Food and Fermentation Industries >

2021 , Vol. 47 >Issue 15: 213 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027054

Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel

  • ZHU Kun ,
  • LIU Yuanqin ,
  • FAN Shengyu ,
  • DUAN Yajie ,
  • CHEN Hourong ,
  • ZHANG Fusheng
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  • (College of Food Science,Southwest University,Chongqing 400715,China)

Received date: 2021-02-16

  Revised date: 2021-03-22

  Online published: 2021-08-23

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Abstract

To improve the status of the single color and expand the development of konjac gel vegetarian food, this study explored the formulation of coloring composite gel mixed by konjac glucomannan (KGM), soybean protein isolate (SPI) and capsanthin(CAP). The preparation conditions of coloring composite gel were optimized by using KGM concentration, SPI concentration and Ca(OH)2 concentration as the independent variables, while the pigment retention rate and gel strength as the response values. Moreover, the texture properties and microstructure of the composite gel were characterized by TA. XT plus texture, Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). Results showed that the optimum conditions were determined as follows, the concentration of KGM, SPI and Ca(OH)2 were 6.5%, 0.2% and 0.15% respectively. Under these conditions, the pigment retention rate and the gel strength could go up to 84.26% and 376.65 g which close to the predicted value. At the same time the gel strength, hardness and chewiness of the optimization were significantly increased, and its microstructure of the composite gel observed by SEM was uniformly distributed continuously and more stable, both leading to better texture properties compared with control groups.

Key words： konjac glucomannan; soybean protein isolate; capsanthin; coloring composite gel; microstructure

Cite this article

ZHU Kun , LIU Yuanqin , FAN Shengyu , DUAN Yajie , CHEN Hourong , ZHANG Fusheng . Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel[J]. Food and Fermentation Industries, 2021 , 47(15) : 213 -219 . DOI: 10.13995/j.cnki.11-1802/ts.027054

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