Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins

Yuan, Chao; Xu, Dongyan; Cui, Bo; Wang, Yanli

doi:10.1016/j.foodhyd.2018.07.037

Cited by 122 publications

(32 citation statements)

References 37 publications

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“…For example, the interfacial tension and apparent viscosity of compound polysaccharides are not a single change rule. Previous studies have demonstrated the interaction between different polysaccharide hydrocolloid molecules and the electrostatic interaction between polysaccharides and proteins [1,7,9,[62][63][64][65][66]. Therefore, we have evidence to speculate that there is a molecular interaction between DOP and PGA or DOP and GA.…”

Section: Discussionmentioning

confidence: 69%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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Section: Discussionmentioning

confidence: 69%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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“…Interaction between polysaccharides could improve the physical performance of a gel 17 . Concerning the combination of κ ‐carrageenan and konjac gum, Yuan et al 18 . found that cyclodextrins could improve the synergistic interaction between them.…”

Section: Introductionmentioning

confidence: 99%

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding

et al. 2020

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BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications in gel‐based foods. Focusing on the changes of textural and structural properties, the effects of κ‐carrageenan and konjac ratio and sucrose and Ca2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ‐carrageenan–konjac gum mixed gel to milk puddings was investigated. RESULTS There was a better synergistic effect when the ratio of κ‐carrageenan and konjac was 7:3. The mixed gel containing 10 g kg−1 κ‐carrageenan–konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5–10 wt% sucrose or 0.02 wt% Ca2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg−1 κ‐carrageenan–konjac gum mixture. CONCLUSIONS This research provides useful information for the formation of κ‐carrageenan–konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry

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“…Yuan et al . reported that the gel formed by KGM and CAR had less brittleness and higher flexibility than individually 11 . Brenner et al .…”

Section: Introductionmentioning

confidence: 99%

“…Certain cations, such as potassium ion, could promote the formation of gel 10 . Nevertheless, the brittleness, low elasticity and poor water‐holding capacity of CAR have severely limited its application in gel food 11 …”

Section: Introductionmentioning

confidence: 99%

An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel

Liang

et al. 2021

J Sci Food Agric

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BACKGROUND Konjac glucomannan (KGM) showed a synergistic interaction with κ‐carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin (MD) have always been used in gel foods and affect their viscosity and rheological properties. RESULTS In our paper, different amounts of MD were first used to alter the textural properties, and the results showed that both tensile strength and elongation exhibited first an increasing and then a decreasing trend with the increasing MD proportion and achieved a maximum at a final maltodextrin proportion of 4 g kg−1 in the KGM/CAR/MD system. Based on the above results, we further explored the effects of deacetylation degree of KGM on the gel properties of mixed gel system. The results revealed that, compared to the native KGM, the partial deacetylated KGM was capable of significantly improving the tensile strength and elongation of KGM/CAR mixed gel. CONCLUSION Our study found that the appropriate addition of MD (0.4%) and DKGM were able to alter the tensile properties of KGM/CAR mixed gel, with potential to meet the needs of consumers and further design innovative tensile gel products in the soft gel industry. © 2021 Society of Chemical Industry

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Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins

Cited by 122 publications

References 37 publications

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding

An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel

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Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins

Cited by 122 publications

References 37 publications

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding

An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel

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Product

Resources

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Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding