Toggle Main Menu Toggle Search

Open Access padlockePrints

Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate

Lookup NU author(s): Professor David XieORCiD

Downloads


Licence

This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Abstract

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.


Publication metadata

Author(s): Zhan L, Lan G, Wang Y, Xie S, Cai S, Liu Q, Chen P, Xie F

Publication type: Article

Publication status: Published

Journal: International Journal of Biological Macromolecules

Year: 2024

Volume: 254

Issue: Part 3

Print publication date: 01/01/2024

Online publication date: 04/11/2023

Acceptance date: 02/11/2023

Date deposited: 20/11/2023

ISSN (print): 0141-8130

ISSN (electronic): 1879-0003

Publisher: Elsevier

URL: https://doi.org/10.1016/j.ijbiomac.2023.127885

DOI: 10.1016/j.ijbiomac.2023.127885

ePrints DOI: 10.57711/k35k-4v86


Altmetrics

Altmetrics provided by Altmetric


Funding

Funder referenceFunder name
Guangdong Simiao Rice Characteristic Industrial Clusters (Grant Yue Nong Han [30] No. 840)
Guangzhou Linghang Food Company
Postdoctoral Science Foundation of China (Grant No. 2017M612679)
Sail Plan for Talents Development (Grant No. 2017YT05H077)

Share