热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律

doi:10.3864/j.issn.0578-1752.2020.18.014

Abstract

Abstract:

【Objective】This study intended to investigate the gelation mechanism and gel properties of the alkaline-induced gelation of mixed konjac glucomannan and xanthan sol systems under heating treatment, in order to provide a theoretical basis for konjac glucomannan and xanthan-related gel food design. 【Method】At a fixed total polysaccharide concentration of about 2.0%, the mixed sol systems with different konjac glucomannan to xanthan ratios were prepared by altering the mixing volume ratio of konjac glucomannan to xanthan. Then, the composite gels were prepared by heating the sol systems at 90℃ for 2 h with Na₂CO₃ as alkaline regulator, followed by cooling to room temperature. The effect of alkaline treatment on the rupture strength of the composite gel was investigated by determining the gel rupture strength with and without alkali addition and at room temperature (20℃). In order to investigate the properties of the composite gel, the gel rupture strength was tested, and microstructure was observed by scanning electron microscope (SEM) after deionized water immersion, 2.0% citric acid solution immersion and freeze-thaw treatment, respectively. Furthermore, rheological analysis was adopted to study the formation mechanism of the composite gel. 【Result】At room temperature, the optimum synergistic ratio of konjac glucomannan to xanthan was 5:5 for without hot alkali treated composite gels. However, the optimum synergistic ratio shift towards 7:3 after hot alkali treatment, because part of the acetyl group was removed from the molecular chain of konjac glucomannan after alkalization, forming a three-dimensional network structure between the molecules. In the subsequent cooling process, the synergistic binding sites of konjac glucomannan and xanthan were reduced. Therefore, more konjac glucomannan molecules were needed to participate in the maximum synergistic ratio. Furthermore, after immersing the gels in deionized water and 2.0% citric acid solution, a slightly decrease in gel rupture strength was observed, and 2.0% citric acid solution immersion caused a more pronounced decrease in gel rupture strength compared with deionized water immersion. Syneresis phenomenon of all composite gels was also observed after freeze-thaw treatment. The higher the ratio of konjac glucomannan to xanthan, the more significant the syneresis phenomenon was. The gelation process of the composite sol system was further revealed under the condition of 2.0% alkali concentration and at 90℃. The results showed that the gelation rate was decreased with increasing xanthan addition. G' of the gels was decreased when the temperature decreased from 90℃ to 60℃, but the G' showed a continuously upward trend as the temperature further decreased. 【Conclusion】 Konjac glucomannan and xanthan could form a thermal irreversible gel under alkaline treatment at 90℃ followed by cooling to room temperature. When the temperature of the system was lowered, xanthan began to combine with konjac glucomannan network at 60℃ and increased the elastic modulus of the whole gel. When the ratio of konjac glucomannan to xanthan was 7:3, the alkaline-treated composite gel showed the highest gel strength. After immersion in deionized water and 2.0% citric acid solution, the gel strength decreased. Compared with alkaline-induced konjac glucomannan gels, the composite gel presented higher gel strength, better freeze-thaw stability and lower syneresis ratio.

Key words: konjac glucomannan, xanthan, gel rupture strength, rheological properties

LI PeiYuan,LI XiaoFei,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong. Microstructure and Rheological Behavior of Mixed Konjac Glucomannan and Xanthan Induced by Thermo-Alkali Treatment[J].Scientia Agricultura Sinica, 2020, 53(18): 3792-3804.

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References 34

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魔芋胶﹕黄原胶 Konjac glucomannan:Xanthan	G'_sat	k	R²
对照（2.0%魔芋胶） Control (2.0% konjac glucomannan)	5944.73	3.58×10^-4	0.9800
9﹕1	3827.16	2.51×10^-4	0.9815
7﹕3	1560.97	1.27×10^-4	0.9939
5﹕5	455.16	0.64×10^-4	0.9829

Microstructure and Rheological Behavior of Mixed Konjac Glucomannan and Xanthan Induced by Thermo-Alkali Treatment

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Figures/Tables 10

References 34

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魔芋胶﹕黄原胶 Konjac glucomannan: Xanthan	2.5%魔芋胶 2.5% Konjac glucomannan (mL)	2.5%黄原胶 2.5% Xanthan (mL)	去离子水 Deionized water (mL)
10﹕0	160	0	30
9﹕1	144	16	30
8﹕2	128	32	30
7﹕3	112	48	30
6﹕4	96	64	30
5﹕5	80	80	30
4﹕6	64	96	30
3﹕7	48	112	30
2﹕8	32	128	30
1﹕9	16	144	30
0﹕10	0	160	30

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