Evaluation of the stability of pea and canola protein-based hydrogels in simulated gastrointestinal fluids

Meng, Xu; Dumont, Marie‐Josée

doi:10.1016/j.jfoodeng.2015.04.033

Cited by 22 publications

(25 citation statements)

References 28 publications

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“…13 Recently, there is a growing interest in using lignin-based aerogels and carbon aerogels for advanced applications, such as energy storage, 14 environmental remediation, 15 etc. Nonetheless, except for some starch- and protein-based hydrogel products, which have only found certain niche applications, 16,17 current commercially available hydrogel products are almost entirely made from petrochemical feedstock, especially from acrylic acid and acrylamide monomers. 18 In recent years, hydrogels based on natural polymers, such as cellulose and hemicellulose, have also received considerable attention.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Properties of Hydrogels Based on PEGylated Lignosulfonate Amine

Teng

Song

et al. 2017

ACS Omega

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Sodium lignosulfonate (SLS) was aminated to obtain a lignin amine (LA) compound, which was subsequently crosslinked with poly(ethylene glycol) diglycidyl ether (PEGDGE) to obtain hydrogels. The chemical structure of the resulting LA-derived hydrogel (LAH) was characterized by Fourier transform infrared (FTIR) spectroscopy, solid-state 13 C NMR spectroscopy, and elemental analysis, and the interior morphology of the freeze-dried hydrogel was examined by scanning electron microscopy. NMR and FTIR spectroscopy results indicated that the amino groups of LA reacted with PEGDGE in the crosslinking reaction. The lignin content in the resulting hydrogel increased with an increase in the LA/PEGDGE weight ratio in the reaction, approaching a maximum (∼71 wt %) and leveling off. The hydrogel with such a composition happened to be the same as the one prepared by reacting the primary amines of LA and epoxy groups of PEGDGE in equal stoichiometry. These results strongly suggest that the formation of the hydrogel network structure was largely dictated by the reactions between the primary amines and epoxy groups. The gels with lignin contents at this level exhibited a superior swelling capacity, viscoelasticity, and shear properties.

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Section: Introductionmentioning

confidence: 99%

Preparation and Properties of Hydrogels Based on PEGylated Lignosulfonate Amine

Teng

Song

et al. 2017

ACS Omega

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“…Fan et al (2006); (Fenoradosoa et al, 2009) also showed similar bands in sodium alginate. Xu and Dumont (2015) reported absorbance bands at 1416, 1082 and 1029 cm -1 of pea protein-calcium alginate beads like were observed in our calcium alginate film, but the bands were absent in the FTIR analysis of pea protein isolate or sodium alginate.…”

Section: Colour Measurementsmentioning

confidence: 51%

“…Gohil (2011) also suggested that the peak observed might either be due to overlapping of peaks from water evaporation and polysaccharides or just from water. According to Xu and Dumont (2015) the interactions between the proteins and the polysaccharides increased the thermal stability of the hydrogels. This fact would explain the tendency of increasing endothermic peak temperature of the alginate with protein.…”

Section: Dsc Analysismentioning

confidence: 99%

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Comaposada

Marcos

Bou

et al. 2018

Food Research International

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Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.

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“…Since preliminary experiments showed that enzymes caused rapid degradation of insulin in the release media, SGF and SIF were prepared with free enzyme. A similar approach was also followed by other researchers. , For digestion mediums, similar to the study of Xu and Dumont (2015), SGF (pH 1.2) was prepared by dissolving 2.0 g of NaCl in 7 mL of concentrated HCl and setting the final volume to 1 L after adjusting pH to 1.2. For SIF (pH 6.8), 6.8 g of KH 2 PO 4 was dissolved in 250 mL of distilled water, then 77 mL of 0.2 N NaOH solution was added and the final volume of 1 L was diluted adjusting pH to 6.8.…”

Section: Materials and Methodsmentioning

confidence: 99%

Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery

Çıkrıkcı

Mert

Öztop

2018

J. Agric. Food Chem.

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Insulin entrapped alginate-gum tragacanth (ALG-GT) hydrogels at different ALG replacement ratios (100,75,50,25) were prepared through an ionotropic gelation method, followed by chitosan (CH) polyelectrolyte complexation. A mild gelation process without the use of harsh chemicals was proposed to improve insulin efficiency. Retention of almost the full amount of entrapped insulin in a simulated gastric environment and sustained insulin release in simulated intestinal buffer indicated the pH sensitivity of the gels. Insulin release from hydrogels with different formulations showed significant differences (p < 0.05). Time domain (TD) NMR relaxometry experiments also showed the differences for different formulations, and the presence of CH revealed that ALG-GT gel formulation could be used as an oral insulin carrier at optimum concentrations. The hydrogels formulated from biodegradable, biocompatible, and nontoxic natural polymers were seen as promising devices for potential oral insulin delivery.

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Evaluation of the stability of pea and canola protein-based hydrogels in simulated gastrointestinal fluids

Cited by 22 publications

References 28 publications

Preparation and Properties of Hydrogels Based on PEGylated Lignosulfonate Amine

Preparation and Properties of Hydrogels Based on PEGylated Lignosulfonate Amine

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery

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