Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying

Andlinger, David J.; Bornkeßel, Alina Claire; Jung, Isabella; Schroeter, Baldur; Смирнова, Ирина; Kulozik, Ulrich

doi:10.1016/j.foodhyd.2020.106305

Cited by 44 publications

(39 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, the formation of short-ranged non-covalent bonds like hydrogen bonds is increased. In a study on PPI gels, it was shown that closer to the IEP, the relative contribution of electrostatic and hydrogen bonds to the gel network was higher than for neutral or alkaline pH [ 26 ]. When patatin aggregates at low electrostatic repulsion, the aggregation is fast.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Andlinger

Röscheisen

Hengst

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Understanding aggregation in food protein systems is essential to control processes ranging from the stabilization of colloidal dispersions to the formation of macroscopic gels. Patatin rich potato protein isolates (PPI) have promising techno-functionality as alternatives to established proteins from egg white or milk. In this work, the influence of pH and temperature on the kinetics of PPI denaturation and aggregation was investigated as an option for targeted functionalization. At a slightly acidic pH, rates of denaturation and aggregation of the globular patatin in PPI were fast. These aggregates were shown to possess a low amount of disulfide bonds and a high amount of exposed hydrophobic amino acids (S0). Gradually increasing the pH slowed down the rate of denaturation and aggregation and alkaline pH levels led to an increased formation of disulfide bonds within these aggregates, whereas S0 was reduced. Aggregation below denaturation temperature (Td) favored aggregation driven by disulfide bridge formation. Aggregation above Td led to fast unfolding, and initial aggregation was less determined by disulfide bridge formation. Inter-molecular disulfide formation occurred during extended heating times. Blocking different protein interactions revealed that the formation of disulfide bond linked aggregation is preceded by the formation of non-covalent bonds. Overall, the results help to control the kinetics, morphology, and interactions of potato protein aggregation for potential applications in food systems.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The heating temperature chosen was dependent on T d determined by modulated differential scanning calorimetry (mDSC). The denaturation temperature results for pH 6 to 10 [ 26 ] are summarized in Table 1 . Four temperatures were investigated per pH value.…”

Section: Methodsmentioning

confidence: 99%

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Andlinger

Röscheisen

Hengst

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Proteins provide a wide range of potential functional groups such as -COO⁻, -NH2 and -SO4 [383]. However, literature on supercritically dried protein gels with high specific surface area is rather scarce [384][385][386][387][388][389][390][391][392]: the majority of works is devoted to freeze-dried protein gels with low specific surface area and the majority of applications are in the biomedical area (see, for example, ref [393]).…”

Section: Aerogels From Proteinsmentioning

confidence: 99%

“…Potato protein isolate can also be used for the production of aerogels. Patatin aerogels present surface areas of 450, 180, and 350 m 2 /g at pH 3, 6, and 8, respectively [386].…”

Section: Aerogels From Proteinsmentioning

confidence: 99%

Biorefinery Approach for Aerogels

et al. 2020

View full text Add to dashboard Cite

According to the International Energy Agency, biorefinery is “the sustainable processing of biomass into a spectrum of marketable bio-based products (chemicals, materials) and bioenergy (fuels, power, heat)”. In this review, we survey how the biorefinery approach can be applied to highly porous and nanostructured materials, namely aerogels. Historically, aerogels were first developed using inorganic matter. Subsequently, synthetic polymers were also employed. At the beginning of the 21st century, new aerogels were created based on biomass. Which sources of biomass can be used to make aerogels and how? This review answers these questions, paying special attention to bio-aerogels’ environmental and biomedical applications. The article is a result of fruitful exchanges in the frame of the European project COST Action “CA 18125 AERoGELS: Advanced Engineering and Research of aeroGels for Environment and Life Sciences”.

show abstract

“…Voon and co-workers [ 25 ] studied porous cellulose spheres in order to produce a controlled release of curcumin (used as a drug model). Moreover, Andlinger and co-workers [ 26 ] produced aerogels from hydrogels by supercritical drying, which were incorporated with potato protein. The insertion of up to 10 wt% of this filler yielded increases in density and storage modulus.…”

Section: Introductionmentioning

confidence: 99%

Nanofibrillated Cellulose-Based Aerogels Functionalized with Tajuva (Maclura tinctoria) Heartwood Extract

et al. 2021

View full text Add to dashboard Cite

Aerogels are 3-D nanostructures of non-fluid colloidal interconnected porous networks consisting of loosely packed bonded particles that are expanded throughout their volume by gas and exhibit ultra-low density and high specific surface area. Cellulose-based aerogels can be obtained from hydrogels through a drying process, replacing the solvent (water) with air and keeping the pristine three-dimensional arrangement. In this work, hybrid cellulose-based aerogels were produced and their potential for use as dressings was assessed. Nanofibrilated cellulose (NFC) hydrogels were produced by a co-grinding process in a stone micronizer using a kraft cellulosic pulp and a phenolic extract from Maclura tinctoria (Tajuva) heartwood. NFC-based aerogels were produced by freeze followed by lyophilization, in a way that the Tajuva extract acted as a functionalizing agent. The obtained aerogels showed high porosity (ranging from 97% to 99%) and low density (ranging from 0.025 to 0.040 g·cm−3), as well a typical network and sheet-like structure with 100 to 300 μm pores, which yielded compressive strengths ranging from 60 to 340 kPa. The reached antibacterial and antioxidant activities, percentage of inhibitions and water uptakes suggest that the aerogels can be used as fluid absorbers. Additionally, the immobilization of the Tajuva extract indicates the potential for dentistry applications.

show abstract

Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying

Cited by 44 publications

References 54 publications

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Biorefinery Approach for Aerogels

Nanofibrillated Cellulose-Based Aerogels Functionalized with Tajuva (Maclura tinctoria) Heartwood Extract

Contact Info

Product

Resources

About