Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels

Xiao, Yaqing; Kang, Shufang; Liu, Yingnan; Guo, Xinyu; Li, Mei; Xu, Huaide

doi:10.1016/j.foodhyd.2020.106401

Cited by 80 publications

(27 citation statements)

References 33 publications

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“…The TG analysis of the COBO samples was performed on a thermogravimetric analyzer (TGA/SDTA851, Mettler Toledo, Zurich, Switzerland) [ 44 ]. Oleogel samples (10.0 mg) were weighed into a porcelain crucible and heated from 25 °C to 600 °C at a rate of 10 °C/min under a N2 flow of 20 mL/min.…”

Section: Methodsmentioning

confidence: 99%

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Liu

Xiao

et al. 2022

Gels

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This study aimed to investigate the effect of camellia saponin (CS) on the structural characteristics, texture properties, rheological properties, and thermal stability of camellia oil body-based oleogel (COBO). In addition, the formation mechanism of COBO was further studied in terms of the microstructure and texture of freeze-dried products, the mobility of hydrogen protons, and the conformation and structure changes of oleosin. The texture and rheological properties of the oleogels were found to be gradually improved with the incorporation of CS. This was attributed to the CS-induced enhancement of oil body interfacial film. CS was likely to bind to oleosin via hydrogen bonding and hydrophobic interactions, thereby forming a thick CS-oleosin complex interface, which was revealed by the oleosin fluorescence quenching and an increase in the ordered structure (α-helix). The composite interface could resist the crystallization damage and air disturbance caused by solidification and sublimation of water during freeze-drying, resulting in a denser and more uniform three-dimensional gel structure to trap the liquid oil, which could be explained by the decreased mobility of hydrogen protons in oleogel. The work offers a new proposal and theoretical basis for the development of saponin-enhanced oleogels using non-thermal processing.

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Section: Methodsmentioning

confidence: 99%

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Liu

Xiao

et al. 2022

Gels

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“…With the gradual addition of ε-PL, the intensity of the strongest characteristic peak changed continuously (Figure 1B). When the R PL-WP was in the range of 0.0000 to 0.0122, with the gradual addition of ε-PL, the aggregates shielded the fluorescent groups existing in the protein due to the interaction between ε-PL and whey protein to form aggregates (Xiao et al, 2021). This caused the endogenous fluorescence of whey protein to be quenched, which led to the decrease of fluorescence intensity of the system.…”

Section: Fluorescence Spectral Analysis Of Interaction System Between...mentioning

confidence: 99%

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

Meng

Xue

Chen

et al. 2022

Journal of Dairy Science

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ε-Polylysine (ε-PL) is a natural preservative of antimicrobial peptides with broad spectrum and high antibacterial properties. The electrostatic complex delivery system formed by ε-PL and whey protein can be used to maintain the stability of ε-PL and solve the problem of limited application of protein-based food. This work aimed to study the interaction between ε-PL and whey protein by multiple characterization methods. The spectroscopy results showed static quenching type and new stretching of C=O for ε-PL-whey protein complexes. Microstructure studies showed that the combination of ε-PL and whey protein made the structure of the complexes become rough and dense. The interaction between ε-PL and whey protein could improve the stability of the complexes system during storage. Additionally, the interaction affected critical gel temperatures and gel texture properties of complexes with change of whey protein concentration, mass ratio of ε-PL to whey protein, pH value in alkaline solutions, and ion concentration. Overall, this study confirmed the interaction between ε-PL and whey protein, and it will provide a reference for the application of ε-PL in protein food matrix.

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“…Moreover, the addition of Ca 2+ could reduce the repulsive force between the NCC chains through the coordination effect, making the NCC chains become close to each other. 44 Therefore, the increased moisture absorption of NCC-Ca/CAE composites may be caused by the transfer of water droplets to the interface between the CAE matrix and NCC-Ca through capillary action and the expansion of NCC-Ca to promote the migration of micro-cracks.…”

Section: Moisture Absorptionmentioning

confidence: 99%

UV–thermal‐cured cycloaliphatic epoxy composites with enhanced mechanical properties via Ca²⁺‐modified nanocrystalline cellulose

2021

Polymer International

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UV-thermal-cured cycloaliphatic epoxy resin (CAE) has received great attention due to high curing efficiency, low energy consumption and wide application. However, this rigid polymer with a highly crosslinked network tends to exhibit substantial brittleness. Herein, a novel toughening agent was successfully prepared by modifying nanocrystalline cellulose with Ca 2+ (NCC-Ca). The chemical structure of NCC-Ca was characterized using Fourier transform infrared and X-ray photoelectron spectroscopies. Mechanical properties, moisture absorption and thermal properties of UV-thermal-cured NCC/CAE and NCC-Ca/CAE composites were comprehensively evaluated. With a NCC-Ca content of 0.7 wt%, the impact strength of NCC-Ca/CAE composites was maximized at 5.96 kJ m −2 , while the flexural strength of NCC-Ca/CAE composites with 0.5 wt% of NCC-Ca was maximized at 52.02 MPa. Along with the improvement in mechanical properties, NCC-Ca can also increase the glass transition temperature of CAE composites. Moreover, the toughening mechanism of the NCC-Ca/CAE composites is also discussed.

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Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels

Cited by 80 publications

References 33 publications

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

UV–thermal‐cured cycloaliphatic epoxy composites with enhanced mechanical properties via Ca²⁺‐modified nanocrystalline cellulose

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Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels

Cited by 80 publications

References 33 publications

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

UV–thermal‐cured cycloaliphatic epoxy composites with enhanced mechanical properties via Ca2+‐modified nanocrystalline cellulose

Contact Info

Product

Resources

About

UV–thermal‐cured cycloaliphatic epoxy composites with enhanced mechanical properties via Ca²⁺‐modified nanocrystalline cellulose