Gels
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2026
·Vol. 12
·期 8
·709
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IF 6.4
Xiuyun Guo,Jinsheng Yang,Chao Fu,Jiangpeng Yao,Zhikun Yang,Xiangren Meng
Reducing sodium in meat products is nutritionally desirable, but salt reduction often weakens myofibrillar protein gelation and reduces texture quality and water retention. This study investigated the effects of L-lysine (Lys) and konjac glucomannan (KGM) on the physicochemical properties, gel characteristics, and structural changes of beef myofibrillar protein (MP) gels under low-salt conditions. The results indicated that reducing NaCl from 0.6 to 0.2 M decreased water-holding capacity (WHC), increased cooking loss, and produced a loose gel network. Compared with the 0.2 M NaCl group, the combined Lys-KGM treatment increased WHC from 28.53% to 56.70% and reduced cooking loss to 22.19% (p< 0.05). Texture analysis showed that Lys-KGM increased hardness and springiness by 69.40% and 80.43%, respectively (p< 0.05). LF-NMR indicated a higher proportion of immobilized water and reduced water mobility in the combined treatment. Lys increased reactive sulfhydryl content and surface hydrophobicity, whereas KGM reduced surface hydrophobicity and enhanced water immobilization. Lys-KGM slightly but significantly decreased α-helix and increased β-sheet contents (p< 0.05), accompanied by changes in the relative contributions of intermolecular forces and a more continuous gel network. Molecular docking and molecular dynamics simulations provided supporting evidence for different interaction patterns between myosin and Lys/KGM. These results suggested that Lys and KGM might help maintain the quality of low-salt meat protein gels and provide a formulation basis for reduced-sodium meat products.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Ling Zhang,Feng Xiao,Yixiao Wang,Sijie Hu,Anqi Bi,Zhenyu Wang,Ming Du,Xianbing Xu
Konjac glucomannan markedly enhanced the heat and freeze-thaw stability of RM-NaCas HIPEs. • KGM promoted the formation of dense viscoelastic networks with increased viscosity and elastic dominance. • Reduced interfacial tension and improved wettability induce by KGM reinforced interfacial layer. • Enhanced stability is primarily attributed to bulk structuring and interfacial reinforcement. High internal phase emulsions (HIPEs) often exhibit limited resistance to thermal processing and freeze-thaw treatments, restricting their practical applications. This study demonstrated that konjac glucomannan (KGM) significantly enhanced the stability of rennet-modified sodium caseinate (RM-NaCas) HIPEs under heating (60–100 °C for 20 min) and repeated freeze-thaw cycles. Emulsions containing 0.8% KGM maintained structural integrity after heating at 100 °C and exhibited reduced crystallization temperature. KGM also increased the viscosity and viscoelasticity and promoted the formation of a denser droplet distribution and network structure. In addition, interfacial tension and contact angle measurements indicated improved interfacial properties, while FTIR analysis suggested the presence of intermolecular interactions between KGM and NaCas, such as hydrogen bonding. Overall, the enhanced stability is primarily attributed to viscoelastic structuring of the continuous phase and interfacial reinforcement. This study provides an effective and clean-label strategy for designing thermally and freeze-thaw stable HIPEs for food applications. Download: Download high-res image (113KB) Download: Download full-size image
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Journal of the Taiwan Institute of Chemical Engineers
·
2019
·
IF 3.834
Hang Jia,Xing-Rui Song,Sai Liu,Xia Xu,Xiu-Cheng Zheng,Zhi-Kun Peng,Pu Liu
As important multifunctional materials, the organic-inorganic hybrids are expected to be widely used in many fields, such as biosensor, solar cell and heterogeneous catalysis. In this article, we assemble a magnetic hybrid consisting of konjac glucomannan (KGM), graphene oxide (GO) and ferroferric oxide (Fe 3 O 4 ) via a co-precipitation method to anchor palladium nanoparticles . The resultant Pd/KGM-GO-Fe 3 O 4 catalysts exhibit superior catalytic performance for the hydrolysis of ammonia borane. The corresponding turnover frequency (TOF) is as high as 40.1 mo l H 2 mol Pd − 1 mi n − 1 in addition to a low activation energy ( E a = 26.1 kJ mol −1 ). The high catalytic activity is still maintained in the 10th recycle run, demonstrating their outstanding reusability. In addition, the magnetism of Fe 3 O 4 and the unique structure of the resultant catalysts achieve effective momentum transfer in an external magnetic field, endowing the easy separation of the catalysts from the reaction system with an external magnet. The results will facilitate the development of both H 2 generation and organic-inorganic hybrid-based materials.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lihong Lin,Xianrui Chen,Wanxin Hong,Di Zhang,Xinyan Wen,Nitong Bu,Chengrong Wen,Ruojun Mu,Lin Wang,Jie Pang
It is still a challenge to use a fast and efficient method for preserving fresh-cut fruits from browning. To address this problem, we developed konjac glucomannan (KGM) incorporated with elderberry anthocyanins (EA) to form film-forming solution (KEA) combined with polyvinylpyrrolidone (PVP) solution to produce KEA/PVP fiber films by microfluidic blow spinning (MBS). The introduction of PVP and EA improved the spinnability and function properties of KGM-based fiber film, respectively. The fiber diameter of KEA/PVP films was increased with the addition of KEA. The FT-IR and XRD results verified that hydrogen bonds formed among KGM, EA, and PVP, contributing to the enhanced thermal stability, water barrier (WCA: 65°), and mechanical properties (TS: 2.73 MPa) of KEA/PVP films. The KEA/PVP films exhibited excellent antioxidant properties with DPPH and ABTS free radical scavenging rates of 74.69 % and 96.18 %, respectively. Besides, the antibacterial ability of KEA/PVP films against Escherichia coli and Staphylococcus aureus was also enhanced. The fresh-cut apple was effectively preserved that packaged in the KEA/PVP films and exhibited the best preservation effect compared with other groups. This work expanded the application of MBS and natural active compounds incorporated into KGM-based fiber film for fresh-cut apple preservation.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
·
IF 6.2
Tianxiang Zhu,Songlin Liu,Yu Gao,Xiongjie Sun,Haiming Hu,Zhigang Zhang,Wenwen Zhang,Lei Xiong,Hongtao Liu
Endoglucanases may not only act on β-1,4-linkages in β-glucan but also target d-glucose in glucomannan, which can expand their utility in the preparation of prebiotics. In this study, a highly efficient endoglucanase (BlGH5) from Bacillus licheniformis BJ2022 was expressed and characterized. BlGH5 exhibited the highest activity at pH 7.0 and 60 °C. It maintained over 80% activity at pH 4.0–7.0 and 30–60 °C. BlGH5 specifically cleaved β-1,4-glycosidic bonds linked to d-glucose. Site-directed mutagenesis results suggested that Arg91, Asn167, Glu168, Trp206, His228, Tyr230, Ser263, and Trp290 are key residues for its binding and catalytic activity. Moreover, BlGH5 displayed high activity against konjac glucomannan (KGM), indicating that BlGH5 could be used to prepare low-molecular-weight konjac glucomannan (KGM-L). Based on the physicochemical properties of KGM and KGM-L, KGM-L was characterized by reduced molecular weight and viscosity. Fecal fermentation experiments demonstrated that KGM and KGM-L could promote the production of short-chain fatty acids (SCFAs). Still, KGM-L was more conducive to the growth of the gut probiotics. In conclusion, we identified an endoglucanase for the degradation of KGM. Results indicated that KGM-L would have superior prebiotic effects. Thus, our study provides a basis for the future development and application of KGM-L as a prebiotic.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Zhilong Zeng,Qi Zhao,Haoyuan Wang,Manman Lu,Jianwei Fan,Yijia Li,Tao Zhou,Xiaoping Gong,Changjiang Ren,Xiong Liu
Dried rice noodles made from single indica rice generally exhibit low shear force resistance and high cooking loss. This study evaluated the effects of varying levels of deacetylated konjac glucomannan (DKGM, 0.00 %–1.25 %) on the physicochemical properties of indica rice flour and the quality characteristics of dried rice noodles. Increasing DKGM content (0.00 %–1.25 %) progressively enhanced the pasting viscosity, storage modulus, loss modulus, and apparent viscosity of the rice flour system, while solubility decreased by 2.39 % at 0.75 % DKGM before increasing again. DKGM addition reduced the gelatinization enthalpy of rice flour and lowered the glass transition temperature of rice noodles. At 1.00 % DKGM, the rice noodles showed optimal quality improvements: cooking time decreased by 2.67 min, breakage rate by 8.46 %, and cooking loss by 4.17 %, while resistant starch content increased by 6.14 %. DKGM incorporation enhanced anti-digestibility and sensory scores, and reduced hardness and chewiness. Furthermore, DKGM increased short-range ordering while reducing the relative crystallinity of rice noodles. Overall, 1.00 % DKGM effectively improved rice noodle qualities and inhibited starch retrogradation. These findings provide valuable insights for the industrial application of DKGM in rice noodle production.
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JOURNAL OF POLYMERS AND THE ENVIRONMENT
·
2022
·Vol. 30
·期 11
·4550-4561
·
IF 4.705
Jiang Longwei,Wang Fenghui,Xie Cancan,Xie Xinyan,Meng Xiangyi,Zhang Huajiang
In this study, active packaging films were developed by incorporating nano TiO 2 and pomegranate peel extract (PPE) into high-amylose corn starch (HCS)/konjac glucomannan (KG) matrix for the first time. The aim of present work was to investigate the influence of nano TiO 2 and PPE on physicochemical and functional properties of HCS/KG-based films. The films were characterized by XRD, FT-IR and SEM, and the tensile, antibacterial and antioxidant properties were evaluated. The results showed that the crystallinity of the composite films was increased and the microstructure was more uniform and dense after adding TiO 2 and PPE, and the intermolecular hydrogen bonds were formed between TiO 2 , PPE, and film matrix. Incorporation of TiO 2 and PPE significantly improved tensile properties and decreased water solubility and water vapor permeability of the composite films (p < 0.05). HCS/KG films incorporated with TiO 2 and PPE presented remarkable antibacterial activity against Escherichia coli and Staphylococcus aureus , and exhibited strong antioxidant activity due to the polyphenol compounds in PPE. All films properties not only changed with the content of TiO 2 and PPE, but also improved synergistically when they were added together. The developed composite films were used as coating for the preservation of Agaricus bisporus , and the weight, firmness and total soluble solids of A. bisporus were significantly maintained and browning was effectively inhibited during storage. Therefore, HCS/KG composite film/coating containing TiO 2 and PPE has great potential as an attractive commercialization technology to ensure the quality and extend the shelf life of foods.
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CARBOHYDRATE POLYMERS
·
2026
·
IF 13.2
Shanglin Li,Leiyi Zhang,Yulun Wu,Jiale Guo,Chengbo Yang,Kun Chen,Yajuan Li,Longjiang Tian,Jingbo Liu,Ting Zhang,Zhiyang Du
With the increasing demand for the co-encapsulation and controlled delivery of bioactive compounds, the design of liquid-based carriers has garnered considerable attention. Vitamin D 3 and riboflavin sodium phosphate (RP) suffer from poor stability and low bioavailability; nevertheless, high internal phase Pickering emulsions (HIPPEs) feature a tunable microstructure that allows for effective compartmentalization of multiple components. In this study, HIPPEs stabilized by egg white peptide (EWP)-konjac glucomannan (KGM) co-assemblies were constructed as a versatile vehicle for the co-delivery of vitamin D 3 and RP. EWP-KGM co-assemblies were comprehensively characterized using multispectral techniques and structural analyses. The EWP@KGM co-assembly (mass ratio 10:5) exhibited enhanced emulsifying activity index (EAI: 15.12 m 2 /g, 3.74-fold higher than EWP) and emulsifying stability index (ESI: 736.60 min, 53-fold higher than EWP), attributed to increased interfacial thickness and steric hindrance. All HIPPEs demonstrated shear-thinning behavior, gel-like viscoelasticity (G′ > G″), and long-term storage stability. Under simulated gastrointestinal digestion, EWP-KGM-HIPPEs protected RP integrity and improved vitamin D 3 bioaccessibility. FFA release kinetics followed Korsmeyer-Peppas model, indicating anomalous transport driven by diffusion and matrix relaxation. This study presents a promising platform for the dual encapsulation of bioactives with contrasting polarities, paving the way for applications in nutraceuticals.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Qiu-Yu Peng,Meng Wang,Song Chen,Long-Hua Zou,Yun-Cheng Li,Fan-Bing Meng
PAC@PHZ-II exhibits a distinct color change for different pH values and ammonia. • Bilayer film's low water vapor transmission rate aids food preservation. • PAC@PHZ-II strongly inhibited S. aureus , E. coli , and L. monocytogenes . • PAC@PHZ-II effectively indicate fresh pork and spoiled pork. A PAC@PHZ-II bilayer film composed of polyvinyl alcohol/carboxymethyl konjac glucomannan/alizarin as the sensor layer and poly(3-hydroxybutyrate- co -3-hydroxyvaleric acid)/nano-ZnO as the antibacterial layer was developed using electrospinning technology for meat preservation and freshness perception. Structure analyses revealed that there are interactions between the sensor layer and antibacterial layer. The bilayer film has a lowest water vapor transmission rate of 26.03 ± 0.21 g·m −2 ·h −1 , and the tensile strength and elongation at break are approximately 150% and 290% higher than those of single-layer films, respectively. The bilayer film is sensitive to pH and ammonia, exhibiting visible color changes from yellow to purple. Antibacterial test indicated the dual functional film had strong antibacterial activity against Staphylococcus aureus , Escherichia coli and Listeria monocytogenes . Pork packaged with the film exhibits a 3 days shelf-life extension, and the color changed when meat freshness decreases, suggesting a potential use in preserving and monitoring pork freshness. Download: Download high-res image (236KB) Download: Download full-size image
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Ruojun Mu,Nitong Bu,Yi Yuan,Jie Pang,Chen Ma,Lin Wang
Constructing biodegradable food packaging with good mechanics, gas barrier and antibacterial properties to maintain food quality is still challenge. In this work, mussel-inspired bio-interface emerged as a tool for constructing functional multilayer films. Konjac glucomannan (KGM) and tragacanth gum (TG) with physical entangled network are introduced in the core layer. Cationic polypeptide ε-polylysine (ε-PLL) and chitosan (CS) producing cationic-π interaction with adjacent aromatic residues in tannic acid (TA) are introduced in the two-sided outer layer. The triple-layer film mimics the mussel adhesive bio-interface, where cationic residues in outer layers interact with negatively charged TG in the core layer. Furthermore, a series of physical tests showed excellent performance of triple-layer film with great mechanical properties (tensile strength (TS): 21.4 MPa, elongation at break (EAB): 7.9 %), UV-shielding (almost 0 % UV transmittance), thermal stability , water, and oxygen barrier (oxygen permeability (OP): 1.14 × 10 −3 g/m s Pa and water vapor permeability (WVP): 2.15 g mm/m 2 day kPa). In addition, the triple-layer film demonstrated advanced degradability, antimicrobial functions, and presented good moisture-proof performance for crackers, which can be potentially applied as dry food packaging.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Zihao Zhang,Lu Mu,Jinlong Li,Haixin Zhao,Hong-Man Hou,Gong-liang Zhang,Hongshun Hao,Jingran Bi
In order to address the issue of food contamination by microorganisms and effectively harness the antibacterial properties of nisin, we attempted to incorporate nisin into natural polymer films while addressing its inherent instability. An antibacterial food packaging film based on carboxymethyl chitosan (CCS) binding with L-cysteine (CYS) and oxidized konjac glucomannan (OKG) was developed through both Schiff base reaction and addition reaction of thiol aldehyde. To analyze the effect of addition reaction of thiol aldehyde on the CCS-CYS/OKG films' physicochemical properties, the CCS-CYS was prepared with different CYS combination rates, which were further used to fabricate composite films. It is found that the incorporation of CYS improved the mechanical properties of CCS-CYS/OKG films and facilitated the formation of a denser network structure. The incorporation of CYS also enhanced the film's ultraviolet barrier property, swelling behaviors, as well as loading and release capacity of nisin. As the CYS binding rate of 22.76 %, the CCS-CYS(2)/OKG film exhibited an efficient loading capacity for nisin at 91.53 % with a sustained release over 240 min. Kinetic model analysis revealed that nisin was released through non-Fickian diffusion, mainly driven by gradient concentration and osmotic pressure. Furthermore, the CCS-CYS(2)/OKG-nisin film also displayed significant antibacterial activity against Staphylococcus aureus with an inhibition zone diameter of 22.63 mm at 10 h, thereby, that was also successfully employed for salmon preservation.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Kexin Zhang,Zhifeng Tan,Qingyi Zhang,Qiong Wu,Jiaxin Zhao,Wensi Xu,Yuxin Liu,Xiaoyang Liu,Dayong Zhou,Deyang Li
This study proposed a hydrogel system using mung bean protein isolate (MPI) and carboxymethyl konjac glucomannan (CKGM). The effects of CKGM addition on the gel properties, structural characteristics, and Na + loading capacity of the MPI-CKGM system were investigated. FTIR and molecular docking techniques demonstrated that MPI and CKGM formed hydrogels via hydrogen bonding interactions. The addition of CKGM led to the increase in gel strength of the hydrogel, reaching a peak value at a CKGM concentration of 3.5 %, which was attributed to the formation of a denser network structure. All hydrogels exhibited excellent performance in 3D printing applications. Fluorescence microscopy results demonstrated that the MPI-CKGM hydrogel was capable of loading Na + . Upon increasing the CKGM concentration to 3.5 %, the Na + loading rate increased from 83.03 % to 91.20 %, thereby increasing Na + release rate. The findings of this study can provide a foundation for further understanding the salt reduction mechanisms of hydrogels.
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