Physicochemical and Gel Properties of Citrate Esterified Konjac Glucomannan Prepared with the Assistance of Electron Beam Irradiation

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-09-21 DOI:10.1007/s11947-024-03593-9

Yue Zheng, Qing Liu, Haiyu Luo, Jiayu Zheng, Wenhao Li

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引用次数: 0

Abstract

In the present study, we used electron beam irradiation (EBI) assisted preparation of citric acid esterification konjac glucomannan (CA-KGM), and the changes in the physicochemical properties and gel properties of KGM were explored. Transparency, thermal stability, and water-binding capacity were enhanced in KGM treated with EBI and citric acid, but the water content, absorption, solubility, molecular weight, and viscosity were decreased. Citric acid reacted with KGM to form CA-KGM, destroying its crystalline region and reducing its relative crystallinity of CA-KGM. The intermolecular interactions of the modified KGM sols were weakened, resulting in a change in their rheological properties. In addition, EBI and citric acid help to inhibit browning, improve texture properties, and enhance water retention of KGM gels. This study provides a new route for the efficient production of low-viscosity KGM, which is conducive to broadening the application scope of KGM in the food, pharmaceutical industry, agriculture, packaging materials, and other field.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.