{"title":"通过控制乙醇酸碱度改善葡甘露聚糖/κ-卡拉胶混合物的凝胶特性，以纯化葡甘露聚糖","authors":"Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qingbiao Li, Yanbing Zhu","doi":"10.1007/s11483-024-09831-z","DOIUrl":null,"url":null,"abstract":"<div><p>Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"400 - 411"},"PeriodicalIF":2.8000,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification\",\"authors\":\"Mingjing Zheng, Yiman Wei, Xiaojia Jiao, Zedong Jiang, Hui Ni, Qingbiao Li, Yanbing Zhu\",\"doi\":\"10.1007/s11483-024-09831-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 2\",\"pages\":\"400 - 411\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-02-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09831-z\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09831-z","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification
Konjac glucomannan (KGM) is commonly blended with κ-carrageenan to improve the gel properties of food, which are mostly influenced by KGM purification. Control of ethanol pH for KGM purification is an easy and simple option to modify the properties of KGM, that tends to alter the gel properties of κ-carrageenan/KGM blends. In this study, the effect of ethanol at different pH (ranging from 2.5 to 12.5) on KGM was investigated, and the gels of κ-carrageenan with KGM purified by ethanol at different pH were prepared with microwave heating. With KGM purified with ethanol between pH 5.5 and 9.5, κ-carrageenan/KGM blends exhibited higher gel strength, hardness and water holding capacity than those of gel with native KGM, which was much related with the removal of impurity, the increased viscosity and altered structure of KGM, enhancing the interaction between κ-carrageenan and KGM. Poor gel properties of the blends were observed with KGM purified with ethanol at pH between 2.5 and 4.5 caused by KGM degradation, or at pH 12.5 due to the removal of acetyl groups. Thus, control of ethanol pH during KGM purification can easily and simply optimize the gel characteristics of κ-carrageenan/KGM blends to meet desired application requirements.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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