Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

被引：12

作者：

Geng, Xiaoyuan ^{[1
]}

Zhao, Nuo ^{[1
]}

Song, Xiwang ^{[1
]}

Wu, Jianfu ^{[1
]}

Zhu, Qiaomei ^{[1
]}

Wu, Tao ^{[1
]}

Chen, Haixia ^{[2
]}

Zhang, Min ^{[1
,3
]}

机构：

[1] Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

[2] Tianjin Univ, Sch Pharmaceut Sci & Technol, Tianjin Key Lab Modern Drug Delivery & Highefficie, Tianjin 300072, Peoples R China

[3] Tianjin Agr Univ, China Russia Agr Proc Joint Lab, Tianjin 300392, Peoples R China

来源：

MOLECULES | 2022年 / 27卷 / 23期

基金：

中国国家自然科学基金;

关键词：

polysaccharide; composite hydrogel; gel properties; gelation mechanism;

D O I：

10.3390/molecules27238494

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：

The aim of this study was to evaluate the effect of oat beta-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat beta-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat beta-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat beta-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat beta-glucan with the increase in Tmax being approximately 30 degrees C. Consequently, a composite hydrogel based on KGM and oat beta-glucan was a strategy to overcome pure KGM gel shortcomings.

引用

页数：12