自愈水凝胶
乳房
韧性
化学
聚合物
琼脂糖
化学工程
材料科学
高分子化学
色谱法
复合材料
有机化学
瘤胃
发酵
工程类
皱胃
作者
Mengjia Du,Yin Zhang,Yiguo Zhao,Harold Corke
标识
DOI:10.1016/j.ijbiomac.2023.123583
摘要
Double network hydrogels (DNs) with excellent strength and toughness have been preliminarily applied in the preparation of artificial foods. To evaluate the effect of conformation transition of ductile polymers on the physicochemical properties of DNs, we firstly prepared agarose (AR)/high acyl gellan (HAG) DNs and investigated their mechanical properties, and then calcium ion (Ca2+) was introduced into optimized AR/HAG DNs to regulate the conformation of ductile chains (HAG) for further increasing their mechanical properties. The mechanical strength of the optimized AR/HAG gel is 5 times and 2 times that of AR and HAG gel, respectively. Compared with adding Ca2+ method, immersing Ca2+ solution endowed optimized DNs with 5-fold increase in mechanical strength, outstanding textural properties and lower swelling ratio, which was attributed to the extended conformation of ductile chains. Furthermore, the obtained DNs were reminiscent of beef omasum based on their physicochemical properties. Optimized AR/HAG DNs after immersing in 2 wt% CaCl2 solution exhibited comparable texture properties with beef omasum by three correlation analysis methods and sensory evaluation, providing a new strategy to fabricate biomimetic food with high chewiness by regulating the conformation of ductile polymers in DNs.
科研通智能强力驱动
Strongly Powered by AbleSci AI