Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-11 DOI:10.1111/1750-3841.70533

Ran Feng, Xin-Yue Liu, Rui-Cheng Xu, Bao-Cai Xu, Han Tao, Bao Zhang

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Abstract

Konjac glucomannan (KGM) exhibits superior water absorption, gelation, and emulsification properties, as well as health benefits due to its indigestible fiber content. This study aims to dig into the skeleton role of KGM (0.3–1.5%) on structure formation, water retention, and stability of emulsion gel constructed with pea protein isolate-octenyl succinic anhydrate corn starch (PPI/OSA-CS) composite. Emulsion gels containing increased KGM exhibited densification in the gel network, and 1.2–1.5% KGM showed ideal network structure without voids. Besides, emulsion gels containing 1.5% KGM showed the highest viscosity and viscoelasticity (e.g., elastic modulus 945 Pa compared to the control group (0.2 Pa) within the linear viscoelastic region (LVR)), indicating the formation of a stable protein network. The water retention, freeze-thaw stability, and thermal stability of the emulsion gel were also improved. The findings provide insights into the use of KGM to keep activity of the biological molecules in the emulsion gel as potential animal fat simulators.

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魔芋葡甘露聚糖作为乳状凝胶的骨架，通过提高凝胶网络的结构密度，表现出稳定的保水性。

魔芋葡甘露聚糖（KGM）表现出优异的吸水、凝胶和乳化性能，以及由于其不可消化的纤维含量而对健康有益。本研究旨在探讨KGM（0.3-1.5%）对豌豆分离蛋白-辛烯基琥珀酸无水玉米淀粉（PPI/OSA-CS）复合乳液凝胶结构形成、保水性和稳定性的骨架作用。添加KGM的乳液凝胶在凝胶网络中表现出致密化，1.2-1.5% KGM表现出理想的无空洞网络结构。此外，含有1.5% KGM的乳液凝胶在线性粘弹性区（LVR）内的粘度和粘弹性最高（如弹性模量为945 Pa，而对照组为0.2 Pa），表明形成了稳定的蛋白质网络。乳液凝胶的保水性、冻融稳定性和热稳定性也得到了改善。这些发现为利用KGM来保持乳状凝胶中生物分子的活性作为潜在的动物脂肪模拟器提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.