Carbohydrate Polymer Technologies and Applications
·
2021
·
IF 0
Ruquan Zhang,Qianru Xu,Yongzhen Tao,Xinyu Wang
Hydrogels with thixotropic and pH-sensitive properties exhibit injectablity and response to external stimulation. Thixotropic and pH-responsive hydrogels were fabricated from xanthan gum (XG) and a hyperbranched β -D-glucan (TM3a) crosslinked with sodium trimetaphosphate (STMP) for injectable and release-controlled application. Thixotropy and creep-recovery tests were carried out to determine injectable and viscoelastic properties of the XG-TM3a-STMP hydrogels. Introduction of TM3a and formation of chemically crosslinking structures resulted in higher yield stress (43.6–168.9 Pa) and elastic modulus (146.9–1245.7 Pa), lower retardation time (32.6–44.4 s), and higher recovery percentage (49.5–66.7%) for XG-TM3a-STMP compared to XG-STMP and XG-TM3a-water. FTIR spectra and SEM observation demonstrated that TM3a disassembled XG aggregates by partially breaking hydrogen bonds, resulting in a relatively thin wall of the grids for XG-TM3a-STMP. The XG-TM3a-STMP hydrogels exhibited pH dependant swelling property and controlled release behavior. The hybrid hydrogels have potential applications in 3D printing or injectable tissue engineering and drug release fields.
研究领域:
生物材料学
·
药物递送系统
·
组织工程
✓ 已验证
产品关联
DOI
CARBOHYDRATE POLYMERS
·
2016
·
IF 4.219
Panyu Li,Ting Li,Yu Zeng,Xiang Li,Xiaolong Jiang,Yabo Wang,Tonghui Xie,Yongkui Zhang
Herein, we report the production of xanthan gum by fermentation using kitchen waste as the sole substrate. The kitchen waste was firstly pretreated by a simple hydrolysis method, after which the obtained kitchen waste hydrolysate was diluted with an optimal ratio 1:2. In a 5-L fermentor, the maximum xanthan production, reducing sugar conversion and utilization rates reached 11.73 g/L, 67.07% and 94.82%, respectively. The kinetics of batch fermentation was also investigated. FT-IR and XRD characterizations confirmed the fermentation product as xanthan gum. TGA analyses showed that the thermal stability of the xanthan gum obtained in this study was similar to commercial sample. The molecular weights of xanthan gum were measured to be 0.69–1.37 × 10 6 g/mol. The maximum pyruvate and acetyl contents in xanthan gum were 6.11% and 2.49%, respectively. This study provides a cost-effective solution for the reusing of kitchen waste and a possible low-cost approach for xanthan production.
研究领域:
微生物学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2024
·Vol. 141
·期 26
·e55563
·
IF 2.7
Yajun Wang,Yiyan Gao,Guanghui Gao
Ionic conductive hydrogels have caught much attention for serving as wearable sensors, however, most hydrogel sensors are difficult to be used for repeated sensing due to low toughness and poor self-recovery. Here, tough and self-recovery hydrogels are constructed by introducing xanthan gum into poly(acrylamide-co-trimethyl ammonium chloride) (P(Am-DMC)) hydrogel network. Xanthan gum can bind with P(Am-DMC) chains via hydrogen bonds and the carboxyl group from xanthan gum generates electrostatic interaction with DMC, thus improving the mechanical toughness and fatigue resistance. Furthermore, the hydrogel is highly sensitive to mechanical deformation and presents durability for repeated stretching or compression, which can be designed as a wearable sensor for human motion detection. It is anticipated that the successful design of xanthan gum-toughened hydrogel can broaden the application range of hydrogels.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
Food Biophysics
·
2019
·Vol. 14
·期 2
·142-153
·
IF 2.411
Jiao Wenjuan,Li Lin,Fan Penghui,Zhao Di,Li Bing,Rong Hui,Zhang Xia
The effect of xanthan gum on the freeze-thaw stability of wheat gluten was evaluated during a 60-day storage period at −18 °C with thawing every 5 days for 4 h at 25 °C. The physicochemical and rheological properties of wheat gluten-xanthan gum mixtures with multiple scales were analyzed. In the control samples (wheat gluten without xanthan gum), the molecular weight by size-exclusion chromatography-multiple angle laser light scattering (SEC-MALLs), content of free SH groups measured by UV/VIS spectrophotometry, and the hole sizes in the wheat gluten network structure shown by SEM increased as the freeze-thaw storage time increased, while the surface hydrophobicity index (H 0 ) decreased. For the wheat gluten-xanthan gum mixtures, more disulfide bonds were preserved and numerous small pores in the wheat gluten structure were observed. Meanwhile, the sample with 0.225% xanthan gum (w/w) had the lowest content of free SH groups. The wheat gluten-xanthan gum mixtures had more α-helixes than the control samples with the same freeze-thaw storage time. Rheological analysis showed that the wheat gluten-xanthan gum mixtures had higher elasticity and viscosity than the control samples. Overall, the addition of xanthan gum improved the freeze-thaw stability of the wheat gluten network.
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
KEY ENGINEERING MATERIALS
·
2017
·
IF 0
Yun Song Liu,Jia Jun Chen,Meng Wei,Lan Xiang Shi
Effective delivery of remedial amendment to the subsurface contamination zone is a challenge when the source zone is either in an aquifer or in a vadose zone. Polymer solutions are shear thinning fluids which can be used as delivery media to improve the distribution of remedial amendments injected into heterogeneous subsurface environments by increasing the viscosity and decreasing the velocity of the flooding solution. In this study, combinations of polymer (xanthan) and common remediation agent (potassium permanganate) were used for sweep efficiency-enhanced. This study utilized 2-D flow-tank experiments to examine the SE used by xanthan with KMnO4. Two different experimental models (Multi-layer and Surrounding models) were studied. They simulated the different flushing mode. The results showed that SE improved 13.5% and 21.3% for model 1 and model 2, respectively. Moreover, the lower concentration (500 mg/L) is the best choice in our experiment. Our work found that some advantages such as high viscosity retention, moderate remediation agent demand make xanthan/remediation agent become the most compatible for polymer-enhanced sweep efficiency. This will be used further experiments.
研究领域:
环境科学
·
污染修复
✓ 已验证
产品关联
DOI
EXPERIMENTS IN FLUIDS
·
2021
·Vol. 62
·期 10
·1-11
·
IF 2.48
Li Mengqi,Liu Zhaomiao,Pang Yan,Wang Ju,Lu Yao,Ren Yanlin,Zhao Siyu,Gao Shanshan
In this paper, the internal flow characteristics of shear thinning xanthan gum (0.02–0.08 wt %) non-Newtonian droplets moving in rectangular microchannels were studied by means of micro-PIV. When the capillary number Ca is less than 4.05 × 10 –3 , there are four eddies inside droplets running in the low depth-to-width ratio channel. Once the aspect ratio gets higher, more oil film resistance would result in a pair of eddies inside droplets near the channel wall at the plane of half the channel height, which means six eddies exist inside droplets in total. As Ca gradually increased to 5.06 × 10 –2 , due to the shear stress of continuous phase and the shear thinning of dispersed phase, the flow topologies inside droplets would change to symmetric butterfly wing double vortex and \(\dot{\mathrm{M}}\) structure. The uneven distribution of interfacial tension caused by the inertial aggregation of surfactants at the back end of the droplet transforms long droplets into a teardrop-like under continuous phase extrusion. Because of the continuous phase reflux in the middle of the droplet horizontal axis, an obvious pressure fluctuation is observed. At high xanthan gum concentration, the increase of viscosity leads to four eddies inside teardrop-like droplet. The essence of the flow fields inside non-Newtonian droplets is the redistribution of dispersed phase velocity with different degrees of shear thinning. The results are beneficial to the development of microfluidic flow cytometry, the control of biochemical reaction process inside droplets and the understanding of the complex logic behavior of non-Newtonian droplets in microchannels. Graphic abstract
研究领域:
微流控技术
·
流体力学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Wen Mengting,Ni Xuewen,Xiao Weilu,Li Yanlei,Gao Zhiming
Currently, thickeners are frequently added to foods to ensure safe diets for dysphagia patients. Konjac glucomannan (KGM) is a commonly used food thickener with health benefits as an excellent dietary fiber, but its rheological properties, such as no yield stress and poor gelling, prevent its direct use as a dysphagia thickener. This study exploited the potential of KGM as a dysphagia thickener through its synergistic interaction with xanthan gum (XG) and investigated the effects of dispersion media (water, juice, and soy milk) on the rheological properties and oral tribology of the KGM-XG thickener. The KGM-XG thickener (15:5 mass ratio of KGM to XG) was added to the dispersion media in an amount of 0.3–0.9% (w/w). The results showed the thickener had the strongest pseudoplasticity and apparent viscosity in water, exhibiting weak gel properties and yield behavior; whereas in juice and soy milk, apparent viscosity decreased due to the medium components interfering with KGM and XG synergistic interaction, and weak gel properties and yield behavior were only exhibited at higher levels (> 0.3%, w/w). The thickener had better ability to resist deformation and recovery in water than in juice and soy milk. The Stribeck curves effectively reflected the oral tribological behavior of the thickened systems, and the addition of the thickener reduced the friction coefficients of water and juice but had no significant effect on soy milk. Overall, KGM-XG is a promising thickener for dysphagia diets and offers a viable strategy for adding more dietary fiber to dietary formulations.
研究领域:
食品科学
·
医学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2016
·Vol. 53
·期 11
·4076-4083
·
IF 1.241
Chen Tao,Fang Sheng,Zuo Xiaobo,Liu Yanmei
The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network. The creep recovery data were well fitted by a 4-element Burger’s model. Differential scanning calorimetry showed that the addition of curdlan and xanthan decreased the melting enthalpy values and retarded the retrogradation of the rice starch gel during storage at 4 °C for 12 days. The pasting and thermal results demonstrated that the addition of xanthan could significantly inhibited the retrogradation of rice starch. It was concluded that the addition of curdlan and xanthan modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CONSTRUCTION AND BUILDING MATERIALS
·
2024
·
IF 7.4
Mingwei Feng,Juan Wang,Shu Liu,Dariusz Wanatowski,Yong Ren
Xanthan gum, as an environment-friendly biopolymer, holds great promise to replace conventional binders for engineering construction. Yet, the impact of curing temperature and relative humidity (RH) on the strength of xanthan gum-treated sand remains uncertain. In this study, xanthan gum-treated sand specimens were cured under different temperatures (20°C-70°C) and RH (10 %-80 %), respectively, until an equilibrium moisture content was reached. Through a series of Unconfined Compressive Strength (UCS) tests, an optimal curing humidity of 40 % was identified for all the testing temperatures. It was also found the UCS at 10 % RH is always slightly higher than that at 70 % RH, and the UCS increases linearly with the curing temperature under the same RH. The mechanisms of the findings were further studied by X-ray Computed Tomography (CT) scan tests and Scanning Electron Microscopy (SEM) tests. The strengthening of xanthan gum-treated sand was attributed to an internal hydrogel effect and an external hydrogel-particle network effect. In particular, the hydrogel breakage at low RH and the small hydrogel volume at high RH contribute negatively to the network effect and thus relatively small UCS at low/high RH. Meanwhile, elevating the curing temperature could trigger the conformation transformation of xanthan gum hydrogels and thicken the shells of hydrogels, both of which contribute positively to the hydrogel and network effects and thus provide a higher UCS.
研究领域:
土木工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF ALLOYS AND COMPOUNDS
·
2017
·
IF 3.133
Jiarong He,Haoxiang Zhong,Jinglun Wang,Lingzhi Zhang
Xanthan Gum (XG) is systematically investigated and employed as water soluble binder for LiFePO 4 (LFP) cathode in Li-ion batteries. XG binder exhibits good thermal stability and processes abundant functional groups such as carboxyl and hydroxyl, displaying a better adhesion strength of 0.085 N cm −1 than sodium carboxymethyl cellulose (CMC, 0.050 N cm −1 ), but inferior to polyvinylidene difluoride (PVDF, 0.170 N cm −1 ). The Rheology test reveals that the viscosity of LFP slurry prepared with XG binder is higher than that of PVDF, resulting in a better dispersion of LFP and carbon black particles. The electrochemical performances of LFP-XG electrode are investigated and compared with those of aqueous CMC and conventional PVDF binder. LFP-XG displays better cycle stability and rate performance than PVDF, comparable to CMC, which retains 55.3% capacity of C/5 at 5 C as compared to PVDF (34.8%) and CMC (57.8%). Cyclic voltammetry (CV) shows that LFP-XG has smaller redox polarization and faster lithium diffusion rate than PVDF while electrochemical impedance spectroscopy (EIS) measurement at specified intervals reveals its more favorable electrochemical kinetics than that with PVDF, similar to CMC, thus better rate capability. Scanning electron microscopy (SEM) displays that LFP-XG has a more homogenous distribution of LFP and conductive carbon black particles with XG before cycling and better maintains its structure integrity after 100 cycles than that of PVDF. Furthermore, LFP-XG is observed to process a high ionic conductivity supported by dQ/dV profiles.
研究领域:
材料科学
·
电化学
✓ 已验证
产品关联
DOI
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
Innovative Food Science & Emerging Technologies
·
2019
·
IF 4.085
Yao Xiong,Qianru Li,Song Miao,Yi Zhang,Baodong Zheng,Longtao Zhang
To investigate the effects ultrasound (20 kHz, 150–600 W) on physicochemical properties of emulsion stabilized by myofibrillar protein (MP) and xanthan gum (XG), the emulsions were characterized by Fourier transform infrared (FT-IR) spectroscopy, ζ-potential, particle size, rheology , surface tension, and confocal laser scanning microscopy (CLSM). FT-IR spectra confirmed the complexation of MP and XG, and ultrasound did not change the functional groups in the complexes. The emulsion treated at 300 W showed the best stability, with the lowest particle size, the lowest surface tension (26.7 mNm −1 ) and the largest ζ-potential absolute value (25.4 mV), that were confirmed in the CLSM photos. Ultrasound reduced the apparent viscosity of the MP-XG emulsions, and the changes of particle size were manifested in flow properties. Generally, ultrasound was successfully applied to improve the physical stability of MP-XG emulsion, which could be used as a novel delivery system for functional material.
研究领域:
食品科学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）