Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-10 DOI:10.1016/j.foodhyd.2025.111437

Chuhuan Hu, Xi Yang, Marwa E. Atya, Yoshiki Kohinata, Momoka Kimura, Shingo Matsukawa

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Abstract

Gelation of deacylated gellan (DG) is influenced by cations, with monovalent ions shielding electrostatic repulsions and divalent ions directly binding DG chains. The role of trivalent ions, however, remains unclear. This study aims to explore the gelation process of DG in the presence of Fe³⁺ and K⁺ ions from microscopic and molecular levels. Nuclear magnetic resonance (NMR) techniques, including water ¹H T₂ and diffusion measurement, were employed to investigate the dynamic information of molecular chains. Multiple particle tracking was used to analyze the gelling evolution at a microscopic perspective. Fe³⁺ shifted the temperature of ordered structure formation (T_ord) lower, attributed to repulsion among -COO Fe⁺ COO- complexes formed at the gelation. K⁺ accelerated aggregation via electrostatic shielding. The diffusion coefficient of DG (D_DG) gave information about molecular mobility of DG chains. Besides, particle tracking revealed network pore sizes narrowed from 270 to 1100 nm to below 270 nm as the gelation progressed. These findings clarify the role of Fe³⁺ in DG gelation from molecular and microscopic perspectives, offering insights into the gelation mechanism of DG induced by trivalent cations.

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用核磁共振和颗粒跟踪研究了结冷胶在三价和一价阳离子共存中的凝胶机理

脱酰基结冷胶（DG）的凝胶化受阳离子的影响，单价离子屏蔽静电斥力，二价离子直接结合DG链。然而，三价离子的作用仍不清楚。本研究旨在从微观和分子水平探讨DG在Fe3+和K+离子存在下的凝胶化过程。采用核磁共振（NMR）技术，包括水1H T2和扩散测量，研究分子链的动态信息。采用多粒子跟踪技术从微观角度分析胶凝过程。Fe3+降低了有序结构形成的温度（Tord），这是由于在凝胶形成的-COO Fe+ COO-配合物之间的排斥作用。K+通过静电屏蔽加速聚集。DG （DDG）的扩散系数反映了DG链的分子迁移率。此外，颗粒跟踪显示，随着凝胶化的进行，网络孔径从270 ~ 1100 nm缩小到270 nm以下。这些发现从分子和微观角度阐明了Fe3+在DG凝胶化中的作用，为三价阳离子诱导DG凝胶化机制的研究提供了新的思路。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.