Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking
Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking
复制标题
双交联互穿聚合物网络明胶-海藻酸盐凝胶的胶凝和胆汁酸结合特性
DOI：
10.1016/j.foodchem.2018.07.105
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发表时间：
2019-01-01
期刊：
影响因子：
8.8
通讯作者：
Yu, Liangli (Lucy)
中科院分区：
文献类型：
--
作者：
Niu, Yuge;Xia, Qi;Yu, Liangli (Lucy)
互穿聚合物网络(IPN)是通过形成交联网络来改善水凝胶功能性能的有效方法。在本研究中，将酶和离子相结合形成的明胶-海藻酸盐凝胶称为IPN凝胶。同时，仅经转谷氨酰胺酶(TG)或钙离子处理的凝胶分别命名为G-Semi-IPN和A-Semi-IPN。流变学、热力学和微观形态研究证实了半互穿聚合物网络和互穿聚合物网络的形成。结果表明，IPN凝胶具有良好的凝胶性能和结构稳定性。研究了不同明胶-海藻酸凝胶的功能性质。首次发现IPN凝胶可以提高力学性能，降低溶胀度，并具有更好的胆汁酸结合能力。这些结果为IPN在食品工业领域的应用提供了参考和新的前景。
Interpenetrating polymer network (IPN) is an effective method to improve functional properties of hydrogels by forming cross-linking networks. In this study, the gelatin-alginate gels formed by the combination of enzymatic and ionic cross-linking were called IPN gels. Meanwhile, the gels with the treatment of only transglutaminase (TG) or Ca2+ were named as G-semi-IPN and A-semi-IPN, respectively. The formation of semi-IPN and IPN was confirmed by studies on rheology, thermodynamics and micro-morphology. The results showed that the IPN gels had improved gelling properties and structural stability. The functional properties of different gelatin-alginate gels were also investigated. It was firstly found that the IPN gels could enhance mechanical properties, decrease swelling capacity and had better bile acid binding capacity. These results of gelatin-alginate gels provide references and novel prospects of IPN for the application in the field of food industry.