Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China.
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China.
Carbohydr Polym. 2023 Jul 15;312:120765. doi: 10.1016/j.carbpol.2023.120765. Epub 2023 Mar 6.
Bigels with tunable oral sensation and controlled gastrointestinal digestive profiles are highly demanded in the food industry. A binary hydrogel consisting of different mass ratio of konjac glucomannan to gelatin (φ) was designed to fabricate bigels with stearic acid oleogel. The impacts of φ on the structural, rheological, tribological, flavor release, and delivery properties of bigels were investigated. Structural transition of bigels from hydrogel-in-oleogel to bi-continuous, and then to oleogel-in-hydrogel type, as φ increased from 0.6 to 0.8, and then to 1.0-1.2. Enhanced storage modulus and yield stress were achieved along with the increased φ, while the structure-recovery properties of bigel decreased with increased φ. Under all the tested φ, the viscoelastic modulus and viscosity decreased significantly at oral temperatures but maintained the gel state, and the friction coefficient increased along with the increased φ under high chewing degree. Flexible control over the swelling, the lipid digestion and the release of lipophilic cargos were also observed, with the total release of free fatty acids and quercetin significantly reduced with the increased φ. This study presents a novel manipulation strategy to control oral sensation and gastrointestinal digestive profiles of bigels via tuning the fraction of konjac glucomannan in the binary hydrogel.
在食品工业中，人们对具有可调口腔感觉和可控胃肠道消化特性的大块凝胶有着强烈的需求。本文设计了一种由不同质量比的魔芋葡甘聚糖和明胶（φ）组成的二元水凝胶，以制备具有硬脂酸油凝胶的大块凝胶。考察了 φ 对大块凝胶结构、流变学、摩擦学、风味释放和输送性能的影响。随着 φ 从 0.6 增加到 0.8，然后增加到 1.0-1.2，大块凝胶的结构从水凝胶-油凝胶向双连续相，然后向油凝胶-水凝胶转变。随着 φ 的增加，储能模量和屈服应力增加，而大块凝胶的结构恢复性能降低。在所有测试的 φ 下，在口腔温度下，粘弹性模量和粘度显著降低，但仍保持凝胶状态，并且在高咀嚼程度下，摩擦系数随 φ 的增加而增加。还观察到对膨胀、脂质消化和疏水性载药释放的灵活控制，随着 φ 的增加，游离脂肪酸和槲皮素的总释放显著减少。本研究提出了一种通过调节二元水凝胶中魔芋葡甘聚糖的比例来控制大块凝胶口腔感觉和胃肠道消化特性的新策略。
