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Hao T, Xia S, Song J, Ma C, Xue C, Jiang X. Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs. Int J Biol Macromol 2024; 254:127459. [PMID: 37852402 DOI: 10.1016/j.ijbiomac.2023.127459] [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: 07/22/2023] [Revised: 09/06/2023] [Accepted: 10/13/2023] [Indexed: 10/20/2023]
Abstract
In this study, yeast dietary fiber (YDF) was incorporated into konjac glucomannan/kappa-carrageenan (KGM/κ-KC) for the development of fat analogs, and the impact of YDF on the gelation properties and behavior of KGM/κ-KC composite gels was assessed. YDF improved the composite gel whiteness value, and affected the mechanical properties of the composite gel, especially enhancing its hardness, and decreasing its chewiness, elasticity, and gel strength, making it more similar to porcine back fat. When the yeast dietary fiber content was 0.033 g/mL and the heating temperature was 80 °C (T80-2), the textural properties of the composite gel were closest to porcine back fat. The frequency sweep results suggested that YDF incorporation led to enhancement of the intermolecular interaction and intermixing and interaction among more easily at higher processing temperatures (80 °C and 90 °C). By scanning electron microscopy, the fatty surface of porcine back fat was flat and covered with a large amount of oil, while KGM/κ-KC/YDF composite gels developed a dense, stacked network structure. YDF caused more fragmented, folded, and uneven structures to emerge. Overall, YDF could influence the gel behavior of KGM/κ-KC composite gels, and change their colors and mechanical properties. This work could serve as a guide for preparing fat analogs with KGM/κ-KC composite gels.
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Affiliation(s)
- Tingting Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Jian Song
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China; Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao 266041, PR China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao 266041, PR China.
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Sonthithaveelap S, Impaprasert R, Suntornsuk W, Srzednicki G. Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5559783. [PMID: 37767027 PMCID: PMC10522431 DOI: 10.1155/2023/5559783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/11/2023] [Accepted: 08/19/2023] [Indexed: 09/29/2023]
Abstract
Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones. Konjac flour has glucomannan as a main component. Glucomannan is characterized by low crystallinity, high thermostability, and the ability to form a strong gel. Subsequently, glucomannan has good potential for the production of biodegradable material. However, its high-water affinity limits its use in packaging. The deacetylated by thermal forming process and reinforced konjac flour with 15% and 20% of microcrystalline cellulose showed improved water absorption and thermal properties of the specimen. Moreover, the thermal forming process resulted in the reduction of soluble oxalate. Therefore, due to the conditions used in this experiment, the material will be stronger, more waterproof properties, and more highly resistant to temperatures, so it is suitable to be used as a packaging that is environmentally friendly.
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Affiliation(s)
- Supaphada Sonthithaveelap
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - Rarisara Impaprasert
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - Worapot Suntornsuk
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - George Srzednicki
- Food Science & Technology, School of Chemical Engineering, The University of New South Wales, Sydney NSW 2052, Australia
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Su X, Cui W, Zhang Z, Zhang J, Zhou H, Zhou K, Xu Y, Wang Z, Xu B. Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release. Int J Biol Macromol 2023; 232:123392. [PMID: 36702219 DOI: 10.1016/j.ijbiomac.2023.123392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 01/15/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
The pH-sensitive hydrogel consisting of carboxymethylated konjac glucomannan (CMKGM) and sodium trimetaphosphate (STMP) was prepared for a potential intestinal targeted delivery system. Both the CMKGM and the CMKGM hydrogel were characterized by FT-IR spectra, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The Congo red and atomic force microscope (AFM) results showed a coil-to-helix transition of CMKGM in alkaline conditions with the degree of substitution (DS) increased from 0.20 to 0.49. Rheological measurements indicated that the DS and the STMP content collectively influence the mechanical stiffness and swelling properties of the obtained hydrogels. In addition, the swelling behavior of the hydrogels revealed that they were sensitive to pH value changes and were following a Korsmeyer-Peppas gastrointestinal release behavior, indicating that the release was controlled by non-Fickian diffusion. Furthermore, all the results suggested that the prepared pH-sensitive hydrogel may serve as a potential biomaterial for the intestine-targeted delivery system.
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Liu S, Niu L, Tu J, Xiao J. The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C. Int J Biol Macromol 2023; 238:124134. [PMID: 36958457 DOI: 10.1016/j.ijbiomac.2023.124134] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 03/25/2023]
Abstract
This work employed different curdlan concentrations (0.00 %, 1.00 %, 1.50 %, 2.00 %, and 2.50 %) to alleviate the quality degradation of konjac glucomannan (KGM) gels after commercial sterilization at 121 °C for 15 min. The results showed that all levels of curdlan could retard the deterioration of KGM gels, with the best effect at 2.00 %. After commercial sterilization, incorporating curdlan into KGM gels greatly reduced the Tan σ (G"/ G'), total relaxation time and half-free water from 0.52, 89.85 ms and 98.26 % to 0.27, 38.48 ms and 21.42 %, respectively. Moreover, the addition of curdlan imparted a better texture to KGM gels, as reflected in the increase of hardness, springiness, water-holding capacity and whiteness value from 1400.85 g, 0.42, 87.92 % and 33.33 to 3461.68 g, 0.80, 96.50 % and 49.27, respectively. Furthermore, SEM images revealed that curdlan endowed KGM gels with a tighter structure and smaller pores, and the pore size distribution was reduced from 113.46 μm to17.91 μm, indicating a stronger interaction among molecules, as evidenced by XRD and FTIR results. KGM gels with curdlan possessed less proportion of complete crystallites and crystalline region. These findings suggested that curdlan can be the potently protectant for improving the quality of commercially sterilized KGM gel-based products.
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Affiliation(s)
- Sha Liu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jin Tu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China.
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Chen J, Yang X, Xia X, Wang L, Wu S, Pang J. Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength. Int J Biol Macromol 2022; 222:1578-1588. [DOI: 10.1016/j.ijbiomac.2022.09.288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/19/2022] [Accepted: 09/30/2022] [Indexed: 11/05/2022]
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Ma G, Wang L, Hao C, Du C, Ma H. Thermal and Rheological Performances Evaluation of a Modified Biopolymer for Fracturing Fluid System. Molecules 2022; 27:molecules27227776. [PMID: 36431877 PMCID: PMC9695370 DOI: 10.3390/molecules27227776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Developing an efficient fracturing fluid system is an enduring hot topic in the petrochemical industries, especially regarding the exploitation of limited oil. Biopolymers, especially polysaccharides (e.g., konjac gum, guar gum), are widely applied as fracturing fluids in fracturing as a result of their advantages. Herein, we propose an easy method of modifying konjac gum (KGM) using isopropanol, sodium hydroxide, and chloroacetic acid to obtain modified konjac glum (MKGM). The MKGM and KGM gels were also obtained by using the self-prepared organic titanium high-temperature stabilizer and organic borate cross-linker. The prepared MKGM was characterized by multiscale techniques, including attenuated total reflection Fourier transform infrared (ATR-FTIR), X-ray diffraction (XRD), thermal gravimetric analysis (TGA), differential scanning calorimetry (DSC), and rheology properties. The ATR-FTIR results showed that the etherification modification reaction occurred as designed. The XRD results showed that the regularity of KGM was destroyed after modification. The TGA and DSC results showed that the thermal stability improved. Rheology measurements illustrated that the temperature and shear resistance of MKGM were better than those of KGM. The MKGM gel could be applied in fracturing fluid systems at a lower frequency through viscoelastic measurements.
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Affiliation(s)
- Guoyan Ma
- College of Chemistry and Chemical Engineering, Xi’an Shiyou University, Xi’an 710065, China
- Shaanxi Key Laboratory of Continental Shale Gas Accumulation and Exploitation, Xi’an 710065, China
- Correspondence: (G.M.); (H.M.)
| | - Le Wang
- College of Chemistry and Chemical Engineering, Xi’an Shiyou University, Xi’an 710065, China
| | - Chao Hao
- CCDC Drilling & Production Engineering Technology Research Institute, Xi’an 710018, China
| | - Chunbao Du
- College of Chemistry and Chemical Engineering, Xi’an Shiyou University, Xi’an 710065, China
| | - Hongfei Ma
- Department of Chemical Engineering, Norwegian University of Science and Technology, Sem Sælands vei 4, 7034 Trondheim, Norway
- Correspondence: (G.M.); (H.M.)
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Wang LX, Dao LP, Guo QY, Chen TL, Fu LJ, Zhou FC, Yuan Y. Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan. Food Chem 2022; 386:132755. [PMID: 35509158 DOI: 10.1016/j.foodchem.2022.132755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 03/04/2022] [Accepted: 03/19/2022] [Indexed: 11/04/2022]
Abstract
The influence of alternating current (AC) electric field and KCl on the structure and gel properties of Konjac Glucomannan (KGM) were studied in this work by high-performance gel permeation chromatography (HPGPC), acid-base titration, solid-state nuclear magnetic resonance (NMR), X-ray diffraction (XRD), simultaneous differential scanning calorimetry/thermo gravimetric analyzer (DSC/TGA) and a rheometer. HPGPC showed KGM was degraded by AC electric field and Acid-base titration showed that under the action of AC electric field and KCl KGM removed part of acetyl groups, which were consistent with the analysis of NMR. XRD and temperature sweep measurements respectively showed that the electrotreatment time and KCl concentration had important effects on the gel formation and its three-dimensional network. Simultaneous DSC/TGA and temperature sweep measurements both demonstrated the gel had good thermal stability.
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Affiliation(s)
- Li-Xia Wang
- School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China
| | - Li-Ping Dao
- School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China; College of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qi-Yong Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Tian-Long Chen
- School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China
| | - Li-Jun Fu
- School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China.
| | - Feng-Chao Zhou
- School of Environmental and Biological Engineering, Fujian Provincial Key Laboratory of Ecology- Toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Loquat Germplasm Innovation and Utilization, Putian University, Putian 351100, China
| | - Yi Yuan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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Gelation of konjac glucomannan by acetylmannan esterases from Aspergillus oryzae. Enzyme Microb Technol 2022; 160:110075. [PMID: 35691189 DOI: 10.1016/j.enzmictec.2022.110075] [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: 03/31/2022] [Revised: 05/23/2022] [Accepted: 06/05/2022] [Indexed: 11/23/2022]
Abstract
Konjac glucomannan (KGM) is a principal component of the gelatinous food Konjac. Konjac production through alkali treatment releases an undesirable amine-odor. Two acetylesterases (AME1 and AME2) active against konjac glucomannan (polymer or oligomer) were purified from the supernatant of Aspergillus oryzae RIB40 culture. We cloned the genes encoding AME1 and AME2 based on the genomic information of A. oryzae, constructed their expression systems in A. oryzae, and obtained the recombinant enzymes (rAME1 and rAME2). rAME1 did not act on the KGM polymer but only on the KGM oligomer, releasing approximately 60% of the acetic acid in the substrate. However, rAME2 was active against both KGM substrates, releasing approximately 80% and 100% of acetic acid from the polymer and oligomer, respectively. Both enzymes were active against xylan and exhibited a trace activity on ethyl ferulate. The acetyl group position specificities of both enzymes were analyzed via heteronuclear single quantum correlation NMR using oligosaccharides of glucomannan prepared from Aloe vera (AGM), which has a higher acetyl group content than KGM. rAME1 acted specifically on single-substituted acetyl groups and not on double-substituted ones. In contrast, rAME2 appeared to act on all the acetyl groups in AGM. Treatment of 3% KGM with rAME2 followed by heating to 90 °C resulted in gel formation under weakly acidic conditions. This is the first study to induce gelation of KGM under these conditions. A comparison of the breaking and brittleness properties of gels formed by alkaline and enzymatic treatments revealed similar texture of the two gels. Furthermore, scanning electron microscopy of the surface structure of both gels revealed that both formed a fine mesh structure. Our findings on enzymatic gelation of KGM should lead to the development of new applications in food manufacturing industry.
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10
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Novel antibacterial hydrogels based on gelatin/polyvinyl-alcohol and graphene oxide/silver nanoconjugates: formulation, characterization, and preliminary biocompatibility evaluation. Heliyon 2022; 8:e09145. [PMID: 35846480 PMCID: PMC9280498 DOI: 10.1016/j.heliyon.2022.e09145] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/23/2021] [Accepted: 03/14/2022] [Indexed: 12/11/2022] Open
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11
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Preliminary Cleaning Approach with Alginate and Konjac Glucomannan Polysaccharide Gel for the Surfaces of East Asian and Western String Musical Instruments. MATERIALS 2022; 15:ma15031100. [PMID: 35161047 PMCID: PMC8838699 DOI: 10.3390/ma15031100] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 02/01/2023]
Abstract
The cleaning of string musical instruments is challenging due to the traditional finishing treatments used by the makers. Multilayered coating systems were applied to Western musical instruments, while the Nakdong technique was applied in East Asia. Furthermore, by restorations and performance, dust and grime were overlapped together with polishes, adhesives, and varnishes. Gel cleaning is important in the field of conservation because of the ability to selectively remove chemical and biological degradation products from the surface, minimizing the interactions with the inner layers. In this study, hydrogels based on sodium alginate (SA) and konjac glucomannan (KG) polysaccharides were applied on laboratory mock-ups of East Asian and Western instruments to test their ability to remove synthetic soiling and sweat from the surface. In particular, SA cross-linked with calcium cations and KG cross-linked with borate gels were used. To control the exposure of the cleaning solvent on the surface of mock-ups, the moisture content of the gels was determined. The effectiveness of removing synthetic contaminants was investigated by noninvasive analytical methods. Stereomicroscopy and colorimetry, together with Fourier Transform Infrared (FTIR) spectroscopy in reflection mode and X-Ray Fluorescence (XRF), were used to evaluate the cleaning efficacy. Overall, polysaccharide hydrogels resulted in promising cleaning systems on both smooth and rough surfaces of wood.
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13
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Zhu C, Tang N, Gan J, Zhang X, Li Y, Jia X, Cheng Y. A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior. Int J Biol Macromol 2021; 185:229-239. [PMID: 34119552 DOI: 10.1016/j.ijbiomac.2021.06.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/11/2021] [Accepted: 06/07/2021] [Indexed: 11/15/2022]
Abstract
A novel pH-sensitive semi-interpenetrating polymer network (semi-IPN) hydrogel was prepared by using konjac glucomannan (KGM) and poly (γ-glutamic acid) (γ-PGA) with sodium trimetaphosphate (STMP) as the crosslinking agent. The structure of the semi-IPN hydrogels was characterized by FTIR spectra, thermogravimetric analysis (TGA), X-ray diffraction (XRD), rheological measurements, and scanning electron microscopy (SEM). The pH-sensitive effects were investigated by calculating the equilibrium swelling ratio (ESR) in buffer solutions (pH 2, 4, 6, and 8, respectively) at 37 °C. These results showed that the content of cross-linker and γ-PGA has a significant influence on the hydrogels' structure and swelling behavior. In vitro drug release behavior of semi-IPN hydrogels was investigated under simulated gastric and intestinal fluids using model drug Nicotinamide (NTM), and various models were applied to describe the drug release behaviors. The obtained results indicated that our synthesized semi-IPN hydrogel had the potential to be used as a suitable biomaterial carrier for functional components or drug delivery in the intestine.
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Affiliation(s)
- Chongyang Zhu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong 264000, PR China
| | - Xiaojun Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yang Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Dai J, Ding M, Chen J, Qi J, Zhu Y, Li Z, Zhu L, Wang G. Optimization of gel mixture formulation based on weighted value using response surface methodology. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1789746] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Jiajia Dai
- School of Public Health, Wannan Medical College, Wuhu, China
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Laboratory of Active Biological Macromolecules, Wuhu, China
| | - Mengru Ding
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Laboratory of Active Biological Macromolecules, Wuhu, China
- School of Pharmacy, Drug Research & Development Center, Wannan Medical College, Wuhu, China
| | - Jian Chen
- School of Public Health, Wannan Medical College, Wuhu, China
| | - Jun Qi
- College of Tea & Food Science and Technology, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, China
| | - Yu Zhu
- School of Public Health, Wannan Medical College, Wuhu, China
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Laboratory of Active Biological Macromolecules, Wuhu, China
| | - Zhang Li
- School of Pharmacy, Drug Research & Development Center, Wannan Medical College, Wuhu, China
| | - Lei Zhu
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Laboratory of Active Biological Macromolecules, Wuhu, China
- School of Pharmacy, Drug Research & Development Center, Wannan Medical College, Wuhu, China
| | - Guodong Wang
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Province Key Laboratory of Active Biological Macromolecules, Wuhu, China
- School of Pharmacy, Drug Research & Development Center, Wannan Medical College, Wuhu, China
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Zhou Y, Wu L, Tian Y, Li R, Zhu C, Zhao G, Cheng Y. A novel low-alkali konjac gel induced by ethanol to modulate sodium release. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Chen Y, Song C, Lv Y, Qian X. Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability. POLYMER 2019. [DOI: 10.1016/j.polymer.2019.121913] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Fabrication of Konjac glucomannan-based composite hydrogel crosslinked by calcium hydroxide for promising lacrimal plugging purpose. Int J Biol Macromol 2019; 127:440-449. [DOI: 10.1016/j.ijbiomac.2019.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 01/11/2019] [Accepted: 01/16/2019] [Indexed: 01/22/2023]
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18
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Zhu J, Hu J, Jiang C, Liu S, Li Y. Ultralight, hydrophobic, monolithic konjac glucomannan-silica composite aerogel with thermal insulation and mechanical properties. Carbohydr Polym 2019; 207:246-255. [DOI: 10.1016/j.carbpol.2018.11.073] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Revised: 11/04/2018] [Accepted: 11/22/2018] [Indexed: 02/08/2023]
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