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Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure
Author(s) -
Zhang Fusheng,
Fan Qiao,
Li Hongyun,
Chen Hourong,
Zheng Jiong
Publication year - 2018
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.8937
Subject(s) - fourier transform infrared spectroscopy , casein , response surface methodology , glucomannan , materials science , chemical engineering , hydrogen bond , gelatin , polysaccharide , soy protein , chemistry , chromatography , molecule , organic chemistry , food science , engineering
BACKGROUND In order to improve the compatibility of polysaccharide–protein mixtures and enhance their performance, a response surface methodology was used to optimize the preparation conditions of konjac glucomannan/casein blend gel. Moreover, the effects of high‐pressure processing (HPP) on the gel properties and structure were also investigated. RESULTS The optimal preparation parameters were a temperature of 60 °C, a total concentration 40 g kg −1 , and a dietary alkali concentration 5 g kg −1 . Under these conditions, the experimental value of hardness was 38.7 g, which was close to the predicted value. HPP increased gel hardness by 161–223% and led to a more compact structure at 200–600 MPa/10 min, while a hardness increase of ∼120% and damaged structure were observed at 600 MPa/30 min. Fourier transform infrared spectroscopy showed that noncovalent interactions are likely the most important factor in the modification of gel hardness; indeed, hydrogen bonding interactions in the gels are enhanced when subjected to HPP, but are weakened at 600 MPa/30 min. COUCLUSION Protein–polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry