A Biomimetic Hybrid Hydrogel Based on the Interactions between Amino Hydroxyapatite and Gelatin/Gellan Gum

In this work, a gelatin (Gel)‐oxidized gellan gum (OG)/amino hydroxyapatite (mHap) hybrid hydrogel with Schiff base linkages is reported. The mHap is obtained by modifying hydroxyapatite with tetraethyl orthosilicate and 3‐aminopropyl‐triethoxysilane. The effects of different mHap contents on the structure, morphology, and properties of hydrogels are particularly investigated. Scanning electron microscopy coupled with energy dispersion spectroscopy reveals that mHap of around 100 nm is uniformly distributed inside the hydrogel with interconnected porous structures. Notably, the hydrogel with 1 wt% mHap possesses the highest compressive stress (2.01 ± 0.10 MPa) at 90% strain, as well as the lowest equilibrium swelling ratio (97% ± 5%) and degradation rate than other hydrogels. Besides, an ultra‐high compressive stress equivalent to 91% of the initial stress can be obtained by this hydrogel after 50 loading‐unloading cycles (85% strain). Meanwhile, after being swollen, this improved hydrogel also exhibits better structural stability than Gel‐OG hydrogel. The in vitro 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) assay further shows that all hydrogels are nontoxic against mouse fibroblasts. This work provides a biomimetic strategy to construct the organic/inorganic hydrogels with excellent interactions, elasticity, reversibility, and biocompatibility, which is of great importance for the practical applications in cartilage tissue engineering.     

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep-Fried Snack Namkeen

This study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep-fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1–10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36). Practical Application: Low-fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep-fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low-fat foods thereby retaining sensorial characteristics.     

Synergistic interaction of konjac glucomannan and gellan gum investigated by rheology and texture analysis

The rheological kinetics of konjac glucomannan and gellan gum mixed sols were studied using rotational concentric cylinder viscometer. The effects of polymers weight ratio, shear rate, and temperature were systematically investigated. The curves showed a Newtonian plateau followed by strong shear thinning that can be described by a power law dependence on the shear rate. The dynamic viscoelastic character was evaluated by measurements of small-deformation oscillatory. After adding some cations, the mixed sols turned into mixed gels. The contribution of Na⁺, K⁺, Ca²⁺, and Zn²⁺ at different concentration was also evaluated by texture analysis. The results reveal a strong dependence of the structural properties of different samples on their preparation conditions. A fine turning of the properties of the mixed sols is possible through the change of the temperature preparation and/or the polymer weight ratio. The texture properties of the mixed gels were also possibly influenced significantly by the cations. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Study of Formulation Variables on Properties of Drug-Gellan Beads by Factorial Design

ABSTRACT

The aim of the present study was to obtain cross-linked calcium-gellan beads containing diclofenac sodium as model drug, using full 3³ factorial design. Drug quantity, pH of cross-linking solution, and speed of agitation were selected as variables for factorial design. The resultant beads were evaluated by scanning electron microscopy (SEM), percent yield, entrapment efficiency, micromeritic properties, swelling and drug release studies. The drug-loaded beads were spherical with size range of 0.85–1.8 mm. Percent yield and entrapment efficiency of various batches were in the range of 86.48–98.28% w/w and 72.52–92.74% w/w, respectively. Calcium-gellan beads containing diclofenac sodium showed pH-dependent swelling and drug release properties. Swelling and drug release were significantly higher in pH 7.4 phosphate buffer than 0.1N HCl. The swelling ratio for beads was up to 22 and 3 for phosphate buffer and 0.1N HCl, respectively. Cumulative diclofenac sodium release from calcium-gellan beads was 12–35% in 0.1N HCl within 2 h, whereas complete drug release was observed within 3–4 h in pH 7.4 phosphate buffer.     

Preparation and Characterization of Chitosan‐Gellan Hybrid Capsules Formed by Self‐Assembly at an Aqueous Solution Interface

Summary: True spherical capsules are formed by electrostatic polysaccharide interaction between chitosan and gellan gum via polyion complex (PIC) formation in aqueous solutions. Dropwise addition of a chitosan solution into the gellan solution gave spherical capsules whose outside surface was gellan and whose inside was chitosan (chitosanⁱⁿ‐gellan^out capsule). Conversely, the addition of gellan into chitosan yields chitosan^out‐gellanⁱⁿ capsules. SEM observation revealed a fibrous network spreading along the capsule membrane of the chitosanⁱⁿ‐gellan^out capsule. The releasing properties of the capsules were examined using low molecular weight substances and high molecular weight proteins. For low molecular weight substances, the releasing kinetics were affected by the attractive and repulsive interactions between the substances and the inside component of the capsule. The molecular weight of the encapsulated substances also affects the releasing kinetics. These results, together with a simple preparation procedure, indicate the applicability of chitosan‐gellan capsules as drug‐carrier materials having a controlling release mechanism. As an application example, preparation of an actually eatable artificial roe was also described.

Illustrative drawing of PIC capsule formation.     

Mg2+ Selectively Isolates Gellan Gum from Dairy Products

Gellan gum was precipitated from the papain digest of dairy products by 5% MgSO₄. The precipitate was collected by centrifugation and washed with 2.5% MgSO₄ until the washings were negative to the phenol H_aSO₄ test. It was dispersed with hot 50% H₂SO₄ and the amount in the dispersion determined by the H₂SO₄-thiourea-cyste-ine-HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere.     

结冷胶生物合成及应用

结冷胶是由少动鞘脂单胞菌产生的一种新型微生物多糖,具有用量低、透明度高、耐酸、耐高温、耐酶、兼容性好等优良特性,在食品、制药、化工等行业具有广泛的用途。通过介绍结冷胶理化方面的特性,总结了结冷胶发酵生产工艺,以及提高产量和质量的关键因素,进一步展望了未来结冷胶的发展趋势和应用前景。     

结冷胶及其在食品工业中的应用

结冷胶是一种微生物胞外多糖。文中主要介绍了结冷胶的组成、基本特性、制备及其在食品工业中的应用。     

结冷胶的成胶特性及应用研究进展

本文综述了结冷胶的凝胶特性，凝胶机制和流变学特性，对结冷胶的凝胶原理、显微结构也进行了阐述。并介绍了结冷胶复配体系的特点及其应用前景。