A study of yolks stored up to 168 d at -20 °C was conducted to determine the gelation behavior and mechanism of freeze-thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (...

Sodium alginate and hyaluronic acid are being used extensively in wound care applications for their exceptional properties, including gelation, biocompatibility, exudate absorption, the ability to provide a moist environment bed that accelerates healing. This research work presents potential of developing silver zinc ions loaded bioactive fibers with improved swelling (gelling), antibacterial p...

N,N,N-Trimethyl chitosan chloride is capable of forming nanocomplexes with protein through ionotropic gelation. A monoclonal antibody, raised against human liver heparan sulfate proteoglycan and specifically inhibiting hepatocellular carcinoma in vitro, was prepared in nanocomplexes of this modified chitosan. The smallest nanocomplexes (59 ± 17 nm, zeta-potential 16.5 ± 0.5 mV) were obtained at...

In recent years, several fluorenylmethoxycarbonyl (Fmoc)-functionalized amino acids and peptides have been used to construct hydrogels, which find a wide range of applications. Although several hydrogels have been prepared from mono Fmoc-functionalized amino acids, herein, we demonstrate the importance of an additional Fmoc-moiety in the hydrogelation of double Fmoc-functionalized L-lysine [Fmo...

Heat coagulation of milk results from a complex series of physicochemical reactions that eventually lead to precipitation or gelation. Viscosity of milk tends to increase upon heating as it approaches the point of coagulation of the proteins, which is the basis for producing high viscosity in super-heated condensed milk. Although viscous property may have been studied extensively in cow fluid m...

Milk protein concentrate powders (MPC) with improved rehydration properties are often manufactured using processing steps, such as acidification and high-pressure processing, and with addition of other ingredients, such as sodium chloride, during their production. These steps are known to increase the amount of serum caseins or modify the mineral equilibrium, hence improving solubility of the r...

Described herein is interfacial bioorthogonal cross-linking, the use of bioorthogonal chemistry to create and pattern biomaterials through diffusion-controlled gelation at the liquid-gel interface. The basis is a rapid (k2 284000 M-1 s-1) reaction between strained trans-cyclooctene (TCO) and tetrazine (Tz) derivatives. Syringe delivery of Tz-functionalized hyaluronic acid (HA-Tz) to a bath of b...

The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UH...

We examine the gelation of alginate undergoing ionic crosslinking upon ultraviolet (UV) irradiation using in situ dynamic rheology. Hydrogels are formed by combining alginate with calcium carbonate (CaCO3) particles and a photoacid generator (PAG). The PAG is photolyzed upon UV irradiation, resulting in the release of free calcium ions for ionic crosslinking. The viscous and elastic moduli duri...

The concentration and temperature dependence of the gelation kinetics of high-methoxyl pectin (HMP; 60% sucrose, pH 3) was investigated using measurements of small-amplitude oscillatory shear. The rate of gelation close to the gel point can be described as a second-order rate process using the kinetic model of Ross-Murphy (Carbohydr. Polym. 1991, 14, 281) and a critical exponent close to that p...