Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan
The gelation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (KC) subjected to pH (2-8, 3-9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulus G'from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with corresponding T23 fluctuating from 966.40 to 365.64 ms. For the KCl-treated group, SMGHs/KC gels showed an even greater G' from 4646.7 to 10996.5 Pa, with T23 fluctuating from 622.2 to 276.98 ms as the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:12 |
|---|---|
| Enthalten in: |
Foods (Basel, Switzerland) - 12(2023), 19 vom: 28. Sept. |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Yan, Jia-Nan [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
κ-carrageenan |
|---|
| Anmerkungen: |
Date Revised 30.10.2023 published: Electronic Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.3390/foods12193598 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM363282130 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM363282130 | ||
| 003 | DE-627 | ||
| 005 | 20231226093016.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.3390/foods12193598 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1210.xml |
| 035 | |a (DE-627)NLM363282130 | ||
| 035 | |a (NLM)37835251 | ||
| 035 | |a (PII)3598 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Yan, Jia-Nan |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 30.10.2023 | ||
| 500 | |a published: Electronic | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a The gelation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (KC) subjected to pH (2-8, 3-9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulus G'from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with corresponding T23 fluctuating from 966.40 to 365.64 ms. For the KCl-treated group, SMGHs/KC gels showed an even greater G' from 4646.7 to 10996.5 Pa, with T23 fluctuating from 622.2 to 276.98 ms as the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a KCl | |
| 650 | 4 | |a NaCl | |
| 650 | 4 | |a responsive hydrogels | |
| 650 | 4 | |a scallop | |
| 650 | 4 | |a κ-carrageenan | |
| 700 | 1 | |a Nie, Bin |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Zhu-Jun |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Ling-Yi |e verfasserin |4 aut | |
| 700 | 1 | |a Lai, Bin |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Ce |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Li-Chao |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Hai-Tao |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Foods (Basel, Switzerland) |d 2012 |g 12(2023), 19 vom: 28. Sept. |w (DE-627)NLM254618804 |x 2304-8158 |7 nnns |
| 773 | 1 | 8 | |g volume:12 |g year:2023 |g number:19 |g day:28 |g month:09 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.3390/foods12193598 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 12 |j 2023 |e 19 |b 28 |c 09 | ||