Imaging the phase of starch–gelatin blends by confocal Raman microscopy

Liu, Xingxun; Zhang, Nuozi; Zhou, Sumei; Shanks, Robert A.; Zheng, Jinkai

doi:10.1016/j.foodhyd.2016.03.005

Cited by 29 publications

(9 citation statements)

References 15 publications

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“…As shown in Fig. 1C , the amide I band at 1654 cm −1 indicates the α helix structure ( 29 ). The amide I absorption is due to the stretching vibration of the C═O bond, which corresponds to the conformation of protein.…”

Section: Resultsmentioning

confidence: 89%

Biomolecule-guided cation regulation for dendrite-free metal anodes

et al. 2020

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Lithium (Li) or zinc (Zn) metal anodes have attracted interest for battery research due to their high theoretical capacities and low redox potentials. However, uncontrollable dendrite growth, especially under high current (>4 mA cm−2), precludes reversable cycling in Li or Zn metal batteries with a high-loading (>4 mAh cm−2), precludes reversable cycling in Li or Zn metal batteries with high-loading (>4 mAh cm−2) cathode. We report a cation regulation mechanism to address this failure. Collagen hydrolysate coated on absorbed glass mat (CH@AGM) can simultaneously induce a deionization shock inside the separator and spread cations on the anode to promote uniform electrodeposition. Employing 24 mAh cm−2 cathodes, Li and Zn metal batteries with CH@AGM delivered 600 cycles with a Coulombic efficiency of 99.7%. In comparison, pristine Li and Zn metal batteries only survive for 10 and 100 cycles, respectively. This approach enabled 400 cycles in a 200 Ah-class Zn metal battery, which suggests a scalable method to achieve dendrite-free anodes in various batteries.

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Section: Resultsmentioning

confidence: 89%

Biomolecule-guided cation regulation for dendrite-free metal anodes

et al. 2020

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“…The band at 1,028 cm -1 is ascribed to C-O/C-C stretching (Elizondo et al, 2009;Szymanska-Chargot & Zdunek, 2013), being less noticeable when gelatin was the only matrix; this band shifted to higher wavenumbers in the presence of gelatin, suggesting interactions between gelatin and the polysaccharides MSG and CNCs. The band at 1,140 cm -1 , ascribed to C-O stretching at glycosidic bonds (Elizondo et al, 2009;Liu et al, 2016), was more intense in films containing gelatin, which is probably associated with the glycation of collagen (Muyonga et al, 2004); the band shifted to higher wavenumbers when MSG was added, indicating the occurrence of hydrogen bonds between the matrices. By the spectra, there were no significant interactions between film components, such as covalent crosslinks or noncovalent interactions, confirming the lack of improvement in tensile properties when gelatin and MSG were mixed to form films.…”

Section: Resultsmentioning

confidence: 97%

Mesquite seed gum and Nile tilapia fish gelatin composite films with cellulose nanocrystals

Cruz

Morais

Muniz

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to determine a suitable combination of the polysaccharide mesquite seed gum (MSG) and the protein Nile tilapia fish gelatin in the composite MSG/gelatin film for food packaging applications, and to evaluate the effect of cellulose nanocrystals (CNCs) on the film. MSG and gelatin were extracted from mesquite seeds and Nile tilapia residues, respectively, and the CNCs from mesquite pods by acid hydrolysis. The MSG:gelatin ratio with the best combination of tensile and barrier properties was used to produce the bionanocomposite films, by adding different CNC contents to the MSG/gelatin dispersion. The MSG:gelatin ratio of 1:1 had a good combination of water vapor permeability (WVP) and tensile strength. The properties of the MSG/gelatin films were improved by the CNCs, mainly at 5 wt%, which produced the highest tensile strength and modulus, more than 30% higher than those of the control film, and the lowest WVP, 23% lower than that of the control. Higher CNC contents resulted in the aggregation of nanocrystals, impairing barrier and tensile properties. The nanocomposite film with MSG, gelatin, and CNCs at the respective weight ratios of 1:1:0.1 presents the best overall properties for food packaging applications.

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“…Starch is not only the main component of food providing a vital energy for humans but also used in food industry as the food additives such as gelling agents, thickeners, emulsion stabilizers and fat replacers to improve the food quality. Recently, starch is attracting much attention for edible or biodegradable materials due to its advantages of biodegradability and low costs (Liu, et al, 2016). For example, starch or starch-gelatin blends have been developed for use as medical capsule materials (Zhang, et al, 2012;Zhang, et al, 2013).…”

Section: Introductionmentioning

confidence: 99%