The impact of konjac glucomannan deacetylation on its interaction with model and native starch

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-10 DOI:10.1016/j.foodhyd.2025.111742

Sarah E.S. Michel, Julen Bascaran Reinking, Maria Zahid, Patricia Murciano Martínez

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Abstract

Konjac glucomannan (KGM) is a food additive gaining interest due to its health benefits as well as its ability to generate very elastic gels under alkaline conditions. Deacetylated konjac (De-KGM), however, provides weak gel materials under EFSA conditions of use, which limits its application in food products. The objective of this work is to establish the potential of starches to improve on KGM and De-KGM gel properties. Pre-deacetylated KGM (De-KGM) was first prepared, and the material obtained from KGM and De-KGM with purified amylose (Am) and amylopectin (Ap) from potato, chosen as model starch component, were systematically studied by rheology, CLSM and FT-IR. Strong synergy was evidenced between both KGM derivatives and Am, while Ap showed incompatibility and macroscopic phase separation over time. CLSM revealed that Am could efficiently promote the aggregation of both De-KGM and KGM, leading to gelation, and hydrophobic interactions as well as hydrogen bonding were suggested as the driver for gelation. Potato starch (PS) could still promote the aggregation and gelation of De-KGM but not of KGM, showing that deacetylation favored Am interactions. This work will favor rational development of KGM and starch-based food products.

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魔芋葡甘露聚糖脱乙酰对其与模型淀粉和天然淀粉相互作用的影响

魔芋葡甘露聚糖（KGM）是一种食品添加剂，因其健康益处以及在碱性条件下产生非常有弹性的凝胶的能力而引起人们的兴趣。然而，脱乙酰魔芋（De-KGM）在EFSA使用条件下提供弱凝胶材料，这限制了其在食品中的应用。这项工作的目的是确定淀粉改善KGM和De-KGM凝胶性质的潜力。首先制备了预去乙酰化的KGM (De-KGM)，并以马铃薯中纯化的直链淀粉（Am）和支链淀粉（Ap）为模型淀粉组分，对KGM和De-KGM制备的材料进行了流变学、CLSM和FT-IR等系统研究。KGM衍生物与Am均表现出较强的协同作用，而Ap则表现出不相容性和宏观相分离。CLSM表明，Am可以有效地促进De-KGM和KGM的聚集，导致凝胶化，疏水相互作用和氢键被认为是凝胶化的驱动因素。马铃薯淀粉（PS）仍能促进De-KGM的聚集和凝胶化，但不能促进KGM的聚集和凝胶化，表明去乙酰化有利于Am相互作用。本研究将有利于KGM和淀粉基食品的合理开发。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.