Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization

Jin, Weiping; Xu, Wei; Li, Zhenshun; Li, Jing; Zhou, Bin; Zhang, Chunlan; Li, Bin

doi:10.1016/j.foodhyd.2013.09.005

Cited by 50 publications

(39 citation statements)

References 29 publications

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“…Although many previous studies have evaluated the rheological properties of KGM in aqueous solutions, most of these have been carried out at neutral pH and room temperature (Jin et al, 2014;Xu, Sun, Yang, Ding, & Pang, 2007). The characteristics of KGM in acidic and alkaline pH conditions and at higher temperatures are important for their applications in these conditions.…”

Section: Introductionmentioning

confidence: 99%

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

Jian

Siu

2015

Carbohydrate Polymers

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Section: Introductionmentioning

confidence: 99%

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

Jian

Siu

2015

Carbohydrate Polymers

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“…a. It was clear that not only the KGM but also FKGM showed a typical non‐Newtonian fluid behaviour, exhibiting pseudoplastic fluid properties, which was consistent with the previous studies (Wang et al ., ; Jin et al ., ). This behaviour could be explained by the molecular entanglement theory (Bhandari et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The samples were mixed with dried KBr in the ratio of 1:50 and pressed into transparent sheets, respectively. Spectra of the samples were then recorded on a FT-IR spectrometer (Nexus 470, Nicolet, USA) at a resolution of 4 cm À1 , and the measured wavelength was in the range of 400-4000 cm À1 (Jin et al, 2014).…”

Section: Fourier Transforms Infrared Spectroscopy (Ft-ir) Analysismentioning

confidence: 99%

“…Recently, considerable number of researchers have paid much attention to identify methods to improve the properties of konjac glucomannan, such as chemical and enzyme hydrolysis (Cescutti et al, 2002;Li et al, 2009), ultrasonic degradation (Feng & He, 2008), irradiation (Jin et al, 2014), chemical modification (Kobayashi et al, 2002;Zhang et al, 2015) or mixing with other biopolymers (Brenner et al, 2015;Li et al, 2015). Unfortunately, most of these methods were unnatural and the structures of KGM molecules were destroyed.…”

Section: Introductionmentioning

confidence: 99%

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Significant improvement for the functional properties of konjac glucomannan based on phase separation

Huang

Jin

et al. 2016

Int J of Food Sci Tech

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Summary Konjac glucomannan (KGM) serves as a stabiliser due to its high molecular weight and viscosity. However, these properties limit its addition in food products, especially in drinks. The main aim of this study was to improve the functional properties of KGM by a green and effective method, that is phase separation. It was found that increasing temperature accelerated phase separation of KGM/gum arabic mixture. KGM‐rich phase was characterised and its physical properties were investigated by different methods. Crystal property showed no significant changes after phase separation. Nevertheless, rheological properties indicated that the viscosities of samples after phase separation (FKGM) decreased dramatically. Their emulsifying capacities also improved. Moreover, the differences in molecular rearrangement at the oil–water interface were also studied by using interfacial rheology. These results suggested that FKGM with low viscosity had better interfacial properties, and thus may have potential applications as food ingredients.

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“…In the infrared region of the spectra corresponding to functional groups, the absorption band at 3,284 cm −1 was assigned to the stretching of -OH groups (Jin, Xu et al, 2014). In the infrared region of the spectra corresponding to functional groups, the absorption band at 3,284 cm −1 was assigned to the stretching of -OH groups (Jin, Xu et al, 2014).…”

Section: F I G U R E 3 Ft-ir Spectra Of Astragalus Polysaccharides (Aps)mentioning

confidence: 99%

Immunomodulatory effect of γ‐irradiated Astragalus polysaccharides on immunosuppressed broilers

Ren

Zhu

et al. 2018

Animal Science Journal

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In this study, we irradiated Astragalus polysaccharides (APS) using 25 kGy 60Co γ ray to obtain γ‐irradiated Astragalus polysaccharides (IAPS) and then investigated the effects of IAPS on growth performance and immune function of cyclophosphamide (CPM)‐treated broilers. The physicochemical properties of APS and IAPS (molecular weight, water solubility, viscosity, morphological and structural properties) were evaluated. Then, 384 one‐day‐old Arbor Acres broiler chicks with similar initial weight were randomly assigned into 6 groups: the non‐treated group (control), and CPM‐treated groups were fed either a basal diet or the diets containing 900 mg/kg APS, or 900, 600, 300 mg/kg IAPS, respectively. On days 16, 18, and 20, all broilers except for the control group were intramuscularly injected with 0.5 ml CPM (40 mg/kg·BW). Broilers in the control group were intramuscularly injected with 0.5 ml sterilized saline (0.75%, wt/vol). This trial lasted for 21 days. The physicochemical treatment showed that γ irradiation could decrease the molecular weight and viscosity, and increase the water solubility of APS (p < 0.05), whereas the structural properties of APS was not affected. In the animal trial, 900 mg/kg APS or 900, 600 mg/kg IAPS relieved the decreased growth performance, thymus index, T lymphocytes proliferation, serum IgG concentration, NOS activity and the increased blood heterophil:lymphocyte ratio in CPM‐treated broilers (p < 0.05). CPM‐induced decreases in B lymphocytes proliferation and serum IgM concentration were only increased by IAPS at 900 mg/kg (p < 0.05). Overall, both APS and IAPS alleviated CPM‐induced immunosuppression. Especially, IAPS possessed better immunomodulatory effect than APS, indicating that γ irradiation could be used as an effective method to enhance the immunomodulatory activity of APS.

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Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization

Cited by 50 publications

References 29 publications

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

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

Significant improvement for the functional properties of konjac glucomannan based on phase separation

Immunomodulatory effect of γ‐irradiated Astragalus polysaccharides on immunosuppressed broilers

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