Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 320-326

  Jin, Weiping ^a,b   Song, Rukun ^a   Xu, Wei ^a,b   Wang, Yuntao ^a,b   Li, Jing ^a,b   Shah, Bakht Ramin ^a,b   Li, Yan ^a,b   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Blended films; Deacetylated konjac glucomannan; Phase separation; Self assemble; Xanthan gum

Indexed keywords

ACETYLATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; THERMOGRAVIMETRIC ANALYSIS; TRANSPARENCY; X RAY DIFFRACTION; XANTHAN GUM;

BLENDED FILMS; BLENDED SYSTEMS; DEACETYLATED KONJAC GLUCOMANNAN; DEACETYLATION DEGREE; FILM-FORMING; FILM-FORMING PROPERTIES; KONJAC GLUCOMANNAN; MECHANICAL STRUCTURES; SELF AGGREGATION; SELF-ASSEMBLE;

PHASE SEPARATION;

EID: 84961363688     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.007     Document Type: Article

References (36)

1. Agoub A., Smith A.M., Giannouli P., Richardson R., Morris E. "Melt-in-the-mouth" gels from mixtures of xanthan and konjac glucomannan under acidic conditions: a rheological and calorimetric study of the mechanism of synergistic gelation. Carbohydrate Polymers 2007, 69(4):713-724.
2. Ako K., Durand D., Nicolai T. Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins. Soft Matter 2011, 7(6):2507-2516.
3. Cheng L., Abd Karim A., Norziah M., Seow C. Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose. Food Research International 2002, 35(9):829-836.
4. Cheng L.H., Karim A.A., Seow C.C. Characterisation of composite films made of konjac glucomannan (KGM), carboxymethyl cellulose (CMC) and lipid. Food Chemistry 2008, 107(1):411-418.
5. Chen J., Li J., Li B. Identification of molecular driving forces involved in the gelation of konjac glucomannan: effect of degree of deacetylation on hydrophobic association. Carbohydrate Polymers 2011, 86(2):865-871.
6. Chua M., Baldwin T.C., Hocking T.J., Chan K. Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br. Journal of Ethnopharmacology 2010, 128(2):268-278.
7. Deng H., Li X., Ding B., Du Y., Li G., Yang J., et al. Fabrication of polymer/layered silicate intercalated nanofibrous mats and their bacterial inhibition activity. Carbohydrate Polymers 2011, 83(2):973-978.
8. Deng H., Wang X., Liu P., Ding B., Du Y., Li G., et al. Enhanced bacterial inhibition activity of layer-by-layer structured polysaccharide film-coated cellulose nanofibrous mats via addition of layered silicate. Carbohydrate Polymers 2011, 83(1):239-245.
9. Du X., Li J., Chen J., Li B. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan. Food Research International 2012, 46(1):270-278.
10. Du X., Yang L., Ye X., Li B. Antibacterial activity of konjac glucomannan/chitosan blend films and their irradiation-modified counterparts. Carbohydrate Polymers 2013, 92(2):1302-1307.
11. Fan J., Wang K., Liu M., He Z. Invitro evaluations of konjac glucomannan and xanthan gum mixture as the sustained release material of matrix tablet. Carbohydrate Polymers 2008, 73(2):241-247.
12. Fitzpatrick P., Meadows J., Ratcliffe I., Williams P.A. Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure. Carbohydrate Polymers 2013, 92(2):1018-1025.
13. Fitzsimons S.M., Tobin J.T., Morris E.R. Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature. Food Hydrocolloids 2008, 22(1):36-46.
14. Gao S., Nishinari K. Effect of deacetylation rate on gelation kinetics of konjac glucomannan. Colloids and Surfaces B: Biointerfaces 2004, 38(3):241-249.
15. Goycoolea F., Richardson R., Morris E., Gidley M. Stoichiometry and conformation of xanthan in synergistic gelation with locust bean gum or konjac glucomannan: evidence for heterotypic binding. Macromolecules 1995, 28(24):8308-8320.
16. Jacon S., Rao M., Cooley H., Walter R. The isolation and characterization of a water extract of konjac flour gum. Carbohydrate Polymers 1993, 20(1):35-41.
17. Kim B.S., Takemasa M., Nishinari K. Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR. Biomacromolecules 2006, 7(4):1223-1230.
18. Liang S., Huang Q., Liu L., Yam K.L. Microstructure and molecular interaction in glycerol plasticized chitosan/Poly(vinyl alcohol) blending films. Macromolecular Chemistry and Physics 2009, 210(10):832-839.
19. Li B., Kennedy J., Jiang Q., Xie B. Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan-Gelatin. Food Research International 2006, 39(5):544-549.
20. Liu J., Li B., Zhu B., Fu R., Yuan L., Huang W., et al. Study on properties and aggregation structures of deacetylated konjac glucomannan/chitosan hydrochloride absorbent blend gel films. Journal of Applied Polymer Science 2010, 115(3):1503-1509.
21. Li B., Xia J., Wang Y., Xie B. Grain-size effect on the structure and antiobesity activity of konjac flour. Journal of Agricultural and Food Chemistry 2005, 53(19):7404-7407.
22. Li B., Xu Z., Xie B. Preparation and temperature effect on the swelling behavior of konjac glucomannan-methylcellulose blend film. European Food Research and Technology 2006, 223(1):132-138.
23. Lorén N., Hermansson A., Williams M., Lundin L., Foster T., Hubbard C., et al. Phase separation induced by conformational ordering of gelatin in gelatin/maltodextrin mixtures. Macromolecules 2001, 34(2):289-297.
24. Maekaji K. The mechanism of gelation of konjac mannan. Agricultural and Biological Chemistry 1974, 38(2):315-321.
25. Paradossi G., Chiessi E., Barbiroli A., Fessas D. Xanthan and glucomannan mixtures: synergistic interactions and gelation. Biomacromolecules 2002, 3(3):498-504.
26. Takigami S. Konjac mannan. Handbook of hydrocolloids 2000, 413-424. CRC/Woodhead Publishing, Boca Raton. G.O. Phillips, P.A. Williams (Eds.).
27. Tuinier R., Dhont J., De Kruif C. Depletion-induced phase separation of aggregated whey protein colloids by an exocellular polysaccharide. Langmuir 2000, 16(4):1497-1507.
28. Wang L., Xiao M., Dai S., Song J., Ni X., Fang Y., et al. Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films. Carbohydrate polymers 2014, 101:136-145.
29. Williams M.A., Foster T.J., Martin D.R., Norton I.T., Yoshimura M., Nishinari K. Amolecular description of the gelation mechanism of konjac mannan. Biomacromolecules 2000, 1(3):440-450.
30. Xiangdong L.F., Lixin H. The reviews of application for modified konjac glucomannan. Guangxi Journal of Light Industry 2003, 1:001.
31. Xiao C., Gao S., Wang H., Zhang L. Blend films from chitosan and konjac glucomannan solutions. Journal of Applied Polymer Science 2000, 76(4):509-515.
32. Xu X., Li B., Kennedy J., Xie B., Huang M. Characterization of konjac glucomannan-gellan gum blend films and their suitability for release of nisin incorporated therein. Carbohydrate Polymers 2007, 70(2):192-197.
33. Yeh S.L., Lin M.S., Chen H.L. Partial hydrolysis enhances the inhibitory effects of konjac glucomannan from Amorphophallus konjac C. Koch on DNA damage induced by fecal water in Caco-2 cells. Food Chemistry 2010, 119(2):614-618.
34. Ye X., Kennedy J., Li B., Xie B. Condensed state structure and biocompatibility of the konjac glucomannan/chitosan blend films. Carbohydrate polymers 2006, 64(4):532-538.
35. Zhang I., Royall C.P., Faers M.A., Bartlett P. Phase separation dynamics in colloid-polymer mixtures: the effect of interaction range. Soft Matter 2013, 9(6):2076-2084.
36. Zhang H., Yoshimura M., Nishinari K., Williams M.A.K., Foster T.J., Norton I.T. Gelation behaviour of konjac glucomannan with different molecular weights. Biopolymers 2001, 59(1):38-50.