Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch

被引：11
|
作者：
Li, Junhua [1 ,2 ,3 ]
Zhu, Min [1 ,2 ,3 ]
Gu, Luping [1 ,2 ,3 ]
Su, Yujie [1 ,2 ,3 ]
Yang, Yanjun [1 ,2 ,3 ]
Chang, Cuihua [1 ,2 ,3 ]
Han, Qi [4 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China
[4] RMIT Univ, STEM Coll, Sch Sci, Melbourne, Vic 3000, Australia
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 182卷
基金：
中国国家自然科学基金;
关键词：
Konjac glucomannan; Tapioca starch; Corn starch; Composite hydrogel; Freeze-thaw stability; RHEOLOGICAL PROPERTIES; MICROSTRUCTURE; MORPHOLOGY; GELATION; SUCROSE; PROFILE; POTATO; GUMS; CORN; PH;
D O I：
10.1016/j.lwt.2023.114841
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The poor freeze-thaw stability of konjac glucomannan (KG) hydrogel will greatly affect its application in the frozen prepared foods. In this study, the filling effects of natural tapioca starch (TS) and corn starch (CS) on the properties of freeze-thaw KG hydrogel were evaluated. The addition of starches significantly improved the gel strength and water holding capacity and inhibited the freeze-induced syneresis of composite hydrogels, where CS is superior to TS. These beneficial effects could be the results of concurrent effects of the decrease of frequency dependence/freezing point, the formation of dense microstructure and the reinforced hydrogen bonds and hydrophobic interactions of composite hydrogels. The foregoing results suggested the potential feasibility of lowcost natural starches to improve the textural properties and freeze-thaw stability of KG hydrogels.
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收藏
页数：8
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