Jump to Main Content
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
- Hu, Yan, Tian, Jing, Zou, Jian, Yuan, Xiaoqing, Li, Jing, Liang, Hongshan, Zhan, Fuchao, Li, Bin
- International journal of biological macromolecules 2019 v.123 pp. 1165-1171
- Amorphophallus, gel strength, gelatin, hardness, kappa carrageenan, konjac mannan, moieties, texture, viscosity
- The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends. A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0, 20.35%, 35.62%, 57.19%, and 74.01%) was prepared by a heterogeneous deacetylation method. The rheological and textural properties of mixed sols and gels of Da-KGM with different degrees of deacetylation and κ-carrageenan were determined. The results showed that the viscosities of mixed sols of Da-KGM and κ-carrageenan decreased with increasing degree of deacetylation. The partial removal of acetyl groups from konjac glucomannan could significantly improve the hardness and springiness of mixed gels of KGM and κ-carrageenan. Meanwhile, decreasing the acetyl content could decrease the syneresis of mixed gels. By regulating the deacetylation degree of konjac, gels with high gel strength could be prepared, which provides a new idea for the production of high-strength gelatin food.