Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2

Recyclable high-performance and fully biodegradable cassava starch composite hydrogels based on dynamic cross-linking

Hydrogels possess properties such as biocompatibility and flexibility, which render them promising multifunctional viscoelastic materials. Despite recent significant advancements in hydrogel technology, their applications remain constrained by factors such as inadequate mechanical performance, limited self-healing properties, and challenges related to recycling. This study presents a straightforward strategy utilizing dialdehyde cassava starch and gelatin to design a self-healing, recyclable hydrogel material with superior mechanical properties, achieved through dynamic molecular interactions, including Schiff base complexes and hydrogen bonds. These interactions are facilitated by the incorporation of dialdehyde cassava starch (DCS), prepared by oxidizing cassava starch (CS) with sodium periodate (NaIO4), into the gelatin matrix. The addition of dialdehyde cassava starch endows the hydrogel material with remarkable properties, including outstanding tensile strength (133.22 kPa), exceptional compressive strength (1035.9 kPa), significant swelling stability, and self-healing capabilities. Notably, this gelatin/dialdehyde cassava starch hydrogel (GDCSH) demonstrates complete recyclability, thereby contributing to the reduction of environmental pollution. Overall, this study proposes a high-performance cassava starch composite hydrogel based on dynamic interactions, which may facilitate advancements in hydrogel materials research.

From micropores to mechanical strength: Fabrication and characterization of edible corn starch-sodium alginate double network hydrogels with Ca2+ cross-linking

This study explores the fabrication and characterization of corn starch‑sodium alginate double network hydrogels using two distinct calcium ion cross-linking methods: the gluconolactone immersed method (GIM) and the calcium chloride immersed method (CCIM). We investigated the ionic cross-linking mechanism of these hydrogels and compared their microstructure and mechanical properties. Our results highlight significant differences between GIM and CCIM hydrogels, with the CCIM method producing a more uniform and compact network. At the same calcium ion concentration, CCIM hydrogel exhibited higher mechanical strength and viscoelasticity properties compared to GIM hydrogel. The rapid release of Ca2+ in CCIM allowed for complete cross-linking with sodium alginate, forming a uniform 3D network structure. In contrast, the slow released Ca2+ in GIM resulted in a heterogeneous structure with a tough outer shell and incomplete internal cross-linking. Specifically, the CCIM hydrogel showed a compact network structure and the highest mechanical strength at a calcium chloride concentration of 1.6% (w/v). This study demonstrates that the Ca2+ release rate significantly impacts the microstructure and mechanical properties of double network hydrogels prepared by the immersion method. With this preparation strategy, corn starch‑sodium alginate edible gels that provided higher strength could be fabricated.

Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide

Caseinomacropeptide (CMP) is derived from the chymosin cleavage of κ-casein during cheese production. This study developed gels from CMPs, which were isolated by different ultrafiltration systems, and whey protein isolate (WPI), and studied their rheological and ultrastructural characteristics. The 30% WPI gel showed high elastic modulus (G') values and stronger structure than the other samples with CMP. Another gel, with 50% protein, 30% WPI and 20% CMP sample isolated from the 30 kDa retentate, had a weaker structure and lower G' value. The third gel, with 30% WPI and 20% CMP sample from the 5 kDa retentate derived from the 30 kDa retentate, presented intermediate structural strength. Despite the increase in protein concentration from the addition of CMP, there was a decrease in the strength of the gel network. Different CMP isolation processes also contributed to differences in the microscopic analysis of gel structures with the same protein content.

Rheological behavior of nanocellulose gels at various calcium chloride concentrations

In this work, the effects of calcium chloride (CaCl₂) concentration on the creep-recovery, linear and nonlinear rheological behavior of nanocellulose gels had been investigated to quantify gel properties. The absolute zeta potential of nanocellulose gels were decreased as the CaCl₂ concentration increased, which was related to the electrostatic repulsion that origin from carboxyl group could be effectively screened with increasing CaCl₂ concentration. Rheological measurements further confirmed this result for nanocellulose gels, which revealed that the increased modulus and viscoelastic properties were obtained in the presence of CaCl₂. The rheological properties of nanocellulose gels were showed to depend on CaCl₂ concentration. The enhanced gel network structure was related to the Ca²⁺ ions that promoted crosslink between nanocellulose by salt bridge. This work highlighted the potential of using electrostatic complexation between nanocellulose and Ca²⁺ ions to form gels, and demonstrated the tunability of the rheological behavior by adjusting the concentration of CaCl₂.