Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs

被引：28

作者：

Jeong, Hyeseung ^{[1
]}

Lee, Jiseon ^{[1
]}

Jo, Yeon-Ji ^{[2
]}

Choi, Mi-Jung ^{[1
]}

机构：

[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, 120 Neungdong Ro, Seoul 05029, South Korea

[2] Gangneung Wonju Natl Univ, Dept Food Proc & Distribut, Kangnung 25457, Gangwon, South Korea

来源：

FOOD HYDROCOLLOIDS | 2023年 / 137卷

关键词：

Emulsion gels; Animal fat analog; Thermo; -irreversible; Deacetylated konjac glucomannan; Methylcellulose; RHEOLOGICAL PROPERTIES; GELATION; FABRICATION; PARTICLES; GELLAN; OILS;

D O I：

10.1016/j.foodhyd.2022.108407

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

As animal-fat analogs, polysaccharide-emulsion gels with different ratio of methylcellulose (MC) to deacetylated konjac glucomannan (DKG) ratios (DKG:MC = 2:8-8:2) were prepared using two different oils (canola (Ca) and coconut oil (Co)). The emulsion gels (Ca-EG and Co-EG) were thermo-irreversible and thermo-stable at 80 degrees C, irrespective of the DKG:MC ratio, owing to the dominant thermo-gelling properties of MC. At 20 degrees C, the texture profiles and viscoelasticity were dependent on the DKG:MC ratio, which impact the molecular interactions (hydrogen bonds). The components of the emulsion gels exhibited a synergistic effect on gelation over a wide temperature range. The Co-EG exhibited enhanced gel strength and stability. The emulsion gels provided lower energy than pork back fat (p < 0.05) and higher stability against oxidation during refrigerated storage at 4 <degrees>C for 28 d. As a new fat analog system, this thermo-irreversible emulsion gel has potential utility in the plant-based food industry.

引用

页数：11

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