Freezing influence on physical properties of glucomannan hydrogels

Genevro, Giovana Maria; Moraes, Mariana Agostini de; Beppu, Marisa Masumi

doi:10.1016/j.ijbiomac.2019.01.112

Cited by 34 publications

(16 citation statements)

References 36 publications

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“…According to our previous studies, freezing treatment had a great impact on rheology of Da-KGM. This phenomenon has also been observed by other researchers [19,20]. In this work, the effect of ultrasonic time on structure and properties of KGM and rheology of freezing treated Da-KGM with ultrasonic degradation were investigated.…”

Section: Introductionsupporting

confidence: 80%

Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles

Zhu

Chen

et al. 2019

Molecules

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The effect of freezing combined with alkali treatment on physicochemical property of konjac glucomannan (KGM) with different molecular weight was investigated in this work. The properties and structure of degraded KGM was characterized by means of intrinsic viscosity measurement, atomic force microscope (AFM) and Fourier transformation infrared (FT-IR). The results suggested that the intrinsic viscosity of KGM solution gradually decreased during the ultrasonic treatment. The AFM observation indicated that KGM with lower viscosity average molecular weight had smaller height and lateral diameter of molecules. The main repeating units of the KGM chain could not be destroyed no matter how long the KGM was sonicated. Rheometrical studies revealed that with increasing alkali concentration from 0% to 0.36%, both viscosities and shear stress of deacetylated konjac glucomannan (Da-KGM) system were increased and moduli G′ were substantially higher in either freezing or unfreezing samples. Da-KGM system performed a solid-like behavior (G′ > G′′) along the frequency range after freezing treatment. With increasing sonication time, both viscosity and shear stress of unfreezing samples were decreased while had an inverse effect for freezing treated samples. The modulus G′ and G′′ declined for unfreezing samples but rise significantly for freezing treated samples with increase of sonication time.

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Section: Introductionsupporting

confidence: 80%

Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles

Zhu

Chen

et al. 2019

Molecules

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“…The mechanical properties of foods influence how consumers perceive their textural characteristics [ 20 ]. It is well known that the freeze-thaw treatment is an effective method to modify the mechanical properties of gels [ 21 ]. The crystallites formed during freezing strengthened and instigated more interactions among the biopolymer molecules, resulting in a denser and more aggregated polymer network, which, in turn, strengthens the structure [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment

Jiang

Zongo

Geng

et al. 2022

Foods

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In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a konjac emulgel, then frozen at −18 °C for 24 h, and finally thawed to obtain konjac emulgel-based fat analogue. The effects of different ethanol contents on the properties of frozen konjac emulgel were explored, and data was analyzed by one-way analysis of variance (ANOVA). The emulgels were compared with pork backfat in terms of hardness, chewiness, tenderness, gel strength, pH, and color. The results showed that the konjac emulgel with 6% ethanol had similar mechanical and physicochemical properties to pork backfat after freeze-thaw treatment. The results of syneresis rate and SEM showed that adding 6% ethanol could not only reduce the syneresis rate, but also effectively weaken the damage to the network structure caused by freeze-thaw treatment. The pH value of konjac emulgel-based fat analogue was between 8.35–8.76, and the L* value was similar to that of pork backfat. The addition of ethanol provided a new idea for the preparation of fat analogues.

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“…Then, during the thawing process of the cycle, the ice crystals melt to form a microporous structure [ 40 ]. The time, temperature, number of cycles, and the content of polymer components can be controlled during the freeze-thaw process for different pore sizes, mechanical strengths, morphology, or other characteristics [ 41 , 42 ]. The soft, flexible, and variable pore hydrogels prepared by the freeze-thaw method can simulate ECM, and the stem cells mounted on it can sense and respond to the dynamic changes of ECM stiffness, and respond and move in a directional manner, which is crucial for recruiting cells for wound healing [ 43 ].…”

Section: Preparation Methods Of Hydrogels With a Promising Treatment For Wound Healingmentioning

confidence: 99%

Hydrogel Preparation Methods and Biomaterials for Wound Dressing

Liang

et al. 2021

Life

134

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Wounds have become one of the causes of death worldwide. The metabolic disorder of the wound microenvironment can lead to a series of serious symptoms, especially chronic wounds that bring great pain to patients, and there is currently no effective and widely used wound dressing. Therefore, it is important to develop new multifunctional wound dressings. Hydrogel is an ideal dressing candidate because of its 3D structure, good permeability, excellent biocompatibility, and ability to provide a moist environment for wound repair, which overcomes the shortcomings of traditional dressings. This article first briefly introduces the skin wound healing process, then the preparation methods of hydrogel dressings and the characteristics of hydrogel wound dressings made of natural biomaterials and synthetic materials are introduced. Finally, the development prospects and challenges of hydrogel wound dressings are discussed.

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Freezing influence on physical properties of glucomannan hydrogels

Cited by 34 publications

References 36 publications

Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles

Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles

Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment

Hydrogel Preparation Methods and Biomaterials for Wound Dressing

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