Investigation of nanostructure of konjac-based
water absorbents with atomic force microscopy

doi:10.1007/s11705-009-0245-y

Front. Chem. Sci. Eng.

2009, Vol. 3

Issue (4) : 357-362 https://doi.org/10.1007/s11705-009-0245-y

Research articles

Investigation of nanostructure of konjac-based water absorbents with atomic force microscopy

Shengrong GENG¹,Ruotai LIN¹,Mingli CHEN¹,Shaoyang LIU²,Yifen WANG²,

1.Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2.Biosystems Engineering Department, Auburn University, 200 Tom E. Corley Building, Auburn, AL 36849-5417, USA;

Download: PDF(225 KB)
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks

Abstract Atomic force microscopy technology is gradually spreading to almost all aspects, including food science and technology, since it was first invented in 1986. In this study, this powerful instrument was applied to image nanostructures of three water absorbents—original konjac powder, konjac powder grafted with acrylic acid using ⁶⁰Co γ-irradiation and regenerated grafted powder. Water absorption capacities and the rates of the three absorbents were also determined in this work. Original konjac powder could only absorb 60 times (w/w) of water, while 270 times for the grafted absorbent and 360 times for the regenerated absorbent. The initial water absorption rates in both tap and distilled water were high, but the rate decreased steeply as time elapsed. After 20min, the absorbent was close to saturated status. These physical properties were in accordance with the nanostructures of these three water absorbents.

Issue Date: 05 December 2009

Cite this article:

Ruotai LIN,Shengrong GENG,Mingli CHEN, et al. Investigation of nanostructure of konjac-based water absorbents with atomic force microscopy[J]. Front. Chem. Sci. Eng., 2009, 3(4): 357-362.

URL:

https://academic.hep.com.cn/fcse/EN/10.1007/s11705-009-0245-y
https://academic.hep.com.cn/fcse/EN/Y2009/V3/I4/357

	Zhang Y Q, Xie B J, Gan X. Advance in the applications of konjac glucomannan andits derivatives. Carbohydr Polym, 2005, 60: 27―31 doi: 10.1016/j.carbpol.2004.11.003
	Chen H L, Cheng H C, Liu Y J, Liu S Y, Wu W T.Konjac acts as a natural laxative by increasingstool bulk and improving colonic ecology in healthy adults. Nutrition, 2006, 22: 1112―1119 doi: 10.1016/j.nut.2006.08.009
	Jia D, Fang Y, Yao K. Water vapor barrier and mechanical properties of konjacglucomannan-chitosan-soy protein isolate edible films. Food Bioprod Process, 2009, 87: 7―10 doi: 10.1016/j.fbp.2008.06.002
	Kato K, Matsuda K. Studies on the chemical structureof konjac mannan. Part I. Isolation and characterizationof oligosaccharides from the partial acid hydrolyzate of the mannan. Agric Biol Chem, 1969, 33: 1446―1453
	Maeda M, Shimahara H, Sugiyama N. Detailed examination of the branched structure of konjacglucomannan. Agric Biol Chem, 1980: 44, 245―252
	Tian B, Dong C, Chen L. Preparation of konjac glucomannan ester of palmitic acidand its emulsification. J Appl Polym Sci, 1998, 67: 1035―1038 doi: 10.1002/(SICI)1097-4628(19980207)67:6<1035::AID-APP10>3.0.CO;2-#
	Takechi K, Furuhata K. Synthesis and nucleophilicsubstitution of tosylated konjac glucomannan. SEN-I Gakkaishi, 1999, 55: 315―322
	Kobayashi S, Tsujihata S, Hibi N, Tsukamoto Y. Preparationand rheological characterization of carboxymethyl konjac glucomannan. Food Hydrocolloids, 2002, 16: 289―294 doi: 10.1016/S0268-005X(01)00101-1
	Yu H, Huang Y, Ying H, Xiao C. Preparationand characterization of a quaternary ammonium derivative of konjacglucomannan. Carbohydr Polym, 2007, 69: 29―40 doi: 10.1016/j.carbpol.2006.08.024
	Ohya Y, Ihara K, Murata J, Sogitou T, Ouchi T. Preparation and biologicalproperties of dicarboxy-glucomannan: Enzymatic degradation and stimulatingactivity against cultured macrophages. Carbohydr Polym, 1994, 25: 123―130 doi: 10.1016/0144-8617(94)90148-1
	Pang J, Li B, Xie B, Chen S, Tian S. Studies on the structure of oxidizedkonjac glucomannan. Chinese J Sturct Chem, 2004, 23: 912―917
	Arvanitoyannis I S, Stratakos A, Mente E. Impact of irradiation on fish and seafood shelf life:a comprehensive review of applications and irradiation detection. Crit Rev Food Sci Nutr, 2009, 49: 68―112 doi: 10.1080/10408390701764278
	Corbo M R, Bevilacqua A, Campaniello D, D'Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life of foods through theuse of natural compounds and non-thermal approaches—a review. Int J Food Sci Technol, 2009, 44: 223―241 doi: 10.1111/j.1365-2621.2008.01883.x
	Bhattacharya A. Radiationand industrial polymers. Prog Polym Sci, 2000, 25: 371―401 doi: 10.1016/S0079-6700(00)00009-5
	Clough R L. High-energy radiation and polymers: a review of commercial processesand emerging applications. Nucl InstrumMethods Phys Res Sect B―Beam Interact Mater Atoms, 2001, 185: 8―33 doi: 10.1016/S0168-583X(01)00966-1
	Yang H, Wang Y, Lai S, An H, Li Y, Chen F. Applicationof atomic force microscopy as a nanotechnology tool in food science. J Food Sci, 2007, 72: R65―R75 doi: 10.1111/j.1750-3841.2007.00346.x
	An H, Yang H, Liu Z, Zhang Z. Effects ofheating modes and sources on nanostructure of gelatinized starch moleculesusing atomic force microscopy. LWT-FoodSci Technol, 2008, 41: 1466―1471 doi: 10.1016/j.lwt.2007.08.026
	Benmouna F, Johannsmann D. Viscoelasticity of gelatinsurfaces probed by AFM noise analysis. Langmuir, 2004, 20: 188―193 doi: 10.1021/la0355794
	Mohanty B, Bohidar H B. Microscopic structure ofgelatin coacervates. Int J Biol Macromol, 2005, 36: 39―46 doi: 10.1016/j.ijbiomac.2005.03.012
	Yang H, Wang Y, Regenstein J, Rouse D. Nanostructuralcharacterization of catfish skin gelatin using atomic force microscopy. J Food Sci, 2007, 72: C430―C440 doi: 10.1111/j.1750-3841.2007.00480.x
	Yang H, Wang Y, Regenstein J, Zhou P. Effects ofalkaline and acid pretreatment on the physical properties and nanostructureof channel catfish skin gelatin. Food Hydrocolloids, 2008, 22: 1541―1550 doi: 10.1016/j.foodhyd.2007.10.007
	Wang Y, Yang H, Regenstein J M. Characterization of fish gelatin at nanoscale using atomicforce microscopy. Food Biophys, 2008, 3: 269―272 doi: 10.1007/s11483-008-9083-6
	Yang H, Wang Y. Effects of concentrationon nanostructural images and physical properties of gelatin. Food Hydrocolloids, 2009, 23: 577―584 doi: 10.1016/j.foodhyd.2008.04.016
	Van der Aa B C, Aather M, Dufrene Y F. Surface properties of Aspergillus oryzae spores investigatedby atomic force microscopy. Colloid SurfB―Biointerfaces, 2002, 24: 277―284 doi: 10.1016/S0927-7765(01)00277-6
	Brehm-Stecher B F, Johnson E A. Single-cell microbiology:tools, technologies, and applications. Microbiol Mol Biol Rev, 2004, 68: 538―559 doi: 10.1128/MMBR.68.3.538-559.2004
	Sullivan C J, Morrell J L, Allison D P, Doktycz M J. Mounting of Escherichia coli spheroplasts for AFM imaging. Ultramicroscopy, 2005, 105: 96―102 doi: 10.1016/j.ultramic.2005.06.023
	McLandsborough L, Rodriguez A, Perez-Conesa D, Weiss J. Biofilms: atthe interface between biophysics and microbiology. Food Biophys, 2006, 1: 94―114 doi: 10.1007/s11483-005-9004-x
	Wright C J, Armstrong I. The application of atomicforce microscopy force measurements to the characterisation of microbialsurfaces. Surf Interface Anal, 2006, 38: 1419―1428 doi: 10.1002/sia.2506
	Yang H, Wang Y. Application of atomic forcemicroscopy on rapid determination of microorganisms for food safety. J Food Sci, 2008, 73: N44―N50

Viewed

Full text

Abstract

Cited

Shared

Discussed