Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel.

The effects of xanthan gum (XG), konjac gum (KG) and mixed gum of XG and KG (MG) on the gel properties of Oviductus Ranae (OR) were studied using texture analysis, dynamic rheometry, scanning electron microscopy and Fourier transform infrared spectroscopy. The addition of both XG and MG can increase the hardness and water-holding capacity and energy storage modulus of the OR gel, but the addition of KG has the opposite effect. When the mass ratio of XG to KG is 1:1, the hardness (730 g), springiness (1.00) and chewiness (218.48 g) of the OR gel are all maximized. The addition of MG significantly more enhances the hydrogen bond and hydrophobic interaction, compared with the addition of only XG or KG, so the OR gel forms a denser and more stable network structure. Our results provide valuable information for further design and preparation of OR gel foods containing XG and KG.