Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Polymer Classification: Crystallinity

Polymer Classification: Crystallinity

Unlike ionic or small covalent molecules, polymers do not form crystalline solids due to the diffusion limitations of their long-chain structures. However, polymers contain microscopic crystalline domains separated by amorphous domains.
Crystalline domains are the regions where polymer chains are aligned in an orderly manner and held together in proximity by intermolecular forces. For example, chains in the crystalline domains of polyethylene and nylon are bound together by van der Waals...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Leveraging phosphatidylcholine-alkyl gallate interactions: the role of acyl chain length in governing the two-step release of gallic acid.

Journal of the science of food and agriculture·2026

Same author

Lipid phase behavior governs microstructural retention and sustained α-tocopherol release in pullulan composite films for walnut kernel preservation.

Food research international (Ottawa, Ont.)·2026

Same author

Chain conformation of biopolymeric microgels modulates ice recrystallization and physicochemical stability of unfermented frozen dough.

Food research international (Ottawa, Ont.)·2026

Same author

Ultrasonically treated pea starch modulates oil absorption in corn starch-based deep-fried products: Insights into gel network architecture, interfacial behavior, and molecular dynamics simulations.

Food research international (Ottawa, Ont.)·2026

Same author

The IL10 rs1800872 polymorphism differentially modulates the relationship between plasma IL-10 levels and cognitive function in methamphetamine use disorder.

Progress in neuro-psychopharmacology & biological psychiatry·2026

Same author

Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives.

Comprehensive reviews in food science and food safety·2026

Search research articles

Related Experiment Video

Updated: Apr 12, 2026

Forming Giant-sized Polymersomes Using Gel-assisted Rehydration

Forming Giant-sized Polymersomes Using Gel-assisted Rehydration

Published on: May 26, 2016

Pressure-driven depolymerization of Antarctic krill aggregates: Structural reconfiguration and gelation-enhanced

Na Li¹, Qingcheng Meng¹, Xin Zhao²

¹SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

|January 10, 2026

Summary

Ultra-high pressure (UHP) processing enhances Antarctic krill protein (AKP) functionality by depolymerizing aggregates and improving solubility. This non-thermal method alters protein structure, leading to better gelation properties.

Keywords:

Antarctic krill protein Depolymerization Functionality Gelation Structural modification Ultra-high pressure

More Related Videos

Fabricating Degradable Thermoresponsive Hydrogels on Multiple Length Scales via Reactive Extrusion, Microfluidics, Self-assembly, and Electrospinning

Fabricating Degradable Thermoresponsive Hydrogels on Multiple Length Scales via Reactive Extrusion, Microfluidics, Self-assembly, and Electrospinning

Published on: April 16, 2018

Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro

Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro

Published on: April 8, 2020

Related Experiment Videos

Last Updated: Apr 12, 2026

Forming Giant-sized Polymersomes Using Gel-assisted Rehydration

Forming Giant-sized Polymersomes Using Gel-assisted Rehydration

Published on: May 26, 2016

Fabricating Degradable Thermoresponsive Hydrogels on Multiple Length Scales via Reactive Extrusion, Microfluidics, Self-assembly, and Electrospinning

Fabricating Degradable Thermoresponsive Hydrogels on Multiple Length Scales via Reactive Extrusion, Microfluidics, Self-assembly, and Electrospinning

Published on: April 16, 2018

Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro

Directed Assembly of Elastin-like Proteins into defined Supramolecular Structures and Cargo Encapsulation In Vitro

Published on: April 8, 2020

Area of Science:

Food Science and Technology
Biochemistry
Protein Chemistry

Background:

Antarctic krill protein (AKP) aggregates present challenges in functionality.
Non-thermal processing methods are sought to improve protein properties without degradation.

Purpose of the Study:

To investigate the impact of ultra-high pressure (UHP) technology on Antarctic krill protein (AKP) depolymerization, structure, and functional properties.
To assess UHP as a non-thermal method for enhancing AKP functionality.

Main Methods:

Application of ultra-high pressure (UHP) technology at varying pressures (up to 600 MPa).
Analysis of protein solubility, turbidity, particle size, surface hydrophobicity, sulfhydryl content, and secondary structure.
Evaluation of gelation properties, including storage modulus.

Main Results:

UHP treatment significantly increased AKP solubility and decreased turbidity.
Particle size analysis indicated depolymerization of AKP aggregates under UHP.
UHP induced protein unfolding, increasing surface hydrophobicity and shifting secondary structure from alpha-helix to beta-sheet.
Enhanced gelation properties were observed, with a peak storage modulus at 600 MPa.

Conclusions:

Ultra-high pressure (UHP) is an effective non-thermal method for improving Antarctic krill protein (AKP) functionality.
UHP-induced structural changes, including depolymerization and unfolding, are responsible for enhanced functional properties like solubility and gelation.