A new family of valine-containing 3,5-diaminobenzoate derivatives 2 with N-alkylurea moieties attached to the valine moieties was prepared. By appending these two new N-alkylurea chains to the molecular structure, their organogelating properties were extended from only aromatic solvents, to a wide range of other types of solvents such as alicyclic hydrocarbons, alcohols and polar solvents such as DMSO and DMF. It was also found that a longer N-alkylurea chain conferred improved gelation power and higher thermal stability as compared to those of the shorter ones.
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http://dx.doi.org/10.3762/bjoc.6.114 | DOI Listing |
Int J Biol Macromol
January 2025
College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China. Electronic address:
To ameliorate the limitations of corn starch (CS) processing, Radix Paeoniae Alba polysaccharide (RPAP) was used to modulate the physicochemical and digestive properties of CS. The main purpose of this paper is to investigate the effects of RPAP on the pasting, rheological, thermal, structural, and digestive properties of CS. The results show that the addition of RPAP could increase the peak viscosity and final viscosity of CS gel, and RPAP could increase the apparent viscosity, storage modulus, loss modulus, hardness, and strength of CS gel, implying that RPAP can effectively improve the pasting and viscoelasticity properties of CS.
View Article and Find Full Text PDFArch Razi Inst
June 2024
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
In this study, the nano chitosan particles were produced by ionotropic gelation between sodium tripolyphosphate and chitosan. The effect of nano chitosan with or without sodium lactate coating was evaluated on physicochemical (pH, thiobarbituric acid, total volatile basic nitrogen, and peroxide), microbial (total mesophilic and psychrotrophic viable counts, lactic acid bacteria, yeasts, and molds), and sensorial properties of beef burgers within 24 days of storage at 4°C. The solutions of 1% nano chitosan (T), 2% nano chitosan (T), 2.
View Article and Find Full Text PDFFood Chem
December 2024
Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China. Electronic address:
The aim of this study was to explore the effects of environmental factors (salt ions and pH) on the thermal gelation process of deamidated soy protein isolate (DSPI). The results indicated that with increasing salt ion concentration, DSPI assembled into larger aggregates, which were more prone to aggregation in thermal reactions, ultimately forming a gel network with higher viscoelasticity. The strength enhancement of ion-induced gel networks followed the order from highest to lowest: Ca > Mg > Na.
View Article and Find Full Text PDFAdv Mater
December 2024
Department of Mechanical & Industrial Engineering (MIE), University of Toronto, Toronto, Ontario, M5S 3G8, Canada.
MXene has garnered growing interest in the field of electrochemistry, thanks to its unique electrical and surface characteristics. Nonetheless, significant challenges persist in realizing its full potential in chemoresistive sensing applications. In this study, a novel unidirectional freeze-casting approach for fabricating a Poly(3,4-ethylenedioxythiophene) polystyrene sulfonate (PEDOT:PSS)-facilitated vertically aligned MXene-based aerogel with enhanced chemoresistive sensing properties was introduced.
View Article and Find Full Text PDFFood Chem X
December 2024
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry.
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