Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-02-19 DOI:10.1007/s11483-024-09831-z

Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qingbiao Li, Yanbing Zhu

{"title":"Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification","authors":"Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qingbiao Li, Yanbing Zhu","doi":"10.1007/s11483-024-09831-z","DOIUrl":null,"url":null,"abstract":"<div><p>Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"400 - 411"},"PeriodicalIF":2.8000,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09831-z","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

通过控制乙醇酸碱度改善葡甘露聚糖/κ-卡拉胶混合物的凝胶特性，以纯化葡甘露聚糖

魔芋葡甘聚糖（KGM）通常与κ-卡拉胶混合，以改善食品的凝胶特性，而这主要受KGM纯化的影响。控制乙醇的 pH 值以纯化 KGM 是改变 KGM 性能的一种简单易行的方法，它往往会改变κ-卡拉胶/KGM 混合物的凝胶性能。本研究考察了不同pH值（2.5-12.5）的乙醇对KGM的影响，并利用微波加热制备了κ-卡拉胶与经乙醇纯化的KGM在不同pH值下的凝胶。在 pH 值为 5.5 至 9.5 之间用乙醇纯化的 KGM，κ-卡拉胶/KGM 混合物的凝胶强度、硬度和持水能力均高于原生 KGM 的凝胶，这与杂质的去除、KGM 粘度的增加和结构的改变、κ-卡拉胶与 KGM 之间相互作用的增强有很大关系。用乙醇纯化的 KGM 在 pH 值为 2.5 和 4.5 之间时，由于 KGM 降解，或在 pH 值为 12.5 时由于乙酰基的去除，混合物的凝胶性能较差。因此，在纯化 KGM 的过程中控制乙醇的 pH 值可以轻松简单地优化κ-卡拉胶/KGM 混合物的凝胶特性，以满足所需的应用要求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.