State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Molecules. 2022 Dec 2;27(23):8494. doi: 10.3390/molecules27238494.
The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.
本研究旨在评估燕麦β-葡聚糖对魔芋葡甘聚糖（KGM）复合水凝胶形成机制、微观结构和物理化学性质的影响。动态流变学结果表明，添加燕麦β-葡聚糖增加了复合水凝胶的粘弹性模量，有利于形成更强的凝胶网络。凝胶强度实验表明，氢键和疏水相互作用参与了凝胶网络的形成。质构轮廓分析结果发现，燕麦β-葡聚糖的添加量与复合水凝胶的弹性、内聚性和咀嚼性呈正相关。添加燕麦β-葡聚糖后，复合水凝胶的持水能力显著增强（p < 0.05），是 KGM 凝胶的 18.3 倍。添加燕麦β-葡聚糖后，KGM 凝胶的热稳定性增强，Tmax 增加约 30°C。因此，基于 KGM 和燕麦β-葡聚糖的复合水凝胶是克服纯 KGM 凝胶缺点的一种策略。
