Effects of Polysaccharide on the Physical Properties and Enzymatic Degradation of Mixed Foods

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Polysaccharide (Food Hydrocolloids) is hydrated in water and appears high viscosity. The influence of konjac-glucomannan (KGM) or guar gum (GG) on the enzymatic reaction of soy protein isolate (SPI) by pancreatin were studied using rheological measurements.KGM or GG retarded the enzymatic degradation of SPI from the experimental observation that the rate constants of degradation became smaller and the plateau value became larger by the addition of dietary fibers.Effects of molecular weight of KGM on the gelatinization and retrogradation of corn starch(CS) and physical properties of agar gel were studied. It is suggested that higher Mw KGM affected CS retrogradation. KGM interacted synergistically with AG.