Deacetylation enhances the structure and gelation properties of konjac glucomannan/soy protein isolate cold-set gels

被引:1
|
作者
Fan, Jianwei [1 ]
Yang, Yue [1 ]
Li, Yijia [1 ]
Qin, Xiaoli [1 ]
Zeng, Zhilong [1 ]
Wang, Haoyuan [1 ]
Liu, Xiong [1 ,2 ]
机构
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China
关键词
Deacetylated konjac glucomannan; Deacetylation degree; Intermolecular forces; Transglutaminase; Soy protein isolate gel; HIGH-PRESSURE; MICROSTRUCTURE;
D O I
10.1016/j.ijbiomac.2024.137459
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
This study aimed to investigate the effect of the deacetylated konjac glucomannan (DKGM), with varying degree of deacetylation (DD), on the physicochemical and structural properties of transglutaminase-induced soy protein isolate (SPI) cold-set gels. Compared with native konjac glucomannan (KGM), DKGM significantly enhanced the gel strength, water-holding capacity, and thermal stability of the composite gels, with DK3 (DKGM with 65.85 % deacetylation) showing the most significant improvement. The secondary and tertiary structures of SPI in the DK3 group were the most stable. Compared with the KGM group, the DK3 group showed a 58.32 % increase in hydrophobic interaction and a 37.98 % decrease in free sulfhydryl content. The microstructure results demonstrated that DK3 was uniformly dispersed within the SPI network, promoting the formation of a continuous and dense network structure. This was mainly due to DK3 having a moderate particle size and low viscosity. Therefore, DKGM with a moderate DD is conducive to forming a more ordered and dense gel network structure, imparting optimal gel performance to the SPI cold-set gel.
引用
收藏
页数:12
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