Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery
文献类型： 外文期刊
作者： Wang, Lu-Hui 1 ; Huang, Guo-Qing 1 ; Xu, Tong-Cheng 2 ; Xiao, Jun-Xia 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
2.Shandong Acad Agr Sci, Inst Agro Food Sci & Technol, Jinan 250100, Shandong, Peoples R China
关键词： Carboxymethylated konjac glucomannan; Colon-targeted delivery; Zeta potential; Gelation; Susceptibility to digestive enzymes
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2019 年 94 卷
页码：
收录情况： SCI
摘要： Carboxymethylation is a potential way to extend the application of konjac glucomannan (KGM) in the construction of colon-targeted delivery systems through electrostatic interaction-based techniques. Hence, some related properties of carboxymethylated KGM (CMKGM) were characterized as a function of its degree of substitution (DS). Carboxymethylation decreased the molecular weight and viscoelasticity, increased the thermal stability and water solubility of KGM in a DS-dependent manner, but did not destroy the sensitivity of solution viscosity to temperature variation. The gelation ability of the CMKGMs was greatly weakened and the hardness of their gels was greatly impaired. The CMKGMs carried negative charges with zeta potentials proportional to their DSs, but still maintained similar resistance to proteolytic enzymes and susceptibility to beta-mannanase with the native KGM. Hence, the CMKGMs are potential in the construction of colon-targeted and enzyme-triggered delivery systems through layer-by-layer assembly, complex coacervation, and other similar techniques.
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