Aggregation of konjac glucomannan by ethanol under low-alkali treatment

Song, Qinghui; Wu, Liangliang; Li, Shuhao; Zhao, Guohua; Cheng, Yongqiang; Zhou, Yun

doi:10.1016/j.fochx.2022.100407

Cited by 14 publications

(7 citation statements)

References 40 publications

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“…Ethanol's solvent nature possibly reconfigured the gel network, causing this shrinkage. This aligns with prior research demonstrating solvents' effects on gel structures [28][29][30]. In addition, it has been shown that ethanol has the potential to initiate syneresis, a phenomenon that is supported by a significant connection (r = 0.746; Table 4) between the occurrence of syneresis and the size of the gel.…”

Section: Gel Syneresis Size and Colorimetric Propertiessupporting

confidence: 87%

“…Nonetheless, values were still within an appreciable elastic domain [2]. This trend is reminiscent of findings in earlier research, where low Tan δ values have been frequently associated with a robust gel network [8,28]. Nevertheless, the increasing Tan δ values with prolonged ethanol exposure underscore a diminishing elasticity, likely due to ethanol's interference with the intricate network of the starch gel, reducing its size and elastic nature.…”

Section: Rheological Propertiessupporting

confidence: 77%

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Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion

Ekumah,

Han,

Liang

et al. 2023

Foods

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Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.

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Section: Gel Syneresis Size and Colorimetric Propertiessupporting

confidence: 87%

Section: Rheological Propertiessupporting

confidence: 77%

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion

Ekumah,

Han,

Liang

et al. 2023

Foods

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“…[ 30 ] As shown in Figure 3e, the EB of our material is 26.9% larger than the previously largest EB (i.e., CA(OH) 2 /KGM). Meanwhile, the E of our material is within the order of kPa of Agar/KGM [ 55 ] and much smaller than E of other edible and c‐KGM‐based materials [ 48,49,56–58 ] (Figure 3f). Note that E of Ca(OH) 2 /KGM, [ 30 ] gelatin/KGM, [ 44 ] EC/KGM, [ 46 ] and Ag/KGM [ 57 ] have not been reported, and therefore no comparison is made.…”

Section: Resultsmentioning

confidence: 93%

Edible Soft Actuators Based on Konjac Glucomannan for Underwater Operation

Kanno,

Kwak,

Pankhurst

et al. 2024

Advanced Intelligent Systems

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Soft robots are being increasingly developed and deployed for underwater applications such as exploration, monitoring, and rescue owing to their innate compliance, mechanical and chemical stability, and waterproof properties. However, they are still predominantly manufactured using silicones and acrylic elastomers, which pose environmental risks due to their limited biodegradability. To tackle this issue, a method for manufacturing water‐resistant, liquid‐driven soft actuators made from a novel type of konjac glucomannan (KGM) is presented, which is plant‐derived, insoluble, and edible. The material offers impressive stretchability, reaching up to 67.2% of its initial length, surpassing previous related work, and withstands over a 1000 cycles of tensile stress. Using this material, we develop soft actuators that can bend up to 47.1°, and the maximum blocking force of 0.1 N is achieved with a pressure input of 20 kPa. A gripper that is capable of grasping various objects underwater is also evaluated. In essence, this article introduces a sustainable and environmentally friendly alternative to conventional soft robotic materials, paving the way for innovative and eco‐conscious underwater applications. The utilization of edible, water‐resistant materials like konjac provides a promising solution to reduce pollution and mitigate negative environmental impacts associated with traditional underwater soft robots.

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“…Fourier-transform infrared (FTIR) spectra confirmed the structure and composition of the KGM powder (Figure S2), with results showing a wide absorption band at 3430 cm –1 that is attributed to hydroxyl vibrations (−OH groups) and peaks at 2918 and 2890 cm –1 that are attributed to −CH 2 – stretching vibrations. The absorption peaks at 1728, 1378, and 1243 cm –1 correspond to the stretching vibrations of the CO in the acetyl group, symmetric C–H bending vibrations in the methyl group, and C–O vibrations in the O-acetyl groups, respectively. , The characteristic band at 1026 cm –1 is attributed to the stretching vibrations of the −C–O–C– group, and the broad absorption bands at 872 and 803 cm –1 are attributed to mannose. − There is a distinct amphiphilicity in the KGM structure due to the segregation of polar (−OH groups) and nonpolar (−CH groups) patches. Therefore, KGM aggregation and subsequent gel formation are assumed to be driven by hydrophobic contacts and hydrogen bonds.…”

Section: Resultsmentioning

confidence: 99%

Clusterization-Triggered Room-Temperature Phosphorescence of Konjac Glucomannan Foams with High Mechanical Strength

Wu,

Lv,

Gao

et al. 2024

ACS Sustainable Chem. Eng.

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Room-temperature phosphorescence (RTP) materials with high mechanical strength are attractive and important but rarely reported. In this study, konjac glucomannan (KGM), a polysaccharide derived from natural taro, was observed to emit long-lived RTP via clusterization-triggered emission (CTE). The CTE behavior of KGM was fully investigated in solution and in the solid state. The distinct concentration-enhanced emission observed for KGM aqueous solutions, combined with its low toxicity and high biocompatibility, renders KGM highly promising for bioimaging. KGM foams were observed to emit RTP via the fixation of multiple hydrogen bonds to clusters of oxygen-containing groups. The phosphorescence lifetime of KGM foam could reach 351.2 ms, and the lightweight KGM foam could withstand compressive stress of 5.73 MPa. KGM foams exhibit typical excitation wavelength (λ ex )-dependent color-tunable RTP, with afterglows changing from blue-green to grass-green as λ ex is increased from 310 to 365 nm. The results indicate that KGM is suitable for the development of eco-friendly RTP materials with high mechanical strength.

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Aggregation of konjac glucomannan by ethanol under low-alkali treatment

Cited by 14 publications

References 40 publications

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion

Edible Soft Actuators Based on Konjac Glucomannan for Underwater Operation

Clusterization-Triggered Room-Temperature Phosphorescence of Konjac Glucomannan Foams with High Mechanical Strength

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