魔芋葡甘聚糖部分脱乙酰基显著改善了魔芋葡甘聚糖和κ-卡拉胶混合物的流变性和质构。
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends.
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Engineering, Henan University of Animal Husbandry and Economics, Zhengzhou 450046, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
出版信息
Int J Biol Macromol. 2019 Feb 15;123:1165-1171. doi: 10.1016/j.ijbiomac.2018.10.190. Epub 2018 Oct 30.
The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends. A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0, 20.35%, 35.62%, 57.19%, and 74.01%) was prepared by a heterogeneous deacetylation method. The rheological and textural properties of mixed sols and gels of Da-KGM with different degrees of deacetylation and κ-carrageenan were determined. The results showed that the viscosities of mixed sols of Da-KGM and κ-carrageenan decreased with increasing degree of deacetylation. The partial removal of acetyl groups from konjac glucomannan could significantly improve the hardness and springiness of mixed gels of KGM and κ-carrageenan. Meanwhile, decreasing the acetyl content could decrease the syneresis of mixed gels. By regulating the deacetylation degree of konjac, gels with high gel strength could be prepared, which provides a new idea for the production of high-strength gelatin food.
本研究的主要目的是研究魔芋脱乙酰度对魔芋葡甘聚糖（KGM）和κ-卡拉胶共混物的流变性和质构特性的影响。通过非均相脱乙酰方法制备了一系列不同脱乙酰度（0、20.35%、35.62%、57.19%和 74.01%）的脱乙酰魔芋葡甘聚糖（Da-KGM）。测定了不同脱乙酰度的 Da-KGM 与κ-卡拉胶混合溶胶和凝胶的流变性和质构特性。结果表明，Da-KGM 和κ-卡拉胶混合溶胶的粘度随脱乙酰度的增加而降低。魔芋葡甘聚糖部分去除乙酰基可以显著提高 KGM 和κ-卡拉胶混合凝胶的硬度和弹性。同时，降低乙酰基含量可以减少混合凝胶的离浆。通过调节魔芋的脱乙酰度，可以制备出凝胶强度高的凝胶，为高强度明胶食品的生产提供了新的思路。
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