ArticleCurrent research in food science2026
A pH-responsive composite hydrogel based on konjac glucomannan and its oxidized derivatives: synthesis, characterization and swelling behavior.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
A novel pH-responsive hydrogel composed of oxidized konjac glucomannan (OKGM) and konjac glucomannan (KGM) was fabricated using sodium trimetaphosphate as a crosslinker for intestinal-targeted delivery applications. A series of OKGM samples with carboxyl contents ranging from 1.35% to 5.59% and degree of oxidation (DO) values from 0.49 to 2.01 was successfully prepared. The OKGM and the OKGM-KGM hydrogels were characterized by Fourier Transform Infrared Spectroscopy, thermogravimetric analysis, and small angle X-ray scattering. Congo red assays revealed that OKGM adopted a random-coil conformation under alkaline conditions. Rheological analysis showed that OKKH-1 exhibited the highest yield stress (948.8 Pa), indicating the strongest gel network, whereas increasing DO reduced structural strength and enhanced flexibility. The hydrogels showed pronounced pH responsiveness, with equilibrium swelling ratios of 5.12-12.27 g/g at pH 2.0 and 13.96-21.91 g/g at pH 7.2. Furthermore,
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