Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Dongling Qiao, Yishen Li, Man Luo, Fayin Ye, Lisong Lin, Fatang Jiang, Guohua Zhao, Binjia Zhang, Fengwei Xie

Research output: Contribution to journalArticlepeer-review

Abstract

Understanding the intricate relationships between the fine structure of xanthan on the assembly of konjac glucomannan (KGM) and xanthan is crucial for developing KGM/xanthan synergistic interaction gels. A combination of micro-differential scanning calorimetry, rheometry and atomic force microscopy were employed to explore the assembly process of KGM and xanthan with varying fine structures. Xanthan possessing standard acetyl (4.57%) and high pyruvate group contents (6.49%)(SA/HP) exhibited type-A and type-B bindings when interacting with KGM through cooling process. Decreasing these group contents effectively reduced type-B binding. Additionally, removal of pyruvate groups to 5.53% amplified type-A binding and gel strength from 258 Pa to 653 Pa, thanks to the improved helical structure forming ability of xanthan. Decreasing acetyl groups also intensified type-A interaction and gel strength from 258 Pa to 872 Pa. This stemmed from the formation of more stable assembly structure of xanthan and KGM, compared to the helical structure of deacetylated xanthan. These findings hold promise for the rational design of KGM/xanthan systems for versatile applications.

Original languageEnglish
Article number110227
JournalFood Hydrocolloids
Volume155
Early online date25 May 2024
DOIs
Publication statusE-pub ahead of print - 25 May 2024

Data Availability Statement

Data will be made available on request.

Keywords

  • Assembly behavior
  • Gel strength
  • Konjac glucomannan
  • Polysaccharide helical structure
  • Synergistic interaction gels
  • Xanthan gum

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering

Cite this