离子凝胶复合吸附剂的制备及空气取水性能

制备了一种LiCl复合可得然离子凝胶,并将其首次用于空气取水性能研究。在不同吸附温度、吸附湿度的开式环境中,完成了复合吸附剂的水蒸气吸附特性研究。探究了浸渍盐的质量浓度对复合吸附剂吸附性能的影响。根据目标工况,完成了复合吸附剂组分的优化配比。对优化后的离子凝胶进行了吸附动力学和等温吸附特性研究。结果表明,15% LiCl溶液复合而成的可得然吸附剂综合性能最佳。在35℃&75%RH下,该复合吸附剂的吸附量高达3.30g/g,是传统硅胶复合吸附剂的6.6倍;在55℃&40%RH工况下实现1.66 g/g的水量脱附,是硅胶复合吸附剂的3倍。在25℃&75%RH下,可得然复合凝胶吸附剂的吸附速率K高达3.48×10^-3s^-1;该离子凝胶复合吸附剂的研究,为吸附式空气取水技术提供了基础支持。     

一种新型微生物胶凝剂──凝结多糖

介绍了一种新型微生物多糖——凝结多糖生产、流变性质及其在食品加工中的应用。     

凝胶多糖发酵液流变学特性及提取条件的初步研究

初步研究了凝胶多糖发酵液的流变学特性并应用正交实验对其提取条件进行了研究,通过极差和方差分析可知,碱液浓度对多糖得率有显著影响(P<0.05),碱液浓度和pH对多糖含量有显著影响(P<0.05),在a=0.05的条件下,各因素对含氮量的影响在统计学意义上不是很显著。通过评价多糖得率、多糖含量及含氮量三个指标,确定了其提取的最佳工艺条件为0.6moL/LNaOH,碱溶时间2h,pH8.0,以及添加乙醇倍数为1.5倍。     

Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy

Abstract: Xanthan‐curdlan hydrogel complex (XCHC) has been shown capable of retaining moisture up to 5 freeze‐thaw cycles (FTCs); however, moisture distribution in the complex in relation to the hydrogel composition and structure remains uncharacterized. In the present study, magnetic resonance imaging (MRI), nuclear magnetic resonance (NMR) relaxometry, rheology, and scanning electron microscopy (SEM) were used to examine the effect of water distribution and interaction with 2.0% aqueous solutions of xanthan, curdlan, and XCHC consisting of equal amounts of both polysaccharides. A gel structure with an indication of syneresis was clearly seen in the MR image of curdlan alone, whereas the distribution of protons throughout xanthan and XCHC samples remained homogeneous and showed no detectable syneresis. The three‐dimensional network, indicated by frequency sweeps, of curdlan was responsible for curdlan's gel structure. The frequency sweep and slope of the storage modulus (G′) of XCHC was significantly closer to curdlan with higher elasticity and less dependency upon angular frequency than xanthan alone. The reduction in XCHC dynamic moduli (G′ and G″) compared to curdlan could be attributed to the formation of wavy layers instead of a fully cured three‐dimensional structure. Addition of xanthan to curdlan restricted XCHC spin–spin relaxation time (T₂) to intermediate and slower exchange regimes, namely approximately 110 and 342 ms, respectively, promoting the polymer's interaction with water while inhibiting interpolymer interactions found in curdlan. A 3rd proton pool with the slowest T₂ seen in curdlan was not found in XCHC, correlating to the absence of syneresis. Practical Application: The combination of texture measurements and discrete noninvasive techniques was found capable of providing insightful understanding of water distribution in a gel system. These techniques may be applied to other hydrogel complexes. The XCHC system investigated has the potential to enhance freeze‐thaw stability in frozen food products by minimizing syneresis due to undesirable temperature fluctuations during distribution and consumer application.     

可得然胶功能性质及其在食品中的应用研究进展

可得然胶是一种微生物胞外多糖,具有良好的凝胶性、持水性、增稠性及冻融稳定等特性,在食品工业中得到广泛的应用。随着可得然胶应用研究的不断深入,近年来有关可得然胶的报道越来越多。本文综述了可得然胶的来源、化学结构及功能特性,重点阐述了可得然胶在各类食品加工领域应用的最新进展,以期为可得然胶进一步在食品加工中的应用提供理论参考。     

Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle

The effect of adding xanthan–curdlan hydrogel complex (XCHC) at 2 concentrations (0.25 and 0.5% w/w) on the freeze‐thaw stability of heat‐induced whey protein isolate (WPI) gel was investigated. Samples were stored at 4 °C for 24 h before subjected to 5 freeze‐thaw cycles alternating between ?16 °C (18 h) and 25 °C (6 h). Adding XCHC to the WPI solution resulted in the reduction of a significant amount of syneresis up to 5 repeated freeze‐thaw cycles. Addition of XCHC decreased the amount of syneresis from 45% in the control sample (pure WPI gel) to 31.82% and 5.44% in the samples containing 0.25% and 0.5% gum, respectively, after the 5th freeze‐thaw cycle. XCHC increased the storage modulus (G′) of the gels and minimized the changes of the G′ values over the 5 freeze‐thaw cycles, indicating improvement of the stability of the system. Furthermore, the minimum protein concentration for gel formation decreased in the presence of the XCHC. Scanning electron microscopy (SEM) images showed that addition of XCHC resulted in the formation of a well‐structured gel with numerous small pores in the network, which consequently improved the water retention ability during the temperature abuses up to 5 freeze‐thaw cycles. These results have important implications for using XCHC in the formulation of the frozen WPI‐based products with improved freeze‐thaw stability and rheological properties.     

Silver Loaded Nanofibrous Curdlan Mat for Diabetic Wound Healing: An In Vitro and In Vivo Study

A fibrous scaffold of curdlan/poly(vinyl alcohol) (PVA) blend is prepared by electrospinning technique and antimicrobial property is imparted to it by the addition of silver nitrate (1, 3, and 5 wt%). All the scaffolds except the PVA/curdlan with 5 wt% AgNO₃ show good viability of Swiss 3T3 fibroblast cells. Significant reductions in the growth of Staphylococcus aureus and Escherichia coli are also observed in all the scaffolds. In vitro scratch assay and cell adhesion studies indicate that the scaffold containing 1% AgNO₃ shows significant wound healing and better cell spreading. The in vivo results also show faster healing of excision wounds in diabetic rats treated with the same material when compared to the control and the commercial sample. Furthermore, downregulation of proinflammatory cytokines and upregulation of anti‐inflammatory cytokines on the skin of the treated animals confirm that PVA/curdlan/1% AgNO₃ electrospun mat could be a promising material for diabetic wound healing.     

Electrospun Nanofibers of Curdlan (β‐1,3 Glucan) Blend as a Potential Skin Scaffold Material

Curdlan (β‐1,3 glucan) (7 wt%) with polyvinyl alcohol (PVA) (10 wt%) is blended at 1:2 weight ratio and electrospun to get nanofibers and is crosslinked with glutaraldehyde vapor to make it insoluble in water. It has a fiber diameter of less than 100 nm and is hydrophilic (contact angle = 35°). It is biodegradable (10% in 14 d) and also has a good swelling behavior (≈170%). More than 100% of L6 cells are viable on this scaffold after 3 d. The scanning electron microscope images also reveal that cells are able to attach and spread in the nanofibrous scaffolds. In vitro scratch assay indicates that the wound closure rate of curdlan/PVA scaffold is better than PVA scaffold probably due to the immunomodulatory properties of the biopolymer. Thus our results indicate that curdlan/PVA scaffold can be an ideal material for wound healing applications.

     

可得然胶凝胶特性及其在西式火腿中的应用研究

采用质构仪检测可得然胶的凝胶特性,并研究其对西式羊肉火腿质构的影响。结果表明,可得然胶随着质量浓度和加热温度的升高,凝胶强度逐渐增加,同时具有热不可逆性,高于80 ℃加热可得然胶水溶液,冷却形成凝胶后,重新加热凝胶结构不会破坏;合适的NaCl质量浓度、磷酸盐质量浓度和pH值可以提高可得然胶的凝胶强度,添加大豆蛋白会降低可得然胶的凝胶强度,而蔗糖和淀粉对可得然胶的凝胶强度影响不大。将可得然胶添加到肉制品西式羊肉火腿中,随着添加量的增加,质构显示出逐渐增加的趋势。     

可得然胶功能特性及在肉及肉制品中的应用进展

可得然胶是一种微生物胞外多糖,因其良好的增稠、持水、凝胶以及成膜等性能,近些年在肉类加工及保鲜领域得到了广泛的应用。该文综述了可得然胶的功能特性,重点阐述了可得然胶对肉及肉制品品质特性的影响及其对肉品的品质提升机制,最后总结了由可得然胶制备的不同类型可食性复合膜在肉类保鲜中的应用效果,以期为可得然胶在肉类加工和保鲜领域的广泛应用提供理论参考。