Zheng Yue, Liu Qing, Luo Haiyu, Zheng Jiayu, Li Wenhao
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Int J Biol Macromol. 2024 Sep;276(Pt 1):133887. doi: 10.1016/j.ijbiomac.2024.133887. Epub 2024 Jul 15.
Due to its emulsifying and thickening properties, konjac glucomannan (KGM) is widely used in the food, medicine, and materials industries. Nevertheless, its high viscosity and significant water absorption limit its application range. Therefore, electron beam (e-beam) irradiation pretreatment was carried out to improve the deacetylation efficiency of KGM, and the physicochemical and gel properties of KGM were investigated. The results show that e-beam irradiation and deacetylation decrease the water absorption, solubility, transparency, molecular weight, and viscosity of KGM. Conversely, the moisture content, thermal stability, and water-binding capacity increase. FTIR and X-ray diffraction analysis revealed no significant changes in the chemical and crystalline structure of KGM before and after modification. However, modification weakens the intermolecular interaction of KGM hydrosols, which affects their rheology. Furthermore, deacetylation improves the mechanical properties and water retention capacity of KGM gels. Overall, the e-beam irradiation pretreatment provides a method to increase the efficiency of KGM deacetylation and improve the physical and chemical properties of KGM, thus expanding its potential applications in the food and chemical industries, among others.
由于魔芋葡甘聚糖（KGM）具有乳化和增稠特性，它在食品、医药和材料行业中得到广泛应用。然而，其高粘度和显著的吸水性限制了它的应用范围。因此，进行了电子束（e-beam）辐照预处理以提高KGM的脱乙酰效率，并对KGM的物理化学和凝胶特性进行了研究。结果表明，电子束辐照和脱乙酰作用降低了KGM的吸水性、溶解度、透明度、分子量和粘度。相反，水分含量、热稳定性和水结合能力增加。傅里叶变换红外光谱（FTIR）和X射线衍射分析表明，改性前后KGM的化学结构和晶体结构没有显著变化。然而，改性削弱了KGM水溶胶的分子间相互作用，从而影响其流变学性质。此外，脱乙酰作用改善了KGM凝胶的机械性能和保水能力。总体而言，电子束辐照预处理提供了一种提高KGM脱乙酰效率和改善KGM物理化学性质的方法，从而扩大了其在食品和化工等行业的潜在应用。
