This study investigates the effects of heating method, setting time, and setting temperature on the gel properties, water holding capacity (WHC), molecular forces, protein composition, protein conformation, and water transition of Bombay duck (BD) surimi gel. The obtained results demonstrate that the best gel properties are obtained by two-step heating at 30°C for 120 min while the hardness was 10.418 N and the breaking force was 4.52 N. Gel softening occurs at setting temperatures greater than 40°C due to the effect of endogenous enzymes in destroying the protein structure and increasing the hydrophobic and disulfide interactions. Low-field nuclear magnetic resonance spectra confirm that high two-step setting temperatures induce gel softening and the destruction of the surimi gel structure, as evidenced by the increased water migration at these temperatures. Of all protein conformations in the gel, the β-sheet structure, decreases from 38.40% at 30°C to 11.75% at 60°C when the setting time is 60 min, is the most susceptible to gel softening. Overall, the data reported herein provide a scientific basis for the development of new BD surimi products on an industrial level.
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http://dx.doi.org/10.3389/fnut.2022.1060188 | DOI Listing |
Carbohydr Polym
March 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
To strengthen starch gel quality and improve the deterioration from freeze-thaw cycles, corn starch/whey protein isolate (WPI)/caffeic acid (CA) composite gels were rationally constructed in this study. The results showed that the introduction of WPI and CA significantly optimized the microstructure of the gels, an observation verified by SEM and CLSM. In addition, FT-IR and XRD analyses further revealed that the interaction mechanism within the composite gel was mainly due to the reinforcement of hydrogen bonds.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
P.G. Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar 388 120, Gujarat, India.
Jamun (Syzygium cumini L. Skeels), a less recognized, underutilized, and highly perishable fruit is a delicacy of tropical regions. Soft pulp and thin exocarp make these small purple berries susceptible to mechanical injury and several postharvest diseases.
View Article and Find Full Text PDFChemistry
January 2025
Institute of Physiological Chemistry and Pathobiochemistry, University of Münster, Waldeyerstraße 15, 48149, Münster, Germany.
Light-responsive hydrogels are highly valued for their dynamic mechanical properties and biocompatibility. In this study, we present a hydrogel system that can either soften or strengthen on green light exposure, or remain unresponsive to light, depending on the addition of adenosyl cobalamin (AdoCbl) and Co. These protein-based hydrogels were formed using genetically encoded SpyTag-SpyCatcher chemistry and included green light-sensitive CarH protein domains.
View Article and Find Full Text PDFJ Mater Chem B
January 2025
Department of Chemical and Biological Engineering, University of Colorado Boulder, Boulder, USA.
Covalent hydrogel networks suffer from a stiffness-toughness conflict, where increased crosslinking density enhances the modulus of the material but also leads to embrittlement and diminished extensibility. Recently, strategies have been developed to form highly entangled hydrogels, colloquially referred to as tanglemers, by optimizing polymerization conditions to maximize the density and length of polymer chains and minimize the crosslinker concentration. It is challenging to assess entanglements in crosslinked networks beyond approximating their theoretical contribution to mechanical properties; thus, in this work, we synthesize and characterize polyacrylamide tanglemers using a photolabile crosslinker, which allows for direct assessment of covalent trapping of entanglements under tension.
View Article and Find Full Text PDFNanoscale
January 2025
Department of Chemistry and Biochemistry, The University of Texas at Dallas, Richardson, TX 75080, USA.
Phospholipid based vesicles called liposomes are commonly used as packaging in advanced drug delivery applications. Stimuli-responsive liposomes have been designed to release their contents under certain conditions, for example through heating or illumination. However, in the case of photosensitive liposomes based on azo-PC, namely phosphatidylcholine lipids with azobenzene incorporated into one of the two lipid tails, the release mechanism is not known.
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