{"title":"Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel","authors":"Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Zhipeng Li, Hui Ni, Yanbing Zhu","doi":"10.1007/s11483-024-09862-6","DOIUrl":null,"url":null,"abstract":"<p>In this study, the properties of konjac glucomannan with different molecular weights and their effects on the functional and structural properties of κ-carrageenan (κ-CA) composite gel were analyzed. Native konjac glucomannan (K1: <i>M</i><sub><i>w</i> =</sub> 67,158 g/mol) was hydrolyzed by β-mannanase to obtain three konjac glucomannan with different molecular weights (K2: <i>M</i><sub><i>w</i></sub> = 65,124 g/mol, K3: <i>M</i><sub><i>w</i></sub> = 32,302 g/mol, and K4: <i>M</i><sub><i>w</i></sub> = 17,102 g/mol). The results showed that the hydrolyzed K2, K3, and K4 had lower viscosity, more loose and porous structure, shorter molecular chain and stronger antioxidant activity than native K1. K2 and K3 increased the hardness, gumminess, chewiness, water holding capacity and stronger antioxidant activity but decreased the cohesiveness, resilience, and transparency of κ-CA gel. Hierarchical cluster analysis confirmed that K2/κ-CA and K3/κ-CA gels had good gel properties with better texture and water holding capacity as compared to the other samples, which might be related to their smoother and more compact gel structure and enhanced hydrogen bond. The competition for water molecules between κ-CA and over degraded K4 induced the poor water holding capacity and gel structure for their composite gel. The results revealed the gelation changes of κ-CA composite gel affecting by konjac glucomannan with different molecular weights, and can lay a theoretical foundation for the development and application of their compound food additive.</p>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":null,"pages":null},"PeriodicalIF":2.8000,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11483-024-09862-6","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}
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Abstract
In this study, the properties of konjac glucomannan with different molecular weights and their effects on the functional and structural properties of κ-carrageenan (κ-CA) composite gel were analyzed. Native konjac glucomannan (K1: Mw = 67,158 g/mol) was hydrolyzed by β-mannanase to obtain three konjac glucomannan with different molecular weights (K2: Mw = 65,124 g/mol, K3: Mw = 32,302 g/mol, and K4: Mw = 17,102 g/mol). The results showed that the hydrolyzed K2, K3, and K4 had lower viscosity, more loose and porous structure, shorter molecular chain and stronger antioxidant activity than native K1. K2 and K3 increased the hardness, gumminess, chewiness, water holding capacity and stronger antioxidant activity but decreased the cohesiveness, resilience, and transparency of κ-CA gel. Hierarchical cluster analysis confirmed that K2/κ-CA and K3/κ-CA gels had good gel properties with better texture and water holding capacity as compared to the other samples, which might be related to their smoother and more compact gel structure and enhanced hydrogen bond. The competition for water molecules between κ-CA and over degraded K4 induced the poor water holding capacity and gel structure for their composite gel. The results revealed the gelation changes of κ-CA composite gel affecting by konjac glucomannan with different molecular weights, and can lay a theoretical foundation for the development and application of their compound food additive.
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.
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