KGM/chitosan bio-nanocomposite films reinforced with ZNPs: Colloidal, physical, mechanical and structural attributes

Wu, Hongwei; Wu, Hongyi; Qing, Yinglu; Wu, Chunhua; Pang, Jie

doi:10.1016/j.fpsl.2022.100870

Cited by 15 publications

(1 citation statement)

References 42 publications

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“…This was consistent with the results of FT-IR. The third step of weight loss of the KGM gel and the composite hydrogel was due to further decomposition of saccharide rings from 400 °C to 600 °C [ 28 ]. Thus, it was presumed that the addition of oat β-glucan enhanced the thermal stability of the KGM gel.…”

Section: Resultsmentioning

confidence: 99%

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

et al. 2022

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The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.

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Section: Resultsmentioning

confidence: 99%