FOOD HYDROCOLLOIDS
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2015
·
IF 4.09
Yongzhen Tao,Ruquan Zhang,Weilin Xu,Zikui Bai,Yingshan Zhou,Sanping Zhao,Yan Xu,Danqing Yu
Xanthan-based hydrogels can be used for encapsulating and controlling release of nutrition ingredients, therapeutic agents, and cells in food and tissue engineering applications. Hydroxyl groups on the xanthan gum (XG) chains permitted the formation of the hydrogels through crosslinking XG with sodium trimetaphosphate (STMP). Dynamical oscillation tests were performed to monitor the in situ crosslinking process, and to evaluate the forming kinetics and mechanical stability for the XG-STMP hydrogels. The results indicated that the transition from hydrogen bonding to chemical crosslinking for the XG chains occurred and reached a balance approximately at 25 and 37 °C, respectively. The XG-STMP hydrogel networks with solid-like gel behavior exhibited more elastic and tougher to resist the deformation than the physical XG hydrogels. The XG-STMP hydrogels with porous and interconnected structure displayed good swelling and release-controlled properties. This work provides some valuable and fundamental information of the xanthan-based hydrogels for further application in biomaterials, medical and food engineering.
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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.
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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.
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PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
·
2024
·
IF 6.9
Pengkang Zhang,Tao Pan,Lijuan Ma,Bangguo Liu,Shuang Tian,Xiurong Chen
Foam stability plays an important role in the effect of blocking the odorous substances. Based on the characteristic of xanthan gum of enhancing foam stability and preventing foam from water drainage and coarsening, this paper investigated the half-life, foaming volume, viscosity, drainage curve, and bubble microstructure of foam filled with 0.1%, 0.2%, and 0.3% xanthan gum respectively, and further analyzed the correlation between xanthan gum dosage, viscosity of foam solution and foam stability. The effect of different stability foams on para-xylene was tested. The results showed that compared with no xanthan gum, the half-life of foam with 3% xanthan gum was extended from 1 to 61 h, the drainage time increased from 4.5 to 85 h, and the foaming coarsening rate slowed down 3 times. The addition of 0.3% xanthan gum reduced the peak value of the p-xylene dispersion by 83.7% and postponed the peak time by 6 times.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Chao Li,Fengxian Wang,Pengfei Xiang,Fatang Jiang,Man Xiao
To address exudate accumulation and enhance the preservation of chilled pork, a biodegradable aerogel composed of konjac glucomannan (KGM), xanthan gum (XG), bamboo fiber (BF), and varying concentrations of carvacrol (CV) was developed. The aerogels were characterized by their microstructure and properties, which exhibited rapid water absorption and good mechanical performance in both dry and wet states. The incorporation of CV endowed the aerogels with antibacterial activity against E. coli and S. aureus and antioxidant properties, as demonstrated by DPPH radical scavenging activity. Additionally, the aerogels exhibited soil biodegradability. When applied as absorbent pads for chilled pork preservation, the aerogels significantly inhibited the increase in total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA), and total viable counts (TVC) after 24 h of storage. Moreover, the aerogels extended the pork's shelf life to 9 days at 4 °C, surpassing the 5-day shelf life achieved with commercial pads. These results underscore the aerogels' potential as absorbent pads for preserving chilled pork, offering effective solutions for both short- and long-term storage applications.
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CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Shiyao Liu,Fan Han,Pu Chen,Ruquan Zhang,Yongzhen Tao
Injectable and drug-loaded hydrogels based on gelatin and xanthan gum derivatives were biomineralized to form organic-inorganic hybrid composites with osteoconductivity and controllable release of antibiotic drug for inducing bone generation. Gelatin was amidated to get gelatin methacrylate (GM) for supporting cell adhesion and photo-crosslinkability. Xanthan gum was chemically modified to obtain carboxymethalated and sulfated derivatives (CMXG and SXG) with high negative charges for mimicking chondroitin sulfate in bone. GM was co-dissolved with CMXG/SXG and ciprofloxacin hydrochloride (CPFXH), and photo-crosslinked with lithium phenyl-2,4,6-tri methylbenzoylphosphinate (LAP) to fabricate drug-loaded CMXG/SXG-GM-CPFXH-LAP hydrogels, which possessed swelling ratio of 1.30 ± 0.03 and controlled release of CPFXH in PBS for 24 h. The 7d-mineralized CMXG/SXG3-GM12-CPFXH-LAP hydrogel showed dense mineral layers with Ca/P atomic ratio of 1.79, degree of crystalline of 77.3 %, mineral content of 50.8 %, and 2.6 times higher shear modulus than original one. The CMXG/SXG3-GM12-CPFXH-LAP solution was acted as “inks” to “write” word (BONE) and Chinese character (“Gu”) manually, and was transferred into moulds to obtain hydrogel constructs with good fidelity of patterns, suggesting injectability and printability. The injectable, mineralizable, biocompatible and drug-loaded CMXG/SXG-GM-CPFXH-LAP hydrogels possess promising applications in bone tissue engineering due to facilitating osteoconductivity, recruiting cells, and reducing inflammation.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhenzhen Wu,Lin Wang,Chen Ma,Mingming Xu,Xiuqing Guan,Fen Lin,Tengjun Jiang,Xianrui Chen,Nitong Bu,Jie Duan,Wei Liu,Jie Pang
The development of active food packaging films has become an important area of research because of the increasing demand for extending the shelf life of perishable foods. In this study, we developed a novel active food film comprising konjac glucomannan (KGM) and xanthan gum (XG) embedded with soy protein isolate (SPI)–tannic acid–iron (STFe) complexes. In detail, the STFe complexes were prepared through covalent interactions and polyphenol–metal ion coordination to enhance the functional properties of SPI. The KGM and XG matrix was selected owing to its excellent film-forming properties and ability to generate a stable, flexible, and transparent film. The integration of STFe complexes into the KGM/XG film enhanced the functional properties of the resulting film, which displayed exceptional properties, including barrier effects (water vapor permeability: 4.13 g mm/m 2 day kPa), mechanical strength (tensile strength: 20.30 MPa, elongation at break: 65.24%), ultraviolet-shielding capability (>90%), degradability (5 days in soil), antioxidative (>80%), and antimicrobial (>99%) properties. Additionally, we revealed that the film can effectively prolong the storage period of blueberries and maintain their freshness for 15 days. Thus, this film represents a promising approach to food preservation and suitable for the development of sustainable food packaging.
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Journal of Environmental Chemical Engineering
·
2024
·
IF 7.4
Meng Zhang,Haohao Hou,Hongfu Zhou,Aimin Xiang,Yafeng Deng
Faced with extensive water pollution caused by dyes and heavy metals, it is imperative to create cost-effective adsorbents that can effectively eliminate residual pollutants in wastewater. The synthesis of polyvinyl alcohol/xanthan gum (PVA/XG) hydrogels involved a combination of freeze-thaw cycling technique and the adsorption characteristics and mechanisms of methylene blue (MB) and heavy metal ions Pb 2+ were investigated. In comparison to pure PVA hydrogels, the swelling behavior of PVA/XG3 hydrogel exhibited a 185 % increase in swelling rate. The adsorption test results suggested that PVA/XG3 hydrogel was effective in absorbing MB (27.39 mg/g) and Pb 2+ (17.07 mg/g) from a 50 mg/L pollutant solution. The adsorption process of MB and Pb 2+ by PVA/XG3 hydrogel followed Langmuir adsorption isotherm and the QFO models, indicating a preference for homogeneous physical adsorption. Specifically, the Langmuir isothermal model predicted that the q max of MB and Pb 2+ by PVA/XG3 hydrogel were 94.47 and 58.50 mg/g, respectively. Therefore, this essay has created a cost-effective and environmentally friendly method for producing versatile PVA/XG hydrogels specifically intended for water treatment purposes.
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Gels
·
2024
·Vol. 10
·期 12
·840
·
IF 5
Xinxia Zhang,Yafeng Ding,Jiangtao Zhou,Qianqian Xu,Ting Li,Li Wang
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network. Moreover, XG-AG (gel prepared by xanthan gum and albumin) and XG-GG (gel prepared by xanthan gum and globulin) exhibited higher levels of disulfide bonds and free sulfhydryl groups in the gel, requiring more energy to break the intermolecular sulfide bonds during heating. Under the same heating conditions, the rheological properties and gel strength of XG-UQPG (gel prepared by xanthan gum and ultrasonically treated QP) were superior to those of XG-UGG (gel prepared by xanthan gum and ultrasonically treated globulin) and XG-UAG (gel prepared by xanthan gum and ultrasonically treated albumin). Additionally, XG-UGG (pH 7.0) demonstrated the highest water holding capacity (WHC) and oil holding capacity (OHC). This was attributed to the disulfide bonds created in the proteins by the ultrasound treatment, encouraging them to interact to form more uniform holes in gel that can hold more water/oil molecules. Conversely, at pH 4.5, the WHCs of the gels were reduced due to the presence of rougher protein structures. These findings shed light on the impact of protein composition on gel properties and offer insights into enhancing the quality of quinoa protein gel.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Youjie Sheng,Tiantian Wang,Hanling Zhang,Li Ma,Yang Li,Shanwen Zhang,Die Hu
Highly stable foams co-stabilized by nanoparticles (NPs) and biopolymer have good foaming ability and foam stability, which ensures the reliability and efficiency of the foam during the fire extinguishing process. It is worth noting that the addition of NPs and biopolymers significantly affects the flow characteristics of the foam in the pipeline and its structural stability, which play a key role in the fire extinguishing process. Therefore, it is very important to understand the effect of the addition of different types of biopolymers on the rheological properties of nano-stabilized foams. In this paper, the effects of the two biomacromolecular polymers, xanthan gum (XG) and guar gum (GG), on rheological properties of highly stable foams of FS-50/APG-0810/nano-β-Al 2 O 3 were investigated. The results showed that the stability and viscoelasticity of mixed dispersions in the presence of both NPs and biopolymer were significantly higher than in the presence of NPs alone. Compared with XG, GG exhibited better foam stability, flow behavior, and viscoelasticity when interacting with NPs, and the corresponding foam formed has a higher capacity of shear resistance. This study can provide theoretical support for the development of firefighting foam with NPs and biopolymer stability.
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CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Jiayi Zhou,Wenwei Huang,Yan Zhang,Ming Zhang,Yining Sun,Fangjie Li,Dongye Yang
The rapid advancement of smart actuators has highlighted the challenge of preparing mechanically robust, large-scale films for their fabrication. In this study, xanthan gum, renowned for its excellent water absorption properties, was combined with MXene to create a nacre-inspired composite film reinforced by abundant hydrogen bonds. This unique structure significantly enhances the film's mechanical properties, improving tensile strength and toughness, enabling it to withstand crumpling and folding without damage. MXG exhibited excellent weldability, facilitating the production of large-scale films. The incorporation of micro-wrinkles endows the film with anisotropic mechanical behavior, while its strong water absorption capacity enables programmable humidity-driven actuation under a gradient. The actuator demonstrates rapid response speeds, substantial bending curvatures, and excellent cyclic stability. Furthermore, leveraging the photothermal properties of MXene, the film generates a photothermal Marangoni effect under light irradiation, enabling programmable and directional movement on water surfaces. With superior mechanical performance, weldability, and photothermal responsiveness, this composite film shows great potential for manufacturing large-scale actuators with applications in cargo transportation, intelligent robotics, and soft devices.
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CEREAL CHEMISTRY
·
2025
·Vol. 103
·期 1
·41-50
·
IF 2.5
Mingze Fu,Yi Zhang,Xiaowei Peng,Jianquan Kan
Background Highland barley protein (HBP) is a plant-derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP. Results Both XG and CGN were found to enhance the water-holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier-transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect. Conclusion This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.
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