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Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixtures
Author(s) -
Guo Li,
Liang Qin,
Du Xianfeng
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4247
Subject(s) - glucomannan , amylose , food science , chemistry , starch
BACKGROUND: The purpose of this study was to explore further the functions of konjac glucomannan (KGM) in starch‐based foods. Experiments were carried out using the mixed amylose/amylopectin/KGM system as a model. High‐speed differential scanning calorimetry (hyper‐DSC) with the support of high‐performance size exclusion chromatography (HPSEC) equipped with multi‐angle laser light scattering (MALLS) and differential refractive index (RI), X‐ray diffractometry (XRD) and viscosimetry was used to investigate the effects of KGM on glass transition temperatures ( T g s) of mixtures with different amylose/amylopectin ratios. RESULTS: Hyper‐DSC results showed that the T g s of amylose, amylopection and their mixtures decreased with increasing concentration of KGM. Based on the molecular characteristics of KGM, HPSEC‐MALLS‐RI, viscosimetry and XRD results showed that the molar masses of KGM ranged from 1.023 × 10 6 to 1.329 × 10 6 g mol −1 ; the root mean square (RMS) radii were distributed from 110.5 to 129.6 nm, and M w / M n was 1.017. KGM was a linear molecule with random‐coil conformation in solution and the crystallinity was 0.00%. CONCLUSION: It is suggested that the addition of KGM has plasticizing effects on the structures of amylose and amylopectin, which can increase free volume and molecular movement of amylose and amylopectin chains, resulting in a decrease in their T g s. Copyright © 2010 Society of Chemical Industry