Biocompatible porous material templated from gliadin particle and gellan gum co-stabilized wet foam
文献类型: 外文期刊
作者: Zhou, Fu-Zhen 1 ; Yang, Tao 3 ; Xiang, Huan 4 ; Zhang, Long -Tao 1 ; Wei, Shu-Heng 2 ; Zhu, Jian-Hua 5 ; Yang, Xiao-Quan 2 ; Yin, Shou-Wei 2 ;
作者机构: 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.South China Univ Technol, Res & Dev Ctr Food Prot, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510641, Peoples R China
3.Hainan Med Univ, Sch Pharm, Haikou 571199, Peoples R China
4.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
5.Shaoguan Univ, Henry Fok Sch Food Sci & Technol, Shaoguan 512005, Peoples R China
6.ShaoGuan Univ, Guangdong Prov Key Lab Utilizat & Conservat Food &, Shaoguan, Peoples R China
关键词: Pickering stabilization; Gliadin particles; Gellan gum; Foam; Porous
期刊名称:FOOD HYDROCOLLOIDS ( 影响因子:10.7; 五年影响因子:10.9 )
ISSN: 0268-005X
年卷期: 2024 年 150 卷
页码:
收录情况: SCI
摘要: Porous materials have gained significant attention in diverse fields due to their potential applications. This study presents a feasible method to produce biocompatible porous materials using wet foam as a template. The synergistic effects of gliadin particles (GP) and gellan gum (GG) significantly hindered the drainage of liquid and the aging of bubbles in wet foam, specifically, GPs exhibited excellent foaming capacity and provided Pickering stabilization, and GG formed a gel network within the continuous phase upon cooling facilitating the fast capture of bubbles. Besides, these wet foams exhibited exceptional stability for duration of up to 84 days after preparation. Furthermore, these GPs-GG wet foams were used as templates enabling the production of porous materials, which exhibited micron-sized porosities ranging from 84.3% to 93.4%, with average pore sizes varying from 5.0 mu m to 156.9 mu m. Moreover, the average pore diameter could be easily adjusted by altering the concentrations of GPs and GG. These porous materials displayed non-cytotoxic properties and demonstrated favorable mechanical performance and exceptional water absorption capacity. Furthermore, their highly open and interconnected pore structures promoted cell growth and facilitated the proliferation of HaCaT cells from the material's surface to its interior after 1 week of culture. This study thus showcases a straightforward and feasible method for fabricating macroporous materials using biocompatible components. The potential applications of these materials, particularly in the fields of cell-cultured meat, biotechnology and biomedicine, are highly promising.
- 相关文献
作者其他论文 更多>>
-
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
作者:Wang, Chunxin;Wu, Yanyan;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi;Wang, Chunxin;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi
关键词:Fermented sea bass; Machine learning; Umami peptides; Molecular docking
-
Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis
作者:Wang, Yueqi;Chen, Qian;Xiang, Huan;Sun-Waterhouse, Dongxiao;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词:Fermented golden pomfret; Microbiota community; Volatile compound; Co-occurrence network; Metabolic pathway
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者:Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词:Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
-
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
作者:Chen, Qian;Cao, Limin;Lin, Hong;Chen, Qian;Wu, Yanyan;Zhao, Yongqiang;Xiang, Huan;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi
关键词:Marine protein; Inulin/Konjac Glucomannan; Swallowing properties; Dysphagia
-
Emulsification properties and oil-water interface properties of L-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
作者:Wu, Yamei;Wu, Yanyan;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yamei;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yamei;Chen, Shengjun;Zhao, Yongqiang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi
关键词:Sea bass; Myofibrillar protein; Protein conformation; Interfacial properties; Emulsification properties
-
Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy
作者:Wang, Yueqi;Qiu, Yingjie;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wu, Yanyan;Wang, Yueqi;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi;Qiu, Yingjie;Chen, Shengjun;Zhao, Yongqiang;Xiang, Huan;Wang, Di;Wu, Yanyan;Wang, Yueqi;Qiu, Yingjie;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wu, Yanyan;Wu, Yanyan
关键词:Trachinotus ovatus; Fermentation; Myofibrillar protein; Label-free proteomics; Texture; Protein -protein interaction network
-
Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon
作者:Pan, Chuang;Shi, Shuo;Yang, Xianqing;Xiang, Huan;Wang, Di;Zhao, Yongqiang;Ouyang, Qianqian;Pan, Chuang;Xiang, Huan;Wang, Di;Zhao, Yongqiang;Shi, Shuo
关键词:Frozen storage; Water changes; Muscle tissue; Myofibrillar protein; Volatile compounds