凝乳水凝胶的微观结构与力学行为:热处理前温度的作用

IF 10.7 1区 化学 Q1 CHEMISTRY, APPLIED
Jingwen Zhao , Peng Wu , Jun He , Yiguo Zhao , Yapeng Fang
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引用次数: 0

摘要

Curdlan是一种细菌多糖,仅通过温度就能形成热不可逆凝胶;然而,这些凝胶的高强度限制了它们在食品应用中的多功能性。这项研究揭示了热预处理作为定制凝乳凝胶的突破。在90°C凝胶化之前预热悬浮液(40-80°C)表明,凝胶转变范围48-58°C显著削弱了网络。与未处理的CU-90相比,凝胶软化,硬度和粘弹性降低。低温扫描电镜显示,热预处理改变了凝胶的微观结构,增加了孔隙大小,降低了网络密度。此外,傅里叶变换红外光谱和x射线衍射分析表明,预热破坏了分子间氢键,影响了三螺旋的形成,从而影响了凝胶的力学性能。基于这些发现,我们提出在50°C下的热处理通过最初促进网络的形成,随后限制链的迁移率,最终调节三螺旋的形成,从而控制最终的网络结构和力学性能来影响凝乳凝胶。最终,4% CU-50-90配方表现出与熟猪脂肪组织相当的质地特性,突出了其作为食品配方中脂肪替代品的潜力。这些结果为调节凝乳凝胶特性引入了一种新颖、环保、无添加剂的策略,从而扩大了其在行业中的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microstructure and mechanical behavior of curdlan hydrogels: The role of thermal pre-treatment temperature

Microstructure and mechanical behavior of curdlan hydrogels: The role of thermal pre-treatment temperature
Curdlan, a bacterial polysaccharide, forms thermo-irreversible gels through temperature alone; however, the high strength of these gels limits their versatility in food applications. This study unveils thermal pre-treatment as a breakthrough to customize curdlan gels. Preheating suspensions (40–80 °C) before 90 °C gelation revealed that 48–58 °C — the gel transition range — dramatically weakens the network. Gels softened, with reduced hardness and viscoelasticity compared to untreated CU-90. Cryo-scanning electron microscopy revealed that thermal pre-treatment altered the gel microstructure, increasing pore size and reducing network density. Furthermore, Fourier-transform infrared spectroscopy and X-ray diffraction analyses suggested that preheating disrupted intermolecular hydrogen bonding, influencing triple-helix formation, and subsequently impacting the mechanical properties of the gel. Based on these findings, we propose that thermal pre-treatment at 50 °C influences curdlan gelation by initially promoting network formation, subsequently limiting chain mobility, and ultimately modulating triple helix formation, thereby controlling the final network structure and mechanical properties. Ultimately, the 4 % CU-50-90 formulation exhibited textural properties comparable to cooked porcine adipose tissue, highlighting its potential as a fat replacer in food formulations. These results introduce a novel, environmentally benign, and additive-free strategy for modulating curdlan gel properties, thus expanding its potential within the industry.
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来源期刊
Carbohydrate Polymers
Carbohydrate Polymers 化学-高分子科学
CiteScore
22.40
自引率
8.00%
发文量
1286
审稿时长
47 days
期刊介绍: Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.
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