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

Published on Oct 1, 2016in Carbohydrate Polymers6.04
· DOI :10.1016/j.carbpol.2016.05.001
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Huayi Wu1
Estimated H-index: 1
+ 4 AuthorsYuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
Cite
Abstract
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 (9)
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References54
Newest
Published on Feb 1, 2016in Carbohydrate Polymers6.04
Ka-Chai Siu8
Estimated H-index: 8
(PolyU: Hong Kong Polytechnic University),
Lijian Xu4
Estimated H-index: 4
(Heilongjiang University)
+ 1 AuthorsJian-Yong Wu44
Estimated H-index: 44
(PolyU: Hong Kong Polytechnic University)
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...
Published on Jan 25, 2016in Critical Reviews in Food Science and Nutrition6.70
Helena M. Moreno10
Estimated H-index: 10
(CSIC: Spanish National Research Council),
Beatriz Herranz10
Estimated H-index: 10
(CSIC: Spanish National Research Council)
+ 2 AuthorsJavier Borderías17
Estimated H-index: 17
(CSIC: Spanish National Research Council)
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...
Published on Dec 1, 2015in Carbohydrate Polymers6.04
Wenjie Jian2
Estimated H-index: 2
(PolyU: Hong Kong Polytechnic University),
Ka-Chai Siu8
Estimated H-index: 8
(PolyU: Hong Kong Polytechnic University),
Jian-Yong Wu44
Estimated H-index: 44
(PolyU: Hong Kong Polytechnic University)
Abstract The hydrocolloidal characteristics of Konjac glucomannan (KGM) are important for its application as a thickening and gelling agent for liquid foods. In this study, the rheological behavior and molecular properties such as molar mass, hydrodynamic radius and chain conformation of KGM in water were determined at various pH levels (4.0–10.0) during heating from 20 to 80 °C. Acidic and neutral conditions (pH 4.0–7.0) promoted the dispersion of KGM, and alkaline condition at pH 10 favored it...
Published on Oct 1, 2015in Food Hydrocolloids5.84
Natchaphol Buamard3
Estimated H-index: 3
(PSU: Prince of Songkla University),
Soottawat Benjakul67
Estimated H-index: 67
(PSU: Prince of Songkla University)
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
Published on Jul 1, 2015in Food Chemistry5.40
Chunhua Wu9
Estimated H-index: 9
(ZJU: Zhejiang University),
Chunhong Yuan7
Estimated H-index: 7
(Kadai: Kagoshima University)
+ 3 AuthorsYaqin Hu17
Estimated H-index: 17
(ZJU: Zhejiang University)
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 ...
Published on Jun 1, 2015in Food Chemistry5.40
Yaqin Hu17
Estimated H-index: 17
(ZJU: Zhejiang University),
Wenjuan Liu3
Estimated H-index: 3
(ZJU: Zhejiang University)
+ 4 AuthorsXingqian Ye33
Estimated H-index: 33
(ZJU: Zhejiang University)
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...
Published on Jan 1, 2015in Food Hydrocolloids5.84
Tao Zhang7
Estimated H-index: 7
(Ocean University of China),
Yong Xue21
Estimated H-index: 21
(Ocean University of China)
+ 2 AuthorsChanghu Xue34
Estimated H-index: 34
(Ocean University of China)
Abstract 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 sur...
Palestina Santana3
Estimated H-index: 3
,
Nurul Huda16
Estimated H-index: 16
(Universiti Sains Malaysia),
Tajul A. Yang9
Estimated H-index: 9
Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P<0.05) hardness, springiness, and ...
Published on May 1, 2014in Food Hydrocolloids5.84
Weiping Jin13
Estimated H-index: 13
,
Wei Xu14
Estimated H-index: 14
+ 4 AuthorsBin Li21
Estimated H-index: 21
(MOE: Chinese Ministry of Education)
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...
Published on Mar 1, 2014in Food Hydrocolloids5.84
M. Joshi4
Estimated H-index: 4
(RMIT: RMIT University),
Peter Aldred14
Estimated H-index: 14
(RMIT: RMIT University)
+ 2 AuthorsBenu Adhikari28
Estimated H-index: 28
(RMIT: RMIT University)
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...
Cited By9
Newest
Published on Feb 4, 2019in Journal of Applied Phycology2.63
Hakimeh Jannat-Alipour (TMU: Tarbiat Modares University), Masoud Rezaei28
Estimated H-index: 28
(TMU: Tarbiat Modares University)
+ 1 AuthorsMehdi Tabarsa12
Estimated H-index: 12
(TMU: Tarbiat Modares University)
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...
Published on Jul 8, 2019in Journal of Texture Studies1.56
Hongbo Mi2
Estimated H-index: 2
,
Cong Wang1
Estimated H-index: 1
+ 3 AuthorsJianrong Li18
Estimated H-index: 18
Published on Jul 1, 2019in Journal of The Taiwan Institute of Chemical Engineers3.83
Hang Jia2
Estimated H-index: 2
,
Xingrui Song1
Estimated H-index: 1
+ 4 AuthorsPu Liu (Zhengzhou University)
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 (Fe 3 O 4 ) via a co-precipitation method to anchor palladium nanoparticles. The resultant Pd/KGM-GO-Fe 3 O 4 catalysts exhibit superior catalytic performance for the hydrolysis of ammon...
Published on Apr 1, 2019in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 2 AuthorsShulai Liu4
Estimated H-index: 4
(Zhejiang University of Technology)
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 Ca 2+ -ATPase activ...
Published on Jan 1, 2019in RSC Advances3.05
Li Yuan3
Estimated H-index: 3
(Jiangsu University),
Jiamei Yu (Jiangsu University)+ 4 AuthorsRuichang Gao5
Estimated H-index: 5
(Jiangsu University)
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...
Published on Nov 1, 2018in Lwt - Food Science and Technology3.71
Supattra Supawong1
Estimated H-index: 1
(OSU: Oregon State University),
Jae W. Park39
Estimated H-index: 39
(OSU: Oregon State University),
Supawan Thawornchinsombut5
Estimated H-index: 5
(KKU: Khon Kaen University)
Abstract This study evaluated the physicochemical properties of fried surimi gel formulated with konjac glucomannan (KJ) and coated with surimi slurry coating. When 0.25% KJ and 0.5% KJ were combined with surimi slurry coating, total fat content was reduced by 33.59% and 62.57%, respectively, compared to the control. The results suggested that hydrophilic compounds (konjac and sugar/sorbitol in surimi) possibly played a significant role in repelling fat molecules from the surface of surimi paste...
Published on May 1, 2018in Food Research International3.58
Wenjie Jian4
Estimated H-index: 4
(SCAU: South China Agricultural University),
Yung-Husan Chen + 3 AuthorsYuanming Sun20
Estimated H-index: 20
(SCAU: South China Agricultural University)
Abstract Konjac glucomannan (KGM) is an important source for preparation of Konjac oligo-glucomannan (KOG), but high molecular weight and viscosity in KGM inhibited its full degradation into KOG. In this study, KOG with a degree of polymerization between 2 and 9 was obtained by combining γ-irradiation and enzymatic hydrolysis in high yield. We investigated the protective effect of KOG against H 2 O 2 - induced oxidative damage in vitro, using human hepatic cell line (LO2) as a cell model. Our re...
Published on Feb 1, 2018in International Journal of Biological Macromolecules4.78
Lin Wang5
Estimated H-index: 5
(Fujian Agriculture and Forestry University),
Yu Du2
Estimated H-index: 2
(Fujian Agriculture and Forestry University)
+ 5 AuthorsChunhua Wu3
Estimated H-index: 3
(Fujian Agriculture and Forestry University)
Abstract Intelligent hydrogels are attractive biomaterials for various applications, however, fabricating a hydrogel with both adequate self-healing ability and mechanical properties remains a challenge. Herein, a series of novel intelligent konjac glucomannan (KGM)/microcrystalline cellulose (MCC) hydrogels were prepared vis the mussel-inspired chemistry. MCC was firstly functionalized by the oxidative polymerization of dopamine, and the intelligent hydrogels were obtained by mixing aqueous sol...
Published on Oct 27, 2017in International Journal of Molecular Sciences4.18
Dan Yang2
Estimated H-index: 2
,
Yi Yuan5
Estimated H-index: 5
+ 5 AuthorsYafeng Zheng1
Estimated H-index: 1
Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were reviewed. In addition, KGM applications have been theoretically modeled for future uses.
Published on Oct 10, 2017in Journal of Applied Polymer Science2.19
Yi Yuan5
Estimated H-index: 5
(Fujian Agriculture and Forestry University),
Zhiming Yan4
Estimated H-index: 4
(Fujian Agriculture and Forestry University)
+ 5 AuthorsJie Pang9
Estimated H-index: 9
(Fujian Agriculture and Forestry University)
Konjac glucomannan (KGM) hydrogel has good potential application in food and medical science, although to achieve this, the physical and mechanical properties need further improvement. In this study, graphene oxide (GO) was used to improve the functionality of KGM hydrogel. KGM/GO hydrogels were prepared by freezing the alkaline KGM/GO sols. Rotational rheometer was used to study the rheological properties of different alkaline KGM/GO sols. Fourier transform infrared, Raman, differential scannin...
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