Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Qiao, Dongling; Li, Yishen; Luo, Man; Ye, Fayin; Lin, Lisong; Jiang, Fatang; Zhao, Guohua; Zhang, Binjia; Xie, Fengwei

doi:10.1016/j.foodhyd.2024.110227

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110227

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Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Dongling Qiao,

Yishen Li,

Man Luo

et al.

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2024

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Cited by 2 publications

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Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels

Niu,

Li,

Guo

et al. 2024

Food Hydrocolloids

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Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels

Niu,

Li,

Guo

et al. 2024

Food Hydrocolloids

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Effects of Different Non-Ionic Polysaccharides on the Heat-Induced Gelling Properties of Curdlan

Zhong,

Wang,

Chen

et al. 2024

Polymers

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Curdlan’s application is constrained by high gelation concentration, poor water solubility, and incompatibility with other polysaccharides. To address these limitations, this study investigated the effects of different concentrations (0.05–0.3%) of non-ionic polysaccharides (pullulan (PL), locust bean gum (LBG), guar gum (GG), and konjac gum (KGM)) on the heat-induced gelling properties of curdlan. PL with no branch showed 0.3% enhanced gel hardness. LBG with a small amount of galactose residue and KGM with an acetyl group had similar effects on hardness, while GG with a large amount of galactose residue slightly weakened the mixed gel. The rheological results showed that PL had little effect on curdlan, and LBG and KGM had a positive effect on curdlan unfolding, but 0.3% GG was significantly antagonistic to curdlan. The above results implied that non-ionic polysaccharides without side chains interacted weakly with the curdlan and hardly changed the properties of curdlan. Curdlan unfolding and stable suspension were favored if the structure contained galactose or acetyl side chains that interacted with curdlan through hydrogen bonding. These results suggested an effective way to modify curdlan by strengthening the interaction of curdlan with others and weakening the hydrogen bonding of curdlan to broaden its application in food colloids.

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Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Cited by 2 publications

References 33 publications

Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels

Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels

Effects of Different Non-Ionic Polysaccharides on the Heat-Induced Gelling Properties of Curdlan

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