Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends

Yan Hu; Jing Tian; Jian Zou; Xiaoqing Yuan; Jing Li; Hongshan Liang; Fuchao Zhan; Bin Li

doi:10.1016/j.ijbiomac.2018.10.190

Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends

Int J Biol Macromol. 2019 Feb 15:123:1165-1171. doi: 10.1016/j.ijbiomac.2018.10.190. Epub 2018 Oct 30.

Authors

Yan Hu¹, Jing Tian², Jian Zou³, Xiaoqing Yuan³, Jing Li⁴, Hongshan Liang⁴, Fuchao Zhan⁴, Bin Li⁵

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Engineering, Henan University of Animal Husbandry and Economics, Zhengzhou 450046, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
³ College of Food Engineering, Henan University of Animal Husbandry and Economics, Zhengzhou 450046, China.
⁴ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
⁵ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China. Electronic address: [email protected].

PMID: 30385341
DOI: 10.1016/j.ijbiomac.2018.10.190

Abstract

The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends. A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0, 20.35%, 35.62%, 57.19%, and 74.01%) was prepared by a heterogeneous deacetylation method. The rheological and textural properties of mixed sols and gels of Da-KGM with different degrees of deacetylation and κ-carrageenan were determined. The results showed that the viscosities of mixed sols of Da-KGM and κ-carrageenan decreased with increasing degree of deacetylation. The partial removal of acetyl groups from konjac glucomannan could significantly improve the hardness and springiness of mixed gels of KGM and κ-carrageenan. Meanwhile, decreasing the acetyl content could decrease the syneresis of mixed gels. By regulating the deacetylation degree of konjac, gels with high gel strength could be prepared, which provides a new idea for the production of high-strength gelatin food.

Keywords: Deacetylated konjac glucomannan; Gel; κ-Carrageenan.

MeSH terms

Acetylation
Carrageenan / chemistry*
Elastic Modulus
Hardness
Mannans / chemistry*
Rheology*
Shear Strength
Viscosity

Substances

Mannans
(1-6)-alpha-glucomannan
Carrageenan