Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

Published on Oct 1, 2016in Carbohydrate Polymers6.044
· DOI :10.1016/j.carbpol.2016.05.001
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Huayi Wu2
Estimated H-index: 2
+ 4 AuthorsYuanming Sun21
Estimated H-index: 21
(SCAU: South China Agricultural University)
Abstract Konjac glucomannan (KGM) is an important gelling agent in composite gels. This study aimed to investigate the effects of KGM molecular characteristics (molecular weight, size and conformation) on gelling properties of Tilapia myofibrillar protein (TMP). In this work, TMP composite gels were prepared under neutral pH with varying KGM (native KGM, 10 kGy-KGM, 20 kGy-KGM, and 100 kGy-KGM) of different molecular characteristics. Native KGM, 10 kGy-KGM, and 20 kGy-KGM exerted negative effect on gel strength or whiteness of TMP gels. Interestingly 100 kGy-KGM improved gelling properties and whiteness of TMP gels. Such effects presented by varying KGM were attributed the physical filling behaviors and the interaction between KGM and TMP. These behaviors or interactions are resulted from different molecular size and conformation. Smaller molecular size (root-mean square radius, Rz 20.2 nm) and approximated spherical conformation in 100 kGy-KGM enhanced its interaction with TMP and maintained its compact and smooth structure, but the larger molecular size (Rz ≥ 40.2 nm) and random coil conformation in other KGMs inhibited part of actins from gelling and deteriorated the network structure. Our study provided principle knowledge to understand the structure-functions relationships of KGM-TMP composite gels. These results can be used to provide theoretical guidance for surimi gel processing.
  • References (54)
  • Citations (12)
📖 Papers frequently viewed together
29 Citations
5 Authors (Lixia Wang, ..., Xiang-Yang Liu)
11 Citations
78% of Scinapse members use related papers. After signing in, all features are FREE.
#1Ka-Chai Siu (PolyU: Hong Kong Polytechnic University)H-Index: 8
#2Li-Jian Xu (Heilongjiang University)H-Index: 4
Last. Jian-Yong Wu (PolyU: Hong Kong Polytechnic University)H-Index: 48
view all 4 authors...
Abstract This study aims to discover novel and bioactive polysaccharides (PS) from wild Armillaria ostoyae , a honey mushroom species. Two PS designated AkPS1V-1 (66.6 kDa) and AkPS1V-2 (15.3 kDa) were isolated and fractionated by anion ion exchange (IEC) and size exclusion chromatography (SEC) from the alkaline extract of A. ostoyae mushrooms. AkPS1V-1 was a glucan composed of solely glucose residues and AkPS1V-2 a heteropolysaccharide composed of glucose and galactose at 6:1 molar ratio. AkPS1...
37 CitationsSource
#1Helena M. Moreno (CSIC: Spanish National Research Council)H-Index: 11
#2Beatriz Herranz (CSIC: Spanish National Research Council)H-Index: 11
Last. Javier Borderías (CSIC: Spanish National Research Council)H-Index: 17
view all 5 authors...
A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with so...
8 CitationsSource
#1Wenjie Jian (PolyU: Hong Kong Polytechnic University)H-Index: 2
#2Ka-Chai Siu (PolyU: Hong Kong Polytechnic University)H-Index: 8
Last. Jian-Yong Wu (PolyU: Hong Kong Polytechnic University)H-Index: 48
view all 3 authors...
26 CitationsSource
#1Natchaphol Buamard (PSU: Prince of Songkla University)H-Index: 4
#2Soottawat Benjakul (PSU: Prince of Songkla University)H-Index: 70
Abstract Effects of coconut husk ethanolic extracts on gelling properties of surimi from sardine ( Sardinella albella ) were investigated. Extracts prepared using 60% ethanol (E60) and 80% ethanol (E80) with total phenolic content of 464 and 454 mg tannin/g, respectively, were incorporated into surimi gel. Gels added with E60 or E80 had the increases in breaking force as the levels increased and the highest breaking force was observed when added with 0.125% E60 or 0.075% E80 ( p
31 CitationsSource
#1Chunhua Wu (ZJU: Zhejiang University)H-Index: 11
#2Chunhong Yuan (Kadai: Kagoshima University)H-Index: 8
Last. Yaqin Hu (ZJU: Zhejiang University)H-Index: 19
view all 6 authors...
Abstract The influence of curdlan at different levels, as well as the method of addition, on the viscoelastic characteristics of ribbonfish meat gel was investigated. From a small amplitude oscillatory shear analysis (SAOA), a variety of viscoelastic parameters were established and identified to measure the intensity of the interactions between curdlan and protein in the fish meat gel network structure. The results of water holding capacity, texture, sensory property and microstructure analyses ...
17 CitationsSource
#1Yaqin Hu (ZJU: Zhejiang University)H-Index: 19
#2Wenjuan Liu (ZJU: Zhejiang University)H-Index: 3
Last. Xingqian Ye (ZJU: Zhejiang University)H-Index: 36
view all 7 authors...
Abstract The effects of curdlan in combination with microbial transglutaminase on the gelling properties of hairtail muscle protein were investigated. When curdlan of 4 g/100 g paste was combined with transglutaminase at a concentration of 0.4 units/g meat paste, the gel strength, water holding capacity and the whiteness of the heated gel were improved. Textural profiles, such as hardness, springiness, cohesiveness, guminess and chewiness, reached their peaks as well. The increased band intensit...
23 CitationsSource
#1Tao Zhang (Ocean University of China)H-Index: 7
#2Yong Xue (Ocean University of China)H-Index: 22
Last. Changhu Xue (Ocean University of China)H-Index: 36
view all 5 authors...
Konjac glucomannan (KGM) with different degrees of deacetylation (DDs) were added to Alaska Pollock surimi. The surimi samples were subjected to a high-temperature (120 °C) treatment, and the gelation properties of the surimi gels were investigated. The deformation and breaking forces increased with increasing DD; the gel strength showed the same trend. Deacetylation weakened the water-holding capacity, but improved the whiteness of the surimi gels. The storage modulus (G′) of the surimi gels wa...
42 CitationsSource
#1Weiping JinH-Index: 14
#2Wei XuH-Index: 16
Last. Bin Li (MOE: Chinese Ministry of Education)H-Index: 19
view all 7 authors...
Abstract 60 Co γ-ray irradiation assisted with ethanol pretreatment was utilized to prepare degraded konjac glucomannan products with well-dispersed low molecular fractions and white color. The molecular weight decreased from 1.4 × 10 6 to 6 × 10 5 at the dose of 3.6 kGy irradiation with 50% ethanol pretreatment. The properties and structure were analyzed by Fourier-transform infrared spectroscopy (FT-IR), colorimeter, dynamic light scattering (DLS), differential scanning calorimetry (DSC) and r...
16 CitationsSource
#1Beatriz Solo-de-Zaldívar (CSIC: Spanish National Research Council)H-Index: 6
#2Clara A. Tovar (University of Vigo)H-Index: 21
Last. Beatriz Herranz (CSIC: Spanish National Research Council)H-Index: 11
view all 4 authors...
Abstract This paper focuses on the relationship between network structure and physicochemical and rheological properties of aqueous glucomannan dispersions (AGD) as a function of pH, to establish optimal conditions of glucomannan gelation for making restructured seafood products. Various lots of AGD were prepared from 3% (L1) and 5% (L2) konjac glucomannan adding different amounts (0.5–5%) of 0.6 N KOH to obtain samples with successively increasing degrees of alkalinity, from pH = 8.9 to = 11.9 ...
20 CitationsSource
#1Matina Joshi (RMIT: RMIT University)H-Index: 6
#2Peter Aldred (RMIT: RMIT University)H-Index: 15
Last. Benu Adhikari (RMIT: RMIT University)H-Index: 34
view all 5 authors...
Abstract The rheological and structural changes in heat induced pastes and gels of lentil starch and lentil protein composites were investigated at various starch to protein ratios. The starch fraction ( φ s ) in the mixtures was varied from 0 to 1 and the total solid content was maintained at 25% (w/w). Results showed that the gel strength of the composite gels increased exponentially with the increase in lentil starch fraction. The pasting temperature increased and the paste viscosity decrease...
33 CitationsSource
Cited By12
#1Tong Shi (Jiangsu University)H-Index: 2
#2Zhiyu Xiong (Jiangsu University)
Last. Ruichang Gao (Jiangsu University)H-Index: 6
view all 8 authors...
Abstract The suppression mechanism of l -arginine (Arg) in fish myosin heat-induced aggregation was investigated in this work. The hydrodynamic radius determined by dynamic light scattering (DLS) and the turbidity of a myosin solution decreased in a dose-dependently manner with Arg after heating, especially in a solution without pH modification (P
#1Baoyu He (Dalian Polytechnic University)H-Index: 2
#2Yixin Shi (Dalian Polytechnic University)
Last. Hang Qi (Dalian Polytechnic University)H-Index: 6
view all 7 authors...
In this study, effects of different concentrations of riboflavin (0, 0.02, and 0.1 mumol/g protein) on myofibrillar protein (MP, Scomberomorus niphonius) gel were characterized. The gel structure and properties were studied with or without Ultraviolet A (UVA) irradiation. Electron spin resonance results showed that riboflavin produced .OH under UVA irradiation, which subsequently oxidized the MP. Compared with the control group, the addition of riboflavin with UVA irradiation increased the stren...
#1Bo Yang (SWUST: Southwest University of Science and Technology)
#2Yushan Chen (SWUST: Southwest University of Science and Technology)
Last. Hong-ping Zhang (SWUST: Southwest University of Science and Technology)H-Index: 19
view all 10 authors...
Abstract Skin tissue engineering aims to develop the effective healing strategy to repair the wound by optimizing skin scaffold materials. During the skin wound healing process, fibrin plays an important role due to the specific blood coagulation effect. In this study, the outstanding fibrin capability of konjac glucomannan (KGM) is demonstrated by the molecular dynamics simulation and confirmed by the protein adsorption experiments. A series of konjac glucomannan/polyvinyl alcohol (KGM/PVA) com...
The secondary structure of a protein has been identified to be a crucial indicator that governs its water solubility. Tilapia protein isolate (TPI), soybean protein isolate (SPI), and tilapia-soybean protein co-precipitates (TSPC3:1, TSPC2:1, TSPC1:1, TSPC1:2, and TSPC1:3) were prepared by mixing tilapia meat and soybean meal at different mass ratios. The results demonstrated that the water solubility of TSPCs was significantly greater than that of TPI (p <0.05). The changes in ultraviolet–visib...
#1Weijian YeH-Index: 1
#2Bowen YanH-Index: 3
Last. Hao ZhangH-Index: 34
view all 9 authors...
To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and me...
#1Hakimeh Jannat-Alipour (TMU: Tarbiat Modares University)
#2Masoud Rezaei (TMU: Tarbiat Modares University)H-Index: 29
Last. Mehdi Tabarsa (TMU: Tarbiat Modares University)H-Index: 14
view all 4 authors...
This study aimed to investigate the chemical composition and physicochemical properties of Ulva intestinalis and its potential application in surimi fortification. Compositional analysis showed that U. intestinalis powder was high in minerals (19%), protein (13.5%), and carbohydrate (57%), but low in lipid (2.7%), though the fatty acid profile comprised appreciable amounts of unsaturated fatty acids (49%) with docosahexaenoic to be the highest ω3 fatty acid. Amino acid analysis indicated the pre...
#2Cong WangH-Index: 1
Last. Jianrong LiH-Index: 19
view all 6 authors...
#1Hang Jia (Zhengzhou University)H-Index: 3
#2Xingrui Song (Zhengzhou University)H-Index: 3
Last. Pu Liu (Zhengzhou University)H-Index: 2
view all 7 authors...
Abstract As important multifunctional materials, the organic-inorganic hybrids are expected to be widely used in many fields, such as biosensor, solar cell and heterogeneous catalysis. In this article, we assemble a magnetic hybrid consisting of konjac glucomannan (KGM), graphene oxide (GO) and ferroferric oxide (Fe3O4) via a co-precipitation method to anchor palladium nanoparticles. The resultant Pd/KGM-GO-Fe3O4 catalysts exhibit superior catalytic performance for the hydrolysis of ammonia bora...
3 CitationsSource
#1Li Yuan (Jiangsu University)H-Index: 4
#2Jiamei Yu (Jiangsu University)
Last. Ruichang Gao (Jiangsu University)H-Index: 6
view all 7 authors...
This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels. Compared with KGM, deacetylated KGM (DKGM) weakened the water-holding capacity, but increased the gel strength of surimi gels. The storage modulus (G′) and loss modulus (G′′) of surimi showed an upward trend, and the aggregation rate of surimi with DKGM changed. The number of ionic bonds of mixed surimi gels increased on th...
#1Jianhua Liu (Zhejiang University of Technology)H-Index: 5
#2Chunhua Fang (Zhejiang University of Technology)H-Index: 2
Last. Shulai Liu (Zhejiang University of Technology)H-Index: 4
view all 5 authors...
Abstract In this study, the effects of konjac oligo-glucomannan (KOG) on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus) during frozen storage at −18 °C for 50 days were investigated. An aliquot of 0.5% (w/w) of KOG was added into the surimi and subjected to frozen storage (KOG group), and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control (S group). The salt soluble protein content, the Ca2+-ATPase activity,...
5 CitationsSource