Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption.
Saved in:
| Title: | Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption. |
|---|---|
| Authors: | Lin, Huanglong1 (AUTHOR), Tan, Pingping1 (AUTHOR), Bu, Nitong2 (AUTHOR), Zhong, Yuanbo1 (AUTHOR), Zhang, Di1 (AUTHOR), Tong, Cailing1 (AUTHOR) 15259181489@163.com, Pang, Jie1 (AUTHOR) pang3721941@163.com, Mu, Ruojun1 (AUTHOR) mu@fafu.edu.cn |
| Source: | Colloids & Surfaces A: Physicochemical & Engineering Aspects. Aug2025, Vol. 719, pN.PAG-N.PAG. 1p. |
| Subjects: | Konjak, Polysaccharides, Molecular weights, pH effect, Rheology |
| Abstract: | Polysaccharides are widely used in food industry, and their lubrication properties strongly influence the sensorial properties of foods. In this study, we investigated the effects of concentration-dominated entanglement behavior and molecular weight on lubrication behavior of konjac glucomannan (KGM). The lubrication properties of KGM at overlap concentrations (C*) in different simulated food systems were investigated. We explore the effects of pH (4 and 9), temperature (4 and 40 °C), and ions (salt ions and citrate ions) on the lubrication behavior in detail. There are obvious differences in lubrication behavior of KGM at different entanglement states. The lubrication properties of mobile polysaccharide polymer chains are mainly achieved by adsorption on the contact surfaces. The formation of entanglement can effectively separate the contact surface, hence produce lubrication behavior. KGM with higher molecular weight has better lubrication performance in most cases. KGM with lower molecular weight is easier to be entrained into the contact surfaces of lubrication. Different environmental food systems greatly influence the lubrication performance of KGM, and the mechanism is investigated and relies on its rheology and adsorption. [Display omitted] • The lubrication behavior of polysaccharides is polymer-chain length and concentration dependent. • KGM has good lubrication properties in different simulated food systems. • Correlations exist between the transition of tribological lubrication regime and dynamic viscoelasticity. [ABSTRACT FROM AUTHOR] |
| Copyright of Colloids & Surfaces A: Physicochemical & Engineering Aspects is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
Be the first to leave a comment!
