Curdlan enhances the structure of myosin gel model

Li, Qianru; Wang, Peisen; Miao, Song; Zhang, Longtao; Zheng, Baodong

doi:10.1002/fsn3.1055

Cited by 32 publications

(14 citation statements)

References 35 publications

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“…This result signified that AG as a polysaccharide might fill in the cavities of the protein space, resulting in the formation of a smooth, compact, and uniform gel matrix. These results are consistent with the reports by Li et al (2019) , who showed that the incorporation of 1% curdlan induced the formation of a denser gel structure. Thus, the structure facilitated the entrapment of water for a higher WHC ( Fig.…”

Section: Resultssupporting

confidence: 93%

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

Zhao

Liu

et al. 2022

Food Chemistry: X

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Section: Resultssupporting

confidence: 93%

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

Zhao

Liu

et al. 2022

Food Chemistry: X

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“…It is widely accepted that a gel can be considered as a network in which the “grid” of the network is filled with water molecules. Water retention reflects the water changes in the gel network caused by capillary effects in the mixed-protein matrix [ 20 ]. Figure 2 a shows the effect of PPI addition on the water retention of the mixed-protein gels.…”

Section: Resultsmentioning

confidence: 99%

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Zhu

Zhang

Liu

et al. 2022

Foods

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This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased with the increase of PPI content (p < 0.05). The whiteness of the gels decreased significantly with the addition of pea protein compared with 0% vs. 0.5% addition. Nuclear magnetic resonance tests showed the area of immobilized water also increased with increasing PPI addition (0–2%), thus consistent with the increased water-holding capacity (p < 0.05). The penetration force of the gels increased with increasing PPI addition (p < 0.05), while the storage modulus and loss modulus of the gels were also found to increase, accompanied by the transformation of the α-helix structure into β-sheet, resulting in better dynamics of gel formation. These results indicated the gel-forming ability of DMPI, including water retention and textural properties, improves with increasing PPI addition. Principal component analysis verified these interrelationships. Thus, pea protein could improve the properties of duck myofibrillar protein gels to some extent and improve their microstructure, potentially facilitating the transition from a weak to a non-aggregated, rigid structure.

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“…Springiness refers to the ability of the gel to return to its original length after being compressed. The pore structure of the gel might be related to its springiness [ 28 , 29 ]. The addition of ZOP filled the voids of the gel, which might prevent the mixed gel from returning to its original length, resulting in a decrease in springiness [ 29 ].…”

Section: Results and Analysismentioning

confidence: 99%

The Synthesis, Characterization, and Protein-Release Properties of Hydrogels Composed of Chitosan-Zingiber offcinale Polysaccharide

Jing

Zhang

Cheng

et al. 2022

Foods

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Most proteins given orally have low bioavailability and are easily eliminated by rapid metabolism in vivo. In order to immobilize the drug at the site of administration and delay its release, a natural, gentle release system was designed. In this study, a heteropolysaccharide (ZOP) was isolated from Zingiber officinale using an ultrasonic assisted extraction method. ZOP Ara = 1.97: 1.15: 94.33: 1.48: 1.07. The ZOP/Chitosan (CS) composite hydrogel was synthesized using epichlorohydrin (ECH) as a cross-linking agent. The structure, morphology, and water-holding capacity of the composite hydrogel were characterized. The data showed that the addition of ZOP improved the hardness and water-holding capacity of the material. A swelling ratio test showed that the prepared hydrogel was sensitive to pH and ionic strength. In addition, the degradation rate of the hydrogel in a phosphate-buffered saline (PBS) solution with a pH value of 1.2 was higher than that in PBS with pH value of 7.4. Similarly, the release kinetics of Bovine serum albumin (BSA) showed higher release in an acidic system by the hydrogel composed of ZOP/CS. The hydrogel prepared by this study provided a good microenvironment for protein delivery. In summary, this composite polysaccharide hydrogel is a promising protein-drug-delivery material.

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Curdlan enhances the structure of myosin gel model

Cited by 32 publications

References 35 publications

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

The Synthesis, Characterization, and Protein-Release Properties of Hydrogels Composed of Chitosan-Zingiber offcinale Polysaccharide

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