Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan

Jiang, Xinyu; Yan, Jia‐Nan; Du, Yi‐Nan; Xu, Shiqi; Han, Jia‐Run; Jin, Wengang

doi:10.1007/s11694-022-01282-9

Cited by 7 publications

(5 citation statements)

References 35 publications

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“…The SEM surface images of all samples display rough surfaces, similar to previous reports, 39,40 and they tend to become smoother with a higher 𝑖C concentration. Figure 3(d)–(f) shows the cross‐sectional images of the 𝑖C hydrogels which contain some network porous structures 4 . The network structures become relatively denser with smaller pores at higher 𝑖C concentrations.…”

Section: Resultsmentioning

confidence: 99%

“…Figure 3(d)-(f) shows the cross-sectional images of the iC hydrogels which contain some network porous structures. 4 The network structures become relatively denser with smaller pores at higher iC concentrations.…”

Section: Morphology Characterizationmentioning

confidence: 98%

“…1,2 Among various actuator types, soft actuators have gained attention for biomimetic or bioinspired systems as evidenced by the motion of living organisms. [3][4][5][6] Soft actuators have been developed for various applications such as artificial muscle, micro pumps and surgical instruments. 3,7 Various soft actuators consist of electroactive polymers made with soft materials.…”

Section: Introductionmentioning

confidence: 99%

“…Actuators are materials which can act or respond under external stimuli, by converting input energy into external mechanical work 1,2 . Among various actuator types, soft actuators have gained attention for biomimetic or bioinspired systems as evidenced by the motion of living organisms 3–6 . Soft actuators have been developed for various applications such as artificial muscle, micro pumps and surgical instruments 3,7 …”

Section: Introductionmentioning

confidence: 99%

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Iota‐carrageenan (𝑖C) hydrogel oscillations under constant electric field and stability diagrams

Sudjaiboon,

Thummarungsan,

Rotjanasuworapong

et al. 2024

Polymer International

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Soft actuators belong to a type of actuators made of soft materials which are capable of converting applied energy to the mechanical motion. They have been utilized in several fields due to their flexibility, lightweight, inexpensive cost and simple fabrication. In this work, iota carrageenan (𝑖C) was chosen as the starting material for the hydrogel‐based actuator. The 𝑖C hydrogels were fabricated via a simple solvent‐casting technique at various concentrations: 2.4%v/v, 2.8%v/v, and 3.2%v/v. All 𝑖C hydrogels were characterized for their chemical, thermal, rheology, and morphology properties as well as the actuation performances under applied electric field. The 𝑖C hydrogels showed the monotonic increases in the static bending distance and dielectrophoretic force with increasing electric field strength. Above the critical electrical field strengths, the ribbon‐like 𝑖C hydrogels oscillated back and forth due to the competition between the dielectrophoresis force, the resisting elastic force, the weight, and the inertia force. The stability diagrams were constructed for the first time separating the static bending from the oscillation behavior under constant applied electric fields.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Morphology Characterizationmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Iota‐carrageenan (𝑖C) hydrogel oscillations under constant electric field and stability diagrams

Sudjaiboon,

Thummarungsan,

Rotjanasuworapong

et al. 2024

Polymer International

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“…Due to different protein compositions, female and male gonads indicate different properties. The scallop male gonads possess unique gelatin‐like behavior under enzyme treatment, we have studied the synergistic gelation of scallop male gonad hydrolysates and different kinds of polysaccharides, such as κ‐carrageenan (Yan et al., 2022; Yan et al., 2021), ι‐carrageenan (Jiang et al., 2022), xanthan gum (Xue et al., 2021), and low‐acyl gellan gum (Nie et al., 2022). However, scallop P. yessoensis female gonad protein isolates (SFGPIs) are primarily composed of vitellogenin and actin with good solubility stability when the pH of the aqueous solution is above 6.0, which could be used as functional sources regarding its foaming, oil absorption, and emulsifying properties (Han, Du, et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Han

Yan

et al. 2022

Journal of Food Science

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The complex coacervation between scallop (Patinopecten yessoensis) female gonad protein isolates (SFGPIs) and sodium alginate (SA) was determined by the turbidimetric method. The impact of pH, total biopolymer concentration, biopolymer blend ratio, and various salt ionic on the mechanisms governing the complex coacervation of SFGPIs-SA complexes were also investigated. For the SFGPIs:SA ratio of 2:1 without adding NaCl, insoluble and soluble complexes were observed at pH 5.8 (pH φ1 ) and pH 8.2 (pH c ) with the optimum biopolymer interactions appearing at pH 2.6 (pH opt ). The maximum turbidity value increased with the increment of the total biopolymer concentration from 0.37 to 1.83 until attaining the critical value (0.75%). As the blend ratios rose from 1:3 to 12:1, the critical pH values (pH c , pH φ1 , and pH opt ) moved to higher pH. Furthermore, the addition of NaCl led to a remarkable decrease in turbidity over the whole pH region in SFGPIs-SA complexes. Moreover, monovalent ions (Na + and K + ) had the same effect on the formation of the SFGPIs-SA complex, whereas the divalent cations (Mg 2+ and Ca 2+ ) lessened the complex formation in comparison with the monovalent ions. This study offers a methodological and theoretical basis for the design of complex SFGPIs-SA systems by understanding the complex coacervation under different conditions.

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Thermal stabilization effects of κ-Carrageenan on water-soluble protein extracted from Pinctada martensii meat

et al. 2022

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Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan

Cited by 7 publications

References 35 publications

Iota‐carrageenan (𝑖C) hydrogel oscillations under constant electric field and stability diagrams

Iota‐carrageenan (𝑖C) hydrogel oscillations under constant electric field and stability diagrams

Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Thermal stabilization effects of κ-Carrageenan on water-soluble protein extracted from Pinctada martensii meat

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