Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties.
Oct 2026· Food Research International· Vol 242 Pt 5, pp.
120229
· 0 citations· 65 references
Medicine
Abstract
The effects and mechanisms of methylcellulose (MC), carboxymethylcellulose (CMC), hydroxypropyl methylcellulose (HPMC), and microcrystalline cellulose (MCC) on myofibrillar protein (MP) gelation at 0.3 M NaCl were investigated. Results showed that all celluloses enhanced the hardness, springiness, and water-holding capacity of low salt MP gel in a dose-dependent manner. Specifically, MC and HPMC reached optimal performance at 0.9% concentration, whereas CMC and MCC reached their peak at 0.3% addition. In particular, 0.9% MC addition gave the low-salt MP gel its highest hardness (502.98 g), water-holding capacity (98.7%), and storage modulus (3388 Pa), surpassing the normal-salt control. MC increased MP surface hydrophobicity from 58.9 to 86.1, facilitated disulfide and non-disulfide covalent cross-linking of myosin heavy chain intensity, and formed the densest gel microstructure. HPMC most strongly promoted low salt MP disulfide bond formation and achieved a water-holding capacity of 96.8%. However, its thermally reversible network partly dissociated upon cooling, limiting the storage modulus to 1656 Pa. CMC addition increased the absolute zeta potential from 17.4 mV to 34-37 mV via its carboxymethyl groups, generating electrostatic repulsion that impeded MP aggregation and led to a weak gel with high immobilized water but low water-holding capacity (86.8%). MCC behaved as an inert filler, yielding only marginal improvements. In conclusion, low-salt MP gel with MC addition surpassed normal-salt levels through hydrophobicity-driven unfolding and network reinforcement, with HPMC addition reaching normal-salt levels by enhancing disulfide bond formation, while the benefits of CMC and MCC additions were limited by electrostatic repulsion and inert filling.
This study examined the concentration-dependent gelation and structural evolution of heat-induced hydrogels prepared from soybean peptide-hawthorn pectin Maillard reaction products (SBP-HP MRP). With increasing concentration, the system shifted from molecular association to network formation. Rheological measurements showed weak gel formation at approximately 9.0 mg/mL, whereas vial inversion identified 9.5 mg/mL as the self-supporting gel concentration. From 9.0 to 12.0 mg/mL, apparent cross-linking density increased from 3.54 to 6.63 mol·m - 3, and mesh size decreased from 73.58 to 50.84 nm, indicating progressive network densification. Avrami analysis and DLS suggested faster aggregate growth and larger aggregates at higher concentrations. Functional evaluation identified 11.0 mg/mL as the optimal concentration, showing high water-holding capacity (94%), EAI (≈34 m2/g), OHC (18%), and balanced texture. Excessive concentration increased rigidity but weakened functional performance. These findings clarify structure-function relationships in SBP-HP MRP hydrogels and support formulation design for texture-modified foods and delivery systems.
Myofibrillar protein (MP) gels with desirable textural properties are highly favored by customers. In the present study, the effects of different charged polysaccharides, including neutral dextran (DX), anionic κ-carrageenan (KC) and cationic chitosan (CS), on modulating the thermal gelation properties of microbial transglutaminase (MTGase)-mediated MP were investigated. The results suggested that the thermal gelation characteristics of composite gel systems formed by combining MTGase with three polysaccharides respectively were improved, regardless of polysaccharide ion types. Furthermore, cationic CS was the most effective in increasing water-holding capacity (WHC), texture properties, and viscoelastic characteristics of composite gels, followed by neutral DX and then anionic KC. Based on the results of water state and distribution, the incorporation of three polysaccharides strengthened the water entrapment effect of MTGase-mediated MP gel network. Additionally, cationic CS displayed the greatest effect on driving the generation of β-sheet structures, facilitating the formation of disulfide bonds and enhancing hydrophobic interactions, thereby contributing to the formation of a uniform and well-organized gel matrix network. These findings provide theoretical support for formula optimization and quality improvement of meat products by modulating MP during thermal processing.
Xiaomin Zhang, Shuxia Wu, Cheng Tang et al.· International Journal of Bio...· 0 citations
Gelatin (Gel) and carboxymethyl cellulose (CMC) provide complementary reactive groups for EDC/NHS-mediated covalent crosslinking and hydrogen bonding. Here, a hydrated, self-supporting Gel-CMC hydrogel (CCE@Cu) incorporating a thermally treated epigallocatechin-3-gallate-arginine product (EA) and Cu2+ was developed as a responsive wound dressing. EA content and Cu2+ feed were systematically varied to regulate reversible interactions and tensile behavior, while pH and temperature were examined as determinants of swelling, mass loss, and release. Spectroscopic analyses confirmed formation of an EA product distinct from the physical mixture and its integration into the Gel-CMC matrix. SEM/EDS revealed an interconnected porous architecture with dispersed Cu throughout the network. The optimized hydrogel exhibited elastic-dominant behavior, rapidly recovered its modulus after repeated disruption at 200% strain, and achieved 432% elongation at break. Elevated temperature and alkaline pH promoted gelatin-chain relaxation and ionization of CMC and phenolic groups, thereby enhancing swelling, mass loss, and release of UV-absorbing EA/EGCG-derived species. CCE@Cu scavenged approximately 73% of DPPH radicals, produced inhibition zones against Staphylococcus aureus and Escherichia coli, maintained approximately 99-100% L929 cell viability, and induced less than 5% hemolysis. In a proof-of-concept diabetic mouse model, CCE@Cu achieved 96.27% wound closure by day 14, accompanied by increased regenerated-tissue thickness and collagen deposition and reduced inflammatory infiltration. Collectively, these results establish composition-dependent relationships among hydrogel network structure, mechanical resilience, stimulus-responsive transport, and biological performance and support CCE@Cu as a promising responsive dressing for diabetic wound repair, warranting further evaluation of its longer-term safety and efficacy.
Fan Yang, Weikun Jiang, Si-Xuan Zhu et al.· International Journal of Bio...· 0 citations
Citric acid (CA) was employed as a green crosslinker and vanillin (VA) as an antioxidant/antimicrobial agent in the production of a fully bio-based hydroxypropyl methylcellulose (HM) film for active food packaging. Esterification and network densification were confirmed by FTIR and XRD analyses. The films were evaluated for mechanical, barrier, optical, antioxidant (ABTS/DPPH), antimicrobial, fruit shelf-life, and soil biodegradation properties. Analyses indicated that CA crosslinking decreased tensile strength from 44.1 to 8.0 MPa but increased elongation at break from 10.92% to 48.40%, improved water-vapor and oxygen barriers, and reduced UV transmittance at 200-350 nm from ~75% to ~20%. VA provided strong antioxidant activity (ABTS 85.2%; DPPH 79.6%), while films with moderate-high CA inhibited Escherichia coli, Staphylococcus aureus, Botrytis cinerea, and Penicillium expansum, delaying decay and extending the shelf life of strawberries and cherry tomatoes under ambient conditions. The biodegradation behavior of VA-HM-CA films was assessed using a soil burial test, revealing gradual fragmentation and surface erosion within five days compared to polyethylene control films which remained intact. This rapid degradation is attributed to the biodegradable nature of cellulose derivatives and the hydrolysable ester bonds introduced by CA crosslinking. The VA-HM-CA film integrates mechanical, barrier, optical, antioxidant, antimicrobial, and biodegradable properties, characteristics that convey its strong potential as an eco-friendly active packaging material for fresh produce.
Jiang Nan, Shuzhi Yuan, Zipeng Wang et al.· International Journal of Bio...· 0 citations
In this study, we evaluated how varying concentrations of two exogenous proteins, egg white protein (EWP) and whey protein isolate (WPI) influence heat‐induced aggregation and gelation of cod myofibrillar proteins (MPs). Addition of exogenous proteins enhanced the MP solubility and surface hydrophobicity while reducing the turbidity and total sulfhydryl levels. These physicochemical changes occurred during heating in three kinetic phases, an initial rapid phase (0–30 min), a slower transitional phase (30–60 min), and a second rapid aggregation phase (70–90 min) until equilibrium was reached. Dynamic rheology revealed that EWP enhanced G′ at moderate concentrations but reduced it at higher levels, while WPI caused a progressive decline in G′ with increasing concentration. Gel property analysis showed that EWP‐M (MP:EWP = 2:14) produced the highest gel strength, whereas WPI‐L (MP:WPI = 1:15) resulted in the lowest cooking loss and highest water‐holding capacity (WHC). WPI‐containing systems exhibited slightly lower gel strength but showed improved water retention and a uniform microstructure. Notably, a 1:1 EWP‐WPI combination showed synergistic network solubility, hydrophobic exposure, and uniform microstructure, leading to high gel strength with minimal cooking loss and maximum WHC. Mechanistically, EWP acted as a structural enhancer, promoting gel network strengthening and increased rigidity, whereas WPI functioned primarily as a filler, enhancing water retention and reducing structural heterogeneity. These findings offer key insights into MP/EWP‐WPI interactions and support the optimization of composite protein gel systems.
Safia Aslam, Jinjin Xing, Hui Tao et al.· Journal of texture studies· 0 citations
To address challenges in enhancing the mechanical strength, moisture barrier properties, and processability of starch‐based materials, oxidized hydroxypropyl starch (OHPS) was adopted as the main raw material, and to improve the mechanical performance of films, hydroxypropyl methylcellulose (HPMC) was incorporated. The results indicated that a progressive increase in HPMC content led to a rise in the viscosity of the gel solution from 738 to 1338.1 mPa·s, indicating the formation of a gel network. Additionally, the composite films exhibited an increase in tensile strength, rising from 22.91 to 27.38 MPa, which shows a maximal enhancement of 19.5%; and the water vapor transmission rate was reduced from 102 to 94 g/m
2
·24 h, representing a 7.6% improvement in moisture barrier properties. At an HPMC addition level of 2.0%, capsule friability was 4 capsules, and the disintegration time in simulated gastric fluid was 14.23 min. All performance indicators met the requirements specified in the
Chinese Pharmacopoeia
(2020). These findings establish a feasible material foundation and process reference for the development of starch‐based films and capsules derived from OHPS.
Shiyan Zhou, Li Zhang, Cheng Tang et al.· Starke (Weinheim)· 0 citations