دورية أكاديمية
Granular hydrogels with tunable properties prepared from gum Arabic and protein microgels.
| العنوان: | Granular hydrogels with tunable properties prepared from gum Arabic and protein microgels. |
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| المؤلفون: | Kan X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada., Zhang S; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada., Kwok E; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada., Chu Y; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada., Chen L; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada. Electronic address: lingyun.chen@ualberta.ca., Zeng X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: zengxx@njau.edu.cn. |
| المصدر: | International journal of biological macromolecules [Int J Biol Macromol] 2024 Jul; Vol. 273 (Pt 2), pp. 132878. Date of Electronic Publication: 2024 Jun 04. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Amsterdam : Elsevier Original Publication: Guildford, Eng., IPC Science and Technology Press. |
| مواضيع طبية MeSH: | Gum Arabic*/chemistry , Hydrogels*/chemistry , Whey Proteins*/chemistry , Microgels*/chemistry, Elastic Modulus ; Rheology ; Porosity ; Compressive Strength |
| مستخلص: | Granular hydrogels have emerged as a new class of materials for 3D printing, tissue engineering, and food applications due to their extrudability, porosity, and modularity. This work introduces a convenient method to prepare granular hydrogel with tunable properties by modulating the interaction between gum Arabic (GA) and whey protein isolate (WPI) microgels. As the concentration of GA increased, the appearance of the hydrogel changed from fluid liquid to moldable solid, and the microstructure changed from a macro-porous structure with thin walls to a dense structure formed by the accumulation of spherical particles. At a GA concentration of 0.5 %, the hydrogels remained fluid. Granular hydrogels containing 1.0 % GA showed mechanical properties similar to those of tofu (compressive strength: 10.8 ± 0.5 kPa, Young's modulus: 16.7 ± 0.4 kPa), while granular hydrogels containing 1.5 % GA showed mechanical properties similar to those of hawthorn sticks and sausages (compressive strength: 300.4 ± 5.8 kPa; Young's modulus: 200.5 ± 3.4 kPa). The hydrogel with 2.0 % GA was similar to hawthorn sticks, with satisfactory bite resistance and elasticity. Such tunability has led to various application potentials in the food industry to meet consumer demand for healthy, nutritious, and diverse textures. Competing Interests: Declaration of competing interest All the authors declare no competing financial interest. (Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Granular hydrogel; Gum Arabic; Interactions; Protein microgel |
| المشرفين على المادة: | 9000-01-5 (Gum Arabic) 0 (Hydrogels) 0 (Whey Proteins) 0 (Microgels) |
| تواريخ الأحداث: | Date Created: 20240606 Date Completed: 20240706 Latest Revision: 20240706 |
| رمز التحديث: | 20240707 |
| DOI: | 10.1016/j.ijbiomac.2024.132878 |
| PMID: | 38844277 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2024.132878 |