LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Bing Cui,Wenxin Chen,Hongshan Liang,Jing Li,Di Wu,Shuxin Ye,Bin Li
The thermal stability of the κ-carrageenan/konjac gum (KC/KGM) mixed gel during heating treatment (at 85 °C for 30 min) does not satisfy the demand of the practical application. To solve this problem, gellan gum (GG) or/and Ca 2+ were introduced in the κ-carrageenan/konjac gum (KC/KGM) mixed system to enhance mechanical and thermal properties. The effect of GG and Ca 2+ on the gel matrix properties was studied by two deformation test (TDT), rheological measurement, scanning electron microscopy (SEM), combined with visual observation. The results showed that neither GG nor Ca 2+ alone could reduce the deterioration of the mechanical properties of the KC/KGM gel after heat treatment (at 85 °C for 30 min). Only the participation of GG and Ca 2+ could ensure the consistent mechanical properties of the mixed gel before and after heating. The rheological and micro-rheological analysis confirmed that the KC/KGM gel with GG and Ca 2+ could always remain solid-state without gel-sol transition under heat treatment. In addition, the thermo-irreversible gels with different texture properties were prepared by adjusting the mass ratio of KC and KGM. Hence, this study may enrich the design of novel gel-based food ingredients.
研究领域:
食品科学
·
生物材料
✓ 已验证
DOI
高影响因子
Journal of Biomedical Nanotechnology
·
2022
·Vol. 18
·期 2
·571-580
·
IF 3.641
Zhou Shuwen,Zheng Xinmeng,Chen Jun,Xu Yiyang,Du Xuancheng,Wang Cheng,Cui Pengfei,Qiu Lin,Jiang Pengju,Ni Xinye,Wang Jianhao
Intranasal administration, which can bypass the blood–brain barrier (BBB), is widely recognized as a promising strategy for high-efficiency drug delivery to the brain. Herein, for the purpose of effectively delivering drugs to the brain via intranasal administration, glutathione
(GSH)-modified gellan gum (GSH-GG) with ion/temperature dual responsive properties was synthesized and encapsulated on galanthamine hydrobromide (GH)-loaded liposomes (GH-Lipo) for effective GH delivery to the brain (GH-Lipo@GSH-GG). Our results demonstrated that GSH-GG greatly decreased the
gelation temperature of GG from 44.0 °C to 22.1 °C without compromising its ion responsiveness. Moreover, GSH-GG had a good protection ability for GH-loaded liposomes without affecting its drug release. Most importantly, the finally obtained GH-Lipo@GSHGG showed acceptable targeted
delivery of GH to the brain upon in vivo administration. Therefore, this formulation can be employed as a potential delivery system in nasal-to-brain delivery.
研究领域:
药剂学
·
神经科学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xin Gao,Siyi Huang,Guozhi Zhao,Qian Cui,Xingyu Wen,Zimeng Zhu,Mengyao Liu,Huajiang Zhang,Yujie Chi
This study investigated the changes in the gel properties and physicochemical indexes of whole egg liquid produced by the combined addition of sodium pyrophosphate (TSPP) and gellan gum (GG) at different concentrations and analyzed the underlying mechanisms. Results showed that the addition of TSPP and GG synergistically increased the hardness, springiness, chewiness, and water holding capacity (WHC) of the whole egg liquid gel. When the concentrations of both TSPP and GG were 0.2 %, the whole egg liquid gel exhibited superior properties, with hardness, chewiness, and WHC increasing by 59.92 %, 59.68 %, and 8.15 %, respectively, compared with those of the untreated whole egg liquid gel. Scanning electron microscopy results showed that the addition of GG resulted in a clear filamentous and reticulated structure within the whole egg liquid gel. In terms of physicochemical properties, the addition of TSPP increased the absolute value of zeta potential of the whole egg liquid, and the co-addition of GG had little effect on the zeta potential. However, compared to adding only TSPP, the addition of GG increased the average particle size, apparent viscosity, G′ and G" of whole egg liquid.The changes in surface hydrophobicity of the whole egg liquid displayed a similar trend to that of the gel hardness.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Mengying Li,Xinran Hou,Yishen Li,Kexin Li,Dongling Qiao,Fatang Jiang,Fan Zhu,Binjia Zhang
Synergistic interaction gels (SIGs) formed by mixing konjac glucomannan (KGM) and xanthan at an appropriate ratio have gained increased interest due to its inherent versatility. However, their mechanical properties were not high enough to meet the needs of practical applications. This work demonstrated that freeze-thaw treatment (FT) significantly improved their mechanical properties, and the underlying mechanisms were proposed. Relative lower frozen temperature (−40 °C or −80 °C) and more freeze-thaw cycles reduced the pore size, decreased the average size of orderings (crystalline structure) and increased the ordering content (at −40 °C or under third cycle at −80 °C, except for KGM/xanthan SIGs with a ratio of KGM to xanthan at 2:8) for KGM/xanthan SIGs. Those undoubtedly increased the crosslinking density and improved the gel structure, which was responsible for the increment of G ' (at 25–30 °C) and gel hardness, and reduction of water holding capacity . Freeze-thaw treatment with −15 °C did not increase the ordering contents and gel hardness, but enhanced the G ' (at 25–30 °C). It is possible that freezing at −15 °C enhanced gel structure rigidity by increasing the molecular entanglement via squeezing of ice crystals and rearrangement of molecular chains. Those results are helpful to rational design and production of KGM/xanthan SIGs with physical methods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LANGMUIR
·
2025
·
IF 3.9
Hongdong Wang,Zhen Luo,Kunpeng Wang,Yuhong Liu,Jianhua Zhang
Ocular lubrication is a critical component of the biological lubrication system. Factors such as tear film instability and corneal epithelial damage can lead to increased friction on the ocular surface during blinking, which negatively impacts quality of life and results in economic burden. Eye drops are commonly used therapeutic purposes. Due to the frequent movement (blinking, tear secretion, nasolacrimal drainage), their bioavailability is low, requiring frequent applications. In this study, methacylated gellan gum (GGMA) hydrogels were synthesized using methacrylic anhydride and low-acyl gellan gum as raw materials. The elastic modulus of GGMA hydrogel increased nearly threefold after introduction of alkali metal ions. Macroscopic superlubricity was achieved in friction experiments simulating the ocular environment. At a contact pressure close to 10 kPa, the COF was reduced to 0.004. Detailed friction experiments and sophisticated simulations revealed the underlying mechanism, showing that the superlubricity of GGMA hydrogel is attributed to the hydration properties of alkali metal ions adsorbed onto the hydrogel surface. The GGMA hydrogel exhibits excellent lubricating properties, offering promising potential for enhancing ocular lubrication and supporting eye health.
研究领域:
生物材料学
·
眼科医学
·
摩擦学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yong Deng,Panpan Li,Yudong Lian,Zhaoguang Nie,Quan Ji,Xiaomei Ma
The rising energy and environmental crisis brought by extensive usage of disposable synthetic plastic packaging necessitates the pursuit of ecofriendly packaging materials. Herein, a novel type of biofilms from exopolysaccharide gellan gum (GG) were developed through successive sol-gel transition, hydroalcoholic pretreatment and ionic anchoring before air-drying. Universal electronic testing machine, gravimetry, contact angle meter and UV–visible spectrophotometer were employed to investigate the mechanics, swelling-resistance, surface hydrophobicity and barrier property. The results indicate hydroalcoholic pretreatment ameliorates the toughness of GG films, with the breakage elongation and tensile toughness reaching ~17 % and 9.44 MJ/m 3 . Metal-ion anchoring bestows swelling-resistance and surface hydrophobicity to GG films. The equilibrium swelling ratio after Fe 3+ -anchoring dropped to ~150 % in water, in stark contrast with the measurable swelling ratio of those unanchored beyond 2700 % which were followed by loss of dimensional integrity. The surface hydrophobicity is improved significantly with the water contact angle enlarged from 48° to 77° after Fe 3+ -anchoring. Metal-ion anchoring also improves the water vapor barrier performance, and notably Cu 2+ /Fe 3+ -anchoring endows UV light-shielding ability to GG films. The prominent performance along with the environmental friendliness of GG is conducive for future application in single-use packaging materials.
研究领域:
材料科学
·
环境科学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Chen Yang,Xiao Wang,Haiyue Hu,Yongli Feng,Huihuang Tang,Weiwei Zhang,Jianming Wang
Cold-set oat protein isolate (OPI) and gellan gum (GG) binary gels with various microstructures was fabricated with different amounts glucono-δ-lactone (GDL) as a carrier to deliver bioactive compounds . OPI and GG formed gel-like mixture at pH 8 mainly via hydrophobic interactions with a binding constant ( K a) of 3.85 × 10 4 M −1 , while the mixture showed highest storage modulus (G′) with 0.1% GG (w/w, based on the dry weight of protein). Novel binary gels fabricated with 7% OPI (w/v) and 0.1% GG (w/w) (OGG) were then developed through addition of various amounts of GDL. For the gels prepared with 1.5% and 4.0% GDL (w/w, based on the dry weight of protein, pH 7.1 and 6.3, respectively), heterogeneous network formed by co-aggregated OPI and GG with a small amount of small GG particles dispersed within large aqueous pores were fabricated mainly through hydrophobic interactions. For OGG-3 (9.0% GDL, w/w) and OGG-4 (20.0% GDL, w/w), the final pH was 5.1 and 4.1 that around or lower than OPI's isoelectric point, hydrogen bonding and electrostatic attractive forces were developed between two polymers since OPI contained neat or positive charges, resulting in a compact coupled OPI-GG network structure. Heterogeneous network with small GG particles dispersed in pores allowed OGG-2 (4.0% GDL, w/w) had comparable good gel hardness to the gel formed with 9.0% GDL (w/w, OGG-3) with coupled microstructure, whereas OGG-3 showed a better ability to restrict the swelling induced release of riboflavin in SGF, and allowed sustainable release of riboflavin in SIF. Therefore, OPI-GG binary gels with various microstructures prepared by simple acidification method at ambient temperature have great potential to be used as delivery systems for heat-sensitive bioactive compounds in food and non-food applications.
研究领域:
食品科学
·
生物材料
✓ 已验证
产品关联
DOI
高影响因子
Scientific Reports
·
2025
·Vol. 15
·期 1
·1-10
·
IF 3.9
Chen Xue-Qiang,Xie Lina,Fang Shiqiang,Hu Wenjing,Cao Ming
Ensuring the preservation of fragile artifacts from waterlogged archaeological sites demands the advancement of extraction techniques that uphold both safety and the integrity of historical data. Conventionally employed extraction materials are predominantly applicable to sites exhibiting high soil stability and low moisture content, whereas the recovery of artifacts from waterlogged contexts remains technically challenging. This study explores low-acyl gellan gum as a temporary solidification material for waterlogged archaeological relics, enhancing its efficacy through ionic cross-linking methodologies. The results show that by meticulously regulating the species and concentration of cations—specifically Na + , Mg 2+ , Ca 2+ , or Al 3+ — an improvement in gelling strength can be attained within an optimum range. The gel strength improved with the increase of ion valence, but adding Al 3+ results in local gel aggregation. By adding 3.0 wt% of CaCl 2 , low-acyl gellan gum can form a transparent, stable gel with a compressive strength amplified to 0.11 MPa. In addition, the temporary consolidation and extraction experiment under laboratory conditions shows that Ca 2+ cross-linked gellan gum can effectively carry out temporary solidification and safe extraction of multiple artifacts at waterlogged archaeological sites. This innovation presents a simplified yet potent strategy for excavating fragile artifacts.
研究领域:
考古学
·
材料科学
·
文物保护
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ruiling Li,Ningzhe Wang,Chao Ma,Jiacheng Wang,Jing Wang,Xin Yang
To improve the 3D printing quality of emulsion gels, this study prepared ovalbumin-gellan gum emulsion gel (OG-EG) by adding gellan gum to peanut oil-ovalbumin emulsion. The effects and mechanisms of ultrasound time and storage time on the physicochemical properties, 3D printing accuracy, microstructure, and protein structure of OG-EG were investigated. Ultrasound and storage treatment enhanced the viscoelasticity, hardness, and compactness of the network structure of OG-EG. At ultrasound time of 3.5 min and storage time of 4 min, the printed products of OG-EG exhibited uniform filaments and stable structures, and could accurately print fine patterns with a size of 3 mm with a printing accuracy of 91 %. Ultrasound and storage treatments resulted in the formation of a stable and robust network structure in OG-EG, with emulsified oil droplets filling the gel network. The synergistic interaction of these components led to the development of an emulsion gel with excellent printing performance.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Tian-Qi Zhou,Xue-Chen Wang,Ling-Yi Gao,Jia-Nan Yan,Hai-Tao Wu
In the present study, the synergetic gelation of curdlan gum (CG) and gellan gum (CG) at different biopolymer ratios were investigated. The optimal gelation of CG and GG was determined at total biopolymer concentration of 0.6% and a mass ratio of 1:1 according to visual observation and viscoelastic properties. The gelation behavior of the CG/GG binary composite gel exhibited ratio-dependent behavior at different biopolymer mixing ratios (2:8–8:2). With the increase in the CG/GG ratio from 2:8 to 8:2, the gel strength and transition temperature of the CG/GG gel showed an increasing trend followed by a decrease, reaching a peak at 5:5, with corresponding G′ , melting and gelling temperatures of 335.8 Pa, 82.5 °C and 33.7 °C, respectively. The improved gel properties could be ascribed to hydrogen bonds between CG and GG, as reflected by the blueshift of the O–H vibration peaks and water associated regional variation. Moreover, the CG/GG binary composite gel exhibited a significantly increasing water holding capacity (WHC) as the ratio of CG/GG decreased from 8:2 to 4:6, while the excess involvement of GG had no effect on the WHC improvement. Furthermore, the CG/GG binary composite gel exhibited denser and more homogeneous microstructures in comparison to individual CG and GG and performed the most compact gel network at ratio of 5:5, supporting the stronger gel rigidity and WHC. Therefore, these novel CG/GG hydrogels showed considerable gel strength and microstructures, which would provide a better mechanistic understanding of the polysaccharide complex in practical applications as a hydrogel base material.
研究领域:
食品科学
·
高分子化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yuan Ji,Shengxu Zhao,Zhenzhu Yang,Qunqun Chen,Xinping Wang,Jianting Yang
A novel sodium alginate/gellan gum-based composite film with mulberry anthocyanins (MAE) as an indicator was developed for real-time pork freshness monitoring. Research showed that the incorporation of MAE significantly improved the physical properties of the composite films, increasing the tensile strength (25.2%), elongation at break (24.6%), and thickness (30.4%). FT-IR, X-RD, and SEM analyses indicate that the compatibility and molecular interactions between MAE and polymer matrix have been enhanced. The composite films exhibited pH-responsive behavior, demonstrating distinct color changes in buffer solutions across a pH range of 2-12. When used to evaluate the freshness of pork, the composite film will show a significant color change, which is consistent with the texture of the pork. The color difference of the films showed a strong linear relationship with the storage time of the pork, total volatile basic nitrogen (TVB-N), and pH. Therefore, composite films showed great potential for application as smart packaging in monitoring pork freshness.
研究领域:
食品科学
·
高分子科学
·
智能包装技术
·
食品安全
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Qingxin Wu,Zhengfeng Lu,Lantao Wang,Shuting Peng,Zhengxiao Wang,Yan Qiu,Zhengping Liao,Yarong Wang,Xiaofei Qin
Probiotic hydrogel systems have been reported to promote healing of infected wounds by secreting functional bioactive secondary metabolites (BSM) of probiotics. Herein, Bacillus subtilis ( B. subtilis ), a probiotic, are encapsulated via a metal-phenolic networks (MPNs) and loaded into konjac glucomannan/xanthan gum-based hydrogels for wound repair. This MPNs were designed and composed of Bletilla striata polysaccharide, procyanidin, Ca 2+ , which can enhance the cross-linking through hydrogen bonding to form the KGXM-PCB@ Bsubtilis hydrogel, protects the probiotic from antibiotics and prevents B. subtilis from escaping into the wound microenvironment, thereby avoiding exposure to a possible threat. Moreover, the KGXM-PCB@ Bsubtilis hydrogel not only exhibits superior mechanical characteristics and biocompatibility, but also shows excellent antimicrobial, antioxidant and anti-inflammatory properties that can inhibit the growth of Staphylococcus aureus , remove the active oxygens, and promote cell migration. In vivo experiments showed that after treatment with the KGXM-PCB@ Bsubtilis hydrogel, the wound healing rate reached 98.31 % on day 14, and collagen deposition was highly expressed (81.11 ± 2.20 %), which promoted wound healing and regeneration of new tissue. This study provides new ideas for developing wound dressings based on living bacterial hydrogels.
研究领域:
生物材料学
·
微生物学
·
药剂学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）