On the concentration dependence of the elasticity modulus of soybean globulin gels

Bikbow, T. M.; Grinberg, V. Ya.; Antonov, Yu. A.; Tolstoguzov, V. B.; Schmandke, H.

doi:10.1007/bf00283220

Cited by 21 publications

(9 citation statements)

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“…This was due presumably to the gentler nature of the former treatment compared to the acidification of the protein during isoelectric precipitation. C m values reported in the literature for soybean protein isolates are 6.6% by Bikbow et al . (1979) and 6% by Chronakis & Kasapis (1993), which are thus closer to the values of dialysed lupin samples.…”

Section: Resultsmentioning

confidence: 95%

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Kiosseoglou

Doxastakis

Alevisopoulos

et al. 1999

Int J of Food Sci Tech

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Summary Protein isolates of Lupinus albus were obtained from full fat and defatted lupin flour using isoelectric precipitation or dialysis. Calorimetric tests demonstrated that the main protein fractions of the isolates denature well below 100 °C. Mechanical spectra of isolate dispersions obtained at 80 °C indicated the formation of a ‘pseudogel’ whose cohesion increased during cooling to 10 °C. Subsequent heating to 90 °C encouraged extensive formation of disulphide bonds as it produced gels that were insoluble in sodium dodecyl sulphate and urea solutions. Dialysis produced isolates of lower gelling concentrations, which also formed networks of a stronger relative elastic character. The presence of NaCl at concentrations up to 0.5 m had a reinforcing effect on networks. Protein over‐aggregation caused the opposite effect at higher salt levels. Finally, a comparison with results in the literature on soybean protein gelation suggested similar denaturation temperatures and a common pattern of structure formation for the two legume proteins.

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Section: Resultsmentioning

confidence: 95%

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Kiosseoglou

Doxastakis

Alevisopoulos

et al. 1999

Int J of Food Sci Tech

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“…In real systems, this dependence is even closer to quadratic one 41 . The concentration dependence of the elasticity modulus of the biopolymer gels is usually approximated by an exponential function 42 . This leads to a lower elasticity of the hydrogel formed from the higher molecular weight chitosan solution in carbonic acid, compared to the hydrogel formed from the lower molecular weight chitosan.…”

Section: Resultsmentioning

confidence: 99%

“…41 The concentration dependence of the elasticity modulus of the biopolymer gels is usually approximated by an exponential function. 42 This leads to a lower elasticity of the hydrogel formed from the higher molecular weight chitosan solution in carbonic acid, compared to the hydrogel formed from the lower molecular weight chitosan. On the other hand, with the lowest molecular weight of chitosan (Figure 1(b) -448,869), the elastic response of the system is also the smallest, which may be due to the fact that the shorter the length of the macromolecules that form the network, the lower the strength of physical entanglements in the gel.…”

Section: Resultsmentioning

confidence: 99%

Platinum cross‐linked chitosan hydrogels synthesized in water saturated with CO₂ under high pressure

Пигалева

Novikov

Nikolaev

et al. 2020

J of Applied Polymer Sci

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The creation of biocompatible composite hydrogels from renewable biopolymers with stabilized functional platinum nanoparticles seems to be an important scientific task. The formation of such hydrogels in a unique medium of carbonic acid under high pressure CO 2 is promising due to its sterilizing ability under pressure, biocompatibility after decompression and environmental friendliness. In the present work, stable chitosan hydrogels with platinum nanoparticles were obtained in such solutions. The hydrogel nature of the composites was confirmed by rotational rheology. The physicochemical characteristics were studied using Fourier transform infrared, X-ray photoelectron, ultraviolet-visible spectroscopies, transmission electron, scanning electron and atomic force microscopies. It was found that nanoparticles of oxidized Pt of approximately 4.5 nm in size are stabilized by chitosan in the composite. The resulting chitosan/Pt hydrogels were also tested for antimicrobial activity and shown strong activity against Gram-positive bacteria (B. subtilis and B. coagulans) and slight activity against E. coli.

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“…while (7,9) may be used to derive the value of the heat capacity shock at temperature of thermal denaturation of 11s (T= Tin2)…”

Section: Resultsmentioning

confidence: 99%

“…The work by Circle et al [1] has marked the beginning of investigations into thermotropic gelation of soybean globulin fraction (SBGF) [2][3][4][5][6][7][8] as well as its main components 7S and 11S globulins [9][10][11]. At present, the conditions of formation, structure, viscoelastic properties and conditions of solubility of SBGF thermotropic gels are well known [6,8].…”

Section: Introductionmentioning

confidence: 99%

Studies on gelation of soybean globulin solutions

Bikbov

Grinberg

Danilenko

et al. 1983

Colloid & Polymer Sci

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On the concentration dependence of the elasticity modulus of soybean globulin gels

Cited by 21 publications

References 1 publication

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Platinum cross‐linked chitosan hydrogels synthesized in water saturated with CO₂ under high pressure

Studies on gelation of soybean globulin solutions

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On the concentration dependence of the elasticity modulus of soybean globulin gels

Cited by 21 publications

References 1 publication

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Platinum cross‐linked chitosan hydrogels synthesized in water saturated with CO2 under high pressure

Studies on gelation of soybean globulin solutions

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Platinum cross‐linked chitosan hydrogels synthesized in water saturated with CO₂ under high pressure