State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China.
Int J Biol Macromol. 2022 Sep 1;216:95-104. doi: 10.1016/j.ijbiomac.2022.06.199. Epub 2022 Jul 4.
The Amorphophallus bulbifer (A. bulbifer) as a newly developed superior konjac variety has the advantages of short growth cycle, high reproductive coefficient, disease resistance and adaptation to humid or hot environments. Because of its good growth characteristics and high konjac glucomannan (KGM) content, A. bulbifer has great potential to be used as KGM resources in food industry. However, KGM from the A. bulbifer flour has very high viscosity even in low concentration, and the gels formed by KGM are easily browning during the alkali-induced process. These shortcomings are key factors that limit its application in the food industry. In order to solve this problem, KGM was modified by citric-acid treatment (CAT), and the effect of CAT on the physicochemical and gel properties of KGM was investigated in this study. The results indicated that the apparent viscosity and ΔE value of the KGM treated with 1.2 M CAT for 2 h were 948.66 Pa·s and 14.55, respectively, which were significantly lower than native KGM in the same variety. Moreover, the CAT did not significantly affect the texture properties of KGM gels. Hence, it will be extremely valuable for developing innovative low-calorie foods favored by consumers and industrial production based on KGM.
作为一种新兴的魔芋优良品种，珠芽魔芋（Amorphophallus bulbifer）具有生长周期短、繁殖系数高、抗病性强、适应湿热环境等优点。由于其良好的生长特性和较高的魔芋葡甘聚糖（KGM）含量，珠芽魔芋具有成为食品工业 KGM 资源的巨大潜力。然而，珠芽魔芋粉中的 KGM 即使在低浓度下也具有非常高的粘度，并且 KGM 形成的凝胶在碱诱导过程中容易褐变。这些缺点是限制其在食品工业中应用的关键因素。为了解决这个问题，采用柠檬酸处理（CAT）对 KGM 进行改性，并研究了 CAT 对 KGM 理化性质和凝胶性质的影响。结果表明，用 1.2 M CAT 处理 2 h 的 KGM 的表观粘度和 ΔE 值分别为 948.66 Pa·s 和 14.55，明显低于同品种的天然 KGM。此外，CAT 对 KGM 凝胶的质构特性没有显著影响。因此，基于 KGM 开发受消费者青睐的创新低热量食品和工业生产将具有极高的价值。
