College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
National Reference Laboratory for Agricultural Testing PR China, Key Laboratory of Detection for Mycotoxins (Ministry of Agriculture), Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Ministry of Agriculture), Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China.
J Sci Food Agric. 2021 Sep;101(12):5067-5074. doi: 10.1002/jsfa.11151. Epub 2021 Feb 22.
Konjac glucomannan (KGM) showed a synergistic interaction with κ-carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin (MD) have always been used in gel foods and affect their viscosity and rheological properties.
In our paper, different amounts of MD were first used to alter the textural properties, and the results showed that both tensile strength and elongation exhibited first an increasing and then a decreasing trend with the increasing MD proportion and achieved a maximum at a final maltodextrin proportion of 4 g kg in the KGM/CAR/MD system. Based on the above results, we further explored the effects of deacetylation degree of KGM on the gel properties of mixed gel system. The results revealed that, compared to the native KGM, the partial deacetylated KGM was capable of significantly improving the tensile strength and elongation of KGM/CAR mixed gel.
Our study found that the appropriate addition of MD (0.4%) and DKGM were able to alter the tensile properties of KGM/CAR mixed gel, with potential to meet the needs of consumers and further design innovative tensile gel products in the soft gel industry. © 2021 Society of Chemical Industry.
魔芋葡甘聚糖（KGM）与κ-卡拉胶（CAR）具有协同作用，在食品领域（如果冻）形成了一种有前途的复合水胶体凝胶。然而，向 CAR 中添加 KGM 形成的混合凝胶在凝胶强度和持水收缩性方面仍存在缺陷，难以满足某些凝胶食品的质量要求。然而，脱乙酰 KGM 和麦芽糊精（MD）一直用于凝胶食品中，影响其粘度和流变性能。
在我们的论文中，首先使用不同量的 MD 来改变质构特性，结果表明，随着 MD 比例的增加，拉伸强度和伸长率均呈现先增加后减少的趋势，在 KGM/CAR/MD 体系中最终 MD 比例为 4g/kg 时达到最大值。基于上述结果，我们进一步探讨了 KGM 脱乙酰度对混合凝胶系统凝胶性能的影响。结果表明，与天然 KGM 相比，部分脱乙酰 KGM 能够显著提高 KGM/CAR 混合凝胶的拉伸强度和伸长率。
本研究发现，适当添加 MD（0.4%）和 DKGM 能够改变 KGM/CAR 混合凝胶的拉伸性能，有望满足消费者的需求，并进一步在软凝胶行业设计创新的拉伸凝胶产品。© 2021 化学工业协会。
