School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China.
Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China.
Food Chem. 2022 Mar 30;373(Pt B):131567. doi: 10.1016/j.foodchem.2021.131567. Epub 2021 Nov 11.
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) was found to be crosslinked with ferric ions to form hydrogels in the previous study. In this work, it was demonstrated that ASKP-Fe hydrogel complexed with pullulan or gelatin contributed to a significantly enhanced gel strength at 1.5% ASKP, 60 mM Fe, pH 4.0, and the mixing ratio of 9: 1. The complexed hydrogels presented a dense semi-interpenetrating network along with the delay of gelation time and the increase of water retention. ASKP based complexes exhibited good compatibility, probably because pullulan and gelatin could be entangled with ASKP chain under hydrogen bonding and electrostatic interaction, respectively. The interaction between ASKP and pullulan or gelatin contributed to the formation of complexed hydrogels with dense network and significantly enhanced gel strength. It is inferred that ASKP would have great potential to be a new gelling material as well as for the ferric ions delivery.
在上一个研究中发现，Artemisia sphaerocephala Krasch. 多糖（ASKP）与铁离子交联形成水凝胶。在这项工作中，证明了 ASKP-Fe 水凝胶与普鲁兰多糖或明胶复合，在 1.5% 的 ASKP、60mM Fe、pH4.0 和 9:1 的混合比下，显著提高了凝胶强度。复合水凝胶呈现出致密的半互穿网络，同时延长了凝胶时间并增加了保水率。基于 ASKP 的复合物表现出良好的相容性，这可能是因为普鲁兰多糖和明胶可以分别通过氢键和静电相互作用与 ASKP 链缠结。ASKP 与普鲁兰多糖或明胶之间的相互作用有助于形成具有致密网络和显著增强凝胶强度的复合水凝胶。可以推断，ASKP 有可能成为一种新的胶凝材料，同时也有可能成为铁离子的输送载体。
