cross-linking – mycolab.ai

Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems

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Scientists tested different enzymes to see which ones work best at linking proteins and fiber molecules together in bread dough. They found that combining certain enzymes, especially peroxidase with glucose oxidase, works better than using them alone. By adjusting the amounts of ferulic acid and tyrosine (compounds in food), they could control whether the cross-links formed within the same molecule or between different molecules. This research helps food makers choose the right enzymes to improve bread texture without extra processing steps.

Beeswax-poly(vinyl alcohol) composite films for bread packaging

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Scientists developed an eco-friendly plastic alternative made from polyvinyl alcohol and beeswax that can replace traditional petroleum-based plastics for wrapping bread. Through heat treatment and careful formulation, they created a material that keeps bread fresh nearly as well as regular plastic but is completely biodegradable. This innovation addresses environmental concerns about plastic waste while maintaining the freshness and quality of packaged foods.

Cross-linking impacts the physical properties of mycelium leather alternatives by targeting hydroxyl groups of polysaccharides and amino groups of proteins

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Scientists have developed a leather-like material grown from mushroom mycelium (the root structure of fungi) that can match the strength of animal leather through a process called cross-linking or tanning. They tested different cross-linking chemicals—both synthetic ones like glutaraldehyde and natural plant extracts—and found that these chemicals improve the material’s strength and durability. The best results came from treating the mycelium with a low concentration of glutaraldehyde, which made it nearly as strong as real leather while using a sustainable, environmentally-friendly process.

Cross-linking impacts the physical properties of mycelium leather alternatives by targeting hydroxyl groups of polysaccharides and amino groups of proteins

mycolabadmin

Scientists developed a leather-like material made from mushroom mycelium by treating it with chemical cross-linkers similar to those used in traditional leather tanning. The best results came from using glutaraldehyde, which chemically bonded to the mycelium’s proteins and carbohydrates, creating a stronger and more durable material. While the mycelium leather now has comparable strength to conventional leather, it needs to be more flexible. This research offers a more environmentally sustainable alternative to animal leather.

Research Keyword: cross-linking

Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems

Beeswax-poly(vinyl alcohol) composite films for bread packaging

Cross-linking impacts the physical properties of mycelium leather alternatives by targeting hydroxyl groups of polysaccharides and amino groups of proteins

Cross-linking impacts the physical properties of mycelium leather alternatives by targeting hydroxyl groups of polysaccharides and amino groups of proteins