ACS Omega
·
2021
·
IF 3.512
Wenxi Zhu,Xiuhua Zheng
Xanthan gum (XG) was widely used as an oilfield chemical treatment agent because of its environmental protection and diverse functions. With the increased drilling depth and formation complexity, the shortcomings such as poor solubility and low resistance to temperature were gradually exposed. In this study, a modified XG derivative XG-g-AAA was synthesized by grafting XG with acrylic acid (AA), acrylamide (AM), and 2-acrylamido-2-methylpropane sulfonic acid (AMPS). The chemical structure of XG-g-AAA was determined by Fourier transform infrared spectroscopy and nuclear magnetic resonance (1H NMR). Then, the solubility, high-temperature rheology and filtration properties, resistance to Na+/Ca2+, and compatibility were investigated. Results show that (1) both in aqueous and salt solutions, XG-g-AAA can completely be dissolved within 15 min. The significant improvement of the solubility of XG-g-AAA makes it more suitable for field use. (2) XG-g-AAA is less sensitive to high temperatures, and the viscosity decay decreased by 23.3 and 21.3% than XG at 150 and 180 °C, respectively. XG-g-AAA-based drilling fluid is a high-quality drilling fluid with significant shear thinning behavior, and the power-law model is the optimal model to describe its high-temperature rheology. Within 150 °C, 1.5% XG-g-AAA can maintain a reasonable value of the flow behavior index (n) (0.55–0.69), filtration volume (<11.6 mL), and sufficient gel strength (GS). At 150–200 °C, 3% XG-g-AAA is recommended. The value of n was in the range of 0.45–0.62, and the fluid loss was within 10 mL. However, 3% XG-g-AAA cannot provide enough GS at 200 °C; thus, a shear strength-improving agent is recommended to be added. (3) XG-g-AAA showed excellent contamination tolerance and compatibility. It could resist 2 wt % CaCl2 and 35 wt % NaCl at room temperature and 0.75% CaCl2 and 5% NaCl after 150 °C aging. (4) XG-g-AAA showed compatibility with sulfonated drilling fluids and could replace commercial fluid loss agents in the formula. Furthermore, the high-temperature fluid loss control mechanism was discussed by analyzing the effects of XG-g-AAA on the bentonite layer spacing, particle size distribution, stability of the colloidal system, and mud cakes.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Yuqing Lei,Sihai Gao,Xiaole Xiang,Xiuting Li,Xiongwei Yu,Shugang Li
Low-sugar and high-protein adhesives have broad market application prospects, while natural plant proteins have confronted technical bottlenecks due to their poor adhesion. In this study, the effects of ethanol with different concentrations (0–80%) on the adhesion properties of walnut protein isolate-xanthan gum (WNPI-XG) composite adhesives were investigated. Results showed the bonding strength of WNPI-XG treated with 40% ethanol reached 12.55 MPa, the denaturation temperature and the surface hydrophobicity increased to 87.91 and 185.07 respectively, displaying the best rheological and texture properties. It also indicated appropriate concentration of ethanol (40%) didn't change the molecular weight of WNPI-XG, but greatly strengthened the fluorescence intensity, leading changes in contents of reactive sulfhydryl groups, electrostatic forces, hydrophobic interactions, hydrogen bonds and disulfide bonds . Furthermore, the treatment also facilitated a conformation conversion of the secondary structures from β -sheet to α-helix, promoting the full unfolding of protein molecules . The microstructure analysis showed after 40% ethanol treatment, the WNPI structure was uniform, the surface of WNPI-XG adhesive was flat and smooth, combined more closely with water molecules. By analyzing the influence of ethanol treatment on adhesion of WNPI-XG, the research laid a theoretical foundation for protein modification, providing good technical references for its development and utilization.
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FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Dongwen Fu,Sumeng Deng,David Julian McClements,Lei Zhou,Liqiang Zou,Jiang Yi,Chengmei Liu,Wei Liu
β-carotene was encapsulated in Pickering emulsions stabilized by biopolymer particles formed by wheat gluten nanoparticles (WGN) or wheat gluten nanoparticle-xanthan gum (WGN-XG) complexes. The WGN-XG emulsions had larger initial mean particle diameters (23.9 μm) than the WGN ones (9.4 μm), but they were still stable to aggregation over a wide range of pH values (4–8) and salt levels (0–1000 mM NaCl). They were also effective at protecting β-carotene from chemical degradation during storage, with around 94.3% and 70.1% of the carotenoids being retained after one-month storage at 25 and 37 °C, respectively. WGN-XG and WGN emulsions were both stable to thermal sterilization. An in vitro digestion experiment showed that β-carotene had a higher bioaccessibility in the WGN-XG emulsions than in the WGN ones. These results may facilitate the design of Pickering emulsions with high stability for nutraceutical delivery in food and supplement products.
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MARINE POLLUTION BULLETIN
·
2017
·
IF 3.146
Aiqin Wang,Yiming Li,Xiaolong Yang,Mutai Bao,Hua Cheng
It is necessary for chemical dispersant to disperse oil effectively and maintain the stability of oil droplets. In this work, Xanthan Gum (XG) was used as an environmentally friendly additive in oil dispersant formulation to enhance the stability and biodegradation of dispersed crude oil droplets. When XG was used together with chemical dispersant 9500A, the dispersion effectiveness of crude oil in artificial sea water (ASW) and the oil droplet stability were both greatly enhanced. In the presence of XG, lower concentration of 9500A was needed to achieve the effective dispersion and stabilization. In addition to the enhancement of dispersion and stabilization, it was found that the biodegradation rate of crude oil by bacteria was dramatically enhanced when a mixture of 9500A and XG was used as a dispersant. Because of the low environmental impact of XG, this would be a potential way to formulate the dispersant with lower toxicity.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Qishu Lu,Wenxia Liu,Duo Chen,Dehai Yu,Zhaoping Song,Huili Wang,Guodong Li,Xiaona Liu,Shaohua Ge
The synthesis of liquid metal-infused hydrogels, typically constituted by polyacrylamide networks crosslinked through covalent bonds , often encounters a conundrum: they exhibit restricted extensibility and a diminished capacity for self-repair, owing to the inherently irreversible nature of the covalent linkages. This study introduces a hydrophobically associated hydrogel embedding gallium (Ga)-droplets, realized through the in situ free radical copolymerization of hydrophobic hexadecyl methacrylate (HMA) and hydrophilic acrylamide (AM) in a milieu containing xanthan gum (XG) and PEDOT:PSS, which co-stabilizes the Ga-droplets. The Ga-droplets, synergistically functioning as conductive agents alongside PEDOT:PSS, also expedite the hydrogel's formation. The resultant XG/PEDOT:PSS-Ga-P(AM-HMA) hydrogel is distinguished by its remarkable extensibility (2950 %), exceptional toughness (3.28 MJ/m 3 ), superior adherence to hydrophobic, smooth substrates, and an innate ability for hydrophobic-driven self-healing. As a strain sensing medium, this hydrogel-based sensor exhibits heightened sensitivity (gauge factor = 12.66), low detection threshold (0.1 %), and robust durability (>500 cycles). Furthermore, the inclusion of glycerol endows the XG/PEDOT:PSS-Ga-P(AM-HMA) hydrogel with anti-freezing properties without compromising its mechanical integrity and sensing acumen. This sensor adeptly captures a spectrum of human movements, from the nuanced radial pulse to extensive joint articulations. This research heralds a novel approach for fabricating multifaceted PAM-based hydrogels with toughness and superior sensing capabilities.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Meng Zhang,Yu Xue,Hongfu Zhou,Aimin Xiang,Yafeng Deng
In response to significant water pollution stemming from dyes, it is crucial to develop affordable adsorbents capable of effectively removing leftover contaminants from wastewater. A novel hydrogel, made from polyvinyl alcohol (PVA) and xanthan gum (XG), exhibiting notable swelling characteristics and adsorption abilities toward methylene blue (MB) and congo red (CR), was produced using freeze-thaw cycling and freeze-drying techniques. The stability against turbulence of the porous composite hydrogel improved from 65.73 % to 84.8 % with the incorporation of graphene oxide (GO) into the PVA/XG-based framework. We discussed and analyzed the impact of the adsorbent dosage, initial dye concentration, aqueous solution temperature, pH value, and contact time on the adsorption capacity of the prepared hydrogel. The maximum adsorption capabilities, derived from the Langmuir isotherm, were measured as 289.31 mg/g for MB and 255.06 mg/g for CR. The thermodynamic analysis indicated the spontaneous nature of the dye adsorption process conducted in this study. In conclusion, the results indicated that the synthesized hydrogel may act as a potent adsorbent for the removal of dyes from water-based solutions.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Ying Bai,Yu Liu,Tian Yao,Xu Huang,Yuze Wang,Hang Qi
Phycocyanin (PC) belongs to the “blue food” protein, and its application exploration is of great significance in the food industry. In this study, the effects of different proportions of xanthan gum (XG) and flaxseed gum (FG) on the applicability of 3D printing, rheological properties, and the structural properties of PC were studied, and the interaction and in vitro digestion properties were also discussed. In the composite gel, PC concentration [0.1% (w/v)] and blend concentration (5 wt%) were fixed, but the ratio of XG to FG was different (5:0–0:5). With the increase of FG content, the 3D printing performance of the gel was improved, and the rheological properties and texture properties were also changed. The molecular interaction between PC and XG/FG was hydrogen bonding and hydrophobic interactions. In addition, PC-XG/FG gels after in vitro digestion had better ability to remove hydroxyl free radicals. In summary, the study offered theoretical direction for the use of two polysaccharides to synergistic modification of the functional factors to improve stability. Furthermore, it provided guidance on how to improve the nutritional value of 3D-printed samples.
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Water
·
2025
·Vol. 17
·期 5
·682
·
IF 3
Qi Xu,Zhuofei Jia,Xiaogang Wen,Yanping Xiao,Haobin Zhong,Jiajun Chen
Treating contamination plumes in relatively lower-permeability zones (LPZs) presents a significant challenge for injection-based remediation due to aquifer heterogeneity. Currently, xanthan gum, as a co-remediation agent, has been confirmed to enhance the removal efficiency of contaminants in these zones. However, its associated effects on plume migration remain to be clarified. This study revealed the mechanisms by which xanthan addition enhances the removal rate of perchloroethylene (PCE), as well as its effects on plume migration. The results demonstrated that the injection of xanthan induces adverse migration of contamination plumes. A nonlinear relationship was observed between xanthan concentration, injection rate, and remediation performance. Within the studied range (0 g/L–0.8 g/L; 10 mL/min–40 mL/min), an optimal xanthan concentration (0.8 g/L) and injection rate (25 mL/min) were identified, at which the PCE removal efficiency was significantly improved, and the contamination plume migration was effectively inhibited. For combinations of porous media with a lower permeability contrast, adding xanthan led to better performance. To provide a comprehensive assessment of the remediation performance, four key indicators were proposed: remediation measurement factor, PCE removal rate, sweeping uniformity, and injection pressure. The results identified the optimal remediation conditions: M-F combination with the lowest permeability contrast (4.9), 0.4 g/L xanthan, and an injection rate of 25 mL/min. These findings contribute valuable insights for the formulation of more efficient remediation strategies.
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Foods
·
2022
·Vol. 12
·期 1
·151
·
IF 5.561
Aniya,Yan Cao,Chenxing Liu,Shengming Lu,Yoshiharu Fujii,Jiaxiu Jin,Qile Xia
There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.Keywords:double emulsions;mulberry anthocyanins;pea protein isolate;xanthan gum;stabilization;in vitro digestibility
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INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2022
·
IF 6.51
Xuepeng Lv,Zhenghong Wu,Xiaole Qi
For most external applied antioxidant whitening ingredients, effective stratum corneum breakthrough, epidermal penetration and dermal deposition are necessary premises for inhibition of melanin production and transfer occurring in stratum basale. Herein, xanthan gum was added into vitamin C-containing flexible liposome (Vc-L) suspension. The long polymer chain of xanthan gum string dispersed Vc-L together to gain a lotion (Vc-LX) for external application. In this study, the storage stability experiments demonstrated that the additional xanthan gum could improve the storage stability of Vc liposome suspension. The cumulative in vitro skin penetration and deposition of Vc-LX was found to significantly increase within 24 h in mouse skin, compared with those of the Vc aqueous solution and Vc conventional liposomes treated groups ( *** p < 0.001). Most importantly, in vivo skin whitening experiments gave that Vc-LX has better skin whitening activity (Δ L *) than marketed products (GARNIER® Vc377), Vc flexible liposomes, and Vc conventional liposomes. Moreover, in vitro cytotoxicity experiments and skin irritation experiments demonstrated that Vc-LX has good biosafety. Therefore, this study suggested that Vc-LX may be a promising local skin delivery system for water-soluble antioxidant ingredients.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Xingnan Wang,Xuanxi Wang,Yike Han,Shiqi Li,Hongcai Li,Yuanye Liu,Wenzhi Lei,Ruisen Dai,Zhenpeng Gao
Oral delivery of lutein-based nutraceuticals is often limited by enzymatic degradation and structural instability in gastrointestinal environments, underscoring the need for nanocarriers with enhanced stability and tailored release profiles. Herein, casein (CA) and xanthan gum (XG) coassembled to form CA/XG nanocarriers via hydrogen bonding, hydrophobic interactions, and electrostatic complexation, which provided optimal microenvironments for lutein (Lut) encapsulation and delivery. At a CA:XG:Lut mass ratio of 1:1:1, the system achieved a 90.44% encapsulation efficiency and 20.91% loading capacity. CX@Lut nanocomplexes exhibited excellent redispersibility and superior physicochemical stability across a broad pH range, thermal conditions, and electrolyte concentrations. In in vitro simulated digestion, CA/XG nanocarriers effectively suppressed Lut premature release in gastric fluid while enabling controlled delivery to intestinal absorption sites with sustained release in intestinal and colonic environments. This work provides a theoretical foundation for designing biopolymer-based nanocarriers to enhance the stability and functional performance of hydrophobic bioactive compounds in food applications.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yanyan Cheng,Jieqiong Lin,Yi Luo,Jinzhou Xiao,Weiqi Fei,Jiajun Song,Huiliang Wen,Jianhua Xie
This study investigated the use of carboxylated cellulose nanofibers (CCNF) as stabilizers, for fabricating emulsion gels and the effects of adding hydrophilic colloids (xanthan gum, XG and guar gum, GG) on the properties of the CCNF emulsion. XG and GG are anionic and neutral polysaccharides, respectively. As anionic cellulose derivatives, CCNF has a synergistic effect with XG through electrostatic attraction and hydrogen bonding, whereas interactions with GG are formed mainly through hydrogen bonding and physical entanglement. These two different molecular interaction mechanisms result in a composite emulsion gel system with a stable three-dimensional network structure. Results indicated that the addition of XG/GG significantly enhanced the storage modulus (G′) and loss modulus (G″), and improved the gel strength, hardness and fracture elongation. The emulsion gels exhibited markedly improved water-holding capacity (WHC) and freeze-thaw (F-T) stability, and the WHC after freezing and thawing increased to 78 %–97 % with the addition of XG and GG at various concentrations. These findings demonstrated the promising potential of CCNF-stabilized emulsion gels incorporating XG and GG and provide a basis for expanding the use of CCNF emulsion gels.
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