Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

文献类型： 外文期刊

第一作者： Zou, Ye

作者： Zou, Ye;Li, Chao;Wang, Daoying;Xu, Weimin;Zou, Ye;Lu, Fangyun;Yang, Biao;Ma, Jingjing;Yang, Jing;Li, Chao;Wang, Xin;Wang, Daoying;Xu, Weimin;Zou, Ye;Lu, Fangyun;Yang, Biao;Ma, Jingjing;Yang, Jing;Wang, Daoying;Xu, Weimin;Li, Chao

作者机构：

关键词： Ultrasound; Chicken plasma protein; Konjac glucomannan; Gelation; Property

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.336； 五年影响因子：8.772 ）

ISSN： 1350-4177

年卷期： 2021 年 80 卷

页码：

收录情况： SCI

摘要： The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound treatment alone (UG) and gelation added konjac glucomannan combined with ultrasound treatment (KGUG). The data showed that the gelation strength and water-holding capacity of the treated groups were significantly increased compared with those of Control. The strongest bonding water was present in KGUG, followed by KGG and UG in low-field nuclear magnetic resonance. The storage energy (G') and loss energy modulus (G '') of KGUG showed the largest rheological properties, and the G' value was higher than that of G ''. Furthermore, the elastic and gelatinous properties of UG, KGG and KGUG played a dominant role in viscoelasticity. After konjac glucomannan addition, the particle size of KGG increased significantly. Compared with that of the Control and KGG, the average particle size of UG and KGUG decreased significantly after ultrasound treatment. The hydrophobicity and disulfide bonds mainly affected the formation of heat-induced gelation in these four groups. Furthermore, KGUG with the highest hydrophobicity and disulfide bonds revealed the best stability. Therefore, the gelation of chicken plasma protein by ultrasound assisted konjac glucomannan treatment had excellent gelling properties.

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