Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery
作者： Lu-Hui Wang , Guo-Qing Huang , Tong-Cheng Xu , Jun-Xia Xiao
DOI: 10.1016/J.FOODHYD.2019.03.045
关键词:
摘要: Abstract Carboxymethylation is a potential way to extend the application of konjac glucomannan (KGM) in construction colon-targeted delivery systems through electrostatic interaction-based techniques. Hence, some related properties carboxymethylated KGM (CMKGM) were characterized as function its degree substitution (DS). decreased molecular weight and viscoelasticity, increased thermal stability water solubility DS-dependent manner, but did not destroy sensitivity solution viscosity temperature variation. The gelation ability CMKGMs was greatly weakened hardness their gels impaired. carried negative charges with zeta potentials proportional DSs, still maintained similar resistance proteolytic enzymes susceptibility β-mannanase native KGM. are enzyme-triggered layer-by-layer assembly, complex coacervation, other
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