Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties

Xu, Lilan; Wang, Jing; Lv, Yuanqi; Su, Yujie; Chang, Cuihua; Gu, Luping; Yang, Yanjun; Li, Junhua

doi:10.1016/j.foodhyd.2021.107269

Cited by 22 publications

(14 citation statements)

References 37 publications

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“…Here, the gel network structure can be observed clearly. The holes in pure surimi gel are large and unevenly distributed, which decreased its WHC and gel properties [44] . Compared with the control group, the holes within the gel networks were significantly shrunken due to the increasing amount of the DAG pre-emulsion filling the protein-gel gap.…”

Section: Resultsmentioning

confidence: 99%

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Zhao

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Zhao

et al. 2022

Ultrasonics Sonochemistry

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“…[5][6][7][8][9] Recently, functional polysaccharides, such as yeast ⊎-glucan, konjac glucomannan, and deacetylated konjac glucomannan, have been used as exogenous additives in surimi to improve its gelation properties. 1,[10][11][12] In addition, yeast ⊎-glucan has been reported to improve the gel characteristics of low-quality freshwater surimi or dark-fleshed marine surimi and bestow on them multifunctional peculiarities. 1,13 Zhuang et al 14 stated that the addition of proper konjac glucomannan promoted protein structure unfolding and strengthened the hydrophobic interactions during the thermal gelling process, leading to high-quality gel products with low fat and high dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Effect of oat β‐glucan on gel properties and protein conformation of silver carp surimi

et al. 2023

J Sci Food Agric

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BACKGROUND Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β‐glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi. However, it has been rarely reported. Therefore, the effect of OG at different levels on gelling properties, protein conformation, and microstructures of silver carp surimi gels were investigated. RESULTS An increase in the OG content from 0 to 1.0% significantly improved the hardness, springiness, chewiness, puncture properties, storage modulus, and loss modulus of surimi gels. Moreover, the incorporation of OG (0–1.0%) facilitated the unfolding of proteins, resulting in the conformational transformation from α‐helix to β‐sheet and β‐turn. Consequently, surimi–OG gels displayed a denser network structure with smaller and more uniform voids. Furthermore, partial free water in the gel network was converted into immobile water, increasing the water‐holding capacity. However, a further increase in the OG concentration (1.0–2.0%) resulted in a looser and more uneven network structure with large and numerous cavities. In addition, the whiteness of composite gels decreased with increasing content of OG. CONCLUSION The addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. © 2023 Society of Chemical Industry.

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“…Li, Li, and Zhang [ 49 ] found that the injection of KGM gums could increase the percentage of free water of prawn. With respect to the water distribution of surimi gels, the rearrangements of water molecules caused by KEH were bidirectional: the addition of KGM hydrolysate in surimi resulted in the increase in free water (PT 22 ) content [ 50 ], even though the WHC of surimi gels with KGM hydrolysate decreased ( Table 3 ) due to the subdued mobility of free water (T 22 ). The content of immobile water in surimi was reduced (PT 21 ) in the presence of KEH; however, the immobile water’s mobility increased as the M w of KEH decreased (T 21 ), which was ascribed to the decreasing flexibility of KEH [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels

Que

et al. 2022

Foods

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This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (Mw) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher Mw showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower Mw (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM Mw exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM Mw decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.

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Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties

Cited by 22 publications

References 37 publications

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Effect of oat β‐glucan on gel properties and protein conformation of silver carp surimi

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels

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