TEXTURAL AND RHEOLOGICAL PROPERTIES OF HYDROLYZED KONJAC GLUCOMANNANAND KAPPA-CARRAGEENAN: EFFECT OF MOLECULAR WEIGHT, TOTAL CONTENT, PH ANDTEMPERATURE ON THE MIXED SYSTEM GELS

Authors

  • Xue Jiao He State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • HongXin Wang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Issoufou Amadou State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Xiao Juan Qin State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Abstract

Rheological and textural properties of mixed gels of hydrolyzed Konjac glucomannan (KGM) and kappacarrageenan (kC) were studied. The objective of the work was to investigate the effect of ratio, total content, molecular weight, pH and temperature of KGM on the mixed system gels. At 40% KGM the gel showed better hardness; whereas, the total content (1.0%-2.0% (w/w)) demonstrated that when it's higher, the hardness increased significantly (P<0.05) and lowers the springiness. In addition, hardness values were relatively higher than would be expected for hydrolyzed KGM in comparison with native KGM and kC mixed system gels. It was found out that the hydrolyzed KGM (LM-2) exhibited better texture properties and suitable for the mixt system gels KGM/kC. The influence of pH shift on the hardness was stabilized after the pH5. The rheological properties, showed the significant temperature effect difference between kC alone and kC-LM-2 with 34±0.2oC and 42±0.2°C, respectively, where the gels' moduli G' and G? meet at frequency 10 rad/s and 1% strain. Although, KGM and kC mixed system gels behaviors are said to be influenced by the choice ?-mannanase in the hydrolysis and preparation mechanisms.

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Published

2017-11-02

How to Cite

He, X. J., H. Wang, I. Amadou, and X. J. Qin. “TEXTURAL AND RHEOLOGICAL PROPERTIES OF HYDROLYZED KONJAC GLUCOMANNANAND KAPPA-CARRAGEENAN: EFFECT OF MOLECULAR WEIGHT, TOTAL CONTENT, PH ANDTEMPERATURE ON THE MIXED SYSTEM GELS”. Emirates Journal of Food and Agriculture, vol. 24, no. 3, Nov. 2017, pp. 200-7, https://ejfa.me/index.php/journal/article/view/848.

Issue

Vol 24, Issue 3, 2012

Section

Regular Articles