Food and Fermentation Industries >

2023 , Vol. 49 >Issue 22: 251 - 257

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033309

Effect of oxidized konjac glucomannan on gel properties of deacetylated konjac glucomannan

  • FAN Tianqin ,
  • QIN Xiaoli ,
  • XIE Yong ,
  • CHEN Zhaojun ,
  • ZHANG Fusheng ,
  • ZHANG Shenglin ,
  • JIANG Xuekuan ,
  • LIU Xiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Material and Chemical Engineering, Tongren University, Tongren 554300, China)
    3(Institute of Konjac Research, Southwest University, Chongqing 400715, China)
    4(Chongqing Sino Konjac Biological Technology Co.Ltd., Chongqing 400715, China)

Received date: 2022-08-12

  Revised date: 2022-09-07

  Online published: 2023-12-25

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Abstract

Composite gels (D, D-K, D-O-30, D-O-60, D-O-90, D-O-120) were prepared by blending oxidized konjac glucomannan (OKGM) with deacetylated konjac glucomannan (DKGM). The effects of different oxidation levels of OKGM on the gel properties such as water holding capacity, gel strength, swelling rate, freeze-thaw stability, and textural and rheological properties of DKGM-based gels were investigated. Compared with the control group (group D), OKGM addition reduced the whiteness but improved the swelling rate and freeze-thaw stability of the composite gels. The gel strength of the D-K and D-O-30 groups was lower than that of the D group, while the gel strength of the D-O-60, D-O-90 and D-O-120 groups was higher than that of the D group. OKGM reduced the hardness of the composite gels. D-O-30, D-O-60, D-O-90 and D-O-120 groups were more elastic than the D and D-K groups. The chewiness of the D-O-30 group was the least. Dynamic rheology showed that the composite gels were weak gels. The results of the infrared spectroscopy showed that OKGM addition changed the strength of hydrogen bonds in the system. According to the scanning electron microscope, OKGM addition reduced the pore size of the gel network and shortened the distance between the lamellae. In conclusion, the properties of DKGM gel were adjusted by OKGM addition for adapting its application in food production.

Key words： oxidized konjac glucomannan; deacetylated konjac glucomannan; composite gel; texture; rheological properties

Cite this article

FAN Tianqin , QIN Xiaoli , XIE Yong , CHEN Zhaojun , ZHANG Fusheng , ZHANG Shenglin , JIANG Xuekuan , LIU Xiong . Effect of oxidized konjac glucomannan on gel properties of deacetylated konjac glucomannan[J]. Food and Fermentation Industries, 2023 , 49(22) : 251 -257 . DOI: 10.13995/j.cnki.11-1802/ts.033309

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