Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 116 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035923

Effect of the concentration of oxidized konjac glucomannan on gel properties of whey protein isolate gel

  • XIE Renxiang ,
  • QIN Xiaoli ,
  • XIE Yong ,
  • LUO Yuan ,
  • LIU Xiong
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Material and Chemical Engineering, Tongren University, Tongren 554300, China)

Received date: 2023-04-25

  Revised date: 2023-07-07

  Online published: 2024-08-02

Fold

Abstract

Composite gels were prepared by mixing oxidized konjac glucomannan (OKGM) with whey protein isolate (WPI) to improve the properties of WPI gel and enhance its nutritional properties.The influence of OKGM addition amounts (1%, 1.5%, 2%, 2.5% and 3%) on the water holding capacity, texture, rheological properties, thermal stability and microstructure of WPI gel was investigated.The mechanism of composite gel formation was studied as well.The water holding capacity of the composite gels (65.59%-93.42%) was significantly higher than that of pure WPI gel (53.58%) in the presence of OKGM.The texture revealed that the highest hardness, springiness, gumminess and chewiness of composite gels were observed at 2% OKGM addition amount.The OKGM-WPI composite gels were weak gels and had lower dependence on high frequency and high temperature.The thermal stability of OKGM-WPI composite gels was higher than that of pure WPI gel when the addition amount of OKGM was not more than 1.5% through thermogravimetric analyzer analysis.Surface hydrophobicity and free sulfhydryl group analysis suggested that the incorporation of OKGM reduced the surface hydrophobicity and free sulfhydryl content.This was due to the formation of composite gels between WPI and OKGM through cross-linking and aggregation.Scanning electron microscopy revealed that the composite gels had a denser structure and the pores were more ordered.In general, the addition of OKGM could improve the properties and stability of WPI gel.

Key words： oxidized konjac glucomannan; gel; whey protein isolate; rheological properties; stability

Cite this article

XIE Renxiang , QIN Xiaoli , XIE Yong , LUO Yuan , LIU Xiong . Effect of the concentration of oxidized konjac glucomannan on gel properties of whey protein isolate gel[J]. Food and Fermentation Industries, 2024 , 50(13) : 116 -122 . DOI: 10.13995/j.cnki.11-1802/ts.035923

References

[1] ZHAO R N, FU W T, CHEN Y J, et al.Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels[J].Food Chemistry, 2022, 366:130602.
[2] ESPINOSA-DZIB A, RAMÍREZ-GILLY M, TECANTE A.Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan[J].Food Hydrocolloids, 2012, 28(2):248-257.
[3] XIAO Y Q, LIU Y N, WANG Y, et al.Heat-induced whey protein isolate gels improved by cellulose nanocrystals:Gelling properties and microstructure[J].Carbohydrate Polymers, 2020, 231:115749.
[4] BRYANT C M, MCCLEMENTS D J.Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels[J].Food Hydrocolloids, 2000, 14(4):383-390.
[5] TOBIN J T, FITZSIMONS S M, CHAURIN V, et al.Thermodynamic incompatibility between denatured whey protein and konjac glucomannan[J].Food Hydrocolloids, 2012, 27(1):201-207.
[6] FAN L H, YI J Y, TONG J, et al.Preparation and characterization of oxidized konjac glucomannan/carboxymethyl chitosan/graphene oxide hydrogel[J].International Journal of Biological Macromolecules, 2016, 91:358-367.
[7] ZHANG L, WU Y L, WANG L, et al.Effects of oxidized konjac glucomannan (OKGM) on growth and immune function of Schizothorax prenanti[J].Fish & Shellfish Immunology, 2013, 35(4):1105-1110.
[8] LI Y, LIU H B, XIE Y, et al.Preparation, characterization and physicochemical properties of konjac glucomannan depolymerized by ozone assisted with microwave treatment[J].Food Hydrocolloids, 2021, 119:106878.
[9] 范天琴, 覃小丽, 谢勇, 等.氧化魔芋葡甘露聚糖对脱乙酰魔芋葡甘露聚糖凝胶特性的影响[J].食品与发酵工业, 2023, 49(22):251-257.
FAN T Q, QIN X L, XIE Y, et al.Effect of oxidized konjac glucomannan on gel properties of deacetylated konjac glucomannan[J].Food and Fermentation Industries, 2023, 49(22):251-257.
[10] XU Q Q, QI B K, HAN L, et al.Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin[J].LWT, 2021, 137:110421.
[11] PU X L, ZHANG M Y, LIN X D, et al.Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel[J].LWT, 2022, 164:113624.
[12] CAO C N, LI X, YIN Y C, et al.Effects of sodium chloride on the physical and oxidative stability of filled hydrogel particles fabricated with phase separation behavior[J].Foods, 2021, 10(5):1027.
[13] ZHAO H B, WANG Y S, LI W W, et al.Effects of oligosaccharides and soy soluble polysaccharide on the rheological and textural properties of calcium sulfate-induced soy protein gels[J].Food and Bioprocess Technology, 2017, 10(3):556-567.
[14] JIANG L, ZHANG J H, REN Y M, et al.Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels:Characterization and formation mechanism[J].Food Chemistry, 2021, 355:129650.
[15] ZHANG M Q, LI J H, SU Y J, et al.Preparation and characterization of hen egg proteins-soybean protein isolate composite gels[J].Food Hydrocolloids, 2019, 97:105191.
[16] 姜鹏飞, 于文静, 朱凯悦, 等.多糖对罗非鱼鱼糜凝胶化行为的影响[J].中国食品学报, 2023, 23(1):87-99.
JIANG P F, YU W J, ZHU K Y, et al.Effect of polysaccharides on gelation behavior of tilapia surimi[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(1):87-99.
[17] 杨悦, 任元元, 邓利玲, 等.基于碱性电解水形成的魔芋热不可逆凝胶性质研究[J].食品与发酵工业, 2022, 48(18):149-154.
YANG Y, REN Y Y, DENG L L, et al.Study on properties of thermal irreversible konjac gel formed by alkaline electrolyzed water[J].Food and Fermentation Industries, 2022, 48(18):149-154.
[18] 代曜伊, 毕家钰, 田巧玲, 等.竹笋不溶性膳食纤维对大豆蛋白凝胶性质的影响[J].食品与发酵工业, 2017, 43(6):104-108.
DAI Y Y, BI J Y, TIAN Q L, et al.Effect of bamboo shoots insoluble dietary fiber on the gel properties of soy protein[J].Food and Fermentation Industries, 2017, 43(6):104-108.
[19] ZHANG X Y, ZHANG S, ZHONG M M, et al.Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels:Rheological properties and digestive characteristics[J].Food Chemistry, 2022, 380:132212.
[20] MU Y Y, SUN J, OBADI M, et al.Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein[J].Food Hydrocolloids, 2020, 108:106038.
[21] 张佳璇, 韦翠萍, 童彩玲, 等.甘蓝提取物对魔芋葡甘聚糖凝胶流变特性的影响[J].食品研究与开发, 2023, 44(9):8-14.
ZHANG J X, WEI C P, TONG C L, et al.Effect of red cabbage extract on rheological properties of konjac glucomannan gel[J].Food Research and Development, 2023, 44(9):8-14.
[22] TARHAN O, SPOTTI M J, SCHAFFTER S, et al.Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis[J].Food Hydrocolloids, 2016, 61:211-220.
[23] BORA A F M, KOUAME K J E P, LI X D, et al.Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels[J].International Journal of Biological Macromolecules, 2023, 225:454-466.
[24] WANG Y R, YANG Q, LI-SHA Y J, et al.Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel[J].Journal of Cereal Science, 2021, 100:103252.
[25] 李颖畅, 宋素珍, 杨钟燕, 等.甲醛对鱿鱼肌原纤维蛋白凝胶特性的影响[J].中国食品学报, 2019, 19(8):60-69.
LI Y C, SONG S Z, YANG Z Y, et al.Effects of formaldehyde on the myofibrillar protein gel properties of Peru squid[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(8):60-69.
[26] LIU J B, CHAI J L, YUAN Y X, et al.Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH:Structural, functional, and degradation properties[J].Food Hydrocolloids, 2022, 122:107094.
[27] SHI R J, LI T, LI M, et al.Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate[J].LWT, 2021, 136:110303.
[28] MI H B, LI Y, WANG C, et al.The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi[J].Food Hydrocolloids, 2021, 112:106290.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.