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Pan W, Qi X, Shen M, Chen Y, Yu Q, Huang Z, Xie J. Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels. Food Chem 2024; 447:138986. [PMID: 38489875 DOI: 10.1016/j.foodchem.2024.138986] [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: 10/23/2023] [Revised: 03/07/2024] [Accepted: 03/08/2024] [Indexed: 03/17/2024]
Abstract
Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na2CO3 addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200-3700 cm-1 and 1550-1750 cm-1. The Na2CO3 and NaHCO3 reduced the spin-spin relaxation time (T2), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.
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Affiliation(s)
- Wentao Pan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhibing Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Xia P, Zheng Y, Sun L, Chen W, Shang L, Li J, Hou T, Li B. Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review. Carbohydr Polym 2024; 331:121849. [PMID: 38388033 DOI: 10.1016/j.carbpol.2024.121849] [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: 11/15/2023] [Revised: 01/10/2024] [Accepted: 01/19/2024] [Indexed: 02/24/2024]
Abstract
The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration properties, adsorption properties, rheological properties, have an important influence on the physiological process of host digestion and absorption, leading to the differences in satiety and glucose and lipid metabolisms. Based on the diversified physicochemical properties of konjac glucomannan (KGM), it is meaningful to review the relationship of structural characteristics, physicochemical properties and glycose and lipid metabolism. Firstly, this paper bypassed the category of intestinal microbes, and explained the potential of dietary fiber in regulating glucose and lipid metabolism during nutrient digestion and absorption from the perspective of colloidal nutrition. Secondly, the modification methods of KGM to regulate its physicochemical properties were discussed and the relationship between KGM's molecular structure types and glycose and lipid metabolism were summarized. Finally, based on the characteristics of KGM, the application of KGM in the main material and ingredients of fat reduction food was reviewed. We hope this work could provide theoretical basis for the study of dietary fiber colloid nutrition science.
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Affiliation(s)
- Pengkui Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ying Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Li Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenxin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Longchen Shang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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Lin Y, Zhang L, Li X, Zhai C, Liu J, Zhang R. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system. Int J Biol Macromol 2024; 257:128639. [PMID: 38056153 DOI: 10.1016/j.ijbiomac.2023.128639] [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: 05/22/2023] [Revised: 11/28/2023] [Accepted: 12/03/2023] [Indexed: 12/08/2023]
Abstract
A mixed polysaccharide system is an important strategy to improve the performance of a single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac glucomannan (KGM), xanthan gum (XG), κ-carrageenan (κ-CA), and agar (AR). The effects of KGM were evaluated by combining water holding capacity (WHC), rheological analysis, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and texture profile analysis (TPA). More KGM gradually increased the springiness of the compounded gels. WHC increased and then decreased with the addition of KGM, performing best at KGM4 (KGM: κ-CA:XG:AR = 2:2:1:2). Rheological analysis showed that the compounded gels exhibited a pseudoplastic characteristic of shear thinning, KGM endowed the gel with a stronger shear thinning behavior and improved the solid-like nature of the gels at high temperatures. The thermal stability of the composite gel was improved by the participation of KGM. FTIR analysis showed that the interactions were mainly related to intermolecular hydrogen bonds and acetyl groups. The microscopic morphology of KGM4 was significantly continuous, smooth, and compact, exhibiting the best practical performance and taking the maximum advantage.
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Affiliation(s)
- Yicun Lin
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xinxin Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chuang Zhai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jiaming Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ran Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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Zhang M, Chang C, Li J, Sun Y, Cai Y, Gu L, Xiong W, Yang Y, Su Y. Comparative study on the effect of inhibitory methods on the color and gelation properties of alkali induced heat-set konjac gel from Amorphophallus bulbifer. Int J Biol Macromol 2023; 237:123975. [PMID: 36907300 DOI: 10.1016/j.ijbiomac.2023.123975] [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: 11/09/2022] [Revised: 02/16/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
As a newly superior konjac variety, the Amorphophallus bulbifer (A. bulbifer) was easily browning during the alkali-induced process. In this study, five different inhibitory methods, such as citric-acid heat pretreatment (CAT), mixed with citric acid (CA), mixed with ascorbic acid (AA), mixed with L-cysteine (CYS), and mixed with potato starch (PS, containing TiO2), were separately used to inhibit the browning of alkali-induced heat-set A. bulbifer gel (ABG). The color and gelation properties were then investigated and compared. Results showed that the inhibitory methods had significant influences on the appearance, color, physicochemical properties, rheological properties, and microstructures of ABG. Among them, the CAT method not only significantly inhibited the browning of ABG (ΔE value dropped from 25.74 to 14.68) but also improved the water-holding capacity, moisture distribution, and thermal stability without damaging the textural properties of ABG. Moreover, SEM revealed that both CAT and adding PS methods could exhibit the more dense gel network structures of ABG than other methods. It was reasonable to conclude that ABG-CAT offered a superior method to prevent browning compared to the other methods based on the texture, microstructure, color, appearance, and thermal stability of the product.
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Affiliation(s)
- Mianzhang Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuanyuan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yundan Cai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China.
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Effects of Glucomannan Supplementation on Type II Diabetes Mellitus in Humans: A Meta-Analysis. Nutrients 2023; 15:nu15030601. [PMID: 36771306 PMCID: PMC9919128 DOI: 10.3390/nu15030601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/14/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
The hypoglycemic and lipid-lowering effects of glucomannan are widely known, and it is a potential effective treatment for type II diabetes. In this study, we evaluated the effects of glucomannan supplementation on blood-lipid-related indicators, blood-glucose-related indicators, blood pressure (BP), and body weight (BW) in patients suffering from type II diabetes. We searched databases including PubMed, Cochrane, the comprehensive biomedical research database (Embase), Web of Science, and China National Knowledge Infrastructure (CNKI) for literature on glucomannan and type II diabetes. Six randomized controlled trials (RCTs) were eligible (n = 440 participants) to be included in our analysis. Glucomannan not only reduced the total cholesterol (TC) (MD -0.38 [95% CI: -0.61, -0.15], p = 0.001) and low-density lipoprotein (LDL) levels (MD -0.35 [95% CI: -0.52, -0.17], p < 0.0001) compared with the control group, but also reduced the fasting blood glucose (FBG) (MD -1.08 [95% CI: -1.65, -0.50], p = 0.0002), 2 h postprandial blood glucose (P2hBG) (MD -1.92 [95% CI: -3.19, -0.65], p = 0.003), fasting insulin (FINS) (MD -1.59 [95% CI: -2.69, -0.50], p = 0.004), and serum fructosamine (SFRA) levels (SMD -1.19 [95% CI: -1.74, -0.64], p < 0.0001). Our analysis indicates that glucomannan is an effective nutritional intervention for type II diabetes.
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Wang Y, Liu J, Liu Y. The Effect of Different Ratios of Starch and Freeze-Thaw Treatment on the Properties of Konjac Glucomannan Gels. Gels 2023; 9:gels9020072. [PMID: 36826242 PMCID: PMC9956990 DOI: 10.3390/gels9020072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/05/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze-thaw method. For KGM-CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G') decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), degradation temperature decreased from 313.32 °C to 293.95 °C, and crystallinity decreased by 16.7%. For F-KGM-CS gels, G' decreased by 99.0% (from 20,568.10 Pa to 204.09 Pa), degradation temperature increased from 289.68 °C to 298.07 °C, and crystallinity decreased by 17.1% with more starch content. The peak in infrared spectroscopy shifted to a higher wavenumber with more starch and to a lower wavenumber by freezing the corresponding composite gels. The detected retrogradation of the composite gels appeared for KGM-CS with 80% starch and F-KGM-CS with 40% starch. The endothermic enthalpy of free water rose by 10.6% and 10.1% with the increase in starch for KGM-CS and F-KGM-CS, respectively. The results of moisture distribution found that bound water migrated to free water and the water-binding capacity reduced with more starch. The results demonstrated that the molecular interaction in composite gels was weakened by starch and strengthened by freezing.
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Lai R, Liu J, Liu Y. Effects of pH and incubation temperature on properties of konjac glucomannan and zein composites with or without freeze-thaw treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Assessing the quantification of acetylation in konjac glucomannan via ATR-FTIR and solid-state NMR spectroscopy. Carbohydr Polym 2022; 291:119659. [DOI: 10.1016/j.carbpol.2022.119659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 05/11/2022] [Accepted: 05/23/2022] [Indexed: 11/23/2022]
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9
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Su Y, Zhang M, Chang C, Li J, Sun Y, Cai Y, Xiong W, Gu L, Yang Y. The effect of citric-acid treatment on the physicochemical and gel properties of konjac glucomannan from Amorphophallus bulbifer. Int J Biol Macromol 2022; 216:95-104. [DOI: 10.1016/j.ijbiomac.2022.06.199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/20/2022] [Accepted: 06/30/2022] [Indexed: 11/05/2022]
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Ye S, Zhu J, Shah BR, Abel Wend-Soo Z, Li J, Zhan F, Li B. Preparation and characterization of konjac glucomannan (KGM) and deacetylated KGM (Da-KGM) obtained by sonication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4333-4344. [PMID: 35043977 DOI: 10.1002/jsfa.11786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/06/2022] [Accepted: 01/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal properties of viscosity enhancement and gelling ability. The current study aimed to prepare and characterize KGM and deacetylated KGM (Da-KGM) samples obtained by sonication in neutral and alkali ethanol-water solutions. RESULTS The results showed that the deacetylation degree (DD) of Da-KGM increased exponentially with alkali concentration. Fourier transform infrared spectrometry further confirmed the deacetylation reaction through the dramatic decrease in the acetyl group band at 1740 cm-1 . Besides, the high similarity among the tested groups in terms of X-ray diffraction (XRD) spectra implied a similar crystalline structure, while differential scanning calorimetry (DSC) curves revealed that the water binding capacity and decomposition temperature of KGM changed slightly with alkali and sonication treatment. The rheological profiles indicated that apparent viscosity (η0 ) of sonicated KGM samples was unchanged except for the T60 group (60 min sonication treatment). Particularly, ultrasonic treatment under high alkaline conditions (0.10 mol L-1 NaOH) was noted to promote the deacetylation reaction, and the obtained samples showed decreased apparent viscosity and weakened the gelation process in aqueous solution. Partial correction analysis indicated that alkali rather than ultrasonic treatment resulted in the change of DD and η0 in Da-KGM. Moreover, sonication contributed to off-white color by reducing the browning caused by alkali in Da-KGM products. CONCLUSION Ultrasound-mediated heterogeneous deacetylation reaction is a feasible way to prepare Da-KGM samples with lightened browning and controllable DD. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jingsong Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bakht Ramin Shah
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Zongo Abel Wend-Soo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
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Song T, Liu H, Monto AR, Shi T, Yuan L, Gao R. Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine. Front Nutr 2022; 9:955272. [PMID: 35898718 PMCID: PMC9309815 DOI: 10.3389/fnut.2022.955272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 06/20/2022] [Indexed: 12/04/2022] Open
Abstract
In this work, L-lysine (Lys) was employed together with konjac glucomannan (KGM) to fabricate zein colloidal particles (ZCPs) aimed at enhancing the storage stability of Pickering emulsions. With the addition of Lys, zein-Lys colloidal particles (ZLCPs) and zein-Lys-KGM (ZLKCPs) exhibited smaller particle size (133.64 ± 1.43, 162.54 ± 3.51 nm), polydispersity index (PDI) (0.10 ± 0.029, 0.13 ± 0.022), π value, and more adsorbed protein. Meanwhile, KGM underwent deamidation in an alkaline solution, so the emulsions stabilized by ZLKCPs exhibited a solid gel-like structure with higher storage modulus (G′) and loss modulus (G′′), leading to lower fluidity and better stability. The synergistic effects of Lys and KGM improved the stability of the emulsion. Hydrophobic interactions and hydrogen bonds were the main driving forces forming colloidal particles, which were determined by driving force analysis.
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Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- College of Life Science, Anhui Normal University, Wuhu, China
| | - Hui Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Li Yuan,
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Ruichang Gao,
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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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Preparation and characterization of deacetylated konjac glucomannan / pectin composite films crosslinked with calcium hydroxide. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03090-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Preparation, Morphology and Release of Goose Liver Oil Microcapsules. Foods 2022; 11:foods11091236. [PMID: 35563959 PMCID: PMC9103811 DOI: 10.3390/foods11091236] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/18/2022] [Accepted: 04/22/2022] [Indexed: 11/24/2022] Open
Abstract
Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.
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Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107269] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Sintusek P, Thanapirom K, Komolmit P, Poovorawan Y. Eliminating viral hepatitis in children after liver transplants: How to reach the goal by 2030. World J Gastroenterol 2022; 28:290-309. [PMID: 35110951 PMCID: PMC8771616 DOI: 10.3748/wjg.v28.i3.290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 08/12/2021] [Accepted: 01/06/2022] [Indexed: 02/06/2023] Open
Abstract
Viral hepatitis infections are a great burden in children who have received liver transplant. Hepatotropic viruses can cause liver inflammation that can develop into liver graft fibrosis and cirrhosis over the long term. Immunological reactions due to viral hepatitis infections are associated with or can mimic graft rejection, rendering the condition difficult to manage. Prevention strategies using vaccinations are agreeable to patients, safe, cost-effective and practical. Hence, strategies to eliminate viral hepatitis A and B focus mainly on immunization programmes for children who have received a liver transplant. Although a vaccine has been developed to prevent hepatitis C and E viruses, its use is not licensed worldwide. Consequently, eliminating hepatitis C and E viruses mainly involves early detection in children with suspected cases and effective treatment with antiviral therapy. Good hygiene and sanitation are also important to prevent hepatitis A and E infections. Donor blood products and liver grafts should be screened for hepatitis B, C and E in children who are undergoing liver transplantation. Future research on early detection of viral hepatitis infections should include molecular techniques for detecting hepatitis B and E. Moreover, novel antiviral drugs for eradicating viral hepatitis that are highly effective and safe are needed for children who have undergone liver transplantation.
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Affiliation(s)
- Palittiya Sintusek
- The Thai Pediatric Gastroenterology, Hepatology and Immunology (TPGHAI) Research Unit, Chulalongkorn University, Bangkok 10330, Thailand
- Division of Gastroenterology, Department of Pediatrics, Faculty of Medicine, King Chulalongkorn Memorial Hospital, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kessarin Thanapirom
- Division of Gastroenterology, Department of Medicine, Liver Fibrosis and Cirrhosis Research Unit, Faculty of Medicine, Chulalongkorn University and King Chulalongkorn Memorial Hospital, Thai Red Cross Society, Bangkok 10330, Thailand
- Center of Excellence in Liver Diseases, King Chulalongkorn Memorial Hospital, Chulalongkorn University, Bangkok 10330, Thailand
| | - Piyawat Komolmit
- Division of Gastroenterology, Department of Medicine, Liver Fibrosis and Cirrhosis Research Unit, Faculty of Medicine, Chulalongkorn University and King Chulalongkorn Memorial Hospital, Thai Red Cross Society, Bangkok 10330, Thailand
- Center of Excellence in Liver Diseases, King Chulalongkorn Memorial Hospital, Chulalongkorn University, Bangkok 10330, Thailand
| | - Yong Poovorawan
- Center of Excellence in Clinical Virology, Faculty of Medicine, Chulalongkorn University, Bangkok 10330, Thailand
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Yan W, Yin T, Xiong S, You J, Hu Y, Huang Q. Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree. Int J Biol Macromol 2021; 191:925-933. [PMID: 34597696 DOI: 10.1016/j.ijbiomac.2021.09.167] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/31/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022]
Abstract
Effects of konjac glucomannan (KGM) with different deacetylation degrees on silver carp surimi gel properties were studied. As deacetylation degree increased, viscosity, solubility, and water absorption capability of KGM decreased gradually while particle size increased. The gel strength of surimi gel increased with the KGM deacetylation degree up to 50.72% and then significantly decreased. The maximum gel strength was 3.26 times higher than that of surimi gel with native KGM. The relaxation time of immobilized water decreased from 108.22 to 104.70 ms and then increased up to 110.92 ms with the deacetylation degree, while the proportion of the immobilized water increased from 92.74 to 98.59% and then decreased to 97.46%. Water distribution became less uniform as the deacetylation degree exceeded 50.72%. Surimi gel with KGM of a higher deacetylation degree formed a denser microstructure along with a higher dimensional fraction value. However, the microstructure was disrupted and the dimensional fraction value decreased as the deacetylation degree exceeded 50.72%. Chemical interactions including hydrogen bonds, hydrophobic interactions, and cross-linking extent increased with the KGM deacetylation degree up to 50.72% and then gradually decreased. The results suggest that KGM with a deacetylation degree of 50.72% is the most suitable for surimi products.
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Affiliation(s)
- Wenli Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China.
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China.
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China
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Ye S, Zongo AWS, Shah BR, Li J, Li B. Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12921-12932. [PMID: 34713703 DOI: 10.1021/acs.jafc.1c03647] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Konjac flour, mainly obtained and purified from the tubers ofAmorphophallus konjac C. Koch, yields a high molecular weight (Mw) and viscous hydrocolloidal polysaccharide: konjac glucomannan (KGM). KGM has been widely applied in the food industry as a thickening and gelation agent as a result of its unique colloidal properties of effective viscosity enhancement and thermal-irreversible gelling. This review first narrates the typical commercial KGM source species, the industrial production, and the purification process of KGM flour. The structural information on native KGM, gelation mechanisms of alkali-induced deacetylated KGM (Da-KGM) hydrogel, progress on degraded KGM derivatives, cryoprotection effect, and colloidal nutrition are highlighted. Finally, the regulatory requirements of konjac flour and KGM among different countries are briefly introduced. The fine structure and physicochemical properties of KGM can be regulated in a great range via the deacetylation or degradation reaction. Here, the relationship between the physicochemical properties, such as viscosity, solubility, gelation, and nutritional effects, of native KGM, Da-KGM, and degraded KGM derivatives was preliminary established, which would provide theoretical guidance for designing KGM-based products with certain nutritional needs.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Abel Wend-Soo Zongo
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Bakht Ramin Shah
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in Ceske Budejovice, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic
| | - Jing Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070, People's Republic of China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, Hubei 430068, People's Republic of China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, Hubei 430070, People's Republic of China
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19
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20
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Wu D, Yu S, Liang H, Eid M, Li B, Li J, Mao J. An innovative konjac glucomannan/κ-carrageenan mixed tensile gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5067-5074. [PMID: 33570768 DOI: 10.1002/jsfa.11151] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 02/02/2021] [Accepted: 02/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Konjac glucomannan (KGM) showed a synergistic interaction with κ-carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin (MD) have always been used in gel foods and affect their viscosity and rheological properties. RESULTS In our paper, different amounts of MD were first used to alter the textural properties, and the results showed that both tensile strength and elongation exhibited first an increasing and then a decreasing trend with the increasing MD proportion and achieved a maximum at a final maltodextrin proportion of 4 g kg-1 in the KGM/CAR/MD system. Based on the above results, we further explored the effects of deacetylation degree of KGM on the gel properties of mixed gel system. The results revealed that, compared to the native KGM, the partial deacetylated KGM was capable of significantly improving the tensile strength and elongation of KGM/CAR mixed gel. CONCLUSION Our study found that the appropriate addition of MD (0.4%) and DKGM were able to alter the tensile properties of KGM/CAR mixed gel, with potential to meet the needs of consumers and further design innovative tensile gel products in the soft gel industry. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Simin Yu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Mohamed Eid
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jin Mao
- National Reference Laboratory for Agricultural Testing PR China, Key Laboratory of Detection for Mycotoxins (Ministry of Agriculture), Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Ministry of Agriculture), Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
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21
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Stolz J, Oguzlu H, Khalili Z, Boluk Y. Exploring the gelation of aqueous cellulose nanocrystals (CNCs)-hydroxyethyl cellulose (HEC) mixtures. RHEOLOGICA ACTA 2021; 60:483-495. [PMID: 34720210 PMCID: PMC8550106 DOI: 10.1007/s00397-021-01285-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 04/24/2021] [Accepted: 06/13/2021] [Indexed: 06/12/2023]
Abstract
We investigated the gelation and microstructure of cellulose nanocrystals (CNCs) in nonionic hydroxyethyl cellulose (HEC) solutions. Cellulose nanocrystals (CNCs) with a particle length of 90 nm and width of 8 nm currently produced by acid hydrolysis of wood pulp were used in this study. The microstructures of CNCs/polymer suspensions were investigated by performing linear small amplitude oscillatory shear (SAOS) and nonlinear large amplitude oscillatory shear (LAOS), in addition to constructing CNCs phase diagrams and measuring steady-state shear viscosities. Significant viscosity increases at low shear rates coupled with high shear thinning behaviors were observed in CNCs in HEC solutions above the overlapping concentration of HEC. The physical strength of CNCs/HEC solution gels increased with the increase in CNCs concentration and resembled the weakly crosslinked gels according to the scaling of linear dynamic mechanical experiments. According to LAOS analysis, CNCs/HEC mixtures showed type III behavior with intercycle stress softening, while the samples showed stress stiffening in single cycles.
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Affiliation(s)
- Jonathan Stolz
- Department of Civil and Environmental Engineering, University of Alberta, Edmonton, AB T6G 2G2 Canada
| | - Hale Oguzlu
- Department of Civil and Environmental Engineering, University of Alberta, Edmonton, AB T6G 2G2 Canada
- Present Address: Department of Wood Science, The University of British Columbia, Vancouver, BC V6T 1Z4 Canada
| | - Zahra Khalili
- Department of Civil and Environmental Engineering, University of Alberta, Edmonton, AB T6G 2G2 Canada
| | - Yaman Boluk
- Department of Civil and Environmental Engineering, University of Alberta, Edmonton, AB T6G 2G2 Canada
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22
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Zhang T, de Vries R, Xu X, Xue Y, Xue C. Microstructural changes during alkali- and heat induced gelation of konjac glucomannan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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24
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Huang Q, Liu Z, Pei Y, Li J, Li B. Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106152] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Comparative study on glucomannans with different structural characteristics: Functional properties and intestinal production of short chain fatty acids. Int J Biol Macromol 2020; 164:826-835. [DOI: 10.1016/j.ijbiomac.2020.07.186] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/17/2020] [Accepted: 07/17/2020] [Indexed: 02/07/2023]
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26
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Yang X, Li A, Li D, Li X, Li P, Sun L, Guo Y. Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105870] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Naidjonoka P, Hernandez MA, Pálsson GK, Heinrich F, Stålbrand H, Nylander T. On the interaction of softwood hemicellulose with cellulose surfaces in relation to molecular structure and physicochemical properties of hemicellulose. SOFT MATTER 2020; 16:7063-7076. [PMID: 32756673 DOI: 10.1039/d0sm00264j] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The substantial part of the water-soluble hemicellulose fraction, obtained when processing cellulose to produce paper and other products, has so far been discarded. The aim of this work is to reveal the interfacial properties of softwood hemicellulose (galactoglucomannan, GGM) in relation to their molecular and solution structure. In this study the sugar composition of GGM was characterised by chemical analysis as well as 1D and 2D NMR spectroscopy. Previously it has been demonstrated that hemicellulose has high affinity towards cellulose and has the ability to alter the properties of cellulose based products. This study is focused on the interactions between hemicellulose and the cellulose surface. Therefore, adsorption to hydrophobized silica and cellulose surfaces of two softwood hemicellulose samples and structurally similar seed hemicelluloses (galactomannans, GMs) was studied with ellipsometry, QCM-D and neutron reflectometry. Aqueous solutions of all samples were characterized with light scattering to determine how the degree of side-group substitution and molecular weight affect the conformation and aggregation of these polymers in the bulk. In addition, hemicellulose samples were studied with SAXS to investigate backbone flexibility. Light scattering results indicated that GM polymers form globular particles while GGMs were found to form rod-like aggregates in the solution. The polysaccharides exhibit higher adsorption to cellulose than on hydrophobic surfaces. A clear correlation between the increase in molecular weight of polysaccharides and increasing adsorbed amount on cellulose was observed, while the adsorbed amount on the hydrophobic surface was fairly independent of the molecular weight. The obtained layer thickness was compared with bulk scattering data and the results indicated flat conformation of the polysaccharides on the surface.
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Affiliation(s)
- Polina Naidjonoka
- Physical Chemistry, Department of Chemistry, Lund University, Lund, Sweden.
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28
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Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105463] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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29
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Ye W, Yan B, Pang J, Fan D, Huang J, Zhou W, Cheng X, Chen H, Zhang H. A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions. MATERIALS 2019; 12:ma12213543. [PMID: 31671796 PMCID: PMC6862313 DOI: 10.3390/ma12213543] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 10/21/2019] [Accepted: 10/25/2019] [Indexed: 11/16/2022]
Abstract
To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G') and loss modulus (G") shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2-20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a "viscosifying effect". KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.
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Affiliation(s)
- Weijian Ye
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
| | - Bowen Yan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
- Fujian Anjoy food Share Co. Ltd., Xiamen 361022, China.
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
- Fujian Anjoy food Share Co. Ltd., Xiamen 361022, China.
| | - Xueqian Cheng
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
- Fujian Anjoy food Share Co. Ltd., Xiamen 361022, China.
| | - Hui Chen
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.
- Fujian Anjoy food Share Co. Ltd., Xiamen 361022, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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30
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Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.045] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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He Y, Wang S, Li J, Liang H, Wei X, Peng D, Jiang Z, Li B. Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.044] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Lin W, Ni Y, Wang L, Liu D, Wu C, Pang J. Physicochemical properties of degraded konjac glucomannan prepared by laser assisted with hydrogen peroxide. Int J Biol Macromol 2019; 129:78-83. [DOI: 10.1016/j.ijbiomac.2019.02.035] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 02/02/2019] [Accepted: 02/05/2019] [Indexed: 12/21/2022]
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33
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Hu Y, Tian J, Zou J, Yuan X, Li J, Liang H, Zhan F, Li B. Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends. Int J Biol Macromol 2019; 123:1165-1171. [DOI: 10.1016/j.ijbiomac.2018.10.190] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 10/25/2018] [Accepted: 10/27/2018] [Indexed: 02/05/2023]
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34
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Zhou Y, Jiang R, Perkins WS, Cheng Y. Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel. Food Chem 2018; 269:80-88. [DOI: 10.1016/j.foodchem.2018.05.116] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2018] [Revised: 05/22/2018] [Accepted: 05/25/2018] [Indexed: 10/16/2022]
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35
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Tang J, Chen J, Guo J, Wei Q, Fan H. Construction and evaluation of fibrillar composite hydrogel of collagen/konjac glucomannan for potential biomedical applications. Regen Biomater 2018; 5:239-250. [PMID: 30094063 PMCID: PMC6077832 DOI: 10.1093/rb/rby018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 06/06/2018] [Accepted: 06/21/2018] [Indexed: 12/12/2022] Open
Abstract
Konjac glucomannan (KGM) is recognized as a safe material for its health-promoting benefits and thus widely used in various fields including pharmaceutical industry. In recent decades, the combination of collagen and KGM attracts more attentions for biomedical purpose, especially the hybrid films of collagen–KGM or collagen–KGM–polysaccharide. In this study, to further and deeply develop the intrinsic values of both collagen and KGM as biomaterials, a novel kind of composite hydrogel comprising collagen and KGM at a certain ratio was fabricated under mild conditions via fibrillogenesis process of the aqueous blends of collagen and KGM that experienced deacetylation simultaneously. The chemical composition, microcosmic architectures, swelling behavior, biodegradation and dynamic mechanic properties of such resulted composite hydrogels were systematically investigated. Biologic experiments, including cell culture in vitro and hypodermic implantation in vivo, were also conducted on these collagen/KGM composite hydrogels to evaluate their biologic performances. The relevant results prove that, based on collagen self-assembly behavior, this synthesis strategy is efficient to construct a composite hydrogel of collagen/KGM with improved mechanical properties, biodegradability, excellent biocompatibility and bioactivity, which are promising for potential biomedical applications such as tissue engineering and regenerative medicine.
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Affiliation(s)
- Jiayuan Tang
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Jinlin Chen
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Jing Guo
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Qingrong Wei
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
| | - Hongsong Fan
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, P.R. China
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Wang K, Gao S, Shen C, Liu J, Li S, Chen J, Ren X, Yuan Y. Preparation of cationic konjac glucomannan in NaOH/urea aqueous solution. Carbohydr Polym 2018; 181:736-743. [DOI: 10.1016/j.carbpol.2017.11.084] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 11/22/2017] [Accepted: 11/22/2017] [Indexed: 12/16/2022]
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Kurt A, Kahyaoglu T. Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Mao CF, Chen CH. A kinetic model of the gelation of konjac glucomannan induced by deacetylation. Carbohydr Polym 2017; 165:368-375. [DOI: 10.1016/j.carbpol.2017.02.078] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2016] [Revised: 02/14/2017] [Accepted: 02/20/2017] [Indexed: 10/20/2022]
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39
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Larsbrink J, Tuveng TR, Pope PB, Bulone V, Eijsink VG, Brumer H, McKee LS. Proteomic insights into mannan degradation and protein secretion by the forest floor bacterium Chitinophaga pinensis. J Proteomics 2017; 156:63-74. [DOI: 10.1016/j.jprot.2017.01.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/13/2016] [Accepted: 01/04/2017] [Indexed: 10/20/2022]
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Tester RF, Al-Ghazzewi FH. Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac) glucomannan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3283-3291. [PMID: 26676961 DOI: 10.1002/jsfa.7571] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 12/08/2015] [Accepted: 12/09/2015] [Indexed: 06/05/2023]
Abstract
The impact of ingesting glucomannans on health is not limited to colonic-focused fermentation into short-chain fatty acids (SCFAs), which might have some local health benefits; it also helps in treating disease states and enhancing the body's immune system, both within the gut and in/on other parts of the body. The local and systemic roles of hydrolysed glucomannans, especially konjac glucomannans, in the mouth, oesophagus, stomach, small intestine, large intestine, gut-associated lymphoid tissue (GALT), skin and vagina, are highlighted. Therapeutic applications are discussed. © 2015 Society of Chemical Industry.
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41
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Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Behera SS, Ray RC. Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam,Amorphophallus konjacK. Koch: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2015.1137310] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Chen J, Zhang W, Li X. Preparation and characterization of a novel superabsorbent of konjac glucomannan-poly(acrylic acid) with trimethylolpropane trimethacrylate cross-linker. RSC Adv 2015. [DOI: 10.1039/c5ra04522c] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A novel superabsorbent was prepared by the solution polymerization of partially neutralized acrylic acid onto konjac glucomannan using potassium persulfate as a free radical initiator and trimethylolpropane trimethacrylate as a crosslinking agent.
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Affiliation(s)
- Jianfu Chen
- School of Chemical Engineering
- Fuzhou University
- Fuzhou
- China
- Department of Food and Biology Engineering
| | - Weiying Zhang
- School of Chemical Engineering
- Fuzhou University
- Fuzhou
- China
| | - Xiao Li
- School of Chemical Engineering
- Fuzhou University
- Fuzhou
- China
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Zhou Y, Winkworth-Smith CG, Wang Y, Liang J, Foster TJ, Cheng Y. Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behavior of wheat starch. Carbohydr Polym 2014; 114:357-364. [DOI: 10.1016/j.carbpol.2014.08.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 08/05/2014] [Accepted: 08/06/2014] [Indexed: 10/24/2022]
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45
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Electrolyte effect on gelation behavior of oppositely charged nanocrystalline cellulose and polyelectrolyte. Carbohydr Polym 2014; 114:57-64. [DOI: 10.1016/j.carbpol.2014.07.040] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 07/16/2014] [Accepted: 07/19/2014] [Indexed: 11/17/2022]
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46
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Mucoadhesive polymers in the design of nano-drug delivery systems for administration by non-parenteral routes: A review. Prog Polym Sci 2014. [DOI: 10.1016/j.progpolymsci.2014.07.010] [Citation(s) in RCA: 333] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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Li J, Ye T, Wu X, Chen J, Wang S, Lin L, Li B. Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Lu A, Wang Y, Boluk Y. Investigation of the scaling law on gelation of oppositely charged nanocrystalline cellulose and polyelectrolyte. Carbohydr Polym 2014; 105:214-21. [DOI: 10.1016/j.carbpol.2014.01.077] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2013] [Revised: 01/13/2014] [Accepted: 01/22/2014] [Indexed: 10/25/2022]
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49
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Dai Y, Yan H, Zhang B, Wu W, Yang L, Li S, Li W, Li H, Yan L, Shan D, Feng Y, Terui N, Tanaka S. A novel adsorbent obtained by caging activated carbon by konjac glucomannan gel for elimination of organic compounds. J Appl Polym Sci 2014. [DOI: 10.1002/app.40542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yingjie Dai
- Laboratory of Environmental Remediation; School of Resources Environment; Northeast Agricultural University; Harbin 150030 China
- State Key Laboratory of Urban Water Resource and Environment; Harbin Institute of Technology; Harbin 150090 China
- Key Laboratory of National Education Department; Soybean Research Institute; Northeast Agricultural University; Harbin 150030 China
| | - Hong Yan
- College of Chemistry and Environmental Engineering; Harbin University of Science and Technology, Key Laboratory of Green Chemical Technology of College of Heilongjiang Province; Harbin 150080 China
| | - Binbin Zhang
- Key Laboratory of National Education Department; Soybean Research Institute; Northeast Agricultural University; Harbin 150030 China
| | - Wenting Wu
- Laboratory of Environmental Remediation; School of Resources Environment; Northeast Agricultural University; Harbin 150030 China
| | - Liqiong Yang
- School of Biology and Environment Engineering; Shenyang University; Shenyang 110044 China
| | - Shufeng Li
- College of Life Science; Northeast Agricultural University; Harbin 150030 China
| | - Wenbin Li
- Key Laboratory of National Education Department; Soybean Research Institute; Northeast Agricultural University; Harbin 150030 China
| | - Hongtao Li
- Laboratory of Environmental Remediation; School of Resources Environment; Northeast Agricultural University; Harbin 150030 China
| | - Lilong Yan
- Laboratory of Environmental Remediation; School of Resources Environment; Northeast Agricultural University; Harbin 150030 China
| | - Dexin Shan
- Laboratory of Environmental Remediation; School of Resources Environment; Northeast Agricultural University; Harbin 150030 China
| | - Yujie Feng
- State Key Laboratory of Urban Water Resource and Environment; Harbin Institute of Technology; Harbin 150090 China
| | - Norifumi Terui
- Ichinoseki National College of Technology; Ichinoseki 021-8511 Japan
| | - Shunitz Tanaka
- Graduate School of Environmental Earth Science; Hokkaido University; Sapporo 060-0810 Japan
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50
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Wang S, Wu X, Wang Y, Li Y, Wang L, Chen Y, Li B. Dissolution behavior of deacetylated konjac glucomannan in aqueous potassium thiocyanate solution at low temperature. RSC Adv 2014. [DOI: 10.1039/c4ra01491j] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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