Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP.     

Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties.     

Unusual Two-Step Assembly of a Minimalistic Dipeptide-Based Functional Hypergelator

Self-assembled peptide hydrogels represent the realization of peptide nanotechnology into biomedical products. There is a continuous quest to identify the simplest building blocks and optimize their critical gelation concentration (CGC). Herein, a minimalistic, de novo dipeptide, Fmoc-Lys(Fmoc)-Asp, as an hydrogelator with the lowest CGC ever reported, almost fourfold lower as compared to that of a large hexadecapeptide previously described, is reported. The dipeptide self-assembles through an unusual and unprecedented two-step process as elucidated by solid-state NMR and molecular dynamics simulation. The hydrogel is cytocompatible and supports 2D/3D cell growth. Conductive composite gels composed of Fmoc-Lys(Fmoc)-Asp and a conductive polymer exhibit excellent DNA binding. Fmoc-Lys(Fmoc)-Asp exhibits the lowest CGC and highest mechanical properties when compared to a library of dipeptide analogues, thus validating the uniqueness of the molecular design which confers useful properties for various potential applications.     

Effects of unequal reactivity of functional groups on gelation phenomena in polyurethane systems

A model to describe the effect of unequal reactivity on curing of a diisocyanate with water, polyol and a diol was developed. The model predicts whether a given initial composition would gel or not and the fractional conversions of functional groups at the gel point. It has been shown that the relative speeds of reaction of water and hydroxyl groups can be used to classify water's behaviour as that of a (i) nonreactive diluent (ii) monofunctional blocking agent and (iii) chain extender capable of connecting branch points.     

Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin from Fast- and Slow-twitch Rabbit Muscles

The effects of ionic strength on myofibrils and myosin from rabbit fast-twitch Psoas major (PM) and slow-twitch Semimembranosus proprius (SMp) muscles before and after heating were studied by electron microscopy and thermal scanning rheometry. The direct suspension of proteins in low ionic strength (0.2M KCl; pH 6.0) led to very weak gels, whereas a gradual lowering of the ionic strength (by dialysis against 0.2M KCl; pH 6.0) of 0.6M KCl protein solutions induced strand-type networks at low temperature and strong heat-induced gels. As shown by transmission and scanning electron micrographs, in low ionic strength, SMp myosins formed shorter filaments before heating and thinner and shorter structures in heat-induced gels, as well as a lower gel porosity than PM myosins.     

动态光散射法研究海藻酸钠凝胶松弛行为

在前文的基础上，用相关函数轮廓分析的方法剖析了运动模型模式的复杂性。通过海藻酸钠水溶液在０．１ｍｏｌ／ＬＣａＣｌ２水溶液透析凝胶化过程中交联网络的松弛时间谱表明它不是单一的峰，有两上特征运动模式，并随透析向更慢的运动模式发展，这很慢的运动模式估计与区域的结构的生成有关。     

中原高温高盐油藏疏水缔合聚合物凝胶调剖剂研究

针对中原油田高温(>80℃)、高盐度(>50 g/L)、高硬度(>1 g/L)砂岩油藏,研制了地下成胶的高热稳定性聚合物凝胶调剖剂。所用聚合物为疏水缔合聚合物AP-P4,M=9.0×106,HD=27%,疏水基摩尔分数0.2%;交联剂为可生成酚醛树脂的3种化合物;调剖剂胶液用矿化度160 g/L的马寨油田污水配制;实验温度95℃。根据形成的凝胶黏度(95℃,1.1 s-1)确定交联剂各组分用量为:MZ-YL 0.429%,MZ-BE 0.060%,MZ-XS 0.012%;酸度调整剂用量0.12%;成胶时间10~15小时。2.5、3.0、3.5 g/L AP-P4的凝胶在95℃老化100天后黏度保持在~40 Pa.s及以上。初配制胶液在3000 r/min下剪切15分钟后黏度降低87.5%~89.0%,但成胶后和老化过程中凝胶黏度只比未剪切样降低17.1%~6.6%。3.5 g/L AP-P4的调剖剂对~1μm2的6支储层岩心的堵塞率在88.1%~95.8%范围,平均93.3%,造成的残余阻力系数在15.2~28.6范围,平均19.8,使渗透率级差2.3~8.0的4组双人造岩心的注水流量比发生不同程度的反转。认为该凝胶调剖剂高温下稳定性好的原因,是强化学交联密度低,因而凝胶脱水收缩作用弱。图2表5参5。     

Effects of processing conditions on the curing of a vinyl ester resin

The effects of temperature, initiator, and accelerator levels on the curing of an epoxy bisphenol‐A vinyl ester resin Derakane® 411‐45 (formulated with styrene) were investigated by gel‐time and exotherm‐peak measurements on bulk samples. It was observed that the gel time was reduced as the initiator or accelerator ratio increased. Except at higher contents of the accelerator, a small kinetic plateau was seen in the gel curve and a shift of the maximum exotherm toward high temperatures in the DSC curves. This was explained by the dual role played by the accelerator species. A regression analysis of all gel‐time data showed a dependence of 3/2 order in the accelerator and first order in the initiator concentrations. Thus, for this polymerization initiation system, the gel time can be predicted for any initiator and cobalt levels and at any temperature within the ranges studied. The effect of the initiator on the unreacted styrene and vinyl ester was also examined. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 84: 1146–1154, 2002; DOI 10.1002/app.10403     

Cure and properties of thermosetting systems

A generalised time-temperature-transformation cure diagram for thermosetting systems is discussed from the point of view of understanding relationships between cure, properties, and thermal degradation.     

Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

ABSTRACT The relationship between pH, ionic strength, and water balance of chicken-breast muscle gels was investigated. An increase in gel pH (pH 6.4 to 7.4) without added NaCl led to dramatic increases in water-holding capacity and water uptake (P < 0.05). Gels at 150 mM NaCl exhibited less ability to adsorb water than salt-free gels (P < 0.05 at pH 6.8 to 7.4) and had lower water-holding capacities (P < 0.05) and fold scores at and below pH 7. Varying salt concentration of the gel-bathing solutions had dramatic effect on the water uptake of the gels. The results show that strong water-absorbing gels can be produced at low ionic strengths and suggest that the negative charge of the muscle proteins is the driving force for water uptake and retention.