Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Abstract

Konjac glucomannan (KGM), a neutral hydrocolloid, is an important food additive used in many European and Asian countries. In this study, the effects of KGM on the gelatinization and retrogradation of frozen wheat starch are investigated. The effect of the addition of KGM on the freeze‐thaw stability and the textural and rheological properties of the starch gel are also examined. It is found that while KGM significantly reduces the pasting temperature, it increases the pasting viscosity, breakdown value, and setback value of frozen starch. The retrogradation and syneresis of the starch gel are inhibited after the addition of KGM. This dramatically improves the freeze‐thaw stability of the starch gel. At the same time, the viscosity and fluidity of the starch gel are increased, and its pseudoplasticity is reduced due to the addition of KGM. After comparing with the control experiment, it is found that the hardness of the KGM added starch gel is reduced and reaches a minimum at 1.5% and 2.5% of KGM addition. Based on the evaluation of these parameters, it is established that KGM is very useful for improving the quality of frozen starch gel.

Effects of different crop starches on the cooking quality of Chinese dried noodles

“…Meanwhile, the SV values presented a significantly positive relationship with the adhesiveness of noodles. The higher SV values of starches meant the stronger short‐term ageing ability of noodles and greater intermolecular association of leached amylose (Zhou et al ., 2015; Guo et al ., 2021). The molecule activity was limited during the short‐term ageing, due to the strong intermolecular association of starches, especially amylose.…”

Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications

“…As an important source of dietary fiber and food raw materials, KGM and its compounds play a certain role in the food field 127 . In addition to KGM playing an important role in the food industry, KGM due to its excellent biocompatibility, good physical properties, such as water absorption and water retention, 128 viscosity, 129 and gelating‐forming ability, 130 therefore, KGM‐based gel has a certain potential in the study of wound dressings 19…”

Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction

“…KGM has high water retention and good swelling, thickening, gelling, emulsifying, suspending, and cohesive properties, and its performance is superior to some gelling agents for food, such as agar, carrageenan, and gelatin. Therefore, it is often used in food processing, beverage preparation and cosmetics [ 7 ]. It is reported that adding KGM to protein such as minced fish, wheat and pork will change their physical and chemical properties and gelling properties.…”