Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin

The nutritional benefits of soluble dietary fiber were mainly attributed to its viscosity and hydration capacity. This study was aimed to investigate the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on the viscosity and hydration capacity of KGM and the thermal stability of DMY. In contrary to most reports, the addition of DMY to KGM resulted in an increase of viscosity and hydration capacity determined via rheology and nuclear magnetic resonance spectroscopy characterization. Meanwhile the proto-type retention of DMY in the presence of heating condition at 60 degrees C and 100 degrees C were improved. The radical scavenging capacity of DMY under heating condition was improved at 100 degrees C via the quantification of ABTS+ and DPPH. KGM-DMY complex was a non-covalent compound connected by hydrogen bonds which was char-acterized with particle size analyses, zeta potential analyses, transmission electron microscopy, infrared spec-troscopy, X-ray diffraction, and isothermal titration calorimetry. This study was beneficial to the development of polyphenol-enriched nutrition based on KGM, especially in the aspects of satiety, appetite regulation and glucose regulation.