Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan

被引：14

作者：

Wang, Li-Xia ^{[1
]}

Dao, Li-Ping ^{[1
,2
]}

Guo, Qi-Yong

Chen, Tian-Long ^{[1
]}

Fu, Li-Jun ^{[1
]}

Zhou, Feng-Chao ^{[1
]}

Yuan, Yi ^{[3
]}

机构：

[1] Putian Univ, Sch Environm & Biol Engn, Fujian Prov Key Lab Ecol Toxicol Effects & Control, Key Lab Loquat Germplasm Innovat & Utilizat, Putian 351100, Peoples R China

[2] Fujian Agr & Forestry Univ, Coll Food Sci & Technol, Fuzhou 350002, Fujian, Peoples R China

[3] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 386卷

关键词：

Konjac Glucomannan (KGM); Alternating current (AC); Chloride potassium (KCl); Aggregate; AC-induced gel; Gel properties;

D O I：

10.1016/j.foodchem.2022.132755

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of alternating current (AC) electric field and KCl on the structure and gel properties of Konjac Glucomannan (KGM) were studied in this work by high-performance gel permeation chromatography (HPGPC), acid-base titration, solid-state nuclear magnetic resonance (NMR), X-ray diffraction (XRD), simultaneous differential scanning calorimetry/thermo gravimetric analyzer (DSC/TGA) and a rheometer. HPGPC showed KGM was degraded by AC electric field and Acid-base titration showed that under the action of AC electric field and KCl KGM removed part of acetyl groups, which were consistent with the analysis of NMR. XRD and temperature sweep measurements respectively showed that the electrotreatment time and KCl concentration had important effects on the gel formation and its three-dimensional network. Simultaneous DSC/TGA and temperature sweep measurements both demonstrated the gel had good thermal stability.

引用

页数：8

共 14 条

[1] Effects of Different Freezing Treatments on Properties and Structure of Konjac Glucomannan Gel
Li J.
Xu C.
Zhang X.
Pang J.
Chen L.
Chen Y.
Bai Y.
Shipin Kexue/Food Science, 2022, 43 (21): : 111 - 116
[2] Effect of Deacetylated Konjac Glucomannan on the Structure and Gel Properties of Pork Myofibrillar Protein
Li J.
Zhang X.
Wang Y.
Yu X.
Pang J.
Chen L.
Bai Y.
Shipin Kexue/Food Science, 2023, 44 (02): : 26 - 31
[3] Structure and properties of konjac glucomannan/galactoglucomannan nanofiber membrane
Yuan, Yi
Hong, Xin
Mu, Ruojun
Gong, Jingni
Wang, Lin
Huang, Rongxun
Wu, Jiayu
Ni, Yongsheng
Wu, Xianhui
Pang, Jie
MACROMOLECULAR RESEARCH, 2017, 25 (10) : 963 - 970
[4] Structure and properties of konjac glucomannan/galactoglucomannan nanofiber membrane
Yi Yuan
Xin Hong
Ruojun Mu
Jingni Gong
Lin Wang
Rongxun Huang
Jiayu Wu
Yongsheng Ni
Xianhui Wu
Jie Pang
Macromolecular Research, 2017, 25 : 963 - 970
[5] Influence of Konjac Glucomannan on the Crystallization Morphology and Structure of Calcium Oxalate
王丽霞
肖丽霞
蔡良根
尹娜
寇丹丹
庞杰
结构化学, 2013, 32 (06) : 831 - 838
[6] Influence of Konjac Glucomannan on the Crystallization Morphology and Structure of Calcium Oxalate
Wang Li-Xia
Xiao Li-Xia
Cai Liang-Gen
Yin Na
Kou Dan-Dan
Pang Jie
CHINESE JOURNAL OF STRUCTURAL CHEMISTRY, 2013, 32 (06) : 831 - 838
[7] Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi
Liu, Jianhua
Wang, Xinping
Ding, Yuting
CARBOHYDRATE POLYMERS, 2013, 92 (01) : 484 - 489
[8] Study on the rheological and gel properties of Auricularia auricula pulp and konjac glucomannan compound system
Wang, Nan
Yu, Wenhao
Chen, Yuetong
Liu, Tingting
Zhang, Yanrong
JOURNAL OF FUTURE FOODS, 2025, 5 (04): : 380 - 387
[9] The textural properties and microstructure of konjac glucomannan - tungsten gels induced by DC electric fields
Wang, Lixia
Zhuang, Yuanhong
Li, Jingliang
Pang, Jie
Liu, Xiangyang
FOOD CHEMISTRY, 2016, 212 : 256 - 263
[10] Study on Structure and Properties of Konjac Glucomannan-Gelatin-Starch Aerogels as Filtration Materials
Wang W.
Wang H.
Kuang Y.
Zheng H.
Xie J.
Zhan J.
Jiang F.
Science and Technology of Food Industry, 2021, 42 (15) : 48 - 55

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