2021
DOI: 10.1016/j.ijbiomac.2021.05.196
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Preparation and characterization of konjac glucomannan and gum arabic composite gel

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Cited by 60 publications
(15 citation statements)
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“…The hardness and chewiness of the KGM/SA‐boba firstly increased at 0.25% PSPA and then dropped with the increasing addition of PSPA, while the springiness first declined and then increased along with the increase in PSPA concentration. In general, the enhancement of polymer chain cross‐linking resulted in strengthened gel hardness (Wang et al ., 2016), while previous report had found that the reduction in water also led to an increase in gel hardness (Li et al ., 2021b). Therefore, the above results may be related to the effect of PSPA on the cross‐linking between the polysaccharide chains in KGM/SA‐boba and the state of the water molecules.…”
Section: Resultsmentioning
confidence: 99%
“…The hardness and chewiness of the KGM/SA‐boba firstly increased at 0.25% PSPA and then dropped with the increasing addition of PSPA, while the springiness first declined and then increased along with the increase in PSPA concentration. In general, the enhancement of polymer chain cross‐linking resulted in strengthened gel hardness (Wang et al ., 2016), while previous report had found that the reduction in water also led to an increase in gel hardness (Li et al ., 2021b). Therefore, the above results may be related to the effect of PSPA on the cross‐linking between the polysaccharide chains in KGM/SA‐boba and the state of the water molecules.…”
Section: Resultsmentioning
confidence: 99%
“…These structural changes can be attributed to the increased number of chemical bonds, and this resulted in the increase in gel strength. A previous study showed that a denser structure of konjac gels with arabic gum was induced by the hydrogen bonds, and this increased the gel strength [ 33 ]. Our data showed that the CD6 and CD8 groups exhibited a similarly compact microstructure which was better than that of other groups.…”
Section: Resultsmentioning
confidence: 99%
“…The reason for the above phenomenon might be the formation of a double physical crosslinked network structure, including the fact that KGM molecules themselves formed a network structure by hydrogen bonds and hydrophobic interactions, and KGM and oat β-glucan formed a network structure by hydrogen bonds at the same time. In addition, as the concentration of oat β-glucan increased, the degree of crosslinking between the oat β-glucan molecules and KGM molecules increased, resulting in a denser gel network structure and a smaller pore size [ 9 ].…”
Section: Resultsmentioning
confidence: 99%
“…It is reported that KGM also holds excellent functional properties including thickening, texturing, gelling and water-binding capability as a kind of food additive [ 8 ]. In addition, it is worth noting that KGM can form gel at low concentrations [ 9 ]. Generally, there are two approaches to fabricating KGM gel: (a) heating KGM solution to form a thermally reversible gel, which is applied in low temperature foods and (b) thermal alkali treatment forms a thermally irreversible gel, which can resist high temperature and is suitable for high temperature foods [ 10 ].…”
Section: Introductionmentioning
confidence: 99%