs and insects are characterised as immunocytes. Similar cells from a few invertebrates from India have been looked into under conventional TEM to register the ultrastructural features. This type of study is first of its kind in the subcontinent. Immunocytes from bivalve molluscs Meretrix meretrix, Laroellidens marqinalis and two insect species, apterygote Ctenolepism a longicaudata and pterygote Gesonula punctifrons provide a new set of fine structural information which forms a basis of comparison with those studied earlier.Immunocytes have been collected from the fresh live species of bivalve molluscs and insects obtained locally at Calcutta. These were fixed in icecold 2% glutaraldehyde in 0.1M phosphate buffer (pH 7.2-7.4) for 1-2 hours at 4-5°C. Subseguently pellets were post-osmicated in 1% OsO4 at room temperature for 1-2 hours. Following dehydration these were embedded in Araldite mixture in plastic capsules and polymerization was effected for 2 days at 60°C. Ultrathin sections were cut in a ultrotome and sections were double stained with Uranyl acetate and lead citrate. These were viewed in a TEM.

Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films

2021 ◽  
Vol 138 (18) ◽  
pp. 50008
Author(s):  
Fabiane Cerqueira Almeida ◽  
Carolina Oliveira Souza ◽  
Biane Oliveira Philadelpho ◽  
Paulo Vitor Lemos ◽  
Lucas Guimarães Cardoso ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Protein Isolate ◽  
Combined Effect ◽  
Nanocomposite Films ◽  
Starch Nanoparticles

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

scholarly journals Advances in Fabricating the Electrospun Biopolymer-Based Biomaterials

2021 ◽  
Vol 12 (2) ◽  
pp. 26
Author(s):  
Sebastian Wilk ◽  
Aleksandra Benko
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
Antimicrobial Properties ◽  
Protein Isolate ◽  
Review Article ◽  
Animal Tissues ◽  
Green Material ◽  
Good Potential ◽  
Fibrous Morphology ◽  
Selection Of

Biopolymers formed into a fibrous morphology through electrospinning are of increasing interest in the field of biomedicine due to their intrinsic biocompatibility and biodegradability and their ability to be biomimetic to various fibrous structures present in animal tissues. However, their mechanical properties are often unsatisfactory and their processing may be troublesome. Thus, extensive research interest is focused on improving these qualities. This review article presents the selection of the recent advances in techniques aimed to improve the electrospinnability of various biopolymers (polysaccharides, polynucleotides, peptides, and phospholipids). The electrospinning of single materials, and the variety of co-polymers, with and without additives, is covered. Additionally, various crosslinking strategies are presented. Examples of cytocompatibility, biocompatibility, and antimicrobial properties are analyzed. Special attention is given to whey protein isolate as an example of a novel, promising, green material with good potential in the field of biomedicine. This review ends with a brief summary and outlook for the biomedical applicability of electrospinnable biopolymers.

scholarly journals Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1599
Author(s):  
Yaosong Wang ◽  
Youling L. Xiong
Keyword(s):  
Whey Protein ◽  
Microstructural Characterization ◽  
Protein Isolate ◽  
Light Transmittance ◽  
In Vitro Digestibility ◽  
Protein Films ◽  
Film Forming ◽  
Protein Sulfhydryl ◽  
Reduced Light

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

Sign in / Sign up

Export Citation Format

Share Document