Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage
Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage
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半乳甘露聚糖的结构-功能关系及其对玉米淀粉凝胶冷藏期间冻融稳定性、回生和质构的影响
DOI：
10.1016/j.foodchem.2022.133915
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发表时间：
2022-08-18
期刊：
影响因子：
8.8
通讯作者：
Ai, Lianzhong
中科院分区：
文献类型：
--
作者：
Xie, Fan;Yuan, Chunmei;Ai, Lianzhong
研究了胡芦巴(FG)、瓜尔豆胶(GG)、刺槐豆胶(LBG)和塔拉胶(TG)的结构特征及其对玉米淀粉(CS)凝胶理化性质的影响。结果表明，FG呈刚性棒状结构，GG、LBG和Tg呈伸展结构。甘露糖/半乳糖(甘露糖/半乳糖)比值分别为1.37、1.96、2.99和3.46。FG、GG、LBG和TG的分子量(M-w)分别为0.89×10(6)、2.71×10(6)、3.61×10(6)和2.77×10(6)Da。结构与功能的关系表明，半乳甘露聚糖具有较高的表观粘度，较易形成凝胶，且具有较高的人/半乳糖比和扩展结构，可抑制凝胶的回生，改善凝胶的冻融稳定性和质构特征。研究结果有助于半乳甘露聚糖在淀粉基食品中的应用，以改善其感官特性和储藏品质。
In this study, structural characteristics of Fenugreek (FG), Guar (GG), Locust bean (LBG), and Tara gums (TG) and their influence on physicochemical properties of corn starch (CS) gels were investigated. Results showed that FG presented a rigid rod structure, and GG, LBG, and TG showed an extended structure. The Mannose/Galactose (Man/Gal) ratio of FG, GG, LBG, and TG was 1.37, 1.96, 2.99, and 3.46, respectively. The molecular weight (M-w) of FG, GG, LBG, and TG was 0.89 x 10(6), 2.71 x 10(6), 3.61 x 10(6), and 2.77 x 10(6) Da, respectively. The structure-function relationship indicated that galactomannans with a high Man/Gal ratio and extended structure presented a higher apparent viscosity, formed gel more easily, and could limit retrogradation and improve freeze-thaw stability and textural profile of CS gels. Consequently, the results could be beneficial for the application of galactomannans in starch-based foods to improve their sensory characteristics and storage quality.