Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel

Hou, Yu; Liu, He; Zhu, Danshi; Li, Jun; Zhang, Chunli; Li, Chunyang; Han, Jinlian

doi:10.1016/j.foodhyd.2022.107602

Cited by 38 publications

(4 citation statements)

References 52 publications

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“…However, the T p results suggest that this denaturation was conducive to enhancing the stability of the EG network. This enthalpy analysis demonstrates the strong spatial networks of PP and PG, with internal bond forming networks (hydrogen and disulfide bonds) that could not be easily destructed …”

Section: Resultsmentioning

confidence: 95%

“…Thermal stability was determined using previous research. − Briefly, ∼1.5 g of gel sample was placed into a 50 mL tube and heated at 90 °C in a water bath. The sample was taken out every 10 min to wipe the liquid on the surface with filter paper.…”

Section: Methodsmentioning

confidence: 99%

“…This enthalpy analysis demonstrates the strong spatial networks of PP and PG, with internal bond forming networks (hydrogen and disulfide bonds) that could not be easily destructed. 17 3.5. Interactions of Peptide Molecules.…”

Section: Viscoelastic Properties Of the Peptide-based Egmentioning

confidence: 99%

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Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Yin

Zhang

et al. 2023

J. Agric. Food Chem.

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This study aimed to construct a natural peptide-based emulsion gel (PG) using small peptides (∼2.2 kDa) by mild enzymatic hydrolysis of buckwheat proteins. The obtained PG presented a porous and tight texture and solid–gel viscoelasticity compared with its parent protein-based emulsion gel. Meanwhile, it exhibited good resistance against heating and freeze-thawing. Furthermore, peptide–oil interaction analysis revealed that the gel matrix was enhanced by the hydrophobic aggregation between peptides and oil molecules, H-bonding interaction of peptide molecules, and peptide–oil aggregate repulsion force. Finally, in vitro intestinal digestion experiments demonstrated that PG could embed and pH-responsively release curcumin in the gastrointestinal tract at a release rate of 53.9%. The findings unfold promising opportunities for using natural PG in a range of applications relying on large proteins or other synthesized molecules.

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Section: Resultsmentioning

confidence: 95%

Section: Methodsmentioning

confidence: 99%

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Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Yin

Zhang

et al. 2023

J. Agric. Food Chem.

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“…LF-NMR: The state of hydrogen protons in gelatin hydrogels with/without glycerol was analyzed using a LF-NMR analyzer (VTNMR20-010 V-I, Niumag, China) to detect the transverse spin-spin relaxation time (T 2 ) and MRI according to the method of Hou et al (2022). [56] Nearly, 2 g of the hydrogel was placed in a cylindrical NMR glass tube (15 mm diameter) and tested by the Carr-Purcell Meiboom-Gill (CPMG) sequence. The test parameters were as follows: spectral width = 100 kHz, number of echoes = 18 000, relaxation decay time = 1.5 ms, number of repeat scans = 4, and repeat interval = 3000 ms. All measurements were repeated three times and the corresponding data were inverted using MultiExp Inv analysis software (Niumag, Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Lu,

Araiza‐Calahorra,

Gao

et al. 2024

Adv Eng Mater

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Lubrication by hydrogels is proving to be an emerging area in colloid science. Although oil‐driven friction reduction is predominant in literature, emulsion gel‐based lubrication has attracted very little attention to date. We hypothesize that an interplay of viscolelasticity and oil volume fraction may modulate lubricity of emulsion‐filled gels. Herein, phase‐change gelatin‐based emulsion‐filled gels with different sugar alcohol and oil droplet concentrations (0‐30 wt%) were tested for their lubrication performance. The rheological and tribological tests were analysed in conjunction with spectroscopic and structural characterizations in order to reveal structure‐function relationship. Structural characterizations demonstrated that hydrogen bonding was enhanced in pure gelatin gels with the increase of sugar alcohol (glycerol)‐replacement time, which enhanced the storage modulus (G') of the gel networks. Emulsified droplets served as active fillers further strengthening the G’ and strikingly the presence of glycerol reduced the thermo‐responsiveness of the emulsion‐filled gels. Emulsion‐filled gels containing sugar alcohols, irrespective of their type, can greatly reduce the friction coefficients (μ) between hydrophobic surfaces in the boundary and mixed regimes versus the systems without sugar alcohols. In the hydrodynamic regime, the friction coefficient of the system was proportional to the second plateau shear viscosity, regulated by the oil content.This article is protected by copyright. All rights reserved.

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Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix

Khan

Tian

Chen

et al. 2023

Carbohydrate Polymers

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Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel

Cited by 38 publications

References 52 publications

Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix

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