Publications by authors named "Shuaida Wang"
Magnetic microrobot swarms have broad application prospects in human-targeted therapy. However, the automated assembly and actuation of functional large-volume swarms is a challenging topic. Chlorella with self-fluorescence and biodegradability is used in this paper as a template to prepare magnetic Chlorella-based microrobots through magnetron sputtering.
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- * The study developed apple pectin (AP) modified with pectin methyl esterase (PME) that enhances its properties for easier 3D printing, resulting in stronger and more efficient hydrogels.
- * PME-AP shows improved structural characteristics, such as reduced K concentration needs and self-healing abilities, making it a promising material for cost-effective and dynamic 3D printing applications.
Strong gelation capacity of a pectin-like polysaccharide in the presence of K ion.
Int J Biol Macromol
January 2024
Article Synopsis
- - The study found that a pectin-like polysaccharide from apples (AP) can form strong gels when potassium ions (K) are added and cooled, with gelation properties getting stronger as more K is introduced.
- - Other monovalent cations like rubidium (Rb) and cesium (Cs) can also induce gelation, while sodium (Na) does not; the necessary concentration for gelation varies among the cations.
- - The gelation mechanism for AP involves the reduction of electrostatic repulsion between AP chains due to K's shielding effect, which leads to a gel network formation via hydrogen bonding, suggesting potential applications for AP in food and other industries.
Article Synopsis
- A novel pectic polysaccharide derived from apple pomace exhibits unique gelation properties when calcium ions are present, indicating its potential as a gelatin substitute.
- The apple pectin has a high molecular weight (361.7 kDa) and a complex sugar composition, with notable amounts of glucose, mannose, and galactose, alongside a high-level branching structure.
- Gel strength increases with calcium chloride concentration up to a point, after which higher levels weaken the gel, with melting occurring below 35 °C upon reheating.