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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
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 CaCl2 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.
Author(s): Qiao D, Luo M, Li Y, Jiang F, Zhang B, Xie F
Publication type: Article
Publication status: Published
Journal: Food Chemistry
Year: 2024
Volume: 432
Print publication date: 30/01/2024
Online publication date: 22/08/2023
Acceptance date: 20/08/2023
Date deposited: 09/09/2023
ISSN (print): 0308-8146
ISSN (electronic): 1873-7072
Publisher: Elsevier
URL: https://doi.org/10.1016/j.foodchem.2023.137237
DOI: 10.1016/j.foodchem.2023.137237
ePrints DOI: 10.57711/zvq4-1393
Data Access Statement: Data will be made available on request. Supplementary data to this article can be found online at https://doi. org/10.1016/j.foodchem.2023.137237.
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