Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 221 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039788

Effect of gelatin addition on freeze-thaw stability of deacetylation konjac glucomannan gels

  • GUAN Hongmei ,
  • LUO Jing ,
  • LI Yijia ,
  • ZENG Zhilong ,
  • WANG Haoyuan ,
  • ZHOU Ming ,
  • LU Manman ,
  • LIU Xiong
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2024-05-07

  Revised date: 2024-07-05

  Online published: 2025-05-28

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Abstract

To solve the problem of moisture loss and sensory quality degradation of deacetylated konjac gel food due to freezing, composite gels were prepared by mixing gelatin (GEL) and deacetylation konjac glucomannan (DKGM).The effects of GEL additions (10%, 20%, and 30% on weight basis) on the water-holding capability, texture, rheology, and thermal stability of the DKGM gels were investigated under freeze-thaw cycles (0, 1, 3, and 5 cycles), and the mechanism to improvement the freeze-thaw stability of the composite gels was also explored.Results showed that GEL significantly improved the water-holding capability (P<0.05), textural properties, and freezing resistance of DKGM gels and suppressed the deterioration of rheological properties.In addition, GEL reduced the amount of freezable water inside the gel.GEL maintained the crystallinity, the microstructural integrity, and compactness of DKGM gels during freeze-thaw.In conclusion, GEL provided protection for DKGM gels during the freeze-thaw process and improved their freeze-thaw stability.

Key words： composite gel; addition; water holding capacity; rheological properties; freezable water

Cite this article

GUAN Hongmei , LUO Jing , LI Yijia , ZENG Zhilong , WANG Haoyuan , ZHOU Ming , LU Manman , LIU Xiong . Effect of gelatin addition on freeze-thaw stability of deacetylation konjac glucomannan gels[J]. Food and Fermentation Industries, 2025 , 51(9) : 221 -229 . DOI: 10.13995/j.cnki.11-1802/ts.039788

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