Wang Shishuai, Chen Shuo, Ding Lidong, Zhang Ying, He Jiaxin, Li Bin
College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Gels. 2022 Oct 13;8(10):651. doi: 10.3390/gels8100651.
The impact of konjac glucomannan (KGM) with different molecular weight (Mw) on the retrogradation properties of pea starch, such as color, viscoelasticity, gel strength, water holding capacity (WHC), moisture distribution and crystallinity, was investigated. At the same time as the Mw of KGM decreased, the lightness, elastic modulus, gel strength, water freedom and crystallinity of pea starch showed an increasing trend, whereas the viscosity modulus and WHC showed a decreasing trend. At one day of storage, compared with single pea starch, KGM with low Mw made gel strength increase from 40 g to 45 g, WHC decrease from 82% to 65% and crystallinity increase from 21.3% to 24.0%. Therefore, KGM with low Mw could promote retrogradation of pea starch in the short-term. At 7 days or even 14 days of storage, KGM with medium-high Mw had smaller indices than those of pure pea starch, including the lightness, storage modulus, gel strength, water freedom and crystallinity. This indicated that KGM with medium-high Mw could inhibit the long-term retrogradation of starch. The larger the Mw of KGM, the more noticeable the inhibition effect.
研究了不同分子量（Mw）的魔芋葡甘聚糖（KGM）对豌豆淀粉回生特性的影响，如颜色、粘弹性、凝胶强度、持水能力（WHC）、水分分布和结晶度。随着KGM分子量的降低，豌豆淀粉的亮度、弹性模量、凝胶强度、水分自由度和结晶度呈上升趋势，而粘度模量和WHC呈下降趋势。在储存一天时，与单一豌豆淀粉相比，低Mw的KGM使凝胶强度从40 g增加到45 g，WHC从82%降低到65%，结晶度从21.3%增加到24.0%。因此，低Mw的KGM在短期内可促进豌豆淀粉的回生。在储存7天甚至14天时，中高Mw的KGM的各项指标比纯豌豆淀粉的小，包括亮度、储能模量、凝胶强度、水分自由度和结晶度。这表明中高Mw的KGM可抑制淀粉的长期回生。KGM的分子量越大，抑制效果越明显。
