Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability

Mangolim, Camila Sampaio; Silva, Thamara Thaiane da; Fenelon, Vanderson Carvalho; Nascimento, Adriane do; Sato, Francielle; Matioli, Graciette

doi:10.1016/j.foodchem.2017.04.031

Cited by 36 publications

(17 citation statements)

References 37 publications

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“…The ATR FT-IR spectrum of 1,3-β- d -glucan ( Figure 2 A,B) showed its characteristic band at 887 cm −1 which correlates with the presence of β-glycosidic bond, i.e., C-H deformation mode [ 7 , 12 , 27 ]. Absorption peaks at 3300 cm −1 indicate OH stretch, as the free hydroxyl groups absorb in the region of 3650–3500 cm −1 [ 27 ], while the peaks at 1419 and 1367 cm −1 arose from bending modes of CH 2 , CH, and OH [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…The band at approximately 1148 cm −1 is assigned to C-O-C vibrations of the glycosidic bond [ 28 ]. The band at 1367 cm −1 is connected with angular deformation of the CH and COH groups [ 7 ]. The previously mentioned band at 1092 and shoulder band at ~1148 cm −1 are characteristic for β-glucans.…”

Section: Resultsmentioning

confidence: 99%

“…The bands in the 1200–1440 cm −1 spectral range mainly arise from in-plane ring deformation modes and OH and CH bending vibrations. Eventually, the band at 1461 cm −1 is attributed to CH 2 in-plane bending in CH 2 OH of the molecule [ 7 ]. Table 2 contains the most important bands recorded in 1,3-β- d -glucan spectra.…”

Section: Resultsmentioning

confidence: 99%

“…The biggest differences between the samples were noticed in the 200–650 cm −1 region ( Figure 5 A), which contributed to skeletal deformational and bending frequencies [ 7 ]. The 1,3-β- d -glucan sample gelled at 80 °C had higher Raman intensity.…”

Section: Resultsmentioning

confidence: 99%

“…Curdlan may create a thermoreversible, low-set gel when heated to 55 °C in aqueous solution or diluted alkaline solutions with further cooling or a stable thermoirreversible, high-set gel when heated to temperatures more than 80 °C in aqueous suspension [ 2 , 6 ]. These gelation properties have been associated with helical structure transformation of curdlan at different temperatures [ 7 ]. When heating, the triple-helical strands unwind to create single chains that can anneal to re-form a triple helical structure when cooling.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Gelation Temperature on the Molecular Structure and Physicochemical Properties of the Curdlan Matrix: Spectroscopic and Microscopic Analyses

Gieroba

Sroka-Bartnicka

Kazimierczak

et al. 2020

IJMS

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In order to determine the effect of different gelation temperatures (80 °C and 90 °C) on the structural arrangements in 1,3-β-d-glucan (curdlan) matrices, spectroscopic and microscopic approaches were chosen. Attenuated total reflection Fourier transform infrared spectroscopy (ATR FT-IR) and Raman spectroscopy are well-established techniques that enable the identification of functional groups in organic molecules based on their vibration modes. X-ray photoelectron spectroscopy (XPS) is a quantitative analytical method utilized in the surface study, which provided information about the elemental and chemical composition with high surface sensitivity. Contact angle goniometer was applied to evaluate surface wettability and surface free energy of the matrices. In turn, the surface topography characterization was obtained with the use of atomic force microscopy (AFM) and scanning electron microscopy (SEM). Described techniques may facilitate the optimization, modification, and design of manufacturing processes (such as the temperature of gelation in the case of the studied 1,3-β-d-glucan) of the organic polysaccharide matrices so as to obtain biomaterials with desired characteristics and wide range of biomedical applications, e.g., entrapment of drugs or production of biomaterials for tissue regeneration. This study shows that the 1,3-β-d-glucan polymer sample gelled at 80 °C has a distinctly different structure than the matrix gelled at 90 °C.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Gelation Temperature on the Molecular Structure and Physicochemical Properties of the Curdlan Matrix: Spectroscopic and Microscopic Analyses

Gieroba

Sroka-Bartnicka

Kazimierczak

et al. 2020

IJMS

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Synthesis of thermoplastic curdlan alkyl carbamates having hydrogen bonding ability

Kawashima

Ozawa

Kijima

2020

Journal of Polymer Science

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Rigid and little moldable curdlan, a linear β‐1,3‐glucan having intra‐ and interchain hydrogen bonds, was reacted with several alkyl isocyanates, which gave thermoplastic curdlan alkyl carbamates (CrdC) with degree of substitution about 2. The alkyl carbamation at hydroxy groups in the glucan skeleton effectively broke the interchain hydrogen bonds of curdlan and increased flexibility of CrdC, while the newly formed carbamate moieties could moderately keep the hydrogen bonding ability in CrdC. Elongating the alkyl groups in the carbamate side chains increased solubility in organic solvents and thermoplasticity of CrdC, which enabled to make homogeneous and free‐standing films by both methods of solution‐casting and hot‐pressing.

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Steady and transient rheological properties of four polysaccharides with different chain conformations

Hu,

Cui,

et al. 2023

Journal of Polymer Science

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Carbohydrate polymers have broad application prospects, especially in food and cosmetic fields, and rheology is very important for controlling the quality and functions of their final products. Therefore, the steady and transient rheological behaviors of polysaccharides with different chain conformations of triple helix, double helix, and random coils were studied systematically. In our findings, the extraordinary low‐shear thickening phenomena of polysaccharides (lentinan, curdlan, and xanthan) with helix conformation were observed at a certain concentration depending on the stiffness and molecular weight, different from the steady‐shear rheological property of pullulan, which was attributable to the arrangement from order to disorder of stiff chains at the shear rate of < 0.1 s−1. Lentinan, curdlan, and xanthan in solution showed obvious viscoelasticity and thixotropic behavior with significant concentration and stiffness dependence, while the flexible pullulan only exhibited Newtonian viscous fluid even at high concentration of 20%. Stress overshoot for the four polysaccharides occurred after shearing, and the higher stiffness and molecular weight delayed the occurrence of stress overshoot. Obviously, chain conformation plays a key role on controlling the rheology of polysaccharides. This work provides scientific basis for the application of these polysaccharides in food and cosmetics field.

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Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability

Cited by 36 publications

References 37 publications

Effect of Gelation Temperature on the Molecular Structure and Physicochemical Properties of the Curdlan Matrix: Spectroscopic and Microscopic Analyses

Effect of Gelation Temperature on the Molecular Structure and Physicochemical Properties of the Curdlan Matrix: Spectroscopic and Microscopic Analyses

Synthesis of thermoplastic curdlan alkyl carbamates having hydrogen bonding ability

Steady and transient rheological properties of four polysaccharides with different chain conformations

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