College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China.
Food Chem. 2024 Sep 30;453:139599. doi: 10.1016/j.foodchem.2024.139599. Epub 2024 May 11.
In this study, oxidized deacetylated konjac glucomannans with different degrees of oxidation were prepared by a combination of deacetylation and ozone oxidation. Carboxyl groups were found to be introduced into the modified konjac glucomannan while acetyl groups were removed. The backbone, branched chains, and crystal structure of modified konjac glucomannan were not significantly affected. The whiteness was enhanced to 97-99 % and the thermal degradation temperature was up to 250 °C after modification. The solubility of the modified konjac glucomannan (oxidized for 60 min) was significantly increased to 84.56 % (p < 0.05), while its viscosity and swelling power were notably decreased owing to the changes in molecular weight (from 10 to 10) and functional groups. Rheological analysis showed that oxidized deacetylated konjac glucomannan has the ability to form soft-textured gels and the potential to develop dysphagia foods. Future studies should focus on the gelation mechanisms of oxidized deacetylated konjac glucomannan.
在这项研究中，通过脱乙酰化和臭氧氧化相结合的方法制备了不同氧化程度的氧化脱乙酰基魔芋葡甘露聚糖。改性魔芋葡甘露聚糖中引入了羧基，而乙酰基被去除。改性魔芋葡甘露聚糖的主链、支链和晶体结构没有受到显著影响。白度提高到 97-99%，经修饰后热降解温度高达 250°C。改性后的魔芋葡甘露聚糖（氧化 60 分钟）的溶解度显著提高至 84.56%（p<0.05），而由于分子量（从 10 到 10）和官能团的变化，其黏度和溶胀能力明显降低。流变分析表明，氧化脱乙酰基魔芋葡甘露聚糖具有形成软质凝胶的能力，有望开发吞咽困难食品。未来的研究应集中在氧化脱乙酰基魔芋葡甘露聚糖的凝胶化机制上。
