Influences of konjac glucomannan on the stability of emzyme hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin emulslon

  • QU Yuan ,
  • HOU Xiaoyan ,
  • LI Shanshan ,
  • SHEN Guanghui ,
  • LUO Qingying ,
  • WU Hejun ,
  • PU Biao ,
  • YE Meng ,
  • ZHANG Zhiqing
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  • 1(College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)
    2(Collge of Forestry, Sichuan Agricultural University, Wenjiang 611130, China)

Received date: 2018-06-19

  Online published: 2019-02-01

Abstract

In order to further understand the effects of polysaccharides on the stability of emulsion stability, this study aimed to investigate the effect of konjac glucomannan (KGM) on the stability of hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin (HZADSKG). The results showed that 0.3% KGM had a stable effect on the stability of HZADSKG emulsion. The emulsion containing KGM had good pH stability (5-7), ionic strength stability (0-400 mmol/L NaCl, pH=3), and thermal stability (30-90 ℃, 0 mmol/L NaCl, pH=3). This study provided references for using polysaccharides as a natural macromolecular stabilizer to enhance the stability of protein emulsion. It also provided a theoretical basis for applying HZADSKG in food industries in the future.

Cite this article

QU Yuan , HOU Xiaoyan , LI Shanshan , SHEN Guanghui , LUO Qingying , WU Hejun , PU Biao , YE Meng , ZHANG Zhiqing . Influences of konjac glucomannan on the stability of emzyme hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin emulslon[J]. Food and Fermentation Industries, 2019 , 45(1) : 109 -114 . DOI: 10.13995/j.cnki.11-1802/ts.018061

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