Wenhang Wang

Transglutaminase-induced crosslinking of gelatin–calcium carbonate composite films

The effects of transglutaminase (TGase) on the rheological profiles and interactions of gelatin-calcium carbonate solutions were studied. In addition, mechanical properties, water vapour permeability and microstructures of gelatin-calcium carbonate films were also investigated and compared. Fluorescence data suggested that the interaction of TGase and gelation-calcium carbonate belonged to a static quenching mechanism, and merely one binding site between TGase and gelatin-calcium carbonate was identified. Moreover, differential scanning calorimetry (DSC), the mechanical properties and the water vapour permeability studies revealed that TGase favoured the strong intramolecular polymerisation of the peptides in gelatin. The microstructures of the surfaces and cross sections in gelatin-calcium carbonate films were shown by scanning electron microscope (SEM) micrographs. The results of the fourier transform infrared spectroscopy (FTIR) indicated that TGase caused conformational changes in the proteins films. Therefore, TGase successfully facilitated the formation of gelatin-calcium carbonate composite films.

Polysaccharides from Lycium barbarum leaves: Isolation, characterization and splenocyte proliferation activity

The polysaccharides from the fruits of Lycium barbarum have received considerable attention in previous publication, but the polysaccharides from the leaves were rarely reported. In the present work, four water-soluble polysaccharide fractions: LBP-I, LBP-II, LBP-III and LBP-IV isolated from L. barbarum leaves were purified through DEAE-Sephadex A-25. LBP-II and LBP-IV respectively showed one symmetrical peak on HPGPC with average molecular weight of 9.39 × 10⁴ Da and 4.18 × 10⁵ Da. UV and IR analysis of the two fractions showed the characteristics of acidic polysaccharides combined with polypeptides or proteins. GC analysis showed LBP-IV was mainly composed of rhamnose, arabinose, xylose, glucose and galactose with molar ratio of 1.61:3.82:3.44:7.54:1.00, and the uronic acid content was 47.68% (w/w) determined by sulfuric acid-carbazole method. ¹H and ¹³C NMR spectra of LBP-IV also showed the presence of carboxyl carbon and five anomeric carbons, and suggested there may be both α- and β-anomeric configurations in this fraction. Moreover, splenocyte proliferation activity assay showed that LBP-IV significantly enhanced the proliferation of splenocyte stimulated by ConA or LPS, indicating the fraction has the beneficial effect on immunostimulating activity.

Mechanical properties and solubility in water of corn starch-collagen composite films: Effect of starch type and concentrations

This study investigated the possibility of enhancing the properties of collagen with three different maize starches: waxy maize starch, normal starch, and high amylose starch. Scanning electron microscopy images revealed that starch-collagen films had a rougher surface compared to pure collagen films which became smoother upon heating. Amylose starch and normal starch increased the tensile strength of unheated collagen films in both dry and wet states, while all starches increased tensile strength of collagen film by heating. Depending upon the amylose content and starch concentrations, film solubility in water decreased with the addition of starch. DSC thermograms demonstrated that addition of all starches improved the thermal stability of the collagen film. Moreover, X-ray diffraction results indicated that except for high amylose starch, the crystallinity of both starch and collagen was significantly decreased when subject to heating. FTIR spectra indicated that intermolecular interactions between starch and collagen were enhanced upon heating.

Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion.

Nano cellulosic materials as promising emulsion stabilizers have attracted great interest in food industry. In this paper, five different sized cellulose nanocrystals (CNC) samples were prepared from stem of Asparagus officinalis L. using the same sulfuric acid hydrolysis conditions but different times (1.5, 2, 2.5, 3.0, and 3.5h). The sizes of these CNC ranged from 178.2 to 261.8nm, with their crystallinity of 72.4-77.2%. The CNC aqueous dispersions showed a typical shear thinning behavior. In a palm oil/water (30/70, v/v) model solution, stable Pickering emulsions were formed with the addition of CNC, and their sizes are in the range of 1-10μm based on the optical and confocal laser scanning microscopy (CLSM) observation. The CNC sample prepared at 3h hydrolysis time, showed a relative efficient emulsion capacity for palm oil droplets, among these CNCs. Other parameters including the CNC, salt, and casein concentrations on the emulsion stability were studied.

Performance of high amylose starch-composited gelatin films influenced by gelatinization and concentration.

In order to study the impact of starch in film performance, high amylose corn starch was composited in gelatin films under different gelatinization conditions and, in high and low concentrations (10 and 50wt.%). It was found that hot water gelatinized starch (Gel-Shw) increased film mechanical strength and was dependent upon the starch concentration. The addition of an alkali component to the starch significantly enhanced the swelling of the starch granules and expedited the gelatinization process. Incorporation of starch, especially the alkalized starch (Sha), into the gelatin films decreased film solubility which improved its water resistance and water vapor permeability (WVP). Multiple techniques (DSC, TGA, FT-IR, and XRD) were used to characterize the process and results, including the crosslinking of the dissolved starch molecules and the particles formed from gelatinized starch during retrogradation process, which played an important role in improving the thermal stability of the composited gelatin films. Overall, the starch-gelatin composition provides a potential approach to improve gelatin film performance and benefit its applications in the food industry.

Physical crosslinkings of edible collagen casing.

Although edible collagen casing has been commercially used in meat industry, the safety and effectiveness of collagen cross-linking with minimally invasive treatments are still big concerns for manufacturers. In this study, ultraviolet irradiation (UV) and dehydrothermal treatment (DHT) were used to improve the properties of casing. UV, DHT, and their combination (UV+DHT) significantly increased tensile strength and decreased elongation at break of casing, in which DHT showed the best performance. Swelling of casing was also partially inhibited by the treatments. Furthermore, UV and DHT slightly improved thermal stability of the casings. In addition, X-ray diffraction patterns showed the treatments caused different extents of denaturation of collagen. No obvious effects in thickness and light transparency except for surface roughness were observed in the treated casings. The physical treatments could potentially be used as safe and effective alternatives to chemical cross-linking for the production of collage casing.

Mechanical reinforcement of gelatin hydrogel with nanofiber cellulose as a function of percolation concentration

Given a variety of distinguished aspect ratio-related characteristics of nanofiber cellulose (NFC), the impact of NFC on gelatin hydrogel performance involving strength, rheology, microstructure was investigated, focusing on concentration percolation mechanism for it. The inner topography displayed a compact three-dimensional network structure in the NFC-added gelatin gel, however, an NFC amount of 7.5gkg-1 caused more inhomogeneous aggregation. Texture profile analysis showed that the addition of NFC increased the hardness but reduced the elasticity of gelatin gel at 10°C, depending on NFC concentration. For static rheology, adding NFC transformed gelatin solution from the Newtonian action into pseudoplastic behavior at 60°C, with a marked increase of viscosity. Furthermore, NFC improved the temperature of sol-gel transition of gelatin, even no obvious transformation as ≥5gkg-1 NFC used. NFC reinforcement provides the potential to use as texture modifier along with gelatin in food field.

Study on changes and mechanisms of cytokines for alloxan-induced hepatic injury by Cr3+-treatment in mice

This study investigated the effects of treatment with trivalent chromium (Cr3+) on the cytokine levels in mice that had alloxan-induced hepatic injury. The results showed that chromium picolinate (CrPic) may have a protective effect against hepatic injury and that these effects might be related to changes in cytokine expression. Blood ALT and AST levels in the alloxan mice were higher than those in the control and CrPic-treated groups (no significant differences between the latter groups). Luminex assays of cytokines from Th1 (TNF-α, IL-2 and IL-9) and Th2 (IL-3, IL-5, IL-6, IL-10, IL-13) - as well as G-CSF, M-CSF, and GM-CSF-demonstrated increased levels of TNF-α, IL-2, and IL-9 (55.10%, 1.05-fold, and 2.14-fold, respectively) in alloxan-treated mice compared to control mice. Further, compared to the control group, liver IL-3, -5, -6, -10, and -13 levels were decreased 2.45-fold, 1.54-fold, 1.01-fold, 12.6% and 37.3%, respectively, in the alloxan-treated mice. In comparison to the control mice, the levels of G-CSF, M-CSF and GM-CSF were decreased in the alloxan-treated mice (25.2%, 49.5%, and 52.9%, respectively). These cytokines were increased 7.91-fold, 43.67% and 34.05%, respectively, in the CrPic-treated group. These findings suggest that Th1/Th2 type cytokines are involved in hepatic injury and induced by alloxan, which may provide a new possible therapeutic approach through CrPic-treatment.

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage: CNF and its palm oil Pickering emulsion…

Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a potential additive to develop functional meat products such as low fat sausage. Here, we compared 1 wt% aqueous dispersion of cellulose nanofiber (CNF) and its palm oil Pickering emulsion (CPOE) at the ratio of 1:1 (water: oil, v:v) for being fat alternatives replacing 30% and 50% of the original fat of the emulsified sausage. Replacing fat by CPOE and CNF resulted in lower fat content, lower cooking loss and higher moisture content and higher lightness values (P ≤ 0.05) at both fat levels. Textural analysis indicated that the products formulated with CPOE showed higher hardness, springiness, chewiness and the texture was enhanced by the addition of CNF, especially when 30% fat was substituted. Compared with the full-fat control, the sausages formulated with CPOE became more elastic and compact, especially by the incorporation of CNF according to the rheology and scanning electron microscope results. The reformulated products with CPOE and CNF at the 30% level showed higher sensory scores (P ≤ 0.05) while at the 50% level produced comparable quality to the control, but no significant differences were found in the overall acceptability. In summary, CNF and its Pickering emulsion provide the potential as potential fat alternatives for developing low fat meat products. PRACTICAL APPLICATIONS Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.

Mechanical and barrier properties of maize starch-gelatin composite film: effects of amylose content.

BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into gelatin film and the resulting film properties were investigated, focusing on the impact of amylose content. RESULTS The thickness, opacity and roughness of gelatin film increased depending on the amylose content along with the starch concentration. The effects of the three starches on the mechanical properties of gelatin film were governed by amylose content, starch concentration as well as environmental relative humidity (RH). At 75% RH, the presence of Al and Ns in the gelatin matrix increased the film strength but decreased its elongation, while Ap exhibited an inverse effect. Starch addition decreased the oxygen permeability of the film, with the lowest value at 20% Al and Ns. All starches, notably at 30% content, led to a decrease in the water vapor permeability of the film at 90% RH, especially Ns starch. Furthermore, the starches improved the thermal stability of the film to some extent. Fourier transform infrared spectra indicated that some weak intermolecular interactions such as hydrogen bonding occurred between gelatin and starch. Moreover, a high degree of B-type crystallinity of starch was characterized in Gel-Al film by X-ray diffraction. CONCLUSION Tailoring the properties of gelatin film by the incorporation of different types of maize starch provides the potential to extend its applications in edible food packaging.