INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Ruquan Zhang,Yongzhen Tao,Weilin Xu,Shili Xiao,Simin Du,Yingshan Zhou,Anwarul Hasan
A hyperbranched polysaccharide , coded as TM3a, was extracted from the Pleurotus tuber - regium sclerotia . TM3a was hybridized with xanthan gum (XG) by chemical crosslinking using sodium trimetaphosphate (STMP) to obtain new hydrogels with self-healing and release-controlled properties. The oscillatory rheological measurements indicated that chemically crosslinking was happened immediately on mixing STMP solutions into the XG-TM3a solutions, and the crosslinked network developed slightly as time increased. The resultant hydroges were disturbed into the loose structures and regrouped the microstructure in 2 min when a large and a small amplitude oscillation were applied in turn, suggesting a self-healable property. The XG-TM3a-STMP hydrogels exhibited shear-thinning behavior with yield stress. The storage modulus of the XG5-TM3a-STMP hydrogel was 445.2 Pa at 1% strain and 243.3 Pa at 100% strain, and yield stress was 160.6 Pa, which was higher than the corresponding value of the XG5-STMP hydrogel. The morphological observation indicated the aggregates of double helical XG chains exhibited directional arrangement, and were combined with the TM3a aggregates to constitute a network of hierarchical structures. The hybrid hydrogels with enhanced mechanical properties displayed good drug loading efficiencies and sustained drug release properties.
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CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Zhirong Zhang,Linghui Sun,Feiyu Chen,Xiangui Liu,Xu Huo,Xiuxiu Pan,Chun Feng
The low cost and environmental advantages of Xanthan gum make its production and application scale exceed that of other polysaccharides. However, the temperature resistance of Xanthan gum limits its application. In this study, polysaccharide supramolecular Xanthan gum network (XG-β-CD/AD) based on β-cyclodextrin and adamantane was prepared for enhanced oil recovery. The structure of Xanthan gum was characterized by Fourier infrared spectroscopy, nuclear magnetic resonance spectroscopy and thermogravimetric analysis. The rheological properties of the modified polysaccharide network in aqueous solution were systematically studied. The results showed that physical cross-linking of host-guest interacion enhanced the thickening ability of the polymer. Shear rheology, extensional rheology and dynamic modulus test proved that XG-β-CD/AD had excellent rheological properties. The micromorphology, dynamic light scattering and circular dichroism clarified the molecular conformation, the host-guest interaction can improve conformational transition temperature (Tm) and inorganic salt tolerance of Xanthan gum. Under harsh environment (90 °C, 30000 mg/L brine), the oil recovery of XG-β-CD/AD is 6 %–11 % higher than that of XG at the same conditions, showing a better ability to improve the recovery rate. This study provides a research idea for the selection, development and application of biomacromolecular materials.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lida Wu,Yitong Jiang,Chong Chen,Weibo Zhang,Jiayue Guo,Siyuan Liu,Pengjie Wang,Fazheng Ren,Baocai Xu,Yao Hu
The inherent propensity for aggregation necessitates the use of high concentrations of protein-polysaccharide nanoparticles to achieve stable Pickering emulsions. This study employed xanthan gum (XG) to mitigate the pronounced aggregation of zein nanoparticles by structure construction, thereby enhancing the emulsifying efficiency of zein/XG (Z/XG) nanoparticles. The Z/XG nanoparticles displayed significantly enhanced dispersity, with the absolute ζ-potential increasing from 6.25 mV to approximately 55 mV as the zein/XG ratio was optimized from 1:0 to 1:0.2. The Z/XG nanoparticles exhibited core–shell structure with zein as the core and XG as the shell, facilitated by electrostatic interactions. This structural transformation enables Z/XG nanoparticles to more readily adsorb at the oil-water interface. The addition of excess XG can further augment the stability of Z/XG emulsions due to the formation of XG networks in the continuous phase preventing the coalescence of oil droplets. It was demonstrated that a low concentration of 0.4 % Z/XG nanoparticles is sufficient to maintain emulsion stability under typical conditions of heating, pH, and ionic treatments. Overall, this study has developed a highly effective strategy to overcome the application challenges associated with protein-polysaccharide Pickering emulsions, broadening their potential applications in the food, cosmetic, and pharmaceutical industries.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Haoqing Sun,Jialin Ni,Guoshuai Yang,Zhilei Liu,Zichao Wang,Shengyong Zhu,Zhitao Li,Yun Jiang,Xiaobei Zhan,Yuying Wang,Minjie Gao
Xanthan gum (XG) is a bacterial exopolysaccharide widely used in various industries due to its stability and rheological properties. Low-molecular-weight xanthan gum (LXG) exhibits enhanced properties and broader applications, but current degradation methods are limited. This study introduces an innovative coupled fermentation system for the efficient production of LXG. Endo -xanthanase from Microbacterium sp. XT11 was expressed in Pichia pastoris GS115, exhibiting optimal activity at pH 6.0 and 40 °C, with broad pH tolerance. The optimized coupled fermentation system used bean sprouts juice as nitrogen source, the inoculation quantity of X. campestris : P. pastoris was 1: 3, and the pH was controlled at 6.0. In the bioreactor, the total sugar concentration reached 12.12 g/L, the reducing sugar concentration reached 5.32 g/L, and the endo -xanthanase activity increased to 1150.26 U/L, which were 2.13, 2.3, and 3.71 times higher than those at the shake flask level, respectively. The prepared LXG had a molecular weight of 1093 Da and a monosaccharide ratio of 2.0:1.57:0.89 (glucose, mannose, and glucuronic acid). Bioactivity analysis revealed its antioxidant and prebiotic properties, promoting the growth of beneficial intestinal microbiota and metabolite production. This suggests the potential of LXG as a functional ingredient in intestinal health-focused foods and supplements.
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STARCH-STARKE
·
2024
·
IF 2.6
Zheng Cai,Canjia Chen,Rui Huang,Rui Zhang,Wei Zhou,Chao Huang,Yong Hu,Fenglin Song,Yun Chen
In this work, carboxymethyl starch-xanthan gum nanoparticles (CXN) with different ratios are prepared by ethanol precipitation method. The effects of different ratios, NaCl content, and pH on the particle size and zeta potential of the nanoparticles are investigated, as well as the rheological properties and stability of the CXN emulsions. The results show that with the increase of xanthan gum (XG), the particle size, and zeta potential of the nanoparticles decrease and the prepared emulsions have higher shear stress and viscosity, as well as greater thermal and storage stability. Changes in pH and NaCl concentration significantly affect the particle size and zeta potential values of the nanoparticles. Excess acids or bases increase the viscosity of the emulsions. At low salt concentrations (0.05 M), the emulsion viscosity increases significantly, after which the emulsion viscosity decreases with increasing salt concentration. Neutral pH conditions at room temperature are not conducive to the stability of the emulsions. At high temperatures (100 °C), high salt concentrations, excessive acids or bases can destabilize emulsions. This study provides a new way to reduce the particle size of nanoparticles and a feasible strategy for developing long-term stable Pickering emulsion.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao Xu,Lida Wu,David Julian Mclements,Chong Chen,Weibo Zhang,Jiayue Guo,Siyuan Liu,Jiaqi Su,Pengjie Wang,Fazheng Ren,Yao Hu
Developing stable Pickering emulsions with minimal nanoparticles is challenging, as high loadings reduce efficiency, increase cost, and limit scalability. This study investigated thermally responsive corn starch (CS) networks for enhancing zein/xanthan gum (Z/XG) nanoparticle-stabilized emulsions. Incorporating CS markedly improved stability, preventing phase separation after heating at 65 and 100 °C and during storage. Creep-recovery tests showed emulsions with 0.6–0.8 % CS had low maximum strain ( γ T < 0.01) and high structural recovery, indicating strong resistance to deformation. The stabilizing mechanism was concentration-dependent: low level of CS (0.1 %) formed interfacial hydrogen-bonded films with Z/XG to prevent coalescence; intermediate levels (0.2–0.6 %) generated crosslinked, entangled starch networks in the continuous phase to reinforce stability; high CS (>0.6 %) hindered emulsification, yielding larger, polydisperse droplets. These results demonstrate that starch can substantially enhance emulsion stability by combining interfacial adsorption and bulk-phase reinforcement, offering a practical strategy for heat-stable emulsified foods with reduced nanoparticle content.
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CARBOHYDRATE POLYMERS
·
2019
·
IF 6.044
Meixia Zheng,Fengli Lian,Yujing Zhu,Yi Zhang,Bo Liu,Longtao Zhang,Baodong Zheng
Poly ( xanthan gum-g-acrylamide-g-acrylic acid) (XGDA) hydrogel was prepared by grafting acrylamide (AM) and partly neutralized acrylic acid (AA) onto xanthan gum (XG) with trimethylolpropane triglycidyl ether as a cross-linking agent. With the introduction of amino and carboxyl groups by AM and AA, the XG molecules were rearranged with better regularity, leading to higher thermal stability and a more porous structure. The resulting hydrogel exhibited excellent performance in Cu (II)-adsorption and possessed sensitivity to external pH stimuli. The adsorption kinetics and adsorption equilibrium were best described by a pseudo-second-order model and Freundlich isotherms, respectively. The thermodynamic parameters indicated that the adsorption is a spontaneous, endothermic, and a process that increases entropy. The maximum equilibrium adsorption capacity of Cu (II) was 130.31 ± 2.97 mg/g. The XGDA can be regenerated and reused in the following adsorption process. This pH-sensitive hydrogel has potential to be used for the uptake of heavy metal ions from aqueous solution.
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Advanced Materials Technologies
·
2023
·Vol. 8
·期 24
·2301196
·
IF 6.8
Wan Zhang,Yuan Huang,Hang Zhou,Zanxiang Nie,Shunyu Jin
Wearable piezoresistive tactile sensors are becoming increasingly popular in fields related to human motion/health monitoring, and artificial intelligence. However, piezoresistive materials are still limited in terms of safety and biocompatibility in medical settings, as well as availability under harsh conditions. Herein, elastic and biocompatible hydrogels are prepared by cross-linking of xanthan gum, polyvinyl alcohol, carbon nanotubes, and glycerol. The presence of glycerol results in hydrogel exhibiting an outstanding freezing resistance (−40 °C). Meanwhile, the controllable, large-scale, and facile two-step direct laser writing process allows the fabrication of hydrogels with double-rough surface structures. By tuning surface roughness, the sensors with the resulting hydrogels show a wide detection range with high sensitivities of 27.5, 5.4, and 2.1 kPa −1 under pressures of 0.1–6, 6–25, and 25–80 kPa. The sensors also display fast response time (≈126 ms), low detection limit (2.26 Pa), good reproducibility of sensing performance (1000 cycles), relevant freezing tolerance (−40 °C), and decent environmental stability (over 30 days). This work provides a low-cost, ease of manipulation, high reproducible, and large-scale way for the microstructure engineering of natural-polymer hydrogels and promotes their widespread applications.
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FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Lei Wang,Dong Xiang,Conga Li,Weimin Zhang,Xinpeng Bai
Xanthan molecules possess an ordered helical conformation in a solution, and this conformation can be changed by varying the temperature. Currently, only very few studies have assessed the effect of the low temperatures on the conformation of xanthan. We determined the structure, interfacial properties, and hydrophobicity of xanthan at a low temperature using XRD, FTIR, pendent drop, and fluorescence spectroscopic analysis. Furthermore, we explored the conformational changes in xanthan using DLS, rheometer, and AFM . We found that the properties of xanthan had been changed at a low temperature compared to a xanthan sample at room temperature. Our results suggest that the portion of the double-helix in xanthan increases when the temperature is decreased; the molecules will aggregate after lyophilization, and then the properties, such as interfacial tension and hydrophobicity, will be changed.
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STARCH-STARKE
·
2020
·
IF 2.226
Lirong Wu,Jinhu Tian,Xingqian Ye,Haitian Fang,Zhong Zhang,Chao Xu,Huiling Zhang
The porous rice starch (PS) and Xanthan gum (XG) are mixed at different ratios to embed the curcumin. The morphology and physicochemical properties of the microcapsules are characterized with scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimeter (DSC), and fourier transform infrared spectroscopy (FT-IR); the release of curcumin is evaluated with a simulated gastric-small intestine model. Results indicate that all the microcapsules present high encapsulation efficiency (>90%) with an average particle size of around 3.30 µm. The curcumin loaded in PS and PS/XG microcapsules forms inclusion complexes rather than simple physical mixtures. The release mechanism of curcumin from microcapsules fits first-order ( R 2 > 0.974) and Higuchi ( R 2 > 0.969) models well in gastric and intestinal models, respectively, indicating that encapsulation of curcumin within PS/XG enables controlled release of curcumin. PS/XG wall materials show great potential for encapsulation and delivery of curcumin.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xinglei Li,Yiyang Shen,Shengye You,Luxuan Shao,Rui Bao,Diya Zhang,Wei Dong,Jun Lin
Available remedies for diabetic oral mucosa wounds often prove inadequate, chiefly due to complications like bacterial infiltration, oxidative harm, and hindered angiogenesis throughout wound restoration. This study addresses the significant gap in effective therapeutic options by developing an injectable hydrogel, DCE1, designed to enhance healing in diabetic oral ulcers. Here, we present DCE1, composed of a polysaccharide matrix of dialdehyde xanthan gum and quaternary chitosan, integrated with epigallocatechin-3-gallate nanoparticles. DCE1 generates a shielding hydrogel barrier when administered locally, exhibiting potent sterilization and reactive oxygen species-clearing properties. Such benefits shift the wound healing process from an inflammatory to a proliferative stage. Notably, the DCE1 dressing is fully biodegradable post-treatment, ensuring complete absorption by the body after fulfilling its therapeutic role. In conclusion, our findings demonstrate that the DCE1 hydrogel significantly accelerates oral mucosa wound repair in both in vitro and in vivo models. This advancement represents a promising therapeutic strategy for diabetic oral ulcers, ultimately contributing to improved clinical outcomes in the management of this challenging condition.
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CARBOHYDRATE POLYMERS
·
2026
·
IF 13.2
Yu Wu,Fuchang You,Yancheng Zheng
Calcium chloride water-based drilling fluids are widely used because of their excellent inhibition performance, but rheological control remains a key constraint on their development. Xanthan gum (XG) is the rheological modifier of choice, yet its structural evolution and molecular mechanisms under high‑calcium alkaline hydrothermal conditions remain unexplored. Using inorganic bases as controls, this study investigated the effects of three alkanolamines on the rheological behavior and structural evolution of XG after hydrothermal aging in high-calcium brine. The results showed that the inorganic-base systems almost completely lost their rheological properties after aging, whereas the alkanolamine systems exhibited superior hydrothermal stability. Diethanolamine (DEA) performed the best, showing the highest low-shear viscosity, yield stress, and shear-thinning characteristics. Structural characterization revealed that the DEA system exhibited better preservation of β-glycosidic linkages, oxygen-containing environments, high-molecular-weight chains, and microscopic networks. Molecular dynamics simulations demonstrated that DEA formed a multipoint noncovalent interaction network with XG chain segments and maintained the local hydration environment, mitigating chain dehydration and local structural disturbance induced by high-temperature and high‑calcium conditions. This study elucidates the molecular mechanism by which alkanolamines, particularly DEA, enhance the hydrothermal stability of XG, providing a basis for the stabilization design of polysaccharide-based fluids under high-calcium alkaline hydrothermal conditions.
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