Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

被引：187

作者：

Du, Xuezhu ^{[2
]}

Li, Jing ^{[1
]}

Chen, Jian ^{[1
,2
]}

Li, Bin ^{[1
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

[2] Hubei Univ, Coll Life Sci, Wuhan 430062, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 46卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Konjac glucomannan; Acetyl groups; Solubility; Gelation mechanism; Hydrogen bonding; Hydrophobic interaction; MOLECULAR DESCRIPTION; KAPPA-CARRAGEENAN; POLYSACCHARIDES; GEL; MECHANISM; MANNAN; METHYLCELLULOSE; DEPENDENCE; STABILITY; BEHAVIOR;

D O I：

10.1016/j.foodres.2011.12.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelation behaviors of konjac glucomannan (KGM) samples with different degree of deacetylation (DD) obtained using a heterogeneous deacetylation method were studied by dynamic viscoelastic measurements in order to probe the role of acetyl groups in the gelation process of KGM and types of molecular forces responsible for gel formation. Molecular parameters and structure of KGM samples were determined by GPC-MALLS and FT-IR spectroscopy. It was found that water solubility of KGM decreased with increasing DD, providing evidence further that the presence of acetyl groups confers water solubility on KGM. Rheological measurements suggested that hydrogen bonding and hydrophobic interaction are both presented in KGM gels, hydrophobic interaction was strengthened whilst hydrogen bonding was weakened with increasing DD. A faster gelation rate and a more elastic modulus were facilitated by raising temperature or increasing KGM sample concentration. The conditions under which gelation can occur became easier with increasing DD. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：270 / 278

页数：9

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