Structural characteristics and physicochemical properties of fresh-water fish gelatins with different molecular weights and their potential application to food capsule film fabrication

2020 ◽  
Vol 10 (3) ◽  
pp. 419-429
Author(s):  
Jiaxin Tian ◽  
Yuhang Wang ◽  
Jinling Li ◽  
Yonggang Chen ◽  
Jiarui Qinchen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Potential Application ◽  
Structural Characteristics ◽  
Weight Ratio ◽  
Fresh Water Fish ◽  
Drying Time ◽  
Molecular Weights ◽  
Weight Content ◽  
Stability Experiment ◽  
Film Fabrication

This work is aimed to investigate the effects of molecular weights on physicochemical properties of fish gelatins and their potential application to food capsule film fabrication. Firstly, high/medium/low component fish gelatins (HCG/MCG/LCG) were obtained by ultrafiltration. Physicochemical property assay results showed that high molecular weight content of gelatin contributed to the increase in gelling strength, viscosity, melting point, and denaturation temperature due to extensive inter–intra molecular interactions. Meanwhile, parameters (temperature, weight ratio, and drying time) had been comprehensively investigated to determine the effects of three molecular weights of gelatins on capsule film manufacture. MCG-derived capsule film was found to achieve good balance among tensile strength, elongation at break, and dissolution rate constant. Furthermore, 90-day acceleration storage stability experiment suggested that MCG showed an appropriate ɛ-amino acid residue content and crosslink density. This work provides a comprehensive insight into the effect of molecular weights on physicochemical properties of fish gelatins and their application in food capsule film manufacture.

scholarly journals Physicochemical Properties, Antioxidant and Antidiabetic Activities of Polysaccharides from Quinoa (Chenopodium quinoa Willd.) Seeds

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3840
Author(s):  
Minghui Tan ◽  
Senlin Chang ◽  
Jianing Liu ◽  
Hang Li ◽  
Pengwei Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Structural Characteristics ◽  
Chenopodium Quinoa ◽  
Spherical Shape ◽  
Crystalline Polymer ◽  
Antidiabetic Activity ◽  
Molecular Weights ◽  
Atomic Force ◽  
Ft Ir ◽  
The Fourier Transform

Quinoa is known for its rich nutrients and bioactive compounds. In order to elucidate the preliminary structural characteristics and biological activity of polysaccharides from quinoa (QPs), five crude polysaccharides (QPE50, QPE60, QPE70, QPE80 and QPE90) were successively fractionated by gradient ethanol, and their physicochemical properties, antioxidant and antidiabetic activities were analyzed. The results implied that their total sugar contents were 52.82%, 63.69%, 67.15%, 44.56%, and 41.01%, and their weight-average molecular weights were 13,785 Da, 6489 Da, 4732 Da, 3318 Da, and 1960 Da, respectively. Glucose was a predominantly monosaccharide in these QPs, which together in QPE50, QPE60, QPE70, QPE80, and QPE90, respectively, made up 94.37%, 87.92%, 92.21%, 100%, and 100% of the total polysaccharide. Congo red test showed that all five QPs contained triple-helix structure. The Fourier transform-infrared spectroscopy (FT-IR) and X-ray diffractometry (XRD) results suggest that the QPs form a semi-crystalline polymer constituted typical functional groups of polysaccharide including CO, CH and OH. The thermogravimetric analysis (TGA) of QPs showed that weight loss was at about 200 °C and 320 °C. The observation from scanning electron microscope (SEM) and atomic force microscope (AFM) image indicated that the morphology of QPs exhibited spherical shape. Antioxidant and antidiabetic assay exhibited that all five QPs samples had certain antioxidant and antidiabetic activities, and QPE90 showed the best antioxidant and antidiabetic activity. Overall, QPs present a promising natural source of food antioxidants and antidiabetic agents.

scholarly journals Fabrication of Reactive Poly(Phenyl-Substituted Siloxanes/Silsesquioxanes) with Si‒H and Alkoxy Functional Groups via the Piers–Rubinsztajn Reaction

Polymers ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1006 ◽  
Author(s):  
Minghao Yi ◽  
Xunjun Chen ◽  
Shufang Wu ◽  
Jianfang Ge ◽  
Xinhua Zhou ◽  
...  
Keyword(s):  
Refractive Index ◽  
Functional Groups ◽  
Potential Application ◽  
Light Emitting Diode ◽  
Crosslinking Agent ◽  
Weight Ratio ◽  
Gel Permeation Chromatography ◽  
High Refractive Index ◽  
Light Emitting ◽  
Molecular Weights

Poly(phenyl-substituted siloxanes/silsesquioxanes) are obtained by the Piers–Rubinsztajn (PR) reaction of hydrogen-containing siloxanes (HCS) with diphenyldialkoxysilanes such as diphenyldimethoxysilane and diphenyldiethoxysilane catalyzed by tris(pentafluorophenyl)borane. 29Si nuclear magnetic resonance (NMR) spectroscopy, gel permeation chromatography, and refractive index analysis revealed that apart from phenyl substituents and complex structures such as molecular bridges composed of D2Ph2[(C6H5)2Si(OSi)2], structures also existed in these polymers, having high refractive indexes (above 1.50) and high molecular weights (75.60 KDa·mol−1). As revealed by thermogravimetric analysis, these polymers have high thermal stability as well, with temperature at 5% mass loss (T5%) increasing by 182.5 °C and Rw (residual weight ratio) increasing by 5.17 times from 14.63% to 75.60%, as compared to HCS, exhibiting its potential application as resins for resisting strong heat. Such high-refractive-index and temperature-resistant poly(phenyl-substituted siloxanes/silsesquioxanes) with Si–H and alkoxy functional groups can be used as a good addition-type crosslinking agent with adhesion-promoting properties or a special curing agent that can solidify silicone materials through simultaneous addition and condensation reactions, which has potential application in the light-emitting diode (LED) packaging industry.

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

Investigation of lactones and lactams Communication 15. Polyvinylpyrrolidinone preparations of various molecular weights and their physicochemical properties

1959 ◽  
Vol 8 (5) ◽  
pp. 863-867
Author(s):  
M. F. Shostakovskii ◽  
P. S. Vasil'ev ◽  
F. P. Sidel'kovskaya ◽  
E. S. Morgunova ◽  
M. G. Zelenskaya ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Molecular Weights

Purification and characterization of tuberculin-active components from BCG

1975 ◽  
Vol 21 (12) ◽  
pp. 2019-2027
Author(s):  
M. Laguerre ◽  
R. Turcotte
Keyword(s):  
Physicochemical Properties ◽  
Guinea Pigs ◽  
Gel Filtration ◽  
Biologically Active ◽  
Polyacrylamide Gels ◽  
Active Components ◽  
Purification And Characterization ◽  
Molecular Weights ◽  
Antigenic Activity

The tuberculin activity of protoplasmic extracts isolated from living BCG was purified successively by gel filtration on Sephadex G-100 and G-75, and by electrophoresis on 7.5% and on gradient (6–18%) polyacrylamide gels. The tuberculin-active fractions, as determined in BCG-sensitized guinea pigs, were used as the starting material for each of the following fractionation steps.The physicochemical properties and the antigenic activity of the biologically active fractions have shown that a single component, or only a few ones with similar properties, possessed high tuberculin activity. These active components were proteins having relatively high molecular weights (about 72 000) and could behave as antigens.

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