Polymerization of modified diaspirin cross-linked hemoglobin (DCLHb) with 1,6-bismaleimic-hexane

Qi, Donglai; Wang, Pei; Chen, Chen; Guo, Song; Wang, Xiang

doi:10.3109/21691401.2016.1138488

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…It is suggested that aggregation of WP may be improved by ALM pectin after a lag period. Similarly, Qi et al (2016) found that free sulphydryl groups of WP was mitigated by conjugating with sugar beet pectin.…”

Section: Effects Of Alm Pectin On Free Sulfhydryl Groups Of Polymerizmentioning

confidence: 90%

“…β-Lactoglobulin has two intramolecular disulphide bonds and one embedded free sulohydryl group while α-lactalbumin has four intramolecular disulphide bonds and no thiol group (Qi, Wang, Chen, Guo, & Wang, 2016). WP aggregates mainly by forming intermolecular disulphide bonds (Kehoe, Wang, Morris, & Brodkorb, 2011).…”

Section: Effects Of Alm Pectin On Free Sulfhydryl Groups Of Polymerizmentioning

confidence: 99%

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Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins

Wang

Zhang

Wang

et al. 2018

CyTA - Journal of Food

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This study aimed to investigate effects of amidated low methoxyl (ALM, 0.3%, w/v) pectin on physiochemical and structural properties of polymerized whey proteins (PWP, 10%, w/v) prepared by thermal aggregation at 85°C for 10-30 min. Particle size, zeta potential, isoelectric point (IEP), surface hydrophobicity, free sulphydryl group, rheological properties and the secondary structure of all samples were analysed. ALM pectin increased mean diameter and narrowed size distribution of PWP samples (p < 0.05) regardless of heating time. Addition of ALM pectin shifted the IEP of PWPpectin complex to lower pH, which decreased with heating time increased. ALM pectin decreased the surface hydrophobicity of PWP heated for 30 min pronouncedly. Whey protein (WP) complexed with ALM pectin showed decreased gelation time and rheological properties of improved elasticity. ALM pectin had no considerable effect on secondary structure of PWP. Data indicated that ALM pectin could alter physiochemical properties of heat-induced polymerized WPns. Efectos de la pectina amidada de bajo metoxilo en las propiedades fisicoquímicas y estructurales de las proteínas de suero polimerizadas RESUMEN El presente estudio se propuso investigar los efectos de la pectina amidada de bajo metoxilo (ALM, 0.3%, p/v) en las propiedades fisicoquímicas y estructurales de las proteínas de suero polimerizadas (PWP, 10%, w/v) y preparadas mediante el método de agregación térmica a 85°C durante 10-30 min. Asimismo, en el estudio se analizaron: el tamaño de las partículas, el potencial zeta, el punto isoeléctrico, la hidrofobicidad superficial, el grupo sulfhidrilo libre, las propiedades reológicas y la estructura secundaria de todas las muestras. Se constató que la pectina ALM aumentó el diámetro medio y estrechó la distribución de tamaños de las muestras de PWP (p < 0.05) independientemente de la duración del calentamiento. Por otra parte, la adición de pectina ALM llevó el punto isoeléctrico del complejo pectina PWP a un pH más bajo, lo cual fue disminuyendo a medida que aumentó el tiempo de calentamiento. La pectina ALM redujo drásticamente la hidrofobicidad superficial de la PWP calentada durante 30 min. La proteína de suero en complejo con la pectina ALM mostró tener un tiempo de gelificación más reducido y propiedades reológicas de mayor elasticidad. La pectina ALM no afectó sensiblemente la estructura secundaria de PWP. Los datos dan cuenta de que la pectina ALM puede alterar las propiedades fisicoquímicas de las proteínas de suero polimerizadas mediante su exposición al calor.

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Section: Effects Of Alm Pectin On Free Sulfhydryl Groups Of Polymerizmentioning

confidence: 90%

Section: Effects Of Alm Pectin On Free Sulfhydryl Groups Of Polymerizmentioning

confidence: 99%

Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins

Wang

Zhang

Wang

et al. 2018

CyTA - Journal of Food

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Optimization and Investigation of Hemoglobin‐Loaded ZIF‐90 Metal–Organic Framework Nanoparticles as Artificial Oxygen Carriers

Douka,

Jin,

Cantallops‐Iglesias

et al. 2024

Part & Part Syst Charact

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Blood transfusions are vital, yet limited shelf‐life and storage conditions of red blood cells (RBCs) hinder their use in emergencies. Hemoglobin‐based oxygen carriers (HBOCs) aim to address these challenges, but previous versions faced clinical setbacks due to safety concerns related to hemoglobin (Hb) extravasation. ZIF‐90, a novel metal–organic framework variant where imidazole‐2‐carboxaldehyde (2‐ICA) is bridged to Zn2+ ions, is explored. Optimizing Zn2+:2‐ICA ratios and Hb concentrations, Hb‐loaded ZIF‐90 nanoparticles (NPs) are synthesized in one‐step and under mild synthesis conditions. These NPs achieve a 25.1% yield, 7.0 mg mL−1 Hb concentration, 70.3% encapsulation efficiency (EE), and 96.4% drug loading. They exhibit a left‐shifted oxygen dissociation curve with p50 of ≈8 mmHg, indicating enhanced oxygen release at lower partial oxygen pressures as compared to native RBCs. This feature makes Hb‐loaded ZIF‐90 NPs suitable for certain medical applications including ischemia‐reperfusion injury management. Furthermore, the impact of two prominent capping agents: polyvinylpyrrolidone and polyethylene glycol (PEG) is assessed. PEG improves 2‐ICA incorporation and stabilizes the ZIF‐90 crystalline phase, albeit with reduced yield, Hb content, and EE. The findings underscore the potential of Hb‐loaded ZIF‐90 NPs as next‐generation HBOCs, offering enhanced uniformity, high Hb content, and efficient oxygen binding and release properties for medical applications.

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Oxygen carrying capability evaluation based on direct electrochemistry of highly loaded hemoglobin spheres

Pan

Liu

et al. 2017

Surfaces and Interfaces

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Polymerization of modified diaspirin cross-linked hemoglobin (DCLHb) with 1,6-bismaleimic-hexane

Cited by 3 publications

References 18 publications

Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins

Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins

Optimization and Investigation of Hemoglobin‐Loaded ZIF‐90 Metal–Organic Framework Nanoparticles as Artificial Oxygen Carriers

Oxygen carrying capability evaluation based on direct electrochemistry of highly loaded hemoglobin spheres

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