Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates

Cai, Wu-Dan; Zhu, Jie; Wu, Liqing; Qiao, Ze-Ru; Li, Lin; Yan, Jun

doi:10.1016/j.foodchem.2019.125221

Cited by 54 publications

(22 citation statements)

References 40 publications

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“…This was probably because the increasing shear force causes the unwinding speed of the myofibrillar protein molecular chain to be faster than the winding speed, and the cross-linked structure was destroyed [15] . When the shear rate γ was high, the apparent viscosity of the sample solution was unchanged, showing Newtonian fluid behavior, it might be due to the shear force breaks most of the inter-molecular entanglement [37] . At the same shear rate γ, the sample of the FS group has the lowest apparent viscosity η, and when the samples were subjected to quick freezing and thawing treatment, the apparent viscosity (η) increased.…”

Section: Resultsmentioning

confidence: 99%

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Wang

Rashid

Yan

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Wang

Rashid

Yan

et al. 2021

Ultrasonics Sonochemistry

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“…For dynamic oscillatory tests, dynamic strain sweeps at 0.0001–1 were measured at a constant angular frequency ( ω , rad s −1 ) of 1 rad s −1 at 25 °C, and the linear viscoelastic range was established before frequency‐sweep measurements. Frequency sweeps of the rheometer were performed to determine values of storage modulus ( G ′, Pa) and loss modulus ( G ″, Pa) at an angular frequency range of 0–70 rad s −1 and phase shift α range of 17–53° with 2% strain 39 . The contributions of elastic and viscous components of the pectin were evaluated from G ′ and G ″, respectively, and their quantitative relationship was shown as follows: 40

\tan α = \frac{G^{'}}{G^{″}}

…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Zhang

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Ultrasonic pretreatment is a novel physical method that can be used in the extraction process of okra pectin. Real‐time online monitoring technologies were introduced in time and frequency domains when okra was pretreated. Preparation time of dried okra and yield of okra pectin were studied; and physicochemical properties of okra pectin were analyzed at the optimum ultrasonic parameter. RESULTS Results showed that ultrasonic intensity of sweeping‐frequency ultrasonic (SFU) pretreatment was stronger than that of fixed‐frequency ultrasonic pretreatment (FFU). SFU pretreatment (60 ± 1 kHz) at 30 min had a strong ultrasonic voltage peak of 0.05387 V and signal power peak of −6.62 dBm. The preparation time of dried okra was 160 ± 14.14 min in the pretreated group, 44.83% lower than control without SFU pretreatment. The intercellular space was 56.03% higher than control. Water diffusion coefficient increased from 1.41 × 10−9 to 2.14 × 10−9 m2 s−1. Monobasic quadratic equations were developed for the monitored ultrasonic intensity and pectin yield. Compared to control, extraction yield (16.70%), pectin content (0.564 mg mg−1), solubility (0.8187 g g−1) and gel strength (30.91 g) were improved in the pretreated group. Viscosity decreased, and values of G′ and G″ crossing at 63 rad s−1 revealed the viscoelastic behavior and the beginning of viscous behavior with a sol state. CONCLUSION Decrement of dried preparation time and increment of yield were achieved by ultrasonic pretreatment during the extraction process of okra pectin, and the relationship of ultrasonic intensity monitored by real‐time online technologies and yield was given. © 2021 Society of Chemical Industry

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“…A recent study revealed that curdlan can inhibit the invasion of malarial merozoites and therefore can be considered as a possible auxiliary candidate for treating intense malaria ( 25 ). Additionally, curdlan has exhibited potential antiviral activity against human immunodeficiency virus (HIV) and Dengue fever virus ( 26 ). In view of its virucidal activities, curdlan may be considered a potential candidate against other deadly viruses, such as severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and the current severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2/COVID-19).…”

Section: Introductionmentioning

confidence: 99%

Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents

et al. 2021

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Curdlan is an exopolysaccharide, which is composed of glucose linked with β-(1,3)-glycosidic bond and is produced by bacteria, such as Alcaligenes spp., Agrobacterium spp., Paenibacillus spp., Rhizobium spp., Saccharomyces cerevisiae, Candida spp., and fungal sources like Aureobasidium pullulan, Poria cocos, etc. Curdlan has been utilized in the food and pharmaceutical industries for its prebiotic, viscosifying, and water-holding properties for decades. Recently, the usefulness of curdlan has been further explored by the pharmaceutical industry for its potential therapeutic applications. Curdlan has exhibited immunoregulatory and antitumor activity in preclinical settings. It was observed that curdlan can prevent the proliferation of malarial merozoites in vivo; therefore, it may be considered as a promising therapy for the treatment of end-stage malaria. In addition, curdlan has demonstrated potent antiviral effects against human immunodeficiency virus (HIV) and Aedes aegypti virus. It has been suggested that the virucidal properties of curdlans should be extended further for other deadly viruses, such as severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and the current severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2/COVID-19). The prebiotic property of curdlan would confer beneficial effects on the host by promoting the growth of healthy microbiota in the gut and consequently help to reduce gastrointestinal disorders. Therefore, curdlan can be employed in the manufacture of prebiotics for the management of various gastrointestinal dysbiosis problems. Studies on the mechanism of action of curdlan-induced suppression in microbial and tumor cells at the cellular and molecular levels would not only enhance our understanding regarding the therapeutic effectiveness of curdlan but also help in the discovery of new drugs and dietary supplements. The primary focus of this review is to highlight the therapeutic interventions of curdlan as an anticancer, anti-malaria, antiviral, and antibacterial agent in humans. In addition, our review provides the latest information about the chemistry and biosynthesis of curdlan and its applications for making novel dairy products, functional foods, and nutraceuticals and also details about the recent patents of curdlan and its derivatives.

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Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates

Cited by 54 publications

References 40 publications

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents

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