Li Li, Zhang Li, Han Yang, Wen Lei, Shao Shujuan, Zong Xuyan
College of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644000 Sichuan China.
Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000 Sichuan China.
J Food Sci Technol. 2023 Dec;60(12):3094-3101. doi: 10.1007/s13197-023-05821-0. Epub 2023 Aug 29.
Konjac gel (KG) food is a popular choice among consumers due to its delicious taste, low-calorie content, and ability to provide satiety. The aim of the study was to evaluate the effects of the addition of mung bean starch (MBS), corn starch (CS), and sweet potato starch (SPS) on the water solubility, gel strength, microstructure, and viscosity of KG. The experimental results showed that MBS exhibited the largest amylose content (47.07 ± 1.71%), and SPS had the lowest amylose content (27.92 ± 1.24%). With the increase of starch concentration, the gel strength and viscosity of KG increased, the KG with 3% MBS had higher water solubility and stronger gel strength, and the KG with 3% SPS had better viscosity. In addition, according to the scanning electron microscope, the microstructure of KG without starch was a porous honeycomb, and the network structure of CS/KG was more orderly and uniform. The microstructure of MBS/KG was tightly wrinkled, while the honeycomb structure of SPS/KG was more orderly and the network outline was clearer. The addition of starch could improve the quality of KG, the type of starch used had different effects.
魔芋凝胶（KG）食品因其美味的口感、低热量含量以及提供饱腹感的能力而受到消费者的青睐。本研究的目的是评估添加绿豆淀粉（MBS）、玉米淀粉（CS）和红薯淀粉（SPS）对魔芋凝胶的水溶性、凝胶强度、微观结构和粘度的影响。实验结果表明，绿豆淀粉的直链淀粉含量最高（47.07 ± 1.71%），红薯淀粉的直链淀粉含量最低（27.92 ± 1.24%）。随着淀粉浓度的增加，魔芋凝胶的凝胶强度和粘度增加，添加3%绿豆淀粉的魔芋凝胶具有更高的水溶性和更强的凝胶强度，添加3%红薯淀粉的魔芋凝胶具有更好的粘度。此外，根据扫描电子显微镜观察，未添加淀粉的魔芋凝胶的微观结构为多孔蜂窝状，玉米淀粉/魔芋凝胶的网络结构更有序、更均匀。绿豆淀粉/魔芋凝胶的微观结构紧密起皱，而红薯淀粉/魔芋凝胶的蜂窝结构更有序，网络轮廓更清晰。添加淀粉可以改善魔芋凝胶的品质，不同种类的淀粉作用不同。
