Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

“…Moreover, this peak tended to be enhanced by intensified enzymatic hydrolysis and was absent in the control group without hydrolysis (SK‐0 group), suggesting the presence of hydrated crystals in the complex. Furthermore, the introduction of hydrolysed KGM weakened the crystalline structures, as confirmed by the decreased intensity of the sharp peak (Ran & Yang, 2022). The possible covalent interactions between hydrolysed KGM and myofibrillar proteins may favour protein chain mobility.…”

A green method for decolorization of polysaccharides from alfalfa by S-8 macroporous resin and their characterization and antioxidant activity

“…6B. The broad and strong signal peak near 3422.94 cm −1 was attributed to the stretching vibration of O–H, 40 and the weak absorption peak at 2929.41 cm −1 was ascribed to the stretching vibration of C–H. 23 The asymmetric stretching vibration at 1640.48 cm −1 indicated the presence of O–C–O bonds and glycosidic linkages.…”

“…17 2.3 APS decolorization by S-8 macroporous adsorption resin 2.3.1 Single factor test. The effects of the amount of S-8 macroporous adsorption resin (0.5, 1.0, 1.5, 2.0 and 2.5 g), adsorption time (0.5, 1, 1.5, 2 and 2.5 h), polysaccharides concentration (4, 6, 8, 10 and 12 mg mL −1 ) and adsorption temperature (30,40,50, 60 and 70 °C) on the decolorization of polysaccharides were determined by single-factor experiments. The results of each condition were analysed by the decolorization ratio and polysaccharides retention ratio.…”

Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China

“…As temperature increased, the moduli (G' and G'') of the soymilk first decreased slightly and then increased rapidly at around 60℃. This phenomenon could be primarily related to the structural changes such as the denaturation (decrease), aggregation and rearrangement (increase) of SPI in the soymilk during the heat-induced gelling process ( Ran and Yang, 2022 , Sow et al, 2018 , Lu et al, 2023 ). The G'' values for all samples were higher than the G' values during heating from 25 to 60℃, suggesting that the soymilk behaved as a viscous solution.…”