The influence of a hydroxypropyl-beta-cyclodextrin composite on the gelation of kappa-carrageenan

Wang, Yanli; Yuan, Chao; Liu, Yawei; Xu, Dongyan; Cui, Bo

doi:10.1016/j.foodhyd.2018.12.037

Cited by 35 publications

(16 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The value of T g for pure κ-C was 44.1 °C ( Figure 1 A), which was a little higher than the reported temperature 39.4 °C by Wang et al [ 24 ]. This might be due to the difference of κ-C source and purity.…”

Section: Resultscontrasting

confidence: 52%

“…The addition of polyols reduced the average water molecules around the κ-C chain [ 27 ]. Thus, the κ-C-water interaction was weakened and the κ-C chain was converted from self-binding to binding to the adjacent chain [ 24 ]. With the increase of polyols concentration, more bonds and double helix aggregates were formed in the transformation of helix structure.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Huang

Mao

et al. 2021

Foods

View full text Add to dashboard Cite

To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.

show abstract

Section: Resultscontrasting

confidence: 52%

Section: Resultsmentioning

confidence: 99%

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Huang

Mao

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Previous researchers have reported that β-CD favored the formation of more uniform KC and KC/KGM polysaccharide systems. 19,33 Many studies have mentioned that the exclusion of the cosolvent was one of the driving forces for a better gel network. 34−36 Similarly, β-CD molecules were excluded from the polymer systems during the process of film formation, inducing polysaccharide chains to be close to each other.…”

Section: Resultsmentioning

confidence: 99%

High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin

Zou

Yuan

Cui

et al. 2021

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Glycerol-plasticized high-amylose corn starch/konjac glucomannan (HCS/KGM) composite films incorporated with various concentrations of β-cyclodextrin (β-CD) were prepared and investigated for structural, mechanical, and physical properties. The results of X-ray diffraction, attenuated total reflectance Fourier transform infrared spectroscopy, thermogravimetric analyses, and scanning electron microscopy indicated that β-CD excluded from the polymer chains and aggregated to form crystals during film formation, which drove HCS to interact with KGM more compactly. The thickness and transparency of the films increased after β-CD was incorporated. More associations of HCS/KGM enhanced the mechanical properties and reduced the moisture content of the films. The water vapor permeability of the HCS/KGM composite film was also improved significantly with the incorporation of β-CD. The enhanced association between biopolymers in the presence of β-CD will advance the development of a degradable active composite packaging film.

show abstract

“…In the literature, the CRG was reported that it has a highly crystal structure because of the oriented packing of helices and the diffraction peaks of it were shown at 2θ = 11.44 , 2θ = 12.54 , 2θ = 19.44 , 2θ = 19.72 , 2θ = 24.88 , 2θ = 25.34 , 2θ = 30.50 , and 2θ = 32.54 . [15,[23][24][25] With the introduction of PDMA groups in the backbone of CRG, the crystal structure of the CRG changed, and the CRG-g-PDMA copolymer exhibited two broad peaks between 2θ = 5 and 25 , and 2θ = 25 and 35 . The CRG lost its crystal structure by grafting and a more amorphous copolymer structure was formed.…”

Section: Reversibility Of Swellingdeswelling Behaviormentioning

confidence: 99%

pH/temperature‐responsive poly(dimethylaminoethyl methacrylate) grafted κ‐carrageenan copolymer: Synthesis and physicochemical properties

Geyik

Işıklan

2020

J of Applied Polymer Sci

View full text Add to dashboard Cite

κ‐Carrageenan‐graft‐poly(dimethylaminoethyl methacrylate) (CRG‐g‐PDMA) was synthesized via free‐radical copolymerization under microwave irradiation. 13C‐Nuclear magnetic resonance spectroscopy (13C‐NMR), fourier‐transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and X‐ray diffraction (XRD) methods were used for characterization of the CRG‐g‐PDMA structure. The effect of reaction variables including the concentrations of the initiator and dimethylaminoethyl methacrylate (DMA) as well as the microwave irradiation time and power on graft ratio and conversion was investigated, and their highest values were obtained to be 179 and 76%, respectively. The lower critical solution temperatures (LCSTs) of the CRG‐g‐PDMA copolymers were determined at various pH conditions, and their value in distilled water was found as 47°C. Besides, the swelling capacity of the copolymers under different pH levels was investigated and it was seen that the swelling capacity of the copolymer increased with the decrease in the pH value of the medium. The CRG‐g‐PDMA copolymer exhibited excellent swelling performance in acidic pH conditions and possessed responsiveness to pH and temperature stimuli.

show abstract

The influence of a hydroxypropyl-beta-cyclodextrin composite on the gelation of kappa-carrageenan

Cited by 35 publications

References 47 publications

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin

pH/temperature‐responsive poly(dimethylaminoethyl methacrylate) grafted κ‐carrageenan copolymer: Synthesis and physicochemical properties

Contact Info

Product

Resources

About