Ran Feng, Xin-Yue Liu, Rui-Cheng Xu, Bao-Cai Xu, Han Tao, Bao Zhang
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Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network
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.
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.
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