Yuanjun Lu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Yuanjun Lu has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Caifeng Li
Research Institute of Petroleum Engineering and Technology, Shengli Oilfield Company, Sinopec, Dongying 257000, China
1 shared publication - Haolin Huang
College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
1 shared publication - Junzhang Lin
Research Institute of Petroleum Engineering and Technology, Shengli Oilfield Company, Sinopec, Dongying 257000, China
1 shared publication - Shuang Li
College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
1 shared publication - Weiyi Tao
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
1 shared publication
Latest Publications
- Open Access
A Novel Sphingan Containing Enriched Guluronic Acid Residues and Its Hydrogel Properties
In this study, it is shown that the strain Sphingomonas sp. HL-1 can utilize glucose, xylose and mixed sugars to produce high yields (28.7 g/L) of HL gum, which has a high molecular weight of 2.03 × 106 Da. HL gum is a novel sphingan uniquely enriched in guluronic acid (16.74%) and galacturonic acid, with low rhamnose content, distinguishing it from conventional sphingans. It exhibits good solubility in water at 25 °C and 60 °C, pronounced shear-thinning behavior, and concentration-dependent, heat-activated gelation. Remarkably, even at a low concentration of 1% (w/v), HL gum forms a resilient hydrogel upon heating to 90 °C, achieving a gel strength of 2950 ± 130 g/cm2, and maintains gel stability under high salinity (up to 50 g/L). SEM micrographs revealed a clear temperature-dependent morphological transition: from fibrous structures at 20 °C to curled aggregates at 60 °C and finally to a porous fibrous network at 90 °C, consistent with a sol–gel transition. Combined with its ability to efficiently utilize mixed sugars in a short fermentation cycle, HL gum’s unique chemical composition and superior gelation properties distinguish it from conventional sphingans, highlighting its potential for food, biomedical, and industrial hydrogel applications.
Open AccessA Novel Sphingan Containing Enriched Guluronic Acid Residues and Its Hydrogel Properties
In this study, it is shown that the strain Sphingomonas sp. HL-1 can utilize glucose, xylose and mixed sugars to produce high yields (28.7 g/L) of HL gum, which has a high molecular weight of 2.03 × 106 Da. HL gum is a novel sphingan uniquely enriched in guluronic acid (16.74%) and galacturonic acid, with low rhamnose content, distinguishing it from conventional sphingans. It exhibits good solubility in water at 25 °C and 60 °C, pronounced shear-thinning behavior, and concentration-dependent, heat-activated gelation. Remarkably, even at a low concentration of 1% (w/v), HL gum forms a resilient hydrogel upon heating to 90 °C, achieving a gel strength of 2950 ± 130 g/cm2, and maintains gel stability under high salinity (up to 50 g/L). SEM micrographs revealed a clear temperature-dependent morphological transition: from fibrous structures at 20 °C to curled aggregates at 60 °C and finally to a porous fibrous network at 90 °C, consistent with a sol–gel transition. Combined with its ability to efficiently utilize mixed sugars in a short fermentation cycle, HL gum’s unique chemical composition and superior gelation properties distinguish it from conventional sphingans, highlighting its potential for food, biomedical, and industrial hydrogel applications.