Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

被引：15

作者：

Qiao, Dongling ^{[1
,2
]}

Luo, Man ^{[2
]}

Li, Yishen ^{[2
]}

Jiang, Fatang ^{[2
]}

Zhang, Binjia ^{[1
]}

Xie, Fengwei ^{[3
]}

机构：

[1] Southwest Univ, Coll Food Sci, Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China

[2] Hubei Univ Technol, Glyn O Phillips Hydrocolloid Res Ctr, Sch Food & Biol Engn, HBUT, Wuhan 430068, Peoples R China

[3] Newcastle Univ, Sch Engn, Newcastle Upon Tyne NE1 7RU, England

来源：

FOOD CHEMISTRY | 2024年 / 432卷

基金：

中国国家自然科学基金;

关键词：

Konjac glucomannan; Xanthan gum; Na+; Ca2+; EXTRACELLULAR POLYSACCHARIDE; GUM; MECHANISM; GELS; MORPHOLOGY; GELATION;

D O I：

10.1016/j.foodchem.2023.137237

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Synergistic interaction gels could be formed by synergistic type-A and type-B bindings between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions significantly altered those bindings and thus the gel-related properties. The results showed that adding NaCl or CaCl(2 )eliminated type-B binding due to an electrostatic shielding effect. Adding NaCl or CaCl2 (3 and 6 mM) enhanced type-A binding by neutralizing the negative charge of COOH and reducing the electrostatic repulsion among xanthan chains, as evidenced by an increase in the onset temperature of exotherm peak, the formation of more parallel multiple filaments, and an increase in aggregation structures (>1.0 nm) and gel hardness. When CaCl2 concentration was higher, Ca2+ bridged side-chain clusters into more complex structures, which would hardly participate in the formation of helical structures and weaken type-A binding. The results obtained are beneficial for the rational design and preparation of KGM/xanthan gels with synergistic interaction.

引用

页数：11