Significant improvement for the functional properties of konjac glucomannan based on phase separation
Significant improvement for the functional properties of konjac glucomannan based on phase separation
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基于相分离显着改善魔芋葡甘聚糖功能特性
DOI：
10.1111/ijfs.13220
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发表时间：
2016-11-01
影响因子：
3.3
通讯作者：
Chen, Yijie
中科院分区：
文献类型：
--
作者：
Huang, Qing;Ge, Honghe;Chen, Yijie
魔芋葡甘聚糖（KGM）由于其高分子量和粘度而用作稳定剂。然而，这些特性限制了它在食品中的添加，特别是在饮料中。本研究的主要目的是通过一种绿色有效的方法--相分离法来改善魔芋葡甘聚糖的功能特性。结果表明，温度升高加速了KGM/阿拉伯胶混合物的相分离。对富KGM相进行了表征，并通过不同方法对其物理性能进行了研究。分相后晶体性质无明显变化。然而，流变性能表明，相分离后的样品（FKGM）的粘度显着下降。乳化能力也有所提高。此外，还利用界面流变学研究了油水界面分子重排的差异。这些结果表明，低粘度的FKGM具有较好的界面性能，因此可能具有作为食品配料的潜在应用。
Konjac glucomannan (KGM) serves as a stabiliser due to its high molecular weight and viscosity. However, these properties limit its addition in food products, especially in drinks. The main aim of this study was to improve the functional properties of KGM by a green and effective method, that is phase separation. It was found that increasing temperature accelerated phase separation of KGM/gum arabic mixture. KGM-rich phase was characterised and its physical properties were investigated by different methods. Crystal property showed no significant changes after phase separation. Nevertheless, rheological properties indicated that the viscosities of samples after phase separation (FKGM) decreased dramatically. Their emulsifying capacities also improved. Moreover, the differences in molecular rearrangement at the oil-water interface were also studied by using interfacial rheology. These results suggested that FKGM with low viscosity had better interfacial properties, and thus may have potential applications as food ingredients.