Effects of pH and temperature on colloidal properties and molecular characteristics of Konjac glucomannan

Jian, Wenjie; Siu, Ka Chai; Wu, Jianyong

doi:10.1016/j.carbpol.2015.07.050

Cited by 69 publications

(28 citation statements)

References 33 publications

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“…The k value significantly changed with varying pH values, while the n value changed under alkali condition greatly, but no significant change was seen at acidic condition. This is consistent with the results obtained for flaxseed gum, xanthan gum (Renaud et al, 2005;Qian et al, 2012), Konjac gum (Jian et al, 2015) and cashew gum (Porto et al, 2015).…”

Section: Ph Dependencysupporting

confidence: 93%

Influence of temperature, pH and salts on rheological properties of bitter almond gum

et al. 2017

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This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl 2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.

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Section: Ph Dependencysupporting

confidence: 93%

Influence of temperature, pH and salts on rheological properties of bitter almond gum

et al. 2017

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“…[10][11][12] Therefore, KGM was used as an additive in surimi products to enhance the quality of surimi. [13][14][15] The KGM degradation product, which was obtained by g-irradiation with a 100 kGy dosage of 60 Co, interacted with Tilapia myobrillar proteins and prevented the network structure of gels from deterioration. 16 Liu et al (2017) suggested that konjac oligoglucomannan (KOG) had a positive effect on the conformational and functional properties of myosin.…”

Section: Introductionmentioning

confidence: 99%

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

Shi

et al. 2019

RSC Adv.

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“…The UV absorption was monitored at 250 nm. The molecular weight (MW), root-mean-square radius (Rm), molecular conformation and second virial coefficient (A 2 ) were measured by gel permeation chromatograph conjugated with multi angle laser light scattering and ultraviolet detector (GPC-MALLS-UV) according to the method reported previously [ 47 ]. The GPC-MALLS-UV system was composed of a Waters e2695 HPLC system (Waters China Ltd., Hong Kong) equipped with a TSK-GEL G4000PWxl column and a TSK-GEL 5000PWxl column from Waters, a Waters 2414 refractive index detector, a Waters 2998 photodiode array detector, and a DAWN HELEOS II multi-angle (18 angles) laser light scattering detector (Wyatt Technology, Santa Barbara, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

Formation and Physiochemical Properties of Silver Nanoparticles with Various Exopolysaccharides of a Medicinal Fungus in Aqueous Solution

et al. 2016

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Natural polysaccharides are the most widely used biopolymers for green synthesis of eco-friendly silver nanoparticles (AgNPs). In a previous study, a high molecular weight (MW) fraction of exopolysaccharides (EPS) produced by a medicinal fungus Cs-HK1 has been shown useful for green and facile synthesis of AgNPs in water. This study was to further evaluate the effects of molecular properties of EPS on the formation, stability and properties of AgNPs with different EPS fractions at various pH conditions. Three EPS fractions (P0.5, P2.0 and P5.0: MW high to low and protein content low to high) were reacted with silver nitrate at various pH 3.0–8.0 in water. The most favorable pH range was 5.5–8.0 for the formation and stable dispersion of AgNPs. At a given pH, the maximum amount of AgNPs was produced with P5.0, and the minimum with P0.5. The shape, size and physiochemical properties of AgNPs were strongly affected by the molecular characteristics of EPS (MW and conformation). The results may be helpful for understanding the factors and mechanisms for formation of stable AgNPs with natural polysaccharides and the interactions between AgNPs and the polysaccharide hydrocolloids in water.

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Effects of pH and temperature on colloidal properties and molecular characteristics of Konjac glucomannan

Cited by 69 publications

References 33 publications

Influence of temperature, pH and salts on rheological properties of bitter almond gum

Influence of temperature, pH and salts on rheological properties of bitter almond gum

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

Formation and Physiochemical Properties of Silver Nanoparticles with Various Exopolysaccharides of a Medicinal Fungus in Aqueous Solution

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