Currently, the design and construction of an intelligent stimuli-responsive gel system is still a significant challenge. We present here a new gel system from which the formation of heat-set gels, conventional gels and irreversible heat-set gels can be achieved in aromatic solvents. This gel system is based on two-component gelators containing a succinamic acid derivative (SAD) and a primary alkyl amine (R-NH2). With the increase of temperature to 85 °C, a rarely reported reversible heat-set gel (gel formation with the increase of temperature) is afforded. Upon addition of fatty acids into two-component gelators, a conventional gel (gel formation with the decrease of temperature) is formed. When the fatty acid is replaced with dicarboxylic acid, a new heat-set gel is generated, which is irreversible and thermally super-stable. X-ray diffraction analysis reveals that the formation of a reversible heat-set gel relies on electrostatic interactions, hydrogen bonds, and hydrophobic interactions. These two-component gelators show a perfect gel system for the formation of diverse gels including heat-set gels, conventional gels and irreversible heat-set gels. The tunable strategy demonstrated in this letter may provide a new way for creation of more functional gels in gel science.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1039/c5sm01305d | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations.
Int J Biol Macromol
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process.
View Article and Find Full Text PDFUnderstanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions.
Compr Rev Food Sci Food Saf
November 2024
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Whey protein emulsion gel is an ideal model food for revealing how the multilength scale food structures affect food digestion, as their structure and mechanical properties can be precisely manipulated by controlling the type and intensity of intermolecular interactions between protein molecules. However, there are still significant understanding gaps among intermolecular interactions, protein aggregation and gelation, emulsion gel formation, gel breakdown in the gastrointestinal tract (GIT), and the practical use of whey protein emulsion gels, which limits their GIT-targeted applications. In this regard, the relationship between the structure and digestion behavior of heat-set whey protein emulsion gels is reviewed and discussed mainly from the following aspects: (1) structural characteristics of whey protein molecules; (2) how different types of intermolecular interactions influence heat-induced aggregation and gelation of whey protein in the aqueous solutions and the oil-in-water emulsions, and the mechanical properties of the final gels; (3) functions of the mouth, the stomach, and the small intestine in processing of solid foods, and how different types of intermolecular interactions influence the breakdown properties of heat-set whey protein emulsion gels in GIT (i.
View Article and Find Full Text PDFIntragastric restructuring dictates the digestive kinetics of heat-set milk protein gels of contrasting textures.
Food Res Int
November 2024
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
The gelation of milk proteins can be achieved by various means, enabling the development of diverse products. In this study, heat-set milk protein gels (15 % protein) of diverse textures were made by pH modulation and two gels were selected for dynamic in vitro gastric digestion: a spoonable soft gel (SG, pH 6.55' G' of ∼100 Pa) and a sliceable firm gel (FG, pH 5.
View Article and Find Full Text PDFDevelopment and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels.
Gels
July 2024
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
There is a need to reduce the proportion of animal-derived food products in the human diet for sustainability and environmental reasons. However, it is also important that a transition away from animal-derived foods does not lead to any adverse nutritional effects. In this study, the potential of blending whey protein isolate (WPI) with either shiitake mushroom (SM) or oyster mushroom (OM) to create hybrid foods with enhanced nutritional and physicochemical properties was investigated.
View Article and Find Full Text PDFThermal Chiroptical Switch Based on an Ultrahigh Temperature-Initiated Macrocycle Gel Platform.
Macromol Rapid Commun
October 2024
School of Chemistry and Chemical Engineering, Shandong University, Jinan, 250100, P. R. China.
Responsive chiral optical materials have gained considerable interests from the fields of sensing, display, and optical devices. Materials that are capable of changing chiral optics under harsh conditions such as strong basic/acidic or ultrahigh temperature provides thoughts for the design of materials working at special environments, which however, are still underdeveloped. Here, a proof-of-concept design of organogel is reported that acts as matrices for thermal chiroptical switch with critical working temperature above 100 °C.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!