Jingwen Zhao , Peng Wu , Jun He , Yiguo Zhao , Yapeng Fang
{"title":"凝乳水凝胶的微观结构与力学行为:热处理前温度的作用","authors":"Jingwen Zhao , Peng Wu , Jun He , Yiguo Zhao , Yapeng Fang","doi":"10.1016/j.carbpol.2025.123982","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"367 ","pages":"Article 123982"},"PeriodicalIF":10.7000,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microstructure and mechanical behavior of curdlan hydrogels: The role of thermal pre-treatment temperature\",\"authors\":\"Jingwen Zhao , Peng Wu , Jun He , Yiguo Zhao , Yapeng Fang\",\"doi\":\"10.1016/j.carbpol.2025.123982\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":261,\"journal\":{\"name\":\"Carbohydrate Polymers\",\"volume\":\"367 \",\"pages\":\"Article 123982\"},\"PeriodicalIF\":10.7000,\"publicationDate\":\"2025-06-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Carbohydrate Polymers\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0144861725007659\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Carbohydrate Polymers","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0144861725007659","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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.
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.