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1. Effects of concentration and NaCl on rheological behaviors of konjac glucomannan solution under large amplitude oscillatory shear (LAOS)

Author:
Ma, Yuxi; Su, Dianbin; Wang, Yong; Li, Dong; Wang, Lijun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109466
ISSN:
0023-6438
Subject:
konjac mannan,   etc   ; deformation; loss modulus; storage modulus;     Show all 4 Subjects
Abstract:
... The linear and nonlinear rheological properties of konjac glucomannan solutions as affected by its concentration and the addition of sodium chloride were investigated by both small and large amplitude oscillatory shear tests (SAOS/LAOS). This study has identified that the apparent viscosity, storage modulus, and loss modulus of konjac glucomannan solutions increased significantly by increasing its ...
DOI:
10.1016/j.lwt.2020.109466

2. Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions

Author:
Yang, Xi; Li, Anqi; Li, Dan; Li, Xiaofei; Li, Peiyuan; Sun, Lijun; Guo, Yurong
Source:
Food hydrocolloids 2020 v.106 pp. 105870
ISSN:
0268-005X
Subject:
konjac mannan,   etc   ; ambient temperature; cooling; freeze-thaw cycles; gel strength; gelation; gels; hydrocolloids; xanthan gum;     Show all 9 Subjects
Abstract:
... Alkali induced konjac glucomannan (KGM) gels have been a popular food item in many Asian nations since ancient times. However, there exist a few drawbacks for this type of gels, including significant syneresis and inferior gel strength, etc. In this study, due to relatively strong alkali resistance, xanthan was selected to be incorporated into KGM sol systems, and the composite KGM/xanthan systems ...
DOI:
10.1016/j.foodhyd.2020.105870

3. Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

Author:
Xu, Wei; Xiong, Yongzhao; Li, Zhifan; Luo, Denglin; Wang, Zhao; Sun, Yuqing; Shah, Bakht Ramin
Source:
Food hydrocolloids 2020 v.105 pp. 105772
ISSN:
0268-005X
Subject:
konjac mannan,   etc   ; creaming; droplet size; emulsions; gels; hydrocolloids; inulin; microstructure; oils; prebiotics; rheological properties; sodium caseinate;     Show all 12 Subjects
Abstract:
... The effects of inulin and konjac glucomannan (KGM) on the physical stability, rheological properties, and microstructure of prebiotic oil-in-water emulsions stabilized by sodium caseinate (CAS) were investigated. The emulsions were firstly analyzed by droplet size and creaming index. The results showed that inulin/KGM could enhance temporary network structures of continuous phase when high concent ...
DOI:
10.1016/j.foodhyd.2020.105772

4. Plant-derived glucomannans: Sources, preparation methods, structural features, and biological properties

Author:
Shi, Xiao-Dan; Yin, Jun-Yi; Cui, Steve W.; Wang, Qi; Wang, Shao-Yun; Nie, Shao-Ping
Source:
Trends in food science & technology 2020 v.99 pp. 101-116
ISSN:
0924-2244
Subject:
konjac mannan,   etc   ; Aloe; Bletilla; Dendrobium; hydrophilicity; leaves; moieties; molecular weight; purification methods; roots; structure-activity relationships;     Show all 11 Subjects
Abstract:
... Glucomannans (GMs) are a group of hydrophilic polysaccharides, which have been produced from different parts of natural plants. Studies on plant-derived GMs contribute to wide applications of GMs or GMs-added products that have desirable quality and health characteristics. Among those popular GMs, konjac glucomannan (KGM) and acemannan are the most famous ones that have been widely reviewed from v ...
DOI:
10.1016/j.tifs.2020.02.016

5. Changes in microstructure and rheological properties of konjac glucomannan/zein blend film-forming solution during drying

Author:
Li, Chong; Xiang, Fei; Wu, Kao; Jiang, Fatang; Ni, Xuewen
Source:
Carbohydrate polymers 2020 v.250 pp. 116840
ISSN:
0144-8617
Subject:
konjac mannan,   etc   ; confocal laser scanning microscopy; drying; gels; mathematical models; microstructure; scanning electron microscopy; thermal stability; viscosity; zein;     Show all 10 Subjects
Abstract:
... During film formation at 60 °C, the microstructure and rheological properties of konjac glucomannan (KGM) film-forming solution and KGM/zein blend film-forming solution were investigated. The drying process of film-forming solutions was divided into two stages according to the drying curves. Scanning electron microscopy showed that KGM chains in the blend solution aggregated into thicker chains an ...
DOI:
10.1016/j.carbpol.2020.116840

6. Preparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels

Author:
Wang, Li-Xia; Lee, Anng-Ruei; Yuan, Yi; Wang, Xiu-Mei; Lu, Ting-Jang
Source:
Food chemistry 2020 v.331 pp. 127289
ISSN:
0308-8146
Subject:
konjac mannan,   etc   ; Amorphophallus; Fourier transform infrared spectroscopy; Raman spectroscopy; electric potential difference; gels; moieties; potassium chloride; scanning electron microscopy; viscoelasticity;     Show all 10 Subjects
Abstract:
... Konjac glucomannan (KGM) electrogels were successfully prepared under alternating current (AC) in the presence of potassium chloride (KCl). The structure of the gels was studied using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and scanning electron microscopy (SEM). A single-factor experiment was performed to optimize the preparation of the gels. Our results showed that KG ...
DOI:
10.1016/j.foodchem.2020.127289

7. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Author:
He, Yijie; Guo, Jinying; Ren, Guoyan; Cui, Guoting; Han, Sihai; Liu, Jianxue
Source:
Food chemistry 2020 v.330 pp. 127243
ISSN:
0308-8146
Subject:
konjac mannan,   etc   ; bound water; breadmaking quality; breads; cohesion; differential scanning calorimetry; frozen dough; hardness; nuclear magnetic resonance spectroscopy; water distribution;     Show all 10 Subjects
Abstract:
... The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and steamed bread quaility made from frozen dough were addressed in this study. Low Field Nuclear Magnetic Resonance (LF-NMR) analysis demonstrated that the less tightly bound water of the dough was transferred to tightly bound water with the increase of KGM. Differential Scanning Calorimetry (DSC) showed that the ...
DOI:
10.1016/j.foodchem.2020.127243

8. Molecular engineering of thixotropic, sprayable fluids with yield stress using associating polysaccharides

Author:
Lin, Yu-Jiun; Horner, Jeffrey; Illie, Brandon; Lynch, Matthew L.; Furst, Eric M.; Wagner, Norman J.
Source:
Journal of colloid and interface science 2020 v.580 pp. 264-274
ISSN:
0021-9797
Subject:
konjac mannan,   etc   ; biopolymers; extensibility; hydrogels; light scattering; microstructure; neutron diffraction; polyethylene glycol; potassium chloride; rheological properties; rheology; xanthan gum;     Show all 12 Subjects
Abstract:
... Molecular engineering facilitates the development of a complex fluid with contradictory requirements of yield stress and sprayability, while minimizing the amount of structuring material (<0.05 wt%). This unique system can be achieved by a biopolymer hydrogel with tunable inter- and intra-molecular interactions for microstructural robustness and molecular extensibility by the variation of chemical ...
DOI:
10.1016/j.jcis.2020.06.107

9. Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

Author:
Jin, Weiping; Xiang, Ling; Peng, Dengfeng; Liu, Gang; He, Jingren; Cheng, Shuiyuan; Li, Bin; Huang, Qingrong
Source:
Food hydrocolloids 2020 v.105 pp. 105822
ISSN:
0268-005X
Subject:
konjac mannan,   etc   ; anthocyanins; bioactive compounds; functional foods; gelation; heat treatment; hydrocolloids; hydrogels; mixing; pH; thermal stability; thermosensitivity; xanthan gum;     Show all 13 Subjects
Abstract:
... Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheolog ...
DOI:
10.1016/j.foodhyd.2020.105822

10. A novel low-alkali konjac gel induced by ethanol to modulate sodium release

Author:
Zhou, Yun; Wu, Liangliang; Tian, Yuan; Li, Rui; Zhu, Chongyang; Zhao, Guohua; Cheng, Yongqiang
Source:
Food hydrocolloids 2020 v.103 pp. 105653
ISSN:
0268-005X
Subject:
konjac mannan,   etc   ; Amorphophallus; aqueous solutions; brittleness; ethanol; gels; hydrocolloids; microstructure; mixing; physicochemical properties; rheology; sodium; sodium carbonate; temperature; turbidity;     Show all 15 Subjects
Abstract:
... Alcogels have attracted many attentions recently due to their versatile functions and potential applications in developing innovative semi-solid alcohol-containing products. In this study, comparisons were made in the aspect of rheology, physicochemical properties and sodium release between the conventional alkali konjac glucomannan (KGM) gels and alkali KGM alcogels prepared by mixing ethanol wit ...
DOI:
10.1016/j.foodhyd.2020.105653

11. Physicochemical and rheological properties of pomelo albedo pectin and its interaction with konjac glucomannan

Author:
Wang, Xiao-Yin; Xu, Rou; Wang, Yu-Xiao; Ma, Lu-Yao; Nie, Shao-Ping; Xie, Ming-Yong; Yin, Jun-Yi
Source:
International journal of biological macromolecules 2020 v.151 pp. 1205-1212
ISSN:
0141-8130
Subject:
konjac mannan,   etc   ; arabinose; calcium chloride; esterification; galacturonic acid; glucose; industry; molecular weight; pectins; pummelos; sodium chloride; thermal stability; viscosity;     Show all 13 Subjects
Abstract:
... Pomelo albedo was extracted with water to obtain the high methoxyl pectin, labeled as PAP. The physicochemical and rheological properties of PAP were determined. The effects of PAP addition on rheological property and thermal stability of konjac glucomannan (KGM) were evaluated. Results indicated that PAP was composed of arabinose, glucose and galacturonic acid with a relative mass percentage of 7 ...
DOI:
10.1016/j.ijbiomac.2019.10.167

12. Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb

Author:
Ma, Fanyi; Wang, Ruijiao; Li, Xiaojing; Kang, Wenyi; Bell, Alan E.; Zhao, Dongbao; Liu, Xiuhua; Chen, Weizhe
Source:
Food chemistry 2020 v.311 pp. 126039
ISSN:
0308-8146
Subject:
konjac mannan,   etc   ; Dioscorea oppositifolia; amino acids; emulsifying properties; glucose; molecular weight; mouthfeel; mucilages; pH; particle size; protein content; viscosity;     Show all 12 Subjects
Abstract:
... The physical properties of the mucilage polysaccharides of Dioscorea opposita (DOMP) were investigated in this study. The monosaccharide and amino acid contents, and molecular weight were determined, and morphology was observed. The rheological and emulsifying properties of different concentrations of DOMP were determined at acidic and basic pH (pH 5.0 and 9.0). The glucose and protein contents we ...
DOI:
10.1016/j.foodchem.2019.126039

13. Controlled release of silver ions from AgNPs using a hydrogel based on konjac glucomannan and chitosan for infected wounds

Author:
Jiang, Yungang; Huang, Jinjian; Wu, Xiuwen; Ren, Yanhan; Li, Zongan; Ren, Jianan
Source:
International journal of biological macromolecules 2020 v.149 pp. 148-157
ISSN:
0141-8130
Subject:
konjac mannan,   etc   ; animal models; antimicrobial properties; chitosan; crosslinking; cytotoxicity; hydrogels; inflammation; ions; nanocomposites; nanosilver; rats; silver; tissue repair;     Show all 14 Subjects
Abstract:
... Konjac glucomannan is a biocompatible polysaccharide with high medicinal potential. In this study, we prepared a hydrogel using an optimized crosslinking konjac glucomannan and chitosan. Silver nanoparticles (AgNPs) were incorporated into the hydrogel to enhance its antimicrobial property. This nanocomposite hydrogel could absorb wound exudates due to its swelling ability, and showed self-healing ...
DOI:
10.1016/j.ijbiomac.2020.01.221

14. The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system

Author:
Wu, Di; Yu, Simin; Liang, Hongshan; He, Chen; Li, Jing; Li, Bin
Source:
Food hydrocolloids 2020 v.101 pp. 105523
ISSN:
0268-005X
Subject:
konjac mannan,   etc   ; Amorphophallus; ambient temperature; cooling; gel strength; heat; hydrocolloids; hydrogels; kappa carrageenan; potassium chloride; texture; viscosity;     Show all 12 Subjects
Abstract:
... The rheological and textural properties of κ-carrageenan (CAR) and konjac glucomannan (KGM) with definite deacetylation degree (DD) mixed system in the presence of potassium chloride (KCl) were investigated to study the influence of deacetylation degree on KGM, CAR and KCl mixed system. The results revealed that the zero-shear viscosities of the mixed sol system increased firstly and then decrease ...
DOI:
10.1016/j.foodhyd.2019.105523

15. A self-adapting hydrogel based on chitosan/oxidized konjac glucomannan/AgNPs for repairing irregular wounds

Author:
Wang, Yixin; Xie, Ruiqi; Li, Qing; Dai, Fangyin; Lan, Guangqian; Shang, Songmin; Lu, Fei
Source:
Biomaterials science 2020 v.8 no.7 pp. 1910-1922
ISSN:
2047-4849
Subject:
konjac mannan,   etc   ; adhesion; aldehydes; antibacterial properties; biocompatible materials; chitosan; histology; hydrogels; nanosilver; oxidation; schiff bases; spectral analysis; tissue repair; uncertainty;     Show all 14 Subjects
Abstract:
... Wound dressings play a critical role in the cutaneous healing process. The uncertainty of an injury leads to an irregular wound. However, incomplete contact between a general dressing and wound reduces the effectiveness of the dressing. Therefore, self-adapting hydrogels that are adhesive, injectable, and self-healable are being developed to efficiently treat irregular skin wounds. Here, we presen ...
DOI:
10.1039/c9bm01635j

16. Preparation and bioactivity of acetylated konjac glucomannan fibrous membrane and its application for wound dressing

Author:
Wang, Chuang; Li, Bing; Chen, Tao; Mei, Naibin; Wang, Xiaoying; Tang, Shunqing
Source:
Carbohydrate polymers 2020 v.229 pp. 115404
ISSN:
0144-8617
Subject:
konjac mannan,   etc   ; adhesion; atomic force microscopy; bioactive properties; collagen; cytokines; enzyme-linked immunosorbent assay; macrophages; mice; solvents; tissue repair;     Show all 11 Subjects
Abstract:
... Biomaterial-host interactions significantly affect tissue repair, which is modulated by macrophages. In this study, a polysaccharide, konjac glucomannan (KGM), was acetylated with different degrees of substitution (DS), and the acetylated KGM (AceKGM)-based fibrous membrane was designed to modulate the activity of macrophages for accelerating wound healing. AceKGM was biocompatible and easily diss ...
DOI:
10.1016/j.carbpol.2019.115404

17. Green and facile fabrication of silver nanoparticles using Konjac Glucomannan by photocatalytic strategy

Author:
Jian, Wenjie; Hou, Mengran; Wu, Huayi; Ma, Ying; Lin, Lin; Jia, Binmei; Shen, Xiulin; Xiong, Hejian; Wang, Wenying
Source:
Carbohydrate polymers 2020 v.245 pp. 116576
ISSN:
0144-8617
Subject:
konjac mannan,   etc   ; Escherichia coli; Staphylococcus aureus; ambient temperature; antibacterial properties; ions; light scattering; moieties; nanosilver; photocatalysis; silver; silver nitrate; ultraviolet radiation;     Show all 13 Subjects
Abstract:
... Green fabrication of highly stable silver nanoparticles (AgNPs) is vital for its development. Herein, AgNPs with enhanced stability were prepared in an environmentally friendly manner using aqueous mixture of 0.8 mM silver nitrate and 10.0 mg/mL Konjac glucomannan (KGM) through a photocatalytic strategy. AgNPs were fabricated in situ at room temperature, followed by exposure to ultraviolet light f ...
DOI:
10.1016/j.carbpol.2020.116576

18. Effect of carboxylation cellulose nanocrystal and grape peel extracts on the physical, mechanical and antioxidant properties of konjac glucomannan films

Author:
Tong, Cailing; Wu, Zhiqin; Sun, Jishuai; Lin, Lizhuan; Wang, Lin; Guo, Yangyang; Huang, Zhoncai; Wu, Chunhua; Pang, Jie
Source:
International journal of biological macromolecules 2020 v.156 pp. 874-884
ISSN:
0141-8130
Subject:
konjac mannan,   etc   ; active food packaging; antioxidant activity; carboxylation; cellulose; foods; grapes; microstructure; nanocomposites; nanocrystals; roughness; shelf life; synergism; tensile strength; water vapor;     Show all 15 Subjects
Abstract:
... Active bionanocomposite films were prepared by incorporating konjac glucomannan (KGM) as a matrix, with carboxylation cellulose nanocrystal (C-CNC) as a reinforcement agent and grape peel extracts (GPE) as a natural antioxidation agent. The effects of C-CNC and/or GPE addition on the structural, morphological, barrier, thermal, mechanical and antioxidant properties of the bionanocomposite films we ...
DOI:
10.1016/j.ijbiomac.2020.04.051

19. Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability

Author:
Štreimikytė, Paulina; Keršienė, Milda; Eisinaitė, Viktorija; Jasutienė, Ina; Lesauskaitė, Vita; Damulevičienė, Gytė; Knašienė, Jurgita; Leskauskaitė, Daiva
Source:
Journal of the science of food and agriculture 2020 v.100 no.10 pp. 3895-3901
ISSN:
0022-5142
Subject:
konjac mannan,   etc   ; amino acids; beverages; bioavailability; deglutition; digestion; dysphagia; elderly; gastrointestinal system; gels; hydrolysis; in vitro digestion; liquids; milk; milk proteins; pea protein; peas; protein value; proteolysis; viscosity;     Show all 20 Subjects
Abstract:
... BACKGROUND: Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and beverages. This study aimed to obtain protein‐based beverages for the dysphagia diets of the elderly, corresponding to the ‘honey’ (III) level of dysphagia fluids according to the National Dysphagia Diet classifications, and containing 100  ...
DOI:
10.1002/jsfa.10431

20. Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing

Author:
Zhou, Liping; Xu, Tingwei; Yan, Jicheng; Li, Xin; Xie, Yuqing; Chen, Hao
Source:
Food hydrocolloids 2020 v.104 pp. 105702
ISSN:
0268-005X
Subject:
konjac mannan,   etc   ; Amorphophallus; Escherichia coli; Staphylococcus aureus; antibacterial properties; biocompatibility; biodegradation; evaporation rate; fish; gelatin; heat treatment; hemolysis; hydrocolloids; hydrogels; swelling (materials); tissue repair; water content;     Show all 17 Subjects
Abstract:
... The konjac glucomannan (hereafter referred to simply as konjac) hydrogel has favorable gel-forming ability and swelling capacity, but the insufficient flexibility and poor water retention have limited its utilization. In this study, composite gels based on konjac and fish gelatin (FG) were prepared by alkali processing and thermal treatment subsequently. The influence of FG contents on the gel fra ...
DOI:
10.1016/j.foodhyd.2020.105702