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Liu JZ, Wang L, Jiang LJ, Lyu HC, Yuan Q, Wang GF, Fu YJ, Cui Q. In sight the behavior of natural Bletilla striata polysaccharide hydrocolloids by molecular dynamics method. Int J Biol Macromol 2024; 266:131245. [PMID: 38554922 DOI: 10.1016/j.ijbiomac.2024.131245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/24/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
Plant polysaccharides, distinguished by diverse glycosidic bonds and various cyclic sugar units, constitute a subclass of primary metabolites ubiquitously found in nature. Contrary to common understanding, plant polysaccharides typically form hydrocolloids upon dissolution in water, even though both excessively high and low temperatures impede this process. Bletilla striata polysaccharides (BSP), chosen for this kinetic study due to their regular repeating units, help elucidate the relationship between polysaccharide gelation and temperature. It is suggested that elevated temperatures enhance the mobility of BSP molecular chains, resulting in a notable acceleration of hydrogen bond breakage between BSP and water molecules and consequently, compromising the conformational stability of BSPs to some extent. This study unveils the unique relationship between polysaccharide dissolution processes and temperature from a kinetics perspective. Consequently, the conclusion provides a dynamical basis for comprehending the extraction and preparation of natural plant polysaccharide hydrocolloids, pharmaceuticals and related fields.
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Affiliation(s)
- Ju-Zhao Liu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, PR China.
| | - Lu Wang
- School of Life Sciences, Westlake University, Hangzhou 310030, PR China
| | - Li-Jie Jiang
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, PR China
| | - Hong-Chang Lyu
- Institute of Automation, Chinese Academy of Sciences, Beijing 100190, PR China
| | - Qiang Yuan
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, PR China
| | - Guang-Fu Wang
- HIT Center for Life Sciences, School of Life Science and Technology, Harbin Institute of Technology, Harbin 150001, PR China
| | - Yu-Jie Fu
- College of Forestry, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Qi Cui
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, PR China.
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Ramli NA, Adam F, Mohd Amin KN, M. Nor A, Ries ME. Evaluation of Mechanical and Thermal Properties of Carrageenan/Hydroxypropyl Methyl Cellulose Hard Capsule. CAN J CHEM ENG 2022. [DOI: 10.1002/cjce.24595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nur Amalina Ramli
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Kuantan Pahang Malaysia
| | - Fatmawati Adam
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Kuantan Pahang Malaysia
- Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Kuantan Pahang Malaysia
| | - Khairatun Najwa Mohd Amin
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Kuantan Pahang Malaysia
| | - Adibi M. Nor
- Institute for Advanced Studies University of Malaya Kuala Lumpur Malaysia
| | - Michael E. Ries
- School of Physics & Astronomy University of Leeds Leeds United Kingdom
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Tao Y, Ma J, Huang C, Lai C, Ling Z, Yong Q. Rheological properties of Sesbania cannabina galactomannan as a new source of thickening agent. J Food Sci 2022; 87:1527-1539. [PMID: 35275400 DOI: 10.1111/1750-3841.16094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 01/19/2022] [Accepted: 02/01/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the rheological properties of galactomannan from Sesbania cannabina. The intrinsic viscosity of galactomannan was determined to be 8.63 ± 0.06 dl/g. Moreover, the onset of galactomannan coil overlap occurred at 5.12 ± 0.13 g/L. With increasing concentration, galactomannan showed a more distinct shear-thinning behavior, which was well characterized by the Cross model. Notably, the viscosity of polysaccharide showed a negative relationship with the temperature, while the activation energy decreased with increasing polysaccharide concentration. Furthermore, at high concentrations, the galactomannan solution showed stability after heating or freezing, as well as over the wide pH range of 5.0-9.0. Dynamic viscoelasticity measurements reveal a gradual transition from viscous to elastic behavior of galactomannans with an increasing frequency. It is anticipated that S. cannabina galactomannan will find interesting applications as a natural thickener due to the comprehensive description of its rheological properties presented herein. PRACTICAL APPLICATION: The investigated S. cannabina galactomannan has shown a higher viscosity and heat stability at high concentration, as well as a good stability at the pH range of 5-9. The S. cannabina galactomannan may be employed as stabilizers in the food field.
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Affiliation(s)
- Yuheng Tao
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Junmei Ma
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Caoxing Huang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Chenhuan Lai
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Zhe Ling
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Qiang Yong
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, People's Republic of China.,Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing, People's Republic of China
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Zhang R, Xu Q, Tao Y, Wang X. Rheological and pH dependent properties of injectable and controlled release hydrogels based on mushroom hyperbranched polysaccharide and xanthan gum. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Mohsin A, Akyliyaevna KA, Zaman WQ, Hussain MH, Mohsin MZ, Al-Rashed S, Tan X, Tian X, Aida K, Tariq M, Haider MS, Khan IM, Niazi S, Zhuang Y, Guo M. Kinetically modelled approach of xanthan production using different carbon sources: A study on molecular weight and rheological properties of xanthan. Int J Biol Macromol 2021; 193:1226-1236. [PMID: 34743029 DOI: 10.1016/j.ijbiomac.2021.10.163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/15/2021] [Accepted: 10/21/2021] [Indexed: 11/15/2022]
Abstract
The present study emphasizes improving the overall yield, productivity and quality of xanthan by Xanthomonas campestris using different carbon sources via optimizing the fermentation media and kinetic modelling work. After optimization, six carbon sources and one nitrogen source were selected for xanthan production in 5 L bioreactor. Kinetic modelling was applied to assess the experimental fermentation data and to check its influence on scale-up production. In this work, xanthan production reached 40.65 g/L with a growth-associated rate constant (α) of 2.831, and highest specific growth rate (μm) of 0.37/h while using maltose as the sole carbon source. Furthermore, rheological properties were determined, and Herschel-Bulkley model was employed to assess the experimental data. Interestingly, xanthan obtained from sucrose and glucose showed the highest yield stress (τ0) of 12.50 ± 0.31 and 7.17 ± 0.21. Moreover, the highest xanthan molecular weight of 3.53 × 107 and 3.25 × 107 g/mol were also found with sucrose and glucose. At last, the proposed mechanism of sugar metabolism and xanthan biosynthesis pathway were described. Conclusively, maltose appeared as the best carbon source for maximum xanthan production: while sucrose and glucose gave qualitatively best results. In short, this systematically modelled approach maximizes the potential output and provides a solid base for continuous cultivation of xanthan at large-scale production.
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Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Kanagat Akbota Akyliyaevna
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Waqas Qamar Zaman
- Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Sector H-12, Islamabad 44000, Pakistan
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Sarah Al-Rashed
- Department of Botany and Microbiology, College of Science, King Saud University, P.O 2455, Riyadh 11451, Saudi Arabia
| | - Xin Tan
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Kistaubayeva Aida
- Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Muhammad Tariq
- Division of Advanced Nanomaterials, Suzhou Institute of Nano-tech and Nano-bionics, Chinese Academy of Sciences (CAS), Suzhou 215123, China
| | - Muhammad Salman Haider
- Applied Science Research Institute, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Chemical Engineering, University of Gujrat, HH Campus, 50700 Gujrat, Pakistan
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
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Li J, Wang B, He Y, Wen L, Nan H, Zheng F, Liu H, Lu S, Wu M, Zhang H. A review of the interaction between anthocyanins and proteins. FOOD SCI TECHNOL INT 2020; 27:470-482. [PMID: 33059464 DOI: 10.1177/1082013220962613] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins from different sources. By circular dichroism (CD) spectroscopy, it was found that the contents of α-helix (from 15.90%-42.40% to 17.60%-52.80%) or β-sheet (from 29.00%-50.00% to 29.40%-57.00%) of the anthocyanins-proteins complex increased. Fourier transform infrared spectroscopy showed that the regions of amide I (from 1627.87-1641.41 cm-1 to 1643.34-1651.02 cm-1) and amide II (from 1537.00-1540.25 cm-1 to 1539.00-1543.75 cm-1) of anthocyanins-proteins complex were shifted. Fluorescence spectroscopy showed that the fluorescence intensity of the complex decreased from 150-5100 to 40-3900 a.u. The thermodynamic analysis showed that there were hydrophobic interactions, electrostatic and hydrogen bonding interactions between anthocyanins and proteins. The kinetic analysis showed that the half-life and activation energy of the complex increased. The stability, antioxidant, digestion, absorption, and emulsification of the complex were improved. This provides a reference for the study and application of anthocyanins and proteins interactions.
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Affiliation(s)
- Jia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Bixiang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Yang He
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Liankui Wen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Hailong Nan
- Vitis amurensis Rupr, Industry Service Center of Liuhe County, Tonghua, China
| | - Fei Zheng
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - He Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Siyan Lu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Manyu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Haoran Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
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