Incorporation ofκ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system  

作　　者：Dongling Qiao Hao Li Fatang Jiang Siming Zhao Sheng Chen Binjia Zhang 

机构地区：[1]Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,College of Food Science,Southwest University,Chongqing 400715,China [2]Glyn O.Phillips Hydrocolloid Research Centre at HBUT,School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China [3]Group for Cereals and Oils Processing,College of Food Science and Technology,Key Laboratory of Environment Correlative Dietology(Ministry of Education),Huazhong Agricultural University,Wuhan 430070,China [4]Yellow Crane Tower Science and Technology Park(Group)Co.,Ltd.,Wuhan 430040,China

出　　处：《Food Science and Human Wellness》2023年第2期512-519,共8页食品科学与人类健康（英文）

基　　金：the National Natural Science Foundation of China(32172240);BL19U2 beamline of National Facility for Protein Science in Shanghai(NFPS)at Shanghai Synchrotron Radiation Facility,for their assistance during data collection。

摘　　要：Three materials(agar,konjac glucomannan(KGM)andκ-carrageenan)were used to prepare ternary systems,i.e.,sol-gels and their dried composites conditioned at varied relative humidity(RH)(33%,54%and 75%).Combined methods,e.g.,scanning electron microscopy,small-angle X-ray scattering,infrared spectroscopy(IR)and X-ray diffraction(XRD),were used to disclose howκ-carrageenan addition tailors the features of agar/KGM/κ-carrageenan ternary system.As affirmed by IR and XRD,the ternary systems withκ-carrageenan below 25%(agar/KGM/carrageenan,50:25:25,m/m)displayed proper component interactions,which increased the sol-gel transition temperature and the hardness of obtained gels.For instance,the ternary composites could show hardness about 3 to 4 times higher than that for binary counterpart.These gels were dehydrated to acquire ternary composites.Compared to agar/KGM composite,the ternary composites showed fewer crystallites and nanoscale orders,and newly-formed nanoscale structures from chain assembly.Such multi-scale structures,for composites withκ-carrageenan below 25%,showed weaker changes with RH,as revealed by especially morphologic and crystalline features.Consequently,the ternary composites with lessκ-carrageenan(below 25%)exhibited stabilized elongation at break and hydrophilicity at different RHs.This hints to us that agar/KGM/κ-carrageenan composite systems can display series applications with improved features,e.g.,increased sol-gel transition point.

关 键 词：Agar/konjac glucomannan/κ-carrageenan ternary system Component interaction Multi-scale structure Practical features 

分 类 号：TS206[轻工技术与工程—食品科学]