Fully Biosourced, Vulcanization-Free, and Thermal-Responsive Natural Rubber Material

Macromolecules, Journal Year: 2024, Volume and Issue: 57(4), P. 1642 - 1652

Published: Feb. 19, 2024

Natural rubber (NR) material is indispensable in various fields of our daily life, while its preparation usually involves toxic cross-linking agents and energy-consuming vulcanization processes. The permanent network NR products also makes degradation recycling difficult. Herein, a fully biosourced, vulcanization-free developed by simply introducing carrageenan (KC) the matrix via facile aqueous mixing method. nonrubber components (NRCs) on latex particles are crucial importance for this art as they can interact with KC forming hydrogen bonding between functional groups proteins NRCs abundant hydroxyl sulfonate molecules. As result, selectively dispersed forms segregated filler network. special good interfacial interaction promote strain-induced crystallization endow composites great mechanical properties. Moreover, obtained NR/KC exhibit an interesting thermal-responsive attraction behavior, which has potential smart applications, such artificial muscle. This work paves simple effective path to leveraging inherent NRC particles, opening new horizon sustainable development NR/polysaccharide composite elastomers.

Language: Английский

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Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior

Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141587 - 141587

Published: Oct. 9, 2024

Language: Английский

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From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein

Food Chemistry X, Journal Year: 2024, Volume and Issue: 21, P. 101123 - 101123

Published: Jan. 9, 2024

The impact of exogenous limiting amino acids on protein gel formation was investigated to enhance the gelation properties Landaise goose myofibrillar (MP). Amino acid composition and were analyzed, homologous modeling molecular docking techniques used simulate binding sites. Valine identified as first acid. addition 0.075 % dl-valine proved optimal strength (59.5 g) water retention (76.76 %) MP gels. Hydrophobic interactions disulfide bonds found be main forces maintaining conformational stability MP-dl-valine propyl group can form hydrophobic with protein, contributing stable complexes. DL valine could also strengthen chemical secondary structure, convert free immobile water, improve microstructure gel. Therefore, utilized a nutritional enhancer in meat products.

Language: Английский

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Hydrogels comprising oxidized carboxymethyl cellulose and water-soluble chitosan at varied oxidation levels: Synthesis, characterization, and adsorptive toward methylene blue

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134351 - 134351

Published: July 30, 2024

Language: Английский

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Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 271, P. 132512 - 132512

Published: May 23, 2024

Language: Английский

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Insights into interaction mechanism between fibrinogen hydrolyzed peptides and myosin during gelation by molecular docking and molecular dynamic simulation

Food Chemistry, Journal Year: 2025, Volume and Issue: 472, P. 142900 - 142900

Published: Jan. 14, 2025

Language: Английский

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Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products

Food Chemistry X, Journal Year: 2025, Volume and Issue: 26, P. 102262 - 102262

Published: Feb. 1, 2025

This study aimed to investigate the effects of individual and synergistic addition wheat gluten (WG) carboxymethyl cellulose (CMC) on starch (WS)-based batter characteristics determine molecular basis texture formation in actual system. Results showed that adding WG and/or CMC significantly increased viscosity WS during pasting. The rheological behavior WG-treated CMC-treated group had highest lowest viscoelasticity. WG-CMC helped WS-based obtain moderate These outcomes could be attributed enhancement hydrogen bonding. microstructure suggested density integrity gel network. Overall, competed for binding sites WS, reducing increase viscoelasticity caused by interaction between WS. might alleviate unwanted springiness fried products.

Language: Английский

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Fibrinogen hydrolysate-carrageenan hydrogels filled with carboxymethyl chitosan-cinnamaldehyde: Insights of the interaction mechanism, structure, stability and antibacterial capacity

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111219 - 111219

Published: Feb. 1, 2025

Language: Английский

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Kappa-carrageenan improves mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111343 - 111343

Published: March 1, 2025

Language: Английский

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Hydrogel-based materials for microbial/enzyme immobilization: Advanced applications in wastewater treatment

Chemical Engineering Journal, Journal Year: 2025, Volume and Issue: unknown, P. 161878 - 161878

Published: March 1, 2025

Language: Английский

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