Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel

被引：38
|
作者：
Yuan, Chao [1 ,2 ]
Zou, Yiyuan [1 ,2 ]
Cui, Bo [1 ,2 ]
Fang, Yishan [1 ,2 ]
Lu, Lu [1 ,2 ]
Xu, Dongyan [1 ,2 ]
机构：
[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
[2] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2021年 / 120卷
基金：
中国国家自然科学基金;
关键词：
Konjac glucomannan; kappa-Carrageenan; Cyclodextrins; Rheological properties; Confocal laser scanning microscopy; BETA-CYCLODEXTRIN; RHEOLOGICAL PROPERTIES; AQUEOUS-SOLUTIONS; CELLULOSE; THYMOL; GUM;
D O I：
10.1016/j.foodhyd.2021.106927
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of cyclodextrins (CDs) on the gelation behavior of x-carrageenan/konjac glucomannan (KC/KGM) composite gel were evaluated. The steady shear rheology result showed that the incorporation of CDs reduced the apparent viscosity, yield stress (tau(0)) and consistency coefficient (K) of KC/KGM composite sol, the shear thinning of the sol was more pronounced. Methyl-beta-CD (M-beta-CD) exerted the greatest effect. The frequency sweep result showed that CDs enhanced the storage modulus of the composite gel and promoted the formation of more flexible gel structures. The improvement of M-beta-CD was more significant than other CDs. Confocal laser scanning microscope images showed that a continuous gel structure formed after the incorporation of alpha-CD, beta-CD or M-beta-CD. While the composite gel containing gamma-CD or HP-beta-CD showed an uneven and discontinuous structure. More hydrogen bond interaction in the gel system formed after the addition of CDs. The presence of CDs strongly contributed to improve the degradation temperature of KC/KGM composite gel and thermal stability.
引用
收藏
页数：7
相关论文
共 50 条
  • [41] Gelation of konjac glucomannan by acetylmannan esterases from Aspergillus oryzae
    Saito, Miho
    Nakaya, Makoto
    Kondo, Tatsuya
    Nakazawa, Masami
    Ueda, Mitsuhiro
    Naganawa, Shogo
    Hasegawa, Yoshinori
    Sakamoto, Tatsuji
    ENZYME AND MICROBIAL TECHNOLOGY, 2022, 160
  • [42] Gelation of Konjac glucomannan crosslinked by organotitanium chelated with different ligands
    Zhixin Zhao
    Shanjun Gao
    Yunzhe Li
    Fucheng Wu
    Chunhui Shen
    Journal of Sol-Gel Science and Technology, 2021, 98 : 401 - 410
  • [43] Gelation of Konjac glucomannan crosslinked by organotitanium chelated with different ligands
    Zhao, Zhixin
    Gao, Shanjun
    Li, Yunzhe
    Wu, Fucheng
    Shen, Chunhui
    JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY, 2021, 98 (02) : 401 - 410
  • [44] Study on Gel Formation Mechanism of Konjac Glucomannan
    LI Bin and XIE Bi-junNatural Product Chemistry Research Laboratory
    AgriculturalSciencesinChina, 2003, (04) : 74 - 78
  • [45] Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages
    Chen, Jiaxin
    Zhao, Jinhai
    Li, Xin
    Liu, Qian
    Kong, Baohua
    FOODS, 2021, 10 (07)
  • [46] Thermoreversible konjac glucomannan gel crosslinked by borax
    Gao, Shanjun
    Guo, Jinming
    Nishinari, Katsuyoshi
    CARBOHYDRATE POLYMERS, 2008, 72 (02) : 315 - 325
  • [47] Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan
    Du, Xuezhu
    Li, Jing
    Chen, Jian
    Li, Bin
    FOOD RESEARCH INTERNATIONAL, 2012, 46 (01) : 270 - 278
  • [48] Removal of surface radioactive uranium(VI) by graphene oxide modified κ-carrageenan/konjac glucomannan composite hydrogel
    Ma, Chuanyi
    Li, Zhanguo
    Wang, Yi
    MATERIALS TODAY COMMUNICATIONS, 2024, 41
  • [49] Composite film for edible oil packaging from carrageenan derivative and konjac glucomannan: Application and quality evaluation
    Ganesan, Abirami Ramu
    Shanmugam, M.
    Ilansuriyan, P.
    Anandhakumar, R.
    Balasubramanian, Balamuralikrishnan
    POLYMER TESTING, 2019, 78
  • [50] Properties of the konjac glucomannan and zein composite gel with or without freeze-thaw treatment
    Lai, Rui
    Liu, Yawei
    Liu, Jie
    FOOD HYDROCOLLOIDS, 2021, 117
12345