Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel

被引：38
|
作者：
Yuan, Chao [1 ,2 ]
Zou, Yiyuan [1 ,2 ]
Cui, Bo [1 ,2 ]
Fang, Yishan [1 ,2 ]
Lu, Lu [1 ,2 ]
Xu, Dongyan [1 ,2 ]
机构：
[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
[2] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2021年 / 120卷
基金：
中国国家自然科学基金;
关键词：
Konjac glucomannan; kappa-Carrageenan; Cyclodextrins; Rheological properties; Confocal laser scanning microscopy; BETA-CYCLODEXTRIN; RHEOLOGICAL PROPERTIES; AQUEOUS-SOLUTIONS; CELLULOSE; THYMOL; GUM;
D O I：
10.1016/j.foodhyd.2021.106927
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of cyclodextrins (CDs) on the gelation behavior of x-carrageenan/konjac glucomannan (KC/KGM) composite gel were evaluated. The steady shear rheology result showed that the incorporation of CDs reduced the apparent viscosity, yield stress (tau(0)) and consistency coefficient (K) of KC/KGM composite sol, the shear thinning of the sol was more pronounced. Methyl-beta-CD (M-beta-CD) exerted the greatest effect. The frequency sweep result showed that CDs enhanced the storage modulus of the composite gel and promoted the formation of more flexible gel structures. The improvement of M-beta-CD was more significant than other CDs. Confocal laser scanning microscope images showed that a continuous gel structure formed after the incorporation of alpha-CD, beta-CD or M-beta-CD. While the composite gel containing gamma-CD or HP-beta-CD showed an uneven and discontinuous structure. More hydrogen bond interaction in the gel system formed after the addition of CDs. The presence of CDs strongly contributed to improve the degradation temperature of KC/KGM composite gel and thermal stability.
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页数：7
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