Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture,microstructure, in vitro release behaviour and antioxidant capacity

Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.     

A New Drying Approach to Enhance Quality of Konjac Glucomannan Extracted from Amorphophallus muelleri

A new drying approach to enhance physical quality of konjac glucomannan extracted from Amorphophallus muelleri was studied. It consisted of a comparison between microwave vacuum drying and conventional hot-air drying. The effects of microwave vacuum drying and hot-air drying on drying kinetics and physical and structural properties such as color, bulk density, particle density, porosity, viscosity, and morphology of konjac glucomannan (KGM) flour were investigated. It can be concluded that microwave vacuum drying significantly reduced drying time and increased porosity of dehydrated products which have a positive effect on the viscosity of the KGM solution. In contrast, it decreased bulk density and particle density when compared with conventional hot-air drying. Microstructure observations revealed the presence of large cavities in the granules of microwave-vacuum-dried KGM samples. However, there was a slight change in color of the microwave-vacuum-dried samples, resulting in a lower whiteness index than the whiteness index of hot-air-dried samples. Hence, microwave vacuum drying was found to have a number of advantages over the conventional hot-air drying method. Therefore, microwave vacuum drying has potential to become a useful drying method for the industrial production of KGM flour.     

Significant improvement for the functional properties of konjac glucomannan based on phase separation

Konjac glucomannan (KGM) serves as a stabiliser due to its high molecular weight and viscosity. However, these properties limit its addition in food products, especially in drinks. The main aim of this study was to improve the functional properties of KGM by a green and effective method, that is phase separation. It was found that increasing temperature accelerated phase separation of KGM/gum arabic mixture. KGM‐rich phase was characterised and its physical properties were investigated by different methods. Crystal property showed no significant changes after phase separation. Nevertheless, rheological properties indicated that the viscosities of samples after phase separation (FKGM) decreased dramatically. Their emulsifying capacities also improved. Moreover, the differences in molecular rearrangement at the oil–water interface were also studied by using interfacial rheology. These results suggested that FKGM with low viscosity had better interfacial properties, and thus may have potential applications as food ingredients.     

Synergistic interaction of konjac glucomannan and gellan gum investigated by rheology and texture analysis

The rheological kinetics of konjac glucomannan and gellan gum mixed sols were studied using rotational concentric cylinder viscometer. The effects of polymers weight ratio, shear rate, and temperature were systematically investigated. The curves showed a Newtonian plateau followed by strong shear thinning that can be described by a power law dependence on the shear rate. The dynamic viscoelastic character was evaluated by measurements of small-deformation oscillatory. After adding some cations, the mixed sols turned into mixed gels. The contribution of Na⁺, K⁺, Ca²⁺, and Zn²⁺ at different concentration was also evaluated by texture analysis. The results reveal a strong dependence of the structural properties of different samples on their preparation conditions. A fine turning of the properties of the mixed sols is possible through the change of the temperature preparation and/or the polymer weight ratio. The texture properties of the mixed gels were also possibly influenced significantly by the cations. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Study on properties and aggregation structures of deacetylated konjac glucomannan/chitosan hydrochloride absorbent blend gel films

A series of novel blend films of deacetylated konjac glucomannan (d‐KGM) and Chitosan hydrochloride (CHI·HCl) were prepared successfully by using the solvent‐casting technique with different blending ratios of the two polymers. The miscibility and aggregation structure of the blend films were studied by Fourier transform infrared spectroscopy, wide‐angle X‐ray diffraction and scanning electron microscopy. The results indicated that the blend system of d‐KGM and CHI·HCl had a conditional miscibility. A new crystal occurred and hydrogen‐bonding interaction was strengthened when the CHI·HCl content in the blend films was 40%. The effects of deacetylation degree of KGM, acids (the solvent Chitosan dissolved in), temperature, and the mix ratio on the swelling behavior of the blend films were also studied. The blend film KC3 (CHI·HCl content in the blend films was 30%) had not only the highest equilibrium swelling degree (26 times) but also the highest tensile strength, and it could be regarded as a potential absorbent film material. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

魔芋葡甘聚糖接枝丙烯酸共聚物超强吸湿剂的扩散吸湿特性研究

魔芋葡甘聚糖接枝丙烯酸共聚物(KAC)作为一种商分子电解质,其特有的扩散吸湿特性可以有效改变局部环境的干燥状态.本文研究了KAC在几种环境湿度下的吸湿率和平均吸湿速率,分析了不同粒径KAC的扩散吸湿性能,并与变色硅胶、蒙脱石通用吸湿剂的吸湿性能进行了比较.实验结果表明:KAC具有显著的扩散吸湿特点,其吸湿率和平均吸湿速率强烈地依赖环境湿度量和吸湿接触面积,明显的正相关性表现出KAC在高湿环境中(RH=(90±1)%)具有优越的高效吸湿功能,室温下4d的吸湿率高达100%,9d后大于120%.与通用吸湿剂相比较,KAC在RH=(90±1)%和RH=(10±1)%的环境中,表现出长效吸湿和强保水能力.同时运用lR和SEM对KAC进行了结构分析,其富含的亲水性离子基团,以及不规则的多网格微观结构可成为高湿环境中长效吸湿剂开发应用的参考依据.     

乙酸酐对魔芋葡甘聚糖的改性

研究了乙酸酐对魔芋葡甘聚糖的改性,制备了魔芋葡甘聚糖醋酸酯,优化了制备工艺条件,得出了酸性催化剂条件下,乙酰化魔芋葡甘聚糖的最佳改性工艺条件为:n(乙酸酐)∶n(魔芋葡甘聚糖)=4 8∶1,反应温度50℃,反应时间4h,催化剂c(H2SO4)=0 038mol/L,取代度DS=0 662。物化性能测试表明,取代度超过0 270时,魔芋葡甘聚糖醋酸酯在水中溶解;60℃时最大溶解度为w(魔芋葡甘聚糖醋酸酯)=12%,取代度超过0 469时,魔芋葡甘聚糖醋酸酯能制成均匀的薄膜,膜厚10～30μm。     

葡甘聚糖改性大豆蛋白作为药物乳化剂的研究

用天然大豆蛋白和葡甘聚糖,利用羟氨反应使蛋白质分子的侧链氨基与多糖分子的末端不饱和羰基反应生成稳定的共价键,进而形成以多羟基葡甘聚糖为亲水基,大豆蛋白为疏水基的新型两亲分子。结果表明,葡甘聚糖改性大豆蛋白是良好的药用乳化剂,制成的O/W乳状液稳定性明显优于Tween-60制成的乳状液。