Article
Chemistry, Applied
Shikai Zhang, Ziyang He, Fangzhou Xu, Yue Cheng, Geoffrey I. N. Waterhouse, Dongxiao Sun-Waterhouse, Peng Wu
Summary: The addition of ZPEO in KGM films can modify their properties, leading to high-performance composite films with enhanced tensile strength, water contact angle, and antibacterial properties, as well as the ability to slowly release essential oils.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Rixiang Su, Wei Su, Jinyun Cai, Lei Cen, Shanshan Huang, Yu Wang, Peiyuan Li
Summary: In this study, a nanocomposite drug was developed to overcome the limitations of photo-sensitizers and form composite films with improved stability and mechanical properties. The nanocomposite drug showed good biocompatibility and PDT antibacterial effects, making it a promising nano-antibacterial agent for the treatment of bacterial infections and wound healing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Chemistry, Applied
Meng Wang, Yun-Cheng Li, Fan-Bing Meng, Qiao Wang, Zheng-Wu Wang, Da-Yu Liu
Summary: In this study, honeysuckle leaf extract was added to the CMKH composite film. The addition of honeysuckle leaf extract slightly decreased the water vapor barrier properties of the film, but completely blocked UV transmission. The film with honeysuckle leaf extract showed higher elongation at break and exhibited strong antioxidant and antimicrobial activities.
Article
Chemistry, Applied
Dongling Qiao, Jieyi Lu, Zhining Chen, Xizhong Liu, Mengying Li, Binjia Zhang
Summary: This study revealed the effects of zein incorporation on the characteristics of agar/konjac glucomannan matrix, including the reduction in viscosity, sol-gel transition point, and storage modulus, as well as the enhancement of agar aggregation and zein crystalline structure, leading to improved film performance.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Rui Lai, Yawei Liu, Jie Liu
Summary: The study found that adding zein or conducting freeze-thaw treatment can improve the storage modulus of KGM composite gels, but excessive zein content may cause partial phase separation. By determining the target characteristics ratio of the final product, composite gels can be better prepared.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xi Zhou, Xizhen Yu, Fei Xie, Yaqi Fan, Xinglian Xu, Jun Qi, Guoyuan Xiong, Xueling Gao, Feiyu Zhang
Summary: Double-layer indicator film was fabricated for monitoring chicken meat freshness, with different components bound together by hydrogen bond. The presence of the KC layer significantly improved the performance of the indicator layer, and the CAR-ATH-KC and CAR-ATH-CUR-KC labels showed more obvious color changes at 25℃ compared to the CAR-CUR-KC label.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Rui Lai, Jie Liu, Yawei Liu
Summary: This study investigated the influence of pH and incubation temperature on the morphology and properties of konjac glucomannan (KGM)-zein composites. The results showed that pH and incubation temperature affected the solution concentration, gel formation ability, microstructure, mechanical properties, and crystallinity of the composites.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Wei Liang, Jiayu Zheng, Ahmed S. M. Saleh, Wenqing Zhao, Xinyue Liu, Chunyan Su, Mengting Yan, Xiangzhen Ge, Huishan Shen, Gulnazym Ospankulova, Kakimova Zhainagul Kh, Wenhao Li
Summary: The exploration and synthesis of degradable plastics can help address environmental pollution caused by petroleum-based plastics. In this study, a KGM/zein/PVA ternary blend plastic was successfully prepared, and the addition of KGM and zein improved its compatibility and disrupted the molecular and crystalline structure of PVA. The blended plastic with the right proportion of KGM to zein exhibited the best mechanical properties and showed improved degradability compared to pure PVA plastic.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Materials Science, Multidisciplinary
Yangyang Guo, Ruojun Mu, Lin Wang, Jie Pang
Summary: This paper explores the strategy of synthesizing nanofibril film using KGM and PEO, demonstrating superior physical and chemical properties compared to solvent casting film. By adjusting the ratio of KGM to PEO, a nanofibril film with consistent size and good performance is produced. Characterization with FT-IR and XRD reveals physical crosslinked networks and polymer crystallization modifications in the nanofibril film. Additionally, the integration of GSE into the electrospinning solutions results in a bioactive nanofibril film with water vapor barrier and antioxidation functions.
Article
Agriculture, Multidisciplinary
Ziqiang Duan, Yuntao Wang, Xiao Yu, Nan Wu, Jie Pang, Yanhong Bai
Summary: In this study, the effects of konjac oligo-glucomannan (KOG) on the emulsifying properties of myofibrillar protein (MP) were investigated. It was found that the addition of KOG altered the tertiary conformation of MP, resulting in improved emulsifying activity, decreased particle size, and improved physical stability of the emulsion. The findings suggest that KOG interacts with MP at the oil-water interface, forming a stable interface film to enhance the emulsifying properties of MP.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Dongling Qiao, Jieyi Lu, Wenjuan Shi, Hao Li, Liang Zhang, Fatang Jiang, Binjia Zhang
Summary: Deacetylation enhances chain interactions, reduces crystallite formation, improves hydrophobicity and mechanical performance, and increases matrix flexibility and elongation at break in KGM-based composite films.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Zhe Liu, Dehui Lin, Rui Shen, Runguang Zhang, Liu Liu, Xingbin Yang
Summary: The study developed edible films based on konjac glucomannan (KGM) loaded with different concentrations of thyme essential oil (TEO) and found that TEO distribution influenced film roughness, hydrophilic characteristics decreased with increasing TEO concentrations, and antioxidant capacities and antibacterial activities of the films improved.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Applied
Yiyuan Zou, Chao Yuan, Bo Cui, Pengfei Liu, Zhengzong Wu, Haibo Zhao
Summary: The addition of konjac glucomannan significantly improved the film-forming ability and physicochemical properties of high amylose corn starch film, with increased crystallinity and proportion of short-range order structure in the films before eventually declining. The micro morphology of the films became more uniform after the incorporation of konjac glucomannan.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Yongsheng Ni, Jing Sun, Jianlong Wang
Summary: This paper presents a new strategy for developing konjac glucomannan-based antibacterial films with a broad-spectrum antibacterial activity. The films, incorporating CNMo nanocomposites, show excellent performances in terms of structural, mechanical, and thermal properties, as well as hydrophobicity, prolonging the shelf life of cherry tomatoes. Hemolysis and cells experiment confirm the safety of the film, indicating potential applications in antibacterial packaging.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Luhui Wang, Xinru Zhang, Junxia Xiao, Jiayi Shi
Summary: The stability of curcumin-loaded secondary and tertiary emulsions, stabilized by whey protein isolate (WPI) and coated with chitosan (CHI), carboxymethyl konjac glucomannan (CMKGM), or their combination, was investigated. Electrostatic interaction played an important role in the stability of the emulsions, and extra coating with CHI and CMKGM improved the stability and retention of curcumin against environmental stresses. The multilayered emulsions, especially the tertiary emulsion with CMKGM in the outermost layer, could be used as an effective carrier for targeted delivery of curcumin.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Lin Wang, Yuanzhao Li, Lizhun Lin, Ruojun Mu, Jie Pang
CARBOHYDRATE POLYMERS
(2020)
Article
Chemistry, Applied
Lin Wang, Lizhuan Lin, Yangyang Guo, Jie Long, Ruo-Jun Mu, Jie Pang
FOOD HYDROCOLLOIDS
(2020)
Article
Biochemistry & Molecular Biology
Cailing Tong, Zhiqin Wu, Jishuai Sun, Lizhuan Lin, Lin Wang, Yangyang Guo, Zhoncai Huang, Chunhua Wu, Jie Pang
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Applied
Lin Wang, Lizhuan Lin, Jie Pang
CARBOHYDRATE POLYMERS
(2020)
Article
Biotechnology & Applied Microbiology
Zhifeng Wen, Jinhui Bai, Lin Wang, Liping Yao, Bilal Ahmad, Muhammad Hanif, Qingxi Chen
PLANT BIOTECHNOLOGY REPORTS
(2020)
Article
Biochemistry & Molecular Biology
Ning Zhou, Lin Wang, Peiqiong You, Liangyu Wang, RuoJun Mu, Jie Pang
Summary: A pH-sensitive food packaging film was developed based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extracts, exhibiting improved mechanical properties, UV resistance, and antioxidant and antibacterial properties. The film showed good responsiveness to pH buffers and real-time monitoring of fish freshness through color changes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Polymer Science
Ning Zhou, Shengxuan Zheng, Wanzhen Xie, Guoyu Cao, Lin Wang, Jie Pang
Summary: Recently, natural bio-based materials like Konjac glucomannan (KGM) have shown great potential in wound dressings due to their water retention, biocompatibility, and therapeutic properties. By combining KGM with other polymers, the mechanical properties can be improved to promote wound healing.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Materials Science, Multidisciplinary
Yangyang Guo, Ruojun Mu, Lin Wang, Jie Pang
Summary: This paper explores the strategy of synthesizing nanofibril film using KGM and PEO, demonstrating superior physical and chemical properties compared to solvent casting film. By adjusting the ratio of KGM to PEO, a nanofibril film with consistent size and good performance is produced. Characterization with FT-IR and XRD reveals physical crosslinked networks and polymer crystallization modifications in the nanofibril film. Additionally, the integration of GSE into the electrospinning solutions results in a bioactive nanofibril film with water vapor barrier and antioxidation functions.
Article
Agriculture, Multidisciplinary
Nitong Bu, Liying Huang, Guoyu Cao, Jie Pang, Ruojun Mu
Summary: The amphiphilic biopolymer OSA-KGM with advanced interfacial activity and hydrophobicity was successfully prepared in this study, providing new insights for preparing stable O/W emulsions and oleogels potentially applied as fat substitute in bakery products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Microbiology
Ruojun Mu, Chengchu Liu, Salina Parveen, Donald Webster, Jie Pang
Summary: This study demonstrated that salinity and temperature have remarkable effects on purging Vibrio parahaemolyticus from oysters. Under specific conditions, such as 20 ppt salinity and 10 degrees Celsius temperature combined with a pre-chilled system, a significant reduction in Vibrio parahaemolyticus levels can be achieved by Day 7.
Article
Biochemistry & Molecular Biology
Nitong Bu, Runzhi Sun, Liying Huang, Huanglong Lin, Jie Pang, Lin Wang, Ruojun Mu
Summary: By using emulsion droplets to stabilize cellulose films, it is possible to improve the film's structure and properties, such as surface smoothness, water resistance, UV-shielding performance, mechanical properties, water vapor permeability, antioxidant and antibacterial activities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Ruojun Mu, Jianshe Chen
Summary: Saliva forms a typical bio-interface in the oral cavity and plays a crucial role in food oral processing. Understanding the formations, structures, and interactions at the saliva bio-interface is essential for manipulating food and sensory perception.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Lei Pan, Lin Wang, Fan Zhang, Yi Zhang, Baodong Zheng
Summary: Polysaccharide fractions were extracted from Dictyophora indusiata, and their structure and bifidogenic activity were investigated. It was found that DIP0 promoted the growth of Bifidobacterium longum and its metabolic synthesis of acetic acid during fermentation.
