SciCombinator

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Concept: Shirataki noodles

27

To study the preparation and separation of Konjac oligosaccharides, Konjac Glucomannan was degraded by the combination of γ-irradiation and β-mannanase, and then the degradation product was separated by ultrafiltration. To our interest, for most of Konjac oligosaccharides obtained by this method, the molecular mass was lower than 2200Da. In addition, the 1000Da molecular weight cut off membrane could effectively separate the Konjac oligosaccharides. In conclusion, the combination of γ-irradiation and β-mannanase was an efficient method to obtain Konjac oligosaccharides, and the oligosaccharides of molecular mass lower than 1000Da could be effectively separated by ultrafiltration.

Concepts: Molecule, Mass, Atomic mass unit, Molecular mass, Separation, Glucomannan, Konjac, Shirataki noodles

24

TEMPO-oxidized Konjac glucomannan (OKGM) was developed as new material for preparing vegetarian hard capsules. OKGM of different degrees of oxidation: DO30%, DO50%, and DO80% were prepared to select optimum DO for capsule formation. FT-IR results proved that the primary alcohol groups on KGM were oxidized into carboxyl groups. XRD analysis suggested that TEMPO-oxidation decreased the crystallinity of KGM. DO80% was considered as the optimum candidate for capsule preparation owing to its superior solubility, transparency and reduced viscosity. The hydrophilicity of OKGM films, measured by contact angle measurement, increased with increasing DO. The elongation at break and tensile strength of the OKGM films enhanced with increasing DO. In vitro drug dissolution profile of OKGM capsules showed that the shell rupture time of DO80% capsule is about 5-10min, and 80% of the drugs were released within 30-45min. Thus DO80% OKGM was qualified to be used for gastric soluble hard capsules.

Concepts: Alcohol, Carbon dioxide, Iron, Redox, Solubility, Glucomannan, Konjac, Shirataki noodles

3

Changes in body composition and blood chemistries between overweight adult subjects receiving a supplement containing either 3 g of konjac glucomannan/300 mg calcium carbonate or a placebo containing only 300 mg of calcium carbonate were compared as the primary objective. A secondary objective was to compare outcome differences between compliant and partially compliant subjects.

Concepts: Protein, Nutrition, Calcium carbonate, Dieting, Calcite, Glucomannan, Konjac, Shirataki noodles

0

A nonwoven fabric of Konjac glucomannan (KGM) for the adsorption of tannin was fabricated by using electrospinning and then followed by deacetylation with alkaline solution. To analyze the adsorption dynamics of tannin, the time course of the adsorption of tannin on the nonwoven KGM fabric was measured by immersing the fabric in tannin solution at different concentrations of tannin and amounts of the fabric. The initial and late stages of the adsorption behavior could be expressed, respectively, by using a diffusion-limited equation and a stoichiometric equation. A discussion on the dependence of the control parameters on the adsorption behavior is presented. The results represent the first step to provide an effective adsorption procedure for tannin in the use of modified KGM fabric.

Concepts: Chemistry, Glucomannan, Konjac, Shirataki noodles

0

Konjac glucomannan (KGM) is a water-soluble dietary fibre extracted from Amorphophallus konjac K. Koch (Araceae). Konjac fibre has been clinically proven as an effective antioxidant agent in weight control but its traditionally known tumour suppression property remains to be explored.

Concepts: Glucomannan, Konjac, Shirataki noodles, Amorphophallus

0

In this paper, carboxymethyl konjac glucomannan (CMKGM) was obtained by carboxyl modification of konjac glucomannan. Then CMKGM and chitosan (CS) were crosslinked and freeze-dried to prepare CMKGM/CS composite sponges with different proportions. The structure and micromorphology of CMKGM/CS sponges were investigated by FTIR spectroscopy and SEM. The SEM results showed that the pore structure of the composite sponge gradually increased with the increase of CMKGM content. To assess the applicability of CMKGM/CS composite sponges as wound dressing, the swelling behavior, water vapor transmission rate (WVTR), biocompatibility (cytotoxicity and hemolysis) were analyzed. The results indicated that CMKGM/CS composite sponges possessed high swelling ratio, proper WVTR and good biocompatibility, which might accelerate tissue regeneration. Meanwhile, in vivo experiments demonstrated that CMKGM/CS composite sponges could effectively heal full-layer wound of skin defects of male ICR mice.

Concepts: Water, Cellular differentiation, Polysaccharides, Glucomannan, Konjac, Shirataki noodles

0

Intelligent hydrogels are attractive biomaterials for various applications, however, fabricating a hydrogel with both adequate self-healing ability and mechanical properties remains a challenge. Herein, a series of novel intelligent konjac glucomannan (KGM)/microcrystalline cellulose (MCC) hydrogels were prepared vis the mussel-inspired chemistry. MCC was firstly functionalized by the oxidative polymerization of dopamine, and the intelligent hydrogels were obtained by mixing aqueous solutions of KGM and functionalized MCC (PDMCC). By introducing PDMCC, a more compact interconnected porous structure formed for the resulting hydrogels. The self-healing ability and mechanical properties of intelligent hydrogels were dependence on the PDMCC content. Compared with KGM hydrogels, KGM/PDMCC hydrogels exhibited a more distinct pH sensitivity and a lower initial burst release, which was attributed to the compact structure and strong intermolecular hydrogen bond interaction between PDMCC and KGM. These results suggest that the KGM/PDMCC intelligent hydrogels may be promising carriers for controlled drug delivery.

Concepts: Hydrogen, Concentration, Chemistry, Aqueous solution, Hemicellulose, Glucomannan, Konjac, Shirataki noodles

0

In order to improve the compatibility of polysaccharide-protein mixtures and enhance their performance, a response surface methodology (RSM) was used to optimize the preparation conditions of konjac glucomannan (KGM)/casein (CS) blend gel. Moreover, the effects of high-pressure processing (HPP) on the gel properties and structure were also investigated.

Concepts: Gel, Glucomannan, Konjac, Shirataki noodles

0

Hydrogel wound dressing is a new type of biomaterial with performance that is better than traditional and biological dressings. It has been extensively researched and the application in the field of biomedicine is common. In this study, we developed a simple and nontoxic method for preparing a new type of composite hydrogel, which formed through the Schiff-base reaction between the aldehyde of oxidized konjac glucomannan (OKGM) and the amino of carboxymethyl chitosan sulfate (CMSS). The chemical structures of this composite hydrogel were characterized by transform infrared spectroscopy (FT-IR). The micro-morphology of hydrogels were analyzed by scanning electron microscopy (SEM). Meanwhile, the properties of composite hydrogels including gelation time, swelling ability, water evaporation rate, hemolytic potential and biological compatibility were also investigated in different means. The results gained from these studies show that this composite hydrogels have a series of properties such as short gelation time, good swelling ability, appropriate water evaporation rate, excellent hemocompatibility and well biological compatibility. Considering these excellent performance, this composite hydrogels can be used as a wound dressing to treat injured skin.

Concepts: Spectroscopy, Scanning electron microscope, Infrared spectroscopy, Fourier transform spectroscopy, Evaporation, Glucomannan, Konjac, Shirataki noodles

0

In this study, effects of 5% konjac glucomannan (KGM) blended with low-protein flour at different dough mixing duration on the properties of dough and noodles were investigated. To prepare the KGM noodle samples, 5% KGM was added after low-protein flour mixed with water for 0, 2 and 4 min, respectively. The three samples above were defined as T0 KGM, T2 KGM and T4 KGM noodle samples, respectively. The results revealed that the elastic modulus (G') and viscous modulus (G″) of dough both increased with extending dough mixing time before adding KGM. T4 KGM samples showed the least cooking loss. Textural properties including hardness, cohesiveness and tensile strength of KGM noodles had a tendency to increase with a longer dough mixing time before adding KGM. Microstructure of dough and noodles confirmed that a longer dough mixing time before adding KGM made microstructure more compact with a thickened gluten matrix. The sensory quality of the T2 KGM and T4 KGM samples was better than that of the T0 KGM samples.

Concepts: Materials science, Tensile strength, Young's modulus, Pasta, Stiffness, Glucomannan, Konjac, Shirataki noodles