School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China.
Int J Biol Macromol. 2023 May 31;238:124134. doi: 10.1016/j.ijbiomac.2023.124134. Epub 2023 Mar 22.
This work employed different curdlan concentrations (0.00 %, 1.00 %, 1.50 %, 2.00 %, and 2.50 %) to alleviate the quality degradation of konjac glucomannan (KGM) gels after commercial sterilization at 121 °C for 15 min. The results showed that all levels of curdlan could retard the deterioration of KGM gels, with the best effect at 2.00 %. After commercial sterilization, incorporating curdlan into KGM gels greatly reduced the Tan σ (G"/ G'), total relaxation time and half-free water from 0.52, 89.85 ms and 98.26 % to 0.27, 38.48 ms and 21.42 %, respectively. Moreover, the addition of curdlan imparted a better texture to KGM gels, as reflected in the increase of hardness, springiness, water-holding capacity and whiteness value from 1400.85 g, 0.42, 87.92 % and 33.33 to 3461.68 g, 0.80, 96.50 % and 49.27, respectively. Furthermore, SEM images revealed that curdlan endowed KGM gels with a tighter structure and smaller pores, and the pore size distribution was reduced from 113.46 μm to17.91 μm, indicating a stronger interaction among molecules, as evidenced by XRD and FTIR results. KGM gels with curdlan possessed less proportion of complete crystallites and crystalline region. These findings suggested that curdlan can be the potently protectant for improving the quality of commercially sterilized KGM gel-based products.
本研究采用不同浓度的结冷胶（0.00%、1.00%、1.50%、2.00%和 2.50%）来缓解魔芋葡甘聚糖（KGM）凝胶在 121℃商业灭菌 15min 后的质量劣化。结果表明，所有浓度的结冷胶都能延缓 KGM 凝胶的劣化，其中 2.00%的效果最佳。商业灭菌后，将结冷胶添加到 KGM 凝胶中，可使 Tan σ（G"/G'）、总弛豫时间和半游离水从 0.52、89.85ms 和 98.26%分别降低到 0.27、38.48ms 和 21.42%。此外，结冷胶的添加赋予了 KGM 凝胶更好的质构特性，表现为硬度、弹性、持水能力和白度值分别从 1400.85g、0.42、87.92%和 33.33%增加到 3461.68g、0.80、96.50%和 49.27%。此外，SEM 图像表明，结冷胶赋予 KGM 凝胶更紧密的结构和更小的孔，孔径分布从 113.46μm 减小到 17.91μm，表明分子间相互作用更强，这可由 XRD 和 FTIR 结果证实。含结冷胶的 KGM 凝胶具有较少比例的完全结晶和结晶区。这些结果表明，结冷胶可以作为一种有效的保护剂，提高商业灭菌的 KGM 凝胶基产品的质量。
