Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm⁻²). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.     

Rheological properties of binary associating polymers

Dynamics of associating polymer solutions above the reversible gelation point are studied. Each macromolecule consists of a soluble backbone (B) and a small fraction of specific strongly interacting groups (A or C stickers) attached to B. A mixture of B–A and B–C associating polymers with 1:1 stoichiometric ratio is considered. As a result of AC association, the polymers reversibly gelate above the overlap concentration. It is shown that (1) the network strands are linear complexes (double chains) of B–A and B–C; (2) “diffusion” of the network junction points is characterized by an apparent activation energy, which can be significantly higher than the energy of one AC bond; (3) most importantly, the randomness of sticker distribution along the chain can significantly slow down the network relaxation leading to a markedly non-Maxwellian viscoelastic behavior. The theory elucidates the most essential features of rheological behavior of polysaccharide associating systems (with A = adamantyl moiety, C = β-cyclodextrin, B = either chitosan or hyaluronan) including similar behavior of G ^′ and G ^″ in a wide frequency range, strong temperature dependence of the characteristic frequency ω _x , and an extremely strong effect of added free stickers (fC) on the dynamics. This paper was presented at Annual European Rheology Conference (AERC) held in Hersonisos, Crete, Greece, April 27–29, 2006.     

Gelation in free-radical terpolymerization of poly(allyl methacrylate) crosslinked polymer nanosphere with allyl benzoate and vinyl benzoate

Microgel-like poly(allyl methacrylate) (PAMA nanosphere) was prepared by the emulsion polymerization of AMA as the reactive crosslinked polymer nanosphere with abundant pendant allyl groups. The terpolymerization of PAMA nanosphere with allyl benzoate (ABz) and vinyl benzoate (VBz) was conducted in bulk using benzoyl peroxide as initiator at 80 °C. The gelation depended on the feed ABz/VBz molar ratio since the molecular weights of resulting poly(ABz-co-VBz)s that act as the bridges increased with an increase in the mole fraction of VBz in the feed monomer. Beyond the gel point, the sol was rapidly incorporated into the gel and the increasing tendency of the gel fraction became steeper from 70 to 95 mol% of VBz as a reflection of increased chain length of bridge between PAMA nanospheres. Moreover, the swelling ratio became lower with increasing the mole percentage of VBz in the feed monomer. These results would support the preferential incorporation of PAMA nanosphere into the gel and the longer bridge can capture more nanospheres to give a much shrunken gel.     

计算机Monte Carlo法模拟自由基交联共聚网络结构的增长

本文成功地用MonteCarlo方法模拟了以画面方式表示的苯乙烯-二乙烯苯交联共聚反应中大分子链增长、支化及交联的进化情况，并给出了相应的转化率，以定量模型的方式描述了该类反应。     

Effect of deacetylation rate on gelation kinetics of konjac glucomannan

Effect of deacetylation rate on the gelation behaviors on addition of sodium carbonate for native and acetylated konjac glucomannan (KGM) samples with a degree of acetylation (DA) range of 1.38-10.1 wt.% synthesized using acetic anhydride in the presence of pyridine as catalyst was studied by dynamic viscoelastic measurements. At a fixed alkaline concentration (C(Na)), both the critical gelation times (t(cr)) and the plateau values of storage moduli (G'(sat)) of the KGM gels increased with increasing DA. While at a fixed ratio of alkaline concentrations to values of DA (C(Na)/DA), the similar t(cr) and (G'(sat)) values independent of DA were observed. On the whole, increasing KGM concentration or temperature shortened the gelation time and enhanced the elastic modulus for KGM gel. The effect of deacetylation rate related to the C(Na)/DA on the gelation kinetics of the KGM samples were discussed.     

κ-卡拉胶热可逆凝胶化行为研究

用固体小角激光散射方法研究κ 卡拉胶 (KC)的热可逆凝胶化行为 .以散色斑点的突停点温度为体系的凝胶化点Tgel,考察了溶液中加入Na+ ,K+ ,NH+4,Ca2 + ,Cu2 + ,Zn2 + 等抗衡离子对Tgel的影响 .结果是随抗衡离子浓度增大Tgel上升 ;Tgel与Na+ 的浓度呈线性关系 ,与K+ ,NH+4,Ca2 + ,Cu2 + ,Zn2 + 等离子浓度的平方根成线性关系 ;另外 ,还得到 30℃时KC在KCl盐溶液中的溶胶 凝胶相图 ,并对比了KC在NaCl溶液中透析前后Tgel的变化 .     

New chiral porphyrin-brucine gelator characterized by methods of circular dichroism

Herein, we report the first use of chiral alkaloid brucine to synthesize novel porphyrin-brucine conjugate capable of acting as a gelator of methanol and acetonitrile at extremely low level of concentration. The synthesis, characterization and spectral properties of gelator based on a novel structural motif, quaternized alkaloid conjugates, are described. Different spectroscopic methods (¹H NMR spectroscopy, Raman and infrared spectroscopy, and spectroscopy of electronic and vibrational circular dichroism) were used for characterization of the prepared organogel. The aggregation of the gelator studied by UV-vis spectroscopy and electronic circular dichroism showed the formation of chiral J-aggregates in water and water-methanol (1:1) mixture. A new methodology for the determination of functional groups involved in gel formation based on vibrational circular dichroism is presented.     

Phase separation and structural properties of semidilute aqueous mixtures of ethyl(hydroxyethyl)cellulose and an ionic surfactant

Turbidity and small-angle neutron scattering (SANS) measurements have been carried out over an extended temperature range (10-60 °C) on thermoreversible gelling and non-gelling semidilute aqueous systems of ethyl(hydroxyethyl)cellulose (EHEC) in the presence of various amounts of sodium dodecyl sulfate (SDS). EHEC dissolved in D₂O exhibits a lower consolute solution temperature with an abrupt change of the turbidity upon heating the sample. The turbidity transformation is shifted toward higher temperatures (the cloud point temperature rises) and it becomes gradually gentler as the level of surfactant addition increases. Precision turbidity measurements demonstrate the existence of hysteresis effects when heating and cooling scans are conducted. This effect is reduced with SDS addition and disappears at a sufficiently high SDS concentration where most aggregates are disrupted. It is shown from temperature quench turbidity experiments that it takes a very long time for the temperature-induced complexes to disintegrate. The scattered intensity results from SANS at low values of the scattering vector (q) disclose that elevated temperature and low SDS concentration promote the formation of large-scale associations, and at higher levels of surfactant addition the tendency to form aggregates is suppressed. At high surfactant concentrations (8 and 16 mm), an interaction peak appears in the spectrum at intermediate values of q. For the EHEC sample with 8 mm SDS, the peak disappears at higher temperatures because of enhanced hydrophobicity of the polymer. The analysis of the SANS data for the gelling sample (EHEC with 4 mm SDS) reveals that the inhomogeneity of the gel becomes more pronounced in the post-gel region.     

Synthesis of persulfate containing poly (N-vinyl-2-pyrrolidone) (PVP) hydrogels in aqueous solutions by γ-induced radiation

The effect of ⁶⁰Co γ-irradiation on aqueous solutions of poly(N-vinyl-2-pyrrolidone) (PVP) in the presence of persulfate anion has been investigated. The gelation dose of PVP and persulfate containing PVP aqueous solutions has been determined. At low concentrations of persulfate (1.00–3.50%), gelation percentages exhibited a decreasing trend by increasing persulfate content in aqueous solutions of the polymer. The gelation doses of persulfate containing polymer solutions were calculated by the Charlesby–Pinner equation. It was observed that the gelation dose values were shifted to higher values by increasing persulfate concentration in solution. The ratio of the chain scission and crosslinking yields (G(s)/G(x)) was also determined. The results showed that the G(s)/G(x) ratios were smaller than one for PVP aqueous solution system, whereas those obtained for persulfate containing PVP aqueous solutions were higher than unity. The results implied that the chain scission of polymer is more effective than crosslinking in the presence of persulfate. Mechanism of the crosslinking and/or degradation and structure–property relationship of PVP and PVP/persulfate hydrogel systems were investigated by Fourier transformation infeared and thermal analysis (differential scanning calorimetry, thermal gravimetric analysis and differential thermai analysis) methods.     

Gelation of β-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties

The role of the non-gelling polysaccharide, propyleneglycol alginate (PGA), on the dynamics of gelation and gel properties of β-lactoglobulin (β-lg) under conditions where the protein alone does not gel (6%) was analyzed. To this end, the kinetics of gelation, aggregation and denaturation of β-lg in the mixed systems (pH 7) were studied at different temperatures (64–88 °C). The presence of PGA increased thermal stability of β-lg. The rate of β-lg denaturation was decreased and the onset and peak denaturation temperatures increased by 2.2–2.4 °C. PGA promoted the formation of larger aggregates that continued to grow in time. An average aggregate diameter of approximately 300 nm is reached at the gel point in the mixed β-lg+PGA systems, irrespective of the heating temperature. Comparing the activation energies for the aggregation (193 kJ/mol), denaturation (422 kJ/mol) and formation of the primary gel structure (1/t_gel) (256 kJ/mol) processes in the mixed protein–polysaccharide system, it can be concluded that the rate determining step in the formation of the primary gel structure would be the aggregation of protein. E_a values for the processes after the gel point (solid phase gelation) suggest a diffusion limited process because of the high viscosity of the solid gelling matrix. The characteristics of the mixed β-lg+PGA gels in terms of rheological and textural parameters, water loss and microstructure were studied as a function of heating temperature and time. The extent of aggregation and the type of interactions involved, prior to denaturation seem to be very important in determining the gel structure and its properties.